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These perfectly spiced best gingerbread cookies are packed with the flavors of the season and hold their holiday cookie cutter shapes when baked! This easy recipe is perfect for making yourself or with your kids!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Table of Contents
Soft and Spicy Gingerbread Cookies
I have had such a hard time over the years finding a gingerbread cookie recipe that has a really strong Christmas spice taste and keeps its shape. I eventually found thru trial and error that you need lots of ginger and cinnamon and a touch of the other “warming spices” allspice, nutmeg, and cloves. These cookies are a soft gingerbread, not gingersnap or ginger biscuit style since that is what my kids prefer.
The trick to these cookies is to make sure you chill the dough before it goes into the oven. The chill to hot helps the cookies keep their shape so sometimes I even stick the cut-out cookies on a baking sheet in the freezer while I wait for the oven to preheat. Be sure to let the cookies cool completely before attempting to ice them.
How to Make Gingerbread Men
First assemble the following ingredients:
- All-purpose flour (3 1/4 cups) – Forms the structural base of the cookies, providing the perfect canvas for their iconic shape.
- Ground cinnamon (1 tablespoon) – Adds warm, sweet spiciness essential to gingerbread’s festive flavor.
- Ground ginger (1 tablespoon) – Delivers a signature zingy kick that defines gingerbread cookies.
- Baking soda (3/4 teaspoon) – Helps the cookies rise slightly, giving them a light, tender texture.
- Ground cloves (3/4 teaspoon) – Imparts a rich, deep spice note that enhances the cookie’s complexity.
- Ground nutmeg (1/2 teaspoon) – Adds a hint of warm nuttiness to balance the bolder spices.
- Ground allspice (½ teaspoon) – Contributes a blend of cinnamon, nutmeg, and cloves for an extra layer of spice.
- Sea salt (1/2 teaspoon) – Enhances all the flavors and balances the sweetness of the cookies.
- Unsalted butter (3/4 cup) – Creates a rich, tender crumb while adding buttery flavor.
- Brown sugar (1/2 cup) – Adds sweetness and a hint of molasses-like depth to complement the spices.
- Egg (1) – Binds the ingredients together and helps create a smooth soft dough.
- Unsulfured molasses (1/2 cup) – Provides the cookies with their deep color and distinct, robust flavor.
- Vanilla extract (1 1/2 teaspoons) – Enhances the overall flavor with a subtle, sweet aroma.
- Orange zest (1) – Adds a fresh, citrusy brightness that balances the spices beautifully.
For the icing:
- Powdered sugar (2 cups) – The base of the icing, creating a smooth, sweet topping, sift for best results.
- Milk (2–3 tablespoons) – Adjusts the consistency of the icing for perfect drizzling or piping.
- Vanilla extract (1/4 teaspoon) – Adds a touch of sweetness and complements the spiced cookie flavor.
Use this Method
Mix Dry Ingredients. In a large mixing bowl, whisk together flour, cinnamon, ginger, baking soda, cloves, allspice, salt and nutmeg. Set aside.
Cream Butter. Use an electric mixer to beat the butter and sugar together for 2 minutes on medium-high speed until light and fluffy. Add in egg, molasses and vanilla, and beat on medium speed until combined. Reduce the mixer speed to low, and gradually add the flour mixture until just combined.
Chill. Divide the dough into two equal portions, and form them each into a ball. Then gently use your hands to flatten each ball into a 1-inch thick disk, wrap tightly in plastic wrap, and refrigerate for 1 hour or so, or until the dough is chilled yet still somewhat pliable. (Or you can refrigerate the dough for a longer period of time, and then later let soften on the countertop for 15-20 minutes before rolling it out.)
Prep to Bake. Once you are ready to bake the cookies, heat the oven to 350°F and line a baking sheet with parchment paper; set aside.
Roll and Cut. Unwrap the dough and place it on a large, lightly-floured hard surface. Use a floured rolling pin to roll the dough evenly until it is approximately 1/8-inch thick. Then use your favorite cookie cutters to cut out your desired shapes, re-rolling the dough as needed to cut out more. Transfer to parchment-covered baking sheets. If you have cookies waiting to bake place them in the freezer so they don’t lose their shape.
Bake. Bake for 8 to 10 minutes, or until the cookies are crisp around the edges and on top. Remove from oven and let cool for 5 minutes, then transfer to a wire rack to finish cooling.
Icing. While the cookies are cooling make the icing (optional). Whisk all ingredients together in a mixing bowl until smooth. If your icing is too thin, add in a little more powdered sugar. If your icing is too thick, add in a tiny bit of milk.
Pipe. Use a piping bag or a ziplock bag with the corner snipped off to spread icing onto the cookies.
Pipe and Enjoy. Add any extra sprinkles or candies. Serve and enjoy immediately, or store in a sealed container for up to 4 days.
Tips and Tricks for Perfect Gingerbread Cutout Cookies
Chill the Dough: Refrigerate the dough for at least an hour before rolling to make it easier to handle and prevent sticking.
Use Parchment Paper: Roll out the dough between two sheets of parchment paper for mess-free and even rolling.
Choose the Right Spices: Use fresh, high-quality spices like ginger, cinnamon, nutmeg, and cloves for bold, aromatic flavor.
Keep Even Thickness: Roll the dough to a uniform thickness (about 1/4 inch) to ensure even baking.
Prevent Spreading: Chill cut-out cookies on the baking sheet for 10-15 minutes before baking to help them hold their shape.
Flour Cutters Regularly: Dust your cookie cutters with flour or dip them in cocoa powder to prevent sticking.
Don’t Overbake: Remove the cookies from the oven when the edges are set but the centers are still soft; they’ll firm up as they cool.
