Gingerbread Cookies – Festive Recipe for Holidays

Gingerbread cookies are the heart and soul of holiday baking—spiced with warmth, rich with molasses, and beautifully decorated with icing and candy buttons. When these cookies hit the oven, your kitchen fills with the nostalgic aroma of cinnamon, cloves, and ginger—immediately setting the mood for cozy gatherings and festive fun.

This easy gingerbread cookie recipe is soft in the center with crisp, golden edges, ideal for decorating or enjoying straight off the tray. Whether you’re baking with kids, prepping for a cookie exchange, or just feeling nostalgic, these classic holiday treats are pure magic.

Unlike many gingerbread recipes, this version strikes the perfect balance: chewy, not dry, and spiced without being overwhelming. Plus, the dough is super manageable—great for cutting fun shapes and keeping those gingerbread men intact. Ready in just over an hour (including chill time), they’re the ultimate last-minute holiday hero.

Why You’ll Love This Gingerbread Cookie Recipe

🎄 Soft centers with delightfully crisp edges
🍬 Perfect for icing and decorating with kids
👨‍👩‍👧 A nostalgic favorite for all generations
⏱ Quick chill time = cookies in under 90 minutes
❄️ Freezer-friendly for make-ahead holiday prep
🌟 Holds shape well—no spreading mess!
🧈 Rich with buttery goodness and deep molasses flavor
🍊 Optional twist: add orange zest for brightness
🍪 Ideal for cookie swaps, gifting, or Santa’s plate
🧒 Easy enough for little hands to help roll and cut
🍯 Uses pantry staples—no fancy ingredients required
❤️ Brings instant holiday cheer to your kitchen

What You’ll Need to Make Gingerbread Cookies

For the Cookies:
3 cups all-purpose flour
¾ cup brown sugar
¾ cup unsalted butter, softened
½ cup molasses
1 large egg
1 tsp baking soda
½ tsp salt
1 tbsp ground ginger
1 tbsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves

For Decorating:
Royal icing or cookie icing (white, red, green)
Mini candy buttons or sprinkles (optional)

Optional Add-Ins / Substitutions:

Vegan: Use vegan butter and a flax egg (1 tbsp flaxseed + 3 tbsp water).
Gluten-Free: Substitute 1:1 gluten-free baking flour blend.
Low Sugar: Replace half the sugar with monk fruit sweetener.
Zesty Upgrade: Add 1 tsp orange zest to dough.
Dairy-Free: Use plant-based butter like Earth Balance.
Spicy: Add a pinch of black pepper or extra ginger.

How to Make Gingerbread Cookies — Step-by-Step

Step 1 – Cream Butter & Sugar

In a large bowl, cream the softened butter and brown sugar until light and fluffy. This creates a smooth base and helps the cookies bake evenly.

Step 2 – Add Molasses & Egg

Beat in the egg and molasses. The molasses gives these cookies their deep, rich holiday flavor and signature color.

Step 3 – Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves until evenly combined.

Step 4 – Make the Dough

Gradually add the dry mixture to the wet ingredients. Mix until the dough comes together. It will be soft but not sticky.

Step 5 – Chill the Dough

Divide the dough into two discs. Wrap tightly in plastic wrap and chill for at least 1 hour or overnight. This helps the dough firm up for easier rolling.

Step 6 – Roll & Cut Shapes

Preheat the oven to 350°F (175°C). Roll dough on a floured surface to about ¼-inch thickness. Cut out gingerbread men or other festive shapes.

Step 7 – Bake to Perfection

Transfer shapes to a parchment-lined baking sheet. Bake for 8–10 minutes, until edges are just set and centers are still soft. Cool completely before decorating.

Step 8 – Decorate & Have Fun!

Use icing to add faces, buttons, snowflake designs—anything festive! Add candy while icing is still wet so it sticks. Let cookies set fully before storing.

