Gingerbread Cookies
There are a few smells in life that can stop you in your tracks, and gingerbread is right near the top of that list for me. Cinnamon and cloves drifting through the house, molasses warming in the bowl, the oven humming like it knows something special is happening. Every single time I make these gingerbread cookies, I am right back in the kitchen with my kids standing on chairs, flour somehow everywhere, and someone always sneaking a pinch of dough when they think I am not looking.
This is not a rushed recipe. This is the kind of baking you do when the afternoon is wide open and the world feels just a little quieter. Maybe it is a snowy weekend. Maybe it is the first cold day of the year. Maybe you just need something steady and comforting to do with your hands. These gingerbread cookies have been there for me through all of it.
I make these every year without fail. Sometimes the shapes are perfect little gingerbread people. Sometimes they are lopsided stars or hearts because the dough got rolled one too many times. None of that matters. What matters is the laughter, the sticky fingers, and the quiet pride when you line them up on the counter and realize you made something real.
If you are looking for a gingerbread cookie that holds its shape, tastes deeply spiced without being overpowering, and pairs beautifully with simple royal icing, you are in the right place. Pull up a chair. I will walk you through it like I am standing right next to you.
What are Gingerbread Cookies?
Gingerbread cookies are classic rolled cookies made with molasses, warm spices, and just enough sweetness to balance the spice, traditionally cut into shapes and decorated with icing for holidays and special occasions.
Why You’ll Love This Recipe
- Perfect balance of spice: The combination of ginger, cinnamon, nutmeg, and cloves creates warmth without overwhelming your taste buds.
- Great for decorating: These cookies hold their shape beautifully, making them ideal for icing and sprinkles.
- Family friendly baking: This is an approachable recipe that kids can help with from mixing to cutting to decorating.
- Soft with gentle crisp edges: You get that satisfying bite without a hard crunch.
- Make ahead friendly: The dough benefits from chilling, which makes planning easy.
When to Serve This Recipe
- Holiday baking days: Perfect for Christmas, winter gatherings, or cookie exchanges.
- Weekend family projects: A slow afternoon activity that feels meaningful and fun.
- Gifting from the heart: Wrapped in parchment and ribbon, these cookies make thoughtful homemade gifts.
- School events and parties: Familiar flavors that everyone recognizes and loves.
Ingredients
- 1/4 cup butter at room temperature: Soft butter creams easily and creates a tender cookie.
- 1/2 cup sugar: Adds sweetness and helps create a light texture.
- 1/4 cup molasses: The heart of gingerbread flavor and color.
- 1 teaspoon vanilla extract: Rounds out the spices and adds warmth.
- 1 egg: Binds the dough and adds richness.
- 1 1/2 cups all purpose flour: Provides structure while keeping the cookies soft.
- 1/2 teaspoon salt: Balances sweetness and enhances flavor.
- 1/2 teaspoon ground ginger: Adds that signature gingerbread warmth.
- 1 teaspoon ground cinnamon: Brings cozy depth and aroma.
- 1/4 teaspoon ground nutmeg: Subtle and comforting background spice.
- 1/4 teaspoon ground cloves: A little goes a long way to add richness.
- 1 pasteurized egg white: Creates a safe and smooth royal icing.
- 1 cup powdered sugar: Sweetens and thickens the icing for decorating.
How to Make Gingerbread Cookies
Step 1: Cream the butter and sugar
In a large bowl, add the room temperature butter and sugar. Beat them together until the mixture looks light and fluffy. This step sets the tone for the whole dough, so take your time. Add the molasses and mix until smooth, then add the vanilla extract and egg. Mix again until everything is fully combined and glossy.
Step 2: Add the dry ingredients
Add the flour, salt, ginger, cinnamon, nutmeg, and cloves to the bowl. Stir gently with a spatula or mix on low speed just until the dough comes together. Stop as soon as you no longer see dry flour. Overmixing here can make the cookies tough, and nobody wants that.
Step 3: Chill the dough
Turn the dough out onto a piece of plastic wrap and press it into a flat disc. Wrap it tightly and refrigerate for at least one hour. This step matters. Chilled dough is easier to roll and helps the cookies keep their shape in the oven.
Step 4: Roll out the dough
Lightly flour your work surface and rolling pin. Roll the dough to about one quarter inch thick, keeping it as even as you can. If the dough cracks at the edges, just press it back together with your fingers.
Step 5: Cut and prepare for baking
Use your favorite cookie cutters to cut out shapes. Carefully transfer them to a baking sheet lined with parchment paper or a silicone baking mat, leaving a little space between each one.
Step 6: Bake
Preheat your oven to 350 degrees Fahrenheit. Bake the cookies for about 8 minutes, keeping a close eye on them. You want them set but not dark. Let them cool on the baking sheet for a few minutes before transferring to a wire rack. They will be soft when hot and firm up as they cool.
Step 7: Make the royal icing
In a clean bowl, beat the pasteurized egg white with the powdered sugar for 5 to 7 minutes until thick, glossy, and smooth. The icing should hold its shape but still be easy to pipe.
