Warm with molasses, ginger, cinnamon, and cloves, these gingerbread cookies have soft centers, lightly crisp edges, and all the cozy spice you want in a holiday cookie. Roll them into your favorite festive shapes, add a little icing, and they’re ready for cookie trays, gifting, and Christmas decorating.
There’s something especially satisfying about making gingerbread cookies during the holidays. The dough is deeply spiced, the kitchen starts to smell like cinnamon and molasses as the first tray bakes, and then there’s the best part: sitting down with a batch of cooled cookies and decorating them.
What I especially love about this recipe is the texture. The cookies are soft and chewy through the middle with just enough crispness around the edges. And because the dough is thoroughly chilled before it’s rolled, it works beautifully for cut-out cookies. Make gingerbread people, stars, trees, snowflakes, or whatever shapes you like.
Why You’ll Love This Recipe
If you love a gingerbread cookie with plenty of spice, this is the recipe to make. A full tablespoon each of ginger and cinnamon gives the cookies their warm flavor, while allspice and cloves add another layer of holiday spice. Molasses and brown sugar bring sweetness and that unmistakably rich gingerbread taste.
And then there’s the texture! Bake them according to the suggested times, and you’ll get cookies that are soft in the centers and lightly crisp around the edges.
They’re also made for decorating. Once the cookies have cooled, dress them up with easy cookie icing, royal icing, or cookie buttercream. Or skip the decorations altogether—the cookies have plenty of flavor on their own.
The dough is make-ahead friendly, too. You can refrigerate the prepared discs for up to 3 days, which makes it easy to mix the dough one day and save the rolling, baking, and decorating for another.
Gingerbread Cookies Ingredient Breakdown
- All-Purpose Flour – gives the cookies their structure and helps the dough hold its shape once it’s rolled and cut. Measuring it correctly is important so the dough doesn’t turn out too dry.
- Baking Soda – helps the cookies bake up with the right texture and gives them just a little lift.
- Salt – balances the sweetness and brings out all of those warm spice flavors.
- Ground Ginger – this is the main spice that gives gingerbread its signature warm, slightly peppery flavor.
- Ground Cinnamon – adds cozy sweetness and rounds out the stronger ginger flavor.
- Ground Allspice – brings a warm, slightly sweet spice note that makes the cookies taste even more festive.
- Ground Cloves – a little goes a long way here. Cloves add a deep, bold warmth that gives the gingerbread extra depth.
- Unsalted Butter – adds richness and helps create those soft centers and lightly crisp edges. Make sure it’s softened to room temperature so it mixes smoothly.
- Brown Sugar – sweetens the cookies while also adding moisture and a deeper caramel-like flavor than white sugar would.
- Molasses – this is where that classic gingerbread flavor and dark color really come from. Use unsulphured or dark molasses, not blackstrap.
- Egg – helps bind the dough together and adds structure so the cookies hold their shape as they bake.
- Pure Vanilla Extract – softens and rounds out the bold molasses and spice flavors.
- Easy Cookie Icing, Royal Icing, or Cookie Buttercream – optional, but perfect for decorating once the cookies are completely cool.
Step-by-Step Instructions
First, mix the dry ingredients.
In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set aside.
Next, make the butter mixture.
In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and molasses and beat on medium high speed until combined and creamy. Scrape down the sides and bottom of the bowl as needed. Next, beat in egg and vanilla on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed. The butter may separate; that’s ok.
Make the dough and chill it.
Add the flour mixture to the wet ingredients, and beat on low speed until combined. The cookie dough will be quite thick and slightly sticky. Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Chill discs for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
Get ready to bake.
Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
Now, roll and cut the cookies.
Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Roll out disc until 1/4-inch thick. Tips for rolling—the dough may crack and be crumbly as you roll. What’s helpful is picking it up and rotating it as you go. Additionally, you can use your fingers to help meld the cracking edges back together. The first few rolls are always the hardest since the dough is so stiff, but re-rolling the scraps is much easier. Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.
Bake.
