- Recipe yields soft, chewy gingerbread cookies that hold shape for decorating while staying tender inside.
- Molasses, balanced spices, chilled dough, and butter are key to flavor, texture, and clean edges.
- Practical tips: soften (not melt) butter, roll evenly, use minimal flour, chill dough, and bake until edges set.
- Store airtight to keep soft, freeze with parchment for months, and reheat briefly for warm cookies.
Last Updated on November 30, 2025 by Souhail
Whenever the air in New York turns crisp and the sidewalks start smelling faintly like roasted chestnuts, I know it is officially gingerbread cookie season. I bake gingerbread cookies every year, not just because they’re delicious, but because they feel like edible nostalgia. The warm blend of cinnamon, ginger, and molasses is like wrapping your tastebuds in a soft blanket. These gingerbread cookies fit perfectly into that sweet spot between festive tradition and everyday comfort, which makes them just as welcome at a holiday party as they are on a quiet weeknight with a cup of tea.
What I love about this recipe is how approachable it is. You get cookies that hold their shape beautifully for decorating, but they also stay soft and tender on the inside. They’ve become my go to winter bake, and once you try them, I’m pretty sure they’ll become yours too.
Table of contents
How To Make It
Gingerbread Cookies
24
servings10
minutes1
hour140
kcalA soft and cozy batch of gingerbread cookies packed with warm spices and rich molasses. These gingerbread cookies are perfect for decorating, gifting, or enjoying with a warm drink.
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Ingredients
3 cups all purpose flour
1.5 teaspoons ground ginger
1.5 teaspoons ground cinnamon
0.25 teaspoon ground cloves
0.5 teaspoon ground nutmeg
0.75 teaspoon baking soda
0.25 teaspoon salt
0.75 cup unsalted butter, softened
0.75 cup brown sugar
1 large egg
0.75 cup molasses
1 teaspoon vanilla extract
Directions
- Whisk together your flour, spices, baking soda, and salt in a large bowl.
- Cream the softened butter and brown sugar until light and fluffy.
- Mix in the egg, molasses, and vanilla until glossy and smooth.
- Add the dry ingredients to the wet and mix until a soft dough forms.
- Divide the dough into two discs, wrap them, and chill for at least an hour.
- Roll the chilled dough on a lightly floured surface to a quarter inch thick.
- Cut out your desired cookie shapes.
- Place the cookies on a lined baking sheet.
- Bake until the edges are just set.
- Cool the cookies completely before decorating.
Notes
- Chilling the dough is essential for preventing spreading.
- Underbaking slightly gives you the softest texture.
- Use room temperature butter for the best creaming results.
- For a deeper flavor, use dark molasses instead of light.
- Let cookies cool completely before adding icing.
Nutrition Facts
- Total number of serves: 24
- Calories: 140kcal
- Fat: 5g
- Saturated Fat: 2g
- Sodium: 90mg
- Carbohydrates: 22g
- Fiber: 1g
- Sugar: 12g
- Protein: 2g
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Why These Gingerbread Cookies Always Turn Out Amazing
Gingerbread cookies have been a winter tradition in my New York kitchen for years, and this recipe is the one that consistently gives me soft, chewy, perfectly shaped cookies every single time. They’re warm, flavorful, and full of that nostalgic holiday charm. Here’s why this version works so well:
- Molasses adds moisture and deep flavor, keeping the cookies tender.
- The spice blend is perfectly balanced, with ginger as the star and cinnamon, cloves, and nutmeg filling in the warmth.
- Chilling the dough prevents spreading, giving you sharp, clean edges on every cookie.
- Butter creates the perfect texture, soft on the inside with just the right amount of structure on the outside.
- They’re perfect for decorating, with a surface that holds icing beautifully.
If cozy baked treats are your thing, these pumpkin chocolate chip cookies have the same warm, seasonal vibe.
My Favorite Tips to Make Perfect Gingerbread Cookies
After countless batches over the years, I’ve collected a few reliable tips that make these cookies turn out bakery level every time:
- Let your butter soften on the counter. Melted butter leads to spreading.
- Use just enough flour when rolling to keep the dough from sticking without drying it out.
- Roll the dough evenly so everything bakes uniformly.
- Bake only until the edges set. The centers finish firming as they cool, keeping them soft.
- Don’t skip chilling — it’s essential for shape and texture.
If you love decorating cookies, the classic sugar cookie recipe is another fun one to keep in your back pocket.
Fun Variations to Try
Once you master the base recipe, gingerbread cookies become a playground for creativity. Here are some of my favorite twists:
Chocolate Dipped Gingerbread:
Dip them in melted dark chocolate for a deeper flavor and a pretty glossy finish.
Orange Zest Gingerbread
Add fresh zest to brighten the spices and create a beautiful winter citrus aroma.
Gingerbread Sandwich Cookies
Create cookie sandwiches with buttercream or cream cheese frosting for an ultra-soft treat.
Gluten Free Gingerbread
Swap for a good 1 to 1 gluten free flour blend — the molasses helps maintain the texture.
Maple Gingerbread
Replace part of the sugar with maple syrup for a caramel-like sweetness.
If you love comforting winter foods, the cozy lasagna soup is another recipe that hits the spot on cold evenings.
And if you’re a pumpkin lover, the soft and fluffy homemade pumpkin cookies are right up your alley.
Delicious Ways to Serve Gingerbread Cookies
These cookies shine on their own, but they’re even better when paired with a warm drink like hot chocolate, chai, or apple cider. Serve them on a festive platter, dust them with powdered sugar, or decorate them with icing for extra flair. They also make adorable edible gift tags if you punch a tiny hole before baking.
And if peanut butter is your weakness, the soft and chewy peanut butter cookies are another sweet treat worth adding to your cookie rotation.
Storage and Reheating Instructions
One of the best things about gingerbread cookies is how beautifully they store. Once completely cooled, place them in an airtight container at room temperature and they’ll stay soft for several days. If you prefer a slightly crispier edge, you can loosely cover them instead of sealing the container fully.
They also freeze wonderfully. Stack them in layers separated with parchment paper and store in a freezer safe container for up to three months. When you’re ready to enjoy them again, simply let them thaw at room temperature. If you like your cookies warm and fragrant, give them a quick 6 to 8 second zap in the microwave — just enough to soften them slightly without drying them out.
FAQs
They were likely overbaked. Pull them out when the edges look set but the centers still appear soft. They firm up as they cool.
Store them in an airtight container with a small piece of bread. The cookies will absorb the moisture and stay tender.
Yes! The dough keeps well in the fridge for 3 days or in the freezer for 3 months.
Chilling firms up the butter, prevents spreading, and makes rolling and cutting shapes easier.
Absolutely. Freeze them in layers separated with parchment and thaw at room temperature.
Royal icing is the classic choice because it dries firm and smooth.
Bringing Sweet Holiday Magic to Your Kitchen
I hope these gingerbread cookies bring as much warmth and happiness to your kitchen as they do to mine. They’re simple, cozy, and perfect for sharing (or not sharing — your call). Whether you bake them for the holidays or just because you want something sweet and spiced, I know you’ll love them.
If you try this recipe, come back and let me know how it went — or tag me so I can see your adorable cookie creations!