Gingerbread Cookies

By Lauren MiyashiroUpdated: Feb 27, 2023

4.4

33 Ratings

Jump to recipe

preview for The Gingerbread Cookie That's Not Afraid To Be Spicy

Perfectly soft and chewy, these gingerbread cookies are a holiday must. These classic Christmas cookies are not only ridiculously adorable—we think they're pretty delicious too. Warming and full of just the right amount of spice, these Christmas treats boast crisp edges with a tender, soft middle. Plus, these cookies are too much fun to decorate. Turn it into a holiday activity everyone can get involved in, creating the sweetest homemade food gift to give to friends and family.

We tested this recipe over and over (and over again) until we had the perfect gingerbread—here's everything you need to know about making this holiday tradition at home.

Key ingredients.

Our spices give that punchy, warming taste to our gingerbread cookies, so we took our time perfecting the ideal Christmas formula. We chose a mixture of ground ginger, a bit of cinnamon, and a tiny amount of cloves. But, if you don't have cloves (or really loathe them), you can just leave them out. As for the ginger, it's necessary but negotiable. Feel free to use less.

Something we discovered while creating this recipe: the type of molasses you use can make a BIG difference in your cookie result. If your cookies come out darker than what we have pictured, it's most likely due to the brand of molasses used. Odds are they will still taste and look amazing, but keep that in mind when creating your cookies!

Get decorating!

How you decorate your adorable gingerbread cookies is completely up to you! We stayed simple with sugar cookie icing and sprinkles, but feel free to add on gumdrops for buttons, ditch the sprinkles or create your very own unique design! As long as you have fun, you can't go wrong.

Make ahead and freezing instructions.

The dough will stay good in the fridge for about 2 days wrapped in plastic wrap. If the disc feels super stiff, just let it be on your counter for a bit until it's more pliable. If you want to freeze, wrap your dough well and place in a freezer safe bag before freezing for 2-3 months. Allow to thaw overnight in the refrigerator before rolling and baking.

If you want to plan ahead of time, you can bake and decorate the cookies completely. Just keep them in an airtight container, separated by wax paper, until ready to serve. If you want to bake the cookies ahead of time, but leave the decorating for later, let the cookies cool completely before freezing them for up to 3 months.

Storage

If you store them in an airtight container at room temperature, they'll stay amazing and soft for up to one week.

Made them? Let us know how it went in the comment section below!

Advertisement - Continue Reading Below

Yields:: 25
Prep Time:: 15 mins
Total Time:: 3 hrs 15 mins

Ingredients

3/4 c.
(1 1/2 sticks) butter, softened
3/4 c.
packed brown sugar
2/3 c.
molasses
1
large egg
1 tsp.
pure vanilla extract
3 1/4 c.
all-purpose flour
1 tbsp.
ground ginger
1 tsp.
baking soda
1 tsp.
ground cinnamon
1/2 tsp.
ground cloves
1/4 tsp.
ground nutmeg
1/2 tsp.
kosher salt
2" piece fresh ginger, grated (optional)
Zest of 1 orange (optional)
1/2 tsp.
finely ground black pepper (optional)
Sugar cookie icing, for decorating
Sprinkles, for decorating

Nutrition Information

Calories4223 Fat148 gSaturated fat90 gTrans fat6 gCholesterol552 mgSodium2434 mgCarbohydrates663 gFiber17 gSugar357 gProtein52 gVitamin D4 mcgCalcium828 mgIron33 mgPotassium4469 mg

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by

Directions

1. Step 1In a large bowl using a hand mixer, beat butter, brown sugar, and molasses until fluffy, about 2 minutes. Add egg and vanilla and beat until combined.
2. Step 2In a medium bowl, whisk flour, spices, baking soda, and salt until combined. With the mixer on low, gradually add dry ingredients to wet ingredients, as well as fresh ginger, orange zest, and black pepper (if using), until dough just comes together. (Do not overmix!)
3. Step 3Divide dough in half and create two discs. Wrap each in plastic wrap and chill until firm, about 2 to 3 hours. (Alternatively, divide dough in half and roll each piece of dough between two pieces of parchment to 1/4" thick. Chill until firm.)
4. Step 4Preheat oven to 350° and line two large baking sheets with parchment paper. Place one disc of dough on a lightly floured surface and roll until 1/4" thick. (Alternatively, peel off both sheets of parchment from dough, then replace one sheet of parchment back underneath dough.) Cut out gingerbread men with a 3" wide cutter and transfer to baking sheets.
5. Step 5Bake until slightly puffed and set, 9 to 10 minutes, depending on the size of your cookie cutters. Let cool on baking sheets for 5 minutes before transferring to a cooling rack to cool completely.
6. Step 6 Repeat with remaining disc of dough. Decorate with icing and sprinkles as desired.

This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.