Bake cookies for about 9-10 minutes. If your cookie cutters are smaller than 4 inches, bake for about 8 minutes. If your cookie cutters are larger than 4 inches, bake for about 11 minutes. My oven has hot spots and yours may too—so be sure to rotate the pan once during bake time. Keep in mind that the longer the cookies bake, the harder and crunchier they’ll be. For soft gingerbread cookies, follow my suggested bake times.
Cool and decorate.
Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Once completely cool, decorate as desired.
Cookies stay fresh covered at room temperature for up to 1 week.
Expert Tips
Don’t rush the chill time. This is the step that makes the dough much easier to work with. Give it at least 3 hours in the refrigerator before you start rolling. You can also make the dough ahead and leave it chilled for up to 3 days.
Use enough flour when rolling. The dough can become sticky as you work with it, so generously flour the counter, rolling pin, and your hands. If you see cracks forming around the edges, simply press them back together with your fingers.
Keep the dough 1/4-inch thick. This thickness helps give the cookies that lovely balance of soft centers and lightly crisp edges.
Watch the size of your cookie cutters. Smaller shapes bake faster, while larger ones need a little more time. About 8 minutes works for cutters smaller than 4 inches, 9–10 minutes for 4-inch cookies, and about 11 minutes for larger cookies.
For softer cookies, watch the clock. Gingerbread becomes firmer and crunchier the longer it stays in the oven. If soft centers are what you’re after, stick closely to the suggested baking times.
Cool before decorating. Let the cookies cool completely before reaching for the icing. Once cool, they’re ready for all the buttons, faces, snowflakes, and festive designs you want to add.
Recipe Variations
One batch of dough can become all sorts of holiday cookies. Use gingerbread people for a classic batch, or bring out stars, Christmas trees, snowflakes, bells, hearts, and other favorite cutters.
You can have fun with the decorating, too. Use easy cookie icing for something simple, royal icing when you want more detailed designs, or cookie buttercream for a soft, creamy finish.
Not in the mood to decorate? Leave them plain! With molasses and four different warming spices in the dough, these cookies don’t need icing to taste festive.
You can also play with the final texture using the baking guidance already included in the recipe. Keep close to the recommended baking time for soft gingerbread cookies, or leave them in a little longer if you prefer a firmer, crunchier cookie.
Storage & Reheating
These are great cookies to make ahead during a busy holiday week. Keep the finished cookies covered at room temperature, and they’ll stay fresh for up to 1 week.
For longer storage, baked cookies can be frozen for up to 3 months, either decorated or undecorated.
You can freeze the dough, too. Prepare it through step 3, wrap the discs well, and freeze them for up to 3 months. When you’re ready to bake, thaw the dough overnight in the refrigerator and continue with step 4.
There’s no need to reheat these cookies. Let frozen cookies thaw and enjoy them at room temperature, especially if they’ve already been decorated.
Serving Suggestions
A plate of gingerbread cookies and something warm to drink is hard to beat during the holidays. Serve them with coffee, tea, hot chocolate, or a cold glass of milk for an easy afternoon treat.
For Christmas gatherings, arrange them on a big cookie platter alongside your other favorite holiday cookies. A combination of decorated and undecorated gingerbread makes the platter especially pretty while giving everyone a choice between iced and plain cookies.
They’re also perfect for gifting. Decorate a batch, let the icing set completely, and package the cookies for neighbors, friends, teachers, or holiday hosts.
Or make the decorating part of the occasion! Set out completely cooled gingerbread cookies with the optional icings and let everyone create their own. It’s a simple way to turn a batch of cookies into a cozy holiday activity.
Recipe FAQs
1. Why is my gingerbread cookie dough so sticky?
The dough is supposed to be a little sticky when you first mix it. Make sure to chill the dough for at least 3 hours before rolling. Once it’s cold and firm, it will be much easier to work with.
2. How do I make gingerbread dough easier to roll?
Use a generous amount of flour on your work surface, hands, and rolling pin. I also recommend working with one chilled dough disc at a time so the other half stays nice and cold until you’re ready for it.