Expert Tips for the Best Gingerbread Cookies

Use dark molasses for rich flavor and deep color.
Chill dough thoroughly to avoid spreading and make cutting easier.
Flour your cookie cutters for clean shapes every time.
Don’t overbake! They should look slightly soft in the center.
Add a touch of orange zest to brighten the flavor.
Use royal icing for crisp designs that harden perfectly.
Let cookies cool completely before decorating to prevent runny icing.
Roll dough evenly to ensure consistent baking.
Store in airtight containers to keep them chewy for days.
Freeze unbaked cutouts for quick baking later.
Avoid margarine—use real butter for best flavor.
Make ahead! These taste even better on day two.
Use gel food coloring for vibrant icing colors.
Add cloves sparingly to avoid overpowering the spice blend.
Create ornament cookies by poking a straw-sized hole at the top before baking.

Delicious Twists & Flavor Variations

Healthy Version: Use coconut sugar and whole wheat flour
Kid-Friendly: Skip the nutmeg and cloves for a milder flavor
Budget-Friendly: Use basic white icing and sprinkles
High-Protein: Add a scoop of unflavored protein powder
Spicy Version: Add ¼ tsp cayenne for a kick
Holiday Twist: Add a dash of peppermint extract
Dessert Version: Dip half in white chocolate
Air Fryer Option: Bake small cookies at 320°F for 5–6 minutes

How to Serve This Gingerbread Cookie Recipe

These cookies are as versatile as they are delicious!

Serve with hot cocoa or eggnog by the fireplace
Gift in holiday tins with ribbon and a handwritten tag
Use as edible ornaments (poke hole before baking)
Create DIY decorating stations for kids
Pair with our holiday hot chocolate mix or peppermint bark recipe
Include on a Christmas cookie platter
Set out for Santa with a glass of milk

Calories & Nutrition Details (per cookie)

Calories: 145
Protein: 2g
Carbohydrates: 22g
Fat: 6g
Sugar: 10g
Fiber: 0.5g

Keeping Leftovers Fresh

Room Temp: Store in airtight container for up to 5 days.
Freezer (Unbaked): Freeze cut-out shapes for up to 2 months.
Freezer (Baked): Freeze decorated or plain cookies for up to 3 months.
Reheat: Thaw at room temp, or warm in a 300°F oven for 2–3 minutes.

FAQs About This Gingerbread Cookie Recipe

Can I freeze the dough ahead of time?
Yes! Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before rolling.

How do I keep the cookies soft?
Don’t overbake, and store in an airtight container with a slice of bread.

Can I use blackstrap molasses?
It’s too bitter—use regular dark molasses for best taste.

What can I use instead of molasses?
Try maple syrup or honey, but the flavor will change.

Can I make them gluten-free?
Yes! Use a 1:1 gluten-free flour blend with xanthan gum.

What icing works best?
Royal icing hardens beautifully; store-bought cookie icing also works.

How long should I chill the dough?
At least 1 hour, or overnight for best results.

Do I need to grease the cookie sheet?
Use parchment paper or a silicone mat—no greasing needed.

Can kids help with this recipe?
Absolutely! It’s perfect for cutting, decorating, and memory-making.

How do I decorate like a pro?
Use piping bags and gel coloring for crisp designs.

Why did my cookies spread too much?
The dough wasn’t chilled enough, or too much butter was used.

Can I double the batch?
Yes! This recipe scales easily for holiday gifting.

Should I sift the flour?
Not necessary, but it helps with even texture.

What’s the best way to ship these?
Wrap individually and use lots of padding in a sturdy tin.

Do these taste better the next day?
Yes—flavors deepen beautifully overnight!

More Delicious Ideas

Try our Grinch Cookies next!
Don’t miss these White Chocolate Raspberry Cookies

Final Bite

There’s something magical about a tray of freshly baked gingerbread cookies—from the sweetly spiced aroma to the joy of decorating with loved ones. This easy recipe brings holiday cheer into your kitchen with soft, chewy centers and endless creative potential.

Which shapes did you cut out? Did you go classic or add your own twist? Let me know in the comments! 🎄

Save this recipe, share it with friends, and tag us in your cookie creations! ❤️🍪