This traditional gingerbread recipe is made with just a few basic ingredients. These are reader favorites, and easy to make. Perfect for decorating and truly foolproof. Use cookie cutters to make them any shape you'd like!
Best Gingerbread Cookie Recipe
There are so many gingerbread recipes out there, so what makes these the best gingerbread cookies? I've tested and perfected this recipe for several years to make a cookie that is slightly soft, has classic flavor, and holds its shape so it is ideal for cookie cutters.
This traditional recipe creates cookies that are soft with just a little crisp edge. If you roll them thicker, and under bake just a little, they will be even softer. It's pretty genius.
The flavors are classic and spiced. I stick to an original gingerbread recipe with ginger, cinnamon, and cloves. You'll find those same festive flavors in my Gingerbread Caramel Recipe!
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Whether you're making gingerbread men, a candy-covered house, gingerbread house facades, or just delicious cut-outs, this easy gingerbread recipe is sure to be your new go-to. With just enough spice, rich molasses, and sweetness, it hits all the marks of a nostalgic Christmas cookie!
Ingredients
Homemade gingerbread cookie dough is very easy to make, and it requires minimal ingredients.
I recommend using an unsulphered molasses, and not blackstrap molasses.
You'll notice that these spices are similar to a classic spice cake recipe, but there is no ginger in an old fashioned spice cake, so the flavor is different.
- All-Purpose Flour: Serves as the base of the dough, providing structure and stability.
- Ground Ginger: Infuses the cookies with that signature warm, spicy flavor.
- Ground Cinnamon: Adds a sweet and woody depth of flavor, complementing the ginger.
- Ground Cloves: Provides a hint of sharpness and warmth, enhancing the overall spiciness of the cookies.
- Salt: Balances the flavors, enhancing the sweetness and spices.
- Baking Soda: Acts as a leavening agent, helping the cookies rise and giving them a bit of lift.
- Butter: Provides richness and flavor to the cookies, ensuring a tender texture.
- Brown Sugar: Adds sweetness and moisture while contributing to the cookies' chewiness and rich molasses flavor.
- Egg: Acts as a binding agent, holding the dough together and providing structure.
- Molasses: The star ingredient in gingerbread, it provides deep, rich flavor and helps keep the cookies soft.
Tools for Cookie Success
Stock your kitchen with the right tools for this recipe. You can always find my tool recommendations in my Amazon shop.
- Mixing bowls or a stand mixer: You'll want a great mixing bowl and extra bowls for mixing the dry ingredients together and making the icing. Or use a few bowls, and your stand mixer.
- Rubber spatula: I am nothing without my rubber spatulas when I bake. Make sure the bottom of the bowl is scraped and all the ingredients are mixed evenly.
- Measuring tools: A great set of measuring cups and a few sets of measuring spoons are always nice to have around for precise measurement of ingredients.
- Rolling pin: If you're making cutout cookies, you're up a creek without a paddle if you don't have a rolling pin. That wine bottle just doesn't cut it for holiday baking.
- Cookie cutters: I already have a collection, but you can grab a basic set of gingerbread man cookie cutters if you need to stock up.
- Baking sheets: I like heavy duty baking sheets for my cookies. They help ensure even baking and browning.
- Cooling rack: Sometimes I let my cookies cool right on the parchment, but a cooling rack is genius for cooling and decorating.
- Kitchen timer: If you're not using the timer on your phone, for sure have a kitchen timer in the drawer to keep you on track.
How to Make Classic Gingerbread Cookies
Here's an overview of how easy it is to make traditional gingerbread cookies from scratch:
- Whisk together the flour, ginger, cinnamon, cloves, salt and baking soda in a bowl; set aside.
- In a mixing bowl, beat the butter and sugar until fluffy.
- Beat in the egg and molasses.
- Add flour mixture to the buter mixture and combine.
- Halve the dough and wrap each half in plastic wrap. Chill 2 hours.
- Once chilled, roll the dough to ¼-inch thick on a floured surface.
- Cut shapes with cookie cutters and place on parchment-lined baking sheets.
- Bake until set.
Pro Tip: The key to successful gingerbread cut-out cookies is chilling the dough. This helps the cookies maintain the shape of the cookie cutter while baking. It's also easier to work with chilled dough.
