This gingerbread cookies recipe delivers soft-yet-crisp edges, warm spices, and rich molasses flavor—perfect for holidays, cookie decorating, or cozy baking any time of year. It’s reliable, easy to follow, and works well in kitchens across the US, UK, and Canada.
Why You’ll Love This Gingerbread Cookies Recipe
Classic spicy-sweet flavor
Dough is easy to roll and cut
Holds shape for decorating
Makes tender cookies with crisp edges
Ingredients
Dry Ingredients
3 cups (375 g) all-purpose flour
¾ tsp baking soda
¼ tsp salt
1 tbsp ground ginger
1 tbsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground nutmeg (optional)
Wet Ingredients
¾ cup (170 g) unsalted butter, softened
¾ cup (150 g) brown sugar (light or dark)
⅔ cup (160 ml) unsulfured molasses
1 large egg
1 tsp vanilla extract
Step-by-Step Gingerbread Cookies Recipe
1. Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
2. Cream Butter and Sugar
In a large bowl, beat the butter and brown sugar until light and fluffy (about 2–3 minutes).
3. Add Wet Ingredients
Beat in the molasses, egg, and vanilla until smooth and fully combined.
4. Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture. Mix until a soft dough forms.
5. Chill the Dough (Important!)
Divide dough in half, flatten into discs, wrap, and refrigerate for at least 1 hour (or up to 2 days).
Chilling prevents spreading and improves flavor.
6. Roll and Cut
Preheat oven to 350°F (175°C)
Roll dough on lightly floured surface to ¼-inch thickness
Cut with cookie cutters and place on lined baking sheets
7. Bake
Bake for 8–10 minutes:
8 minutes = softer cookies
10 minutes = crisper cookies
Let cool on the sheet for 5 minutes, then transfer to a rack.
Decorating Ideas (Optional)
Simple Royal Icing
1 cup powdered sugar
1–2 tbsp milk or lemon juice
Few drops vanilla
Mix until smooth and pipe or spread once cookies are completely cool.
Pro Tips for Perfect Gingerbread Cookies
Don’t skip chilling – it’s the secret to sharp shapes
Use molasses, not black treacle (UK note: look for light molasses)
Roll evenly for consistent baking
Bake one tray at a time for best results
Common Mistakes to Avoid
Overbaking (cookies harden as they cool)
Using too much flour when rolling
Warm dough (causes spreading)
Storage & Make-Ahead Tips
Store baked cookies in an airtight container up to 7 days
Dough can be frozen for up to 2 months
Decorated cookies store best in a single layer
Flavor Variations
Orange gingerbread: add 1 tsp orange zest
Chocolate gingerbread: replace ¼ cup flour with cocoa powder
Spicy gingerbread: add a pinch of black pepper or cayenne
Conclusion
This gingerbread cookies recipe is a classic you’ll return to year after year—warmly spiced, beautifully shaped, and perfect for decorating or gifting. Whether you like them soft or crisp, simple or ornate, these cookies bring comfort and tradition to every bite. 🍪✨