Step 8: Decorate
Transfer the icing to a piping bag and decorate the cooled cookies however you like. This is where the fun really starts. Sprinkles, dots, outlines, or full coverage all work beautifully.
Step 9: Let the icing set
Allow the decorated cookies to sit at room temperature until the icing is fully hardened. This usually takes a couple of hours and is worth the wait.
Substitutions
- Butter alternative: You can use plant based butter with good results if needed.
- Molasses swap: Dark molasses works best, but light molasses can be used for a milder flavor.
- Egg free icing: Use a powdered sugar and water icing if you prefer to skip egg whites.
Variations
- Fresh ginger boost: Add finely grated fresh ginger for extra warmth.
- Citrus twist: A little orange zest adds brightness to the dough.
- Spice adjustment: Increase cinnamon or ginger if you love bold spice.
Tips and Tricks
- Room temperature butter matters: Soft butter blends smoothly and evenly.
- Chill thoroughly: Cold dough is easier to handle and bakes better.
- Roll evenly: Consistent thickness ensures even baking.
- Watch the oven: These bake quickly and can darken fast.
FAQs
Can I make the dough ahead of time?
Yes, the dough can be refrigerated overnight or frozen for later use.
Why did my cookies spread?
The dough may not have been cold enough or the butter may have been too soft.
Can kids help with this recipe?
Absolutely. Mixing, cutting, and decorating are all kid friendly tasks.
Serving Ideas
- Holiday dessert trays: Pair with sugar cookies and chocolate crinkles.
- Hot drink companion: Perfect with coffee, tea, or hot cocoa.
- Gift boxes: Stack and wrap for thoughtful homemade gifts.
Storage and Make Ahead Tips
- Room temperature storage: Store cookies in an airtight container for up to one week.
- Freezing dough: Cut shapes and freeze, then bake straight from frozen with extra time.
- Decorated storage: Layer with parchment to protect icing.
Gingerbread Cookies
Ingredients
For The Cookies
- 1 ½ cups all-purpose flour
- ¼ cup butter 1 stick, at room temperature
- ¼ cup molasses
- ½ cup sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 egg
- ½ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
For The Royal Icing
- 1 pasteurized egg white
- 1 cup powdered sugar
Instructions
- Cream the butter and sugar: In a bowl, cream the room-temperature butter and sugar until light and fluffy. Add the molasses and beat until combined. Then, add the vanilla extract and egg, mixing well until fully incorporated.
- Add the dry ingredients: Stir in the flour, spices, and salt. Mix with a spatula or on low speed until just combined; do not overmix.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour (or overnight) until firm. This will make the dough easier to handle.
- Roll out and bake: On a lightly floured surface, roll out the dough to about 1/2 cm (1/4 inch) thick.
- Cut out shapes using cookie cutters and place them on a baking sheet lined with parchment paper or a silicone baking mat.
- Bake in a preheated oven at 180°C (350°F) for about 8 minutes, watching carefully so they don’t brown too much. Remove them from the oven and let them cool on the baking sheet for a few minutes before transferring them, as they will be fragile while hot.
- In a bowl, beat the pasteurized egg white with the powdered sugar for about 5 to 7 minutes, until you obtain a glossy white icing.
- Place the icing in a piping bag and decorate the cookies once they have cooled completely.
- Let the icing dry at room temperature until it hardens. You can decorate with sprinkles or anything else you like.
Notes
Substitutions
- Butter alternative: You can use plant based butter with good results if needed.
- Molasses swap: Dark molasses works best, but light molasses can be used for a milder flavor.
- Egg free icing: Use a powdered sugar and water icing if you prefer to skip egg whites.
Variations
- Fresh ginger boost: Add finely grated fresh ginger for extra warmth.
- Citrus twist: A little orange zest adds brightness to the dough.
- Spice adjustment: Increase cinnamon or ginger if you love bold spice.
Tips and Tricks
- Room temperature butter matters: Soft butter blends smoothly and evenly.
- Chill thoroughly: Cold dough is easier to handle and bakes better.
- Roll evenly: Consistent thickness ensures even baking.
- Watch the oven: These bake quickly and can darken fast.
Serving Ideas
- Holiday dessert trays: Pair with sugar cookies and chocolate crinkles.
- Hot drink companion: Perfect with coffee, tea, or hot cocoa.
- Gift boxes: Stack and wrap for thoughtful homemade gifts.
Storage and Make Ahead Tips
- Room temperature storage: Store cookies in an airtight container for up to one week.
- Freezing dough: Cut shapes and freeze, then bake straight from frozen with extra time.
- Decorated storage: Layer with parchment to protect icing.
Private Notes
Final Thoughts
There is something grounding about making gingerbread cookies. Maybe it is the smell. Maybe it is the rhythm of rolling and cutting. Maybe it is seeing someone you love smile when they take that first bite. Whatever it is, this recipe has a way of slowing things down and bringing people together.
Bake these when you need a little comfort. Bake them when the house feels too quiet or too loud. Bake them because traditions do not happen by accident. They happen because we choose to show up and make something warm.
From my kitchen to yours, I hope these gingerbread cookies become part of your story too.
