My favorite gingerbread cookies to celebrate the holiday season! It's so simple to make and delicious: It’s packed with rich flavors, perfectly soft inside, and crispy outside.
Jump to:
Why You'll Love This Gingerbread Cookies
- Lightly crispy and soft inside - It has a perfect balance of a crispy and soft texture. Of course, you can change the balance by adjusting the baking time!
- The flavors of molasses and spices are well-balanced - Since we often share gingerbread cookies with many people, I love that the flavors are not too intense to mind.
- The dough holds the shape well in the oven to create cut-out cookies in many shapes and designs.
What's In Gingerbread Cookies?
The Dough
- Unsalted butter: Leave butter at room temperature ahead so that it blends well with other ingredients. It shouldn't be firm or partially melted.
- Light brown sugar: I prefer using light brown sugar for the taste and texture, but you can also use regular brown sugar if that is not available.
- Egg
- Molasses:
- Vanilla extract: A little bit of vanilla flavor goes well with molasses.
- All-purpose flour
- Baking soda: Baking soda plays a huge role in spreading the cookies in the oven and creating a soft & chewy texture.
- Salt: It adds depth in flavor.
- Ginger
- Cinnamon
- Nutmeg
- Clove
The Icing
- Powdered sugar
- Whole milk
How To Make Gingerbread Cookies
Now, let me share detailed tips on each step, which are all crucial for making gingerbread cookies at home successful.
Mix butter and light brown sugar.
Add soft butter and brown sugar in a mixing bowl and mix well until it gets pale in color and looks fluffier.
Leave butter at room temperature ahead so that it blends well with other ingredients. It shouldn't be firm or partially melted.
Mix in eggs, molasses, and vanilla.
Next, add all the liquids which are egg, molasses, and vanilla. Beat well until it looks fluffy again.
- I add them at once but you can divide them in half if you prefer!
- The batter will look very separated in the beginning since we are mixing liquids and oil(butter). But don't worry! Keep beating, and it'll get smoother and fluffier, usually after a minute or a few minutes.
- Clean the bowl and paddle on the way to catch any butter stuck to them.
Mix in the dried ingredients.
Combine the dry ingredients: all-purpose flour, baking soda, salt, ginger, cinnamon, nutmeg, and clove. Sift all of them together or mix well with the whisk. (You can also sift them in the very beginning before step 1.)
Add the dry ingredients to the bowl and mix until evenly incorporated.
Clean the bowl and paddle on the way to make an even batter. Check one last time to see if the dough is even.
Roll the dough.
Follow the 5 steps to roll it.
- Divide the dough in half since it's easier to roll with less amount.
- Form a ball on parchment paper.
- Place another piece of parchment paper on top and press the surface to flatten it. You can roll it much more easily that way.
- Roll the dough into about ¼ inch thickness.
- Repeat the same process with the second dough.
Chill the dough after rolling it.
By chilling it, you can cut out the dough with the cookie cutters a lot more easily. It usually takes about 1 hour in the fridge to completely firm up.
The glutens in flour also get rested, which helps to hold the clean shapes and a flat surface in the oven while baking it.
- Lay a towel under parchment paper when it moves around as you roll it. I recommend a thick towel. With a thin towel, parchment paper still slides oftentimes.
- Peel off the parchment paper on top on the way to check the thickness.
- The thicker dough will spread more in the oven. Try not to get a lot thicker than ¼ inch.
- For gingerbread cookies, I prefer using parchment paper to roll instead of dusting flour on the surface because it would look more neat without any flour on the surface. And the texture is better - The more flour you add, the cruncher your cookies get.
Cut the dough with cookie cutters.
Peel off the parchment paper on top and the bottom, and cut out the dough with any cookie cutters you like.
Collect the extra dough, roll it, and repeat the same thing!
- Try to finish cutting out the dough while it's still firm. Chill it back in the fridge whenever you feel it's getting too soft.
- Don't forget to peel off the parchment paper on the bottom, too, since it'll be harder to remove the cut-out dough.
Bake them!
I like to chill the dough in the fridge before baking it, but you can omit it if you are in a rush. I will explain more about it in the FAQ section below.
Bake them at 350 F | 176 C for about 7 to 10 minutes, depending on the oven, the size and the thickness of the cookies, how cold the dough is, how crunchy you want it to get, and so on.