3. Why does my gingerbread dough crack when I roll it?
This can happen because the dough is very firm when it first comes out of the refrigerator. Simply rotate the dough as you roll and use your fingers to press any cracked edges back together. It usually gets easier to roll as you continue working with it.
4. How do I keep gingerbread cookies soft?
Make sure you don’t overbake them. For 4-inch cookies, about 9–10 minutes is all they need. Smaller cookies need about 8 minutes, while larger cookies need about 11 minutes. The longer they bake, the crispier and harder they will become.
5. Can I make gingerbread cookies ahead of time?
Yes! You can make the dough ahead and keep the wrapped discs in the refrigerator for up to 3 days. You can also freeze the dough for up to 3 months. When you’re ready to bake, thaw it overnight in the refrigerator and continue with the recipe.
Classic Soft Gingerbread Cookies
Ingredients
- 3 1/2 cups (440g) all-purpose flour, spooned & leveled
- 1 tsp baking soda
- 1/2 tsp Salt
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
- 10 tbsp (142g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 2/3 cup (160ml; about 200g) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
- 1 large egg, at room temperature
- 1 tsp pure vanilla extract
- Optional: easy cookie icing, royal icing, or cookie buttercream
Instructions
- Add the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves to a large bowl. Whisk until evenly combined, then set the mixture aside.
- Place the softened butter in a separate large mixing bowl. Using a handheld mixer or a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 1 minute, until smooth and creamy. Add the brown sugar and molasses, then beat on medium-high speed until the mixture is creamy and thoroughly combined. Scrape the sides and bottom of the bowl whenever necessary. Add the egg and vanilla, and beat on high speed for 2 full minutes. Scrape the bowl again as needed. The butter mixture may look slightly separated at this stage; this is fine.
- Pour the dry ingredients into the wet mixture. Beat on low speed just until everything comes together. The finished dough should be very thick with a slightly sticky texture. Divide it into two equal portions and place each portion on a large sheet of plastic wrap. Wrap both portions securely and flatten them into discs. Refrigerate for at least 3 hours and up to 3 days. This chilling period is required for the dough; chilling overnight also works well.
- Heat the oven to 350°F (177°C). Prepare 2–3 large baking sheets by lining them with parchment paper or silicone baking mats. Set them aside.
- Take one chilled dough disc from the refrigerator. Apply a generous dusting of flour to the work surface, your hands, and the rolling pin. Roll the dough to 1/4-inch thickness. Because the chilled dough is firm, it may crack or crumble somewhat during the first few passes with the rolling pin. Lift and rotate the dough periodically while rolling, and press cracked edges together with your fingers when necessary. The dough becomes easier to handle as you work with it, and the scraps are generally easier to re-roll. Cut the dough into your chosen shapes and arrange them 1 inch apart on the prepared baking sheets. Gather and re-roll the scraps until the entire portion has been cut. Repeat the process with the second dough disc.
- Bake the cookies for approximately 9–10 minutes. For cookie cutters smaller than 4 inches, bake for about 8 minutes. For cutters larger than 4 inches, bake for about 11 minutes. Rotate the baking sheet once during baking to compensate for possible hot spots in the oven. Longer baking produces firmer, crunchier cookies, so stay within these suggested times when a softer gingerbread cookie is preferred.
- Leave the baked cookies on the baking sheet for 5 minutes. Then move them to a cooling rack and allow them to cool completely. Decorate only after the cookies have fully cooled.
- Keep the finished cookies covered at room temperature. They will stay fresh for up to 1 week.
Notes
Recipe Notes
Nutrition
Calories: 162kcal | Carbohydrates: 27g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 110mg | Potassium: 160mg | Fiber: 1g | Sugar: 12g | Vitamin A: 159IU | Vitamin C: 0mg | Calcium: 32mg | Iron: 1mg Estimated per 1 cookie, based on a yield of 24 four-inch cookies and excluding optional icing.