The Best Icing for Gingerbread Men
These classic gingerbread cookies are delicious on their own. But I have to admit I like mine with a little icing. I love frostings, in fact I tend to have some of the best recipes here on the blog.
For a clean, simple look, you should pipe designs, faces, and buttons on with a Royal Icing recipe (my Lemon Royal Icing also goes so well with gingerbread!).
For a more indulgent version, spread the entire cookie with a simple Vanilla Frosting!
Ways to Decorate Cookies
- Sprinkles: Add your favorite decorating sprinkles to freshly iced cookies.
- Powdered Sugar: Simply dust cooked and cooled cookies with confectioners' sugar. Use a small, fine mesh sieve to do it!
- Sanding Sugar: White or colored sanding sugar can be sprinkled on unbaked cookies, or on the frosting.
- Candies: Use Red Hots, licorice, or other candies to decorate gingerbread men. Use a dab of icing to adhere candy to the cookies.
Storage
It's best to store the cookies at room temperature in an airtight container for up to four days. You can also freeze them in an airtight container for up to 2 months. Thaw at room temperature completely before serving.
FAQs
Yes! Since this recipe makes soft gingerbread, you can make them 1 to 2 days before you plan on serving them. Keep them in an airtight container at room temperature in the meantime.
If you plan on hosting any cookie decorating parties, this is a great recipe to keep on hand since the gingerbread cookies keep so well!
Yes, you must chill the cookie dough. If you don't, your gingerbread men will spread in the oven and the cookies will be flat and crispy rather than soft.
Gingerbread cookies can be crispy but most often have some softness. They also have a different mix of spices than gingersnaps.
Traditional gingersnaps are baked longer and are crispy the whole way through. There are certainly soft gingersnaps recipes, so it just depends on if you want a classic version, or another texture with the same great flavor.
Spices such as cloves, allspice, and cinnamon mixed with the rich flavor of molasses. These are essential ingredients in a gingerbread cookie.
More Traditional Christmas Cookies
- Easy Coconut Macaroons
- Peanut Butter Reindeer Cookies
- Pistachio Lace Cookies
- Honey Cut Out Cookies
- Peanut Butter Blossom Cookies
Tips for Classic Gingerbread Cookies
- For classic gingerbread man cookies, try my favorite cutters. It's the cutest set of him, her, minis and more. Otherwise you can cut out any shape you want.
- Make sure when you place the cut-outs on the baking sheets they are similar in size. If you're baking large and mini cookies you want to keep sizes together. If you don't, the little guys will get baked and overdone before the bigger cookies are baked to perfection.
- Do not use blackstrap molasses to make gingerbread cookies from scratch. It's far too bitter!
Cookie Classics To Try:
- Stovetop Chocolate Chip Cookies
- Award Winning Chocolate Chip Cookies
- Coconut Macaroons with Condensed Milk
- Graham Crackers and Frosting
- Peanut Butter Blossom Cookies
- Iced Oatmeal Raisin Cookies
📖 Recipe
Classic Gingerbread Cookies
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup unsalted butter (softened)
- ½ cup packed light brown sugar
- 1 large egg
- ½ cup unsulphered molasses
Instructions
- Whisk together flour, ginger, cinnamon, cloves, salt and baking soda in a bowl; set aside.
- In a mixer bowl, beat butter and sugar until fluffy, 3 minutes. Beat in egg and molasses. Add flour mixture and combine.
- Halve dough, wrap in plastic wrap and chill 2 hours.
- Heat oven to 350ºF.
- Roll dough to ¼-inch thickness on a floured surface. Cut shapes with cookie cutters and place on parchment-lined baking sheets.
- Bake until set, and cookies are just cooked through, 7 to 9 minutes. Cool completely.
Notes
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- Make sure when you place the cut-outs on the baking sheets they are similar in size. If you're baking large and mini cookies you want to keep sizes together. If you don't, the little guys will get baked and overdone before the bigger cookies are baked to perfection.
-
- Do not use blackstrap molasses to make gingerbread cookies from scratch. It's far too bitter!
Nutrition
Recipes for Christmas
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
Brynna says
These were simple and perfectly delicious!! And I'm not a big baker!
Tara says
Oh I'm so glad you liked them Brynna! They are a favorite. Thanks for letting me know!!
Mary Bench says
Love Gingerbread cookies! They just say Christmas! Will try
Brittany Smart says
Christmas wouldn't be the same without some yummy gingerbread cookies!