With my oven, I feel 8 minutes work the best - it's crispy outside but still soft inside. When I want to make it very soft, I bake for 7 minutes. Or 10 minutes when I want to make it very crunchy. Adjust the time accordingly!
Decorate them with the icing. (Optional)
Sift the powdered sugar with a fine sieve, especially when it's lumpy. Add milk and mix well.
Scrape off the side and the bottom of the bowl and whisk to catch any powdered sugar or the thicker icing so that you can make a smooth and even icing.
Adjust the amount of milk to make a thicker icing to draw lines and a thinner one to fill the space. I'm sharing both amounts in the printable recipe. (Left: the thicker icing, Right: the thinner icing)
You can decorate as you like and have fun! Go simple if you don't have time. Or add extra decorations if you feel like it.
- Transfer the icing to a pastry bag as soon as it's made before the surface starts getting dry.
- You can color the icing as you like. I recommend paste/gel food coloring to avoid the icing from getting too loose.
- Omit this decorating part if you want to enjoy the homemade cookies without the hassle. The cookie tastes as is amazing without the icing!
Uses For Gingerbread Cookies
Enjoy homemade gingerbread cookies in many ways, such as:
- Holiday treats for your family and friends
- Christmas tree ornaments
- Other decorations for Christmas events
- Christmas gift in a cookie box
- A fun weekend activity with kids
... and so on!
❄️ Make a small hole in the cookie dough before baking it to make it an ornament. I used a piping tip for it!
Frequently Asked Questions
You can store the baked cookies for up to 4 - 5 days at room temperature (or sooner when you want to enjoy the soft texture) or for up to a few months in the fridge. (Avoid freezing the iced cookies to prevent the icing from starting to weep.)
Wrap them tightly and put them in a container. Or bag each of them in a plastic bag when you're planning to sell them or gift them to somebody.
You can make the dough ahead and store it in the fridge for up to 4 days or freezer for up to a few months. Leave the dough at room temperature to make it soften.
I almost always like to do so when it comes to cookies but for this recipe, it doesn't make a huge difference even if you don't chill the dough. You can bake them right away if you don't have time, or are in a rush.
Yes, but know it makes some differences:
With baking soda, the texture feels a little bit moister and chewier, and I feel it brings up more flavor, especially molasses. with baking powder, I feel it is slightly less moist, more crumbly, and has a more cakey texture.
The color is a little bit darker with baking soda but it's not a big difference in appearance.
I prefer the texture with baking soda but this might be just about personal preference. If you don't have baking soda and cannot get it on time, use baking powder instead, and you can get the job done!
VIDEO: Watch How To Make It!
To learn how to make the cookies visually and have a deeper understanding of all, watch the video!
Don't forget to subscribe if you liked it 😉
Other Cookie Recipes
Basics
Holidays
Printable Recipe
💬 If you loved this recipe, please share your feedback on this post! I always love hearing how you enjoyed it with your friends and family.
If you have a question about the tutorial, leave it in the comment section below, and I'll get back to you as soon as possible!
Gingerbread Cookies
Equipment
- Stand mixer with a paddle attachment or a hand mixer
- Spatula
- Parchment paper
- Rolling Pin
- Baking sheet
- Pastry bag optional
- Piping tip #2 optional
Ingredients
The Dough
- 160 g Unsalted butter (softened)
- 150 g Light brown sugar
- 50 g Egg
- 150 g Molasses
- 1 teaspoon Vanilla extract
- 470 g All-purpose flour
- 1 teaspoon Baking soda
- ¼ teaspoon Salt
- 1 Tablespoon Ginger
- 1 Tablespoon Cinnamon
- ½ teaspoon Nutmeg
- ½ teaspoon Clove
The icing
- 240 g Powdered sugar
- 40 g Whole milk (for the icing to draw lines) for the icing to fill spaces: 3 Tbsp
NOTE: For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements (US customary units) are provided for your convenience.