Customize Texture: For softer cookies, bake for a shorter time; for crispier cookies, let them bake a little longer.
Decorate After Cooling: Let cookies cool completely before decorating to prevent icing from melting or sliding off.
Plan Ahead: Make the dough a day or two in advance to save time and allow the flavors to deepen.
Use Royal Icing for Precision: For detailed decorations, use royal icing with a piping consistency.
Store Properly: Keep cookies in an airtight container with a slice of bread to maintain softness or a silica gel pack for crispness.
Get Creative: Experiment with shapes, glazes, and decorations like sprinkles, edible glitter, or candy accents for a personalized touch.
Have Fun!: Involve family or friends to make the process enjoyable and festive.
FAQs
Cracking can happen if the dough is too cold. Let it sit at room temperature for 5-10 minutes to soften slightly before rolling.
Ensure the dough is chilled, use parchment paper, and avoid overworking the dough. Also, avoid placing the cookies on a warm baking sheet.
Yes! Gingerbread dough can be made up to 3 days in advance and stored in the refrigerator. Baked cookies can be stored in an airtight container for up to a week or frozen for up to 3 months.
Use chilled dough and cut the shapes cleanly. After cutting, chill the cookies again on the baking sheet before baking.
Royal icing is ideal for detailed decorations as it dries firm and glossy, allowing for intricate designs.
For softer cookies, roll the dough thicker and bake for a shorter time. For crispier cookies, roll thinner and bake slightly longer.
Yes, but choose a gluten-free flour blend specifically for baking, and be prepared to adjust the liquid or fat content for the right consistency.
Store them in an airtight container with a slice of bread to maintain moisture or slightly underbake them for a softer texture.
Substitute with honey, dark corn syrup, or maple syrup, but note that this may alter the flavor and texture slightly.
Yes, wrap the dough tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight before using.
Chill the dough before rolling, and dust your work surface and rolling pin lightly with flour or powdered sugar.
Use a baking sheet lined with parchment paper or a silicone baking mat and bake in the center of the oven.
Absolutely! Use simpler decorations like sprinkles or pre-made icing tubes for an easy and fun activity.
More Christmas cookies
Sugar Cookies – Buttery cookies that are soft or crisp, usually cut into shapes and decorated with icing and sprinkles.
Snickerdoodles – Chewy cookies rolled in cinnamon sugar, offering a warm and cozy holiday flavor.
Peanut Butter Blossoms – Soft peanut butter cookies topped with a chocolate kiss, combining nutty and sweet flavors.
Thumbprint Cookies– Buttery cookies with a center filled with jam, chocolate, or caramel for a delicious pop of flavor.
Shortbread Cookies– Crumbly, melt-in-your-mouth cookies made with butter, sugar, and flour, often dipped in chocolate.
Chocolate Crinkle Cookies– Fudgy cookies with a crackled powdered sugar coating, creating a festive snow-dusted appearance.
Spritz Cookies– Delicate, buttery cookies pressed into intricate shapes, often tinted with holiday colors.
Linzer Cookies– Sandwich cookies with a layer of jam in the center, topped with powdered sugar for a snowy look.
Try these cookie recipes next:
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Best Gingerbread Cookies
Equipment
Ingredients
- 3 ¼ cups all-purpose flour
- 1 tablespoon cinnamon, ground
- 1 tablespoon ginger, ground
- ¾ teaspoon baking soda
- ¾ teaspoon cloves, ground
- ½ teaspoon nutmeg, ground
- ½ teaspoon allspice, ground
- ½ teaspoon sea salt
- ¾ cup unsalted butter, softened to room temperature
- ½ cup packed brown sugar
- 1 large egg
- ½ cup unsulfured molasses
- 1 ½ teaspoons vanilla extract
- 1 zest of one orange
Icing Ingredients
- 2 cups powdered sugar
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
- In a large mixing bowl, whisk together flour, cinnamon, ginger, baking soda, cloves, allspice, salt and nutmeg. Set aside.
- Use an electric mixer to beat the butter and sugar together for 2 minutes on medium-high speed until light and fluffy. Add in egg, molasses and vanilla, and beat on medium speed until combined. Reduce the mixer speed to low, and gradually add the flour mixture until just combined.
- Divide the dough into two equal portions, and form them each into a ball. Then gently use your hands to flatten each ball into a 1-inch thick disk, wrap tightly in plastic wrap, and refrigerate for 1 hour or so, or until the dough is chilled yet still somewhat pliable. (Or you can refrigerate the dough for a longer period of time, and then later let soften on the countertop for 15-20 minutes before rolling it out.)
- Once you are ready to bake the cookies, heat the oven to 350°F and line a baking sheet with parchment paper; set aside.
- Unwrap the dough and place it on a large, lightly-floured hard surface. Use a floured rolling pin to roll the dough evenly until it is approximately 1/8-inch thick. Then use your favorite cookie cutters to cut out your desired shapes, re-rolling the dough as needed to cut out more. Transfer to parchment-covered baking sheets.If you have cookies waiting to bake place them in the freezer so they don’t lose their shape.
- Bake for 8 to 10 minutes, or until the cookies are crisp around the edges and on top. Remove from oven and let cool for 5 minutes, then transfer to a wire rack to finish cooling.
- While the cookies are cooling make the icing (optional). Whisk all ingredients together in a mixing bowl until smooth. If your icing is too thin, add in a little more powdered sugar. If your icing is too thick, add in a tiny bit of milk.
- Use a piping bag or a ziplock bag with the corner snipped off to spread icing onto the cookies.
- Add any extra sprinkles or candies. Serve and enjoy immediately, or store in a sealed container for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
