There’s something magical about the warm, spicy aroma of freshly baked gingerbread cookies filling your kitchen. These treats are a perfect blend of molasses sweetness and ginger warmth, with a hint of cinnamon that dances on your taste buds. The dough comes together in just 22 minutes, and after a quick 2-hour chill, it’s ready to roll and cut into festive shapes. Baking takes only 8 minutes, leaving you with cookies that are crisp on the edges yet soft and chewy in the center—a texture that’s simply irresistible.
Whether you’re baking for the holidays or just craving a cozy treat, these gingerbread cookies are a delight to make and share. Their rich, spiced flavor and tender bite make them a crowd-pleaser every time. Plus, the process is as enjoyable as the result—rolling out the dough, cutting shapes, and watching them turn golden in the oven. In just 2.5 hours, you’ll have a batch of cookies that’s perfect for gifting, snacking, or savoring with a cup of tea. It’s a recipe that brings joy to every step.
Gingerbread Cookie Ingredients
- ½ cup unsalted butter, at room temperature
- ⅔ cup packed dark brown sugar
- ⅓ cup unsulphured blackstrap molasses (we recommend Wholesome brand)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour, spooned and leveled
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ teaspoon ground cloves
- 1 tablespoon almond milk (or any milk of your choice)
Step-by-Step Gingerbread Cookie Instructions
- In the bowl of a stand mixer or using an electric mixer, cream the butter and brown sugar until light and fluffy.
- Add the molasses, egg yolk, and vanilla extract, and mix until well combined.
- In a medium bowl, whisk together the flour, cinnamon, ginger, baking soda, salt, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing after each addition. Mix in the almond milk until the dough comes together.
- Form the dough into a ball, divide it in half, and flatten each half into a 1-inch-thick disk. Wrap in plastic wrap and chill for at least 2 hours.
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- On a lightly floured surface, roll out the dough to about ¼-inch thick. Use cookie cutters to cut out desired shapes, re-rolling the dough scraps as needed.
- Place the cut-outs on the prepared baking sheets and bake, one sheet at a time, for 7 to 9 minutes, or until the edges are just set but the middles are still soft. (For a 3-inch cookie cutter, 8 minutes is typically perfect.)
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Decorate as desired.
Creative Decorating Ideas for Gingerbread Cookies
Once your gingerbread cookies are cooled, the fun begins! Try using royal icing in different colors to pipe intricate designs or simple outlines. For a quicker option, dust them with powdered sugar or drizzle with melted white chocolate. Sprinkles, edible glitter, or crushed candy canes add a festive touch. If you’re baking with kids, let them use small candies like M&Ms or gumdrops to create playful faces or patterns.
How to Store and Keep Your Cookies Fresh
To maintain their soft texture, store your gingerbread cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze the undecorated cookies in a single layer, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before decorating. If you’ve already iced them, let the icing set completely before stacking with parchment paper in between to prevent smudging.
Time-Saving Tips for Busy Bakers
Short on time? Skip the chilling step by rolling the dough into 1-inch balls and flattening them slightly with your palm before baking—this creates a quicker, drop-cookie version. Alternatively, prepare the dough ahead of time and refrigerate it for up to 2 days or freeze for up to 1 month. When ready to bake, let it soften slightly at room temperature before rolling and cutting.
Recipe Variations to Mix It Up
Experiment with different flavors by adding ½ teaspoon of nutmeg or cardamom to the dough. For a citrus twist, mix in 1 teaspoon of orange zest. If you prefer a crunchier cookie, bake them for an extra 1-2 minutes. For a vegan version, substitute the butter with coconut oil, the egg yolk with 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water, and use plant-based milk.
Essential Equipment for Perfect Cookies
To make this recipe a breeze, use a stand mixer or electric hand mixer for creaming the butter and sugar. A rolling pin with thickness guides ensures even dough, while a silicone baking mat or parchment paper prevents sticking. Invest in a variety of cookie cutters for fun shapes, and a wire cooling rack helps the cookies set properly after baking.
Gingerbread Cookies
Ingredients
- ½ cup unsalted butter, at room temperature
- ⅔ cup packed dark brown sugar
- ⅓ cup unsulphured blackstrap molasses, we like the Wholesome brand
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour, spooned and leveled
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ teaspoon ground cloves
- 1 tablespoon almond milk, or any milk
Instructions
- In the bowl of a stand mixer, or using an electric mixer, cream the butter and brown sugar. Add the molasses, egg yolk, and vanilla and mix again.
- In a medium bowl, whisk together the flour, cinnamon, ginger, baking soda, salt, and cloves. Gradually add the dry ingredients to the wet ingredients, mixing after each addition. Mix in the almond milk.
- Form the dough into a ball, divide the ball in half, and flatten each half into a 1-inch-thick disk. Wrap in plastic and chill for at least 2 hours.
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- Roll out the dough on a lightly floured surface until about ¼-inch thick. Use cookie cutters to cut out desired shapes, then transfer the cut-outs to the prepared baking sheets, re-rolling the dough scraps as necessary.
- Bake, one sheet at a time, for 7 to 9 minutes, or until the edges of the cookies are just set but the middles are still soft. The cookies might seem underdone, but taking them out at this point will ensure that they stay soft once they cool. I typically use a 3-inch cookie cutter and bake my cookies for 8 minutes. The exact timing will depend on your oven, the size of your cookie cutters, and how soft or crunchy you like your gingerbread cookies.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Decorate as desired.