Instructions
The Dough
- Mix butter and light brown sugar.Add soft butter and brown sugar in a mixing bowl and mix well until it gets pale in color and looks fluffier.Tip💡:Leave butter at room temperature ahead so that it blends well with other ingredients. It shouldn't be firm or partially melted.160 g Unsalted butter (softened), 150 g Light brown sugar
- Mix in eggs, molasses, and vanilla.Next, add all the liquids which are egg, molasses, and vanilla. Beat well until it looks fluffy again.Tips💡:1. I add them at once but you can divide them in half if you prefer!2. The batter will look very separated in the beginning since we are mixing liquids and oil(butter). But don't worry! Keep beating, and it'll get smoother and fluffier, usually after a minute or a few minutes.3. Clean the bowl and paddle on the way to catch any butter stuck to them.50 g Egg, 150 g Molasses, 1 teaspoon Vanilla extract
- Mix in the dried ingredients.Combine the dry ingredients: all-purpose flour, baking soda, salt, ginger, cinnamon, nutmeg, and clove. Sift all of them together or mix well with the whisk. (You can also sift them in the very beginning before step 1.)Add the dry ingredients to the bowl and mix until evenly incorporated.Tip💡:Clean the bowl and paddle on the way to make an even batter. Check one last time to see if the dough is even.470 g All-purpose flour, 1 teaspoon Baking soda, ¼ teaspoon Salt, 1 Tablespoon Ginger, 1 Tablespoon Cinnamon, ½ teaspoon Nutmeg, ½ teaspoon Clove
- Roll the dough.Follow the 5 steps to roll it:1. Divide the dough in half since it's easier to roll with less amount.2. Form a ball on parchment paper.3. Place another parchment paper on top and press the surface to flatten it - You can roll it much easier that way.4. Roll the dough into about ¼ inch thickness.5. Repeat the same process with the second dough.Chill the dough after rolling it:By chilling it, you can cut out the dough with the cookie cutters a lot more easily. It usually takes about 1 hour in the fridge to completely firm up.The glutens in flour also get rested, which helps to hold the clean shapes and a flat surface in the oven while baking it.Tips💡:1. Lay a towel under parchment paper when it moves around as you roll it. I recommend a thick towel. With a thin towel, parchment paper still slides oftentimes.2. Peel off the parchment paper on top on the way to check the thickness.3. The thicker dough will spread more in the oven. Try not to get a lot thicker than ¼ inch.3. For gingerbread cookies, I prefer using parchment paper to roll instead of dusting flour on the surface because it would look more neat without any flour on the surface. And the texture is better - The more flour you add, the cruncher your cookies get.
- Cut the dough with cookie cutters.Peel off the parchment paper on top and the bottom and cut out the dough with any cookie cutters you like.Collect the extra dough, roll it, and repeat the same thing!Tips💡:1. Try to finish cutting out the dough while it's still firm. Chill it back in the fridge whenever you feel it's getting too soft.2. Don't forget to peel off the parchment paper on the bottom too since it'll be harder to remove the cut-out dough.
- Bake them at 350 F | 176 C for about 7 to 10 minutes, depending on the oven, the size and the thickness of the cookies, how cold the dough is, how crunchy you want it to get, and so on. Tip💡:With my oven, I feel 8 minutes work the best - it's crispy outside but still soft inside. When I want to make it very soft, I bake for 7 minutes. Or 10 minutes when I want to make it very crunchy. Adjust the time accordingly!
The Icing
- Decorate them with the icing. (Optional)Sift the powdered sugar with a fine sieve, especially when it's lumpy. Add milk and mix well.Scrape off the side and the bottom of the bowl and whisk to catch any powdered sugar or the thicker icing so that you can make a smooth and even icing.Adjust the amount of milk to make a thicker icing to draw lines and a thinner one to fill the space. I'm sharing both amounts in the printable recipe. (Left: the thicker icing, Right: the thinner icing)You can decorate as you like and have fun! Go simple if you don't have time. Or add extra decorations if you feel like it.Tips💡:1. Transfer the icing to a pastry bag as soon as it's made before the surface starts getting dry.2. You can color the icing as you like. I recommend paste/gel food coloring to avoid the icing from getting too loose.3. Omit this decorating part if you want to enjoy the homemade cookies without the hassle. The cookie tastes as is amazing without the icing!240 g Powdered sugar, 40 g Whole milk (for the icing to draw lines)
Video
Notes
How to store it:
You can store the baked cookies for up to 4 - 5 days at room temperature (or sooner when you want to enjoy the soft texture) or for up to a few months in the fridge. (Avoid freezing the iced cookies to prevent the icing from starting to weep.)Wrap them tightly and put them in a container. Or bag each of them in a plastic bag when you're planning to sell them or gift them to somebody. [The icing] Make a half batch for simple decorations or when you are not decorating all the cookies.
Samantha says
Delicious and easy to make. Made this gluten free but still he same taste. Thank you so much!!!