Holiday & Seasonal
Gingerbread Cookies
Classic gingerbread cookies with warm spices and crisp edges. Perfect for holiday decorating with royal icing — tested and loved by over 200 bakers.
The Holiday Cookie Worth Perfecting
I have been perfecting this gingerbread recipe for the better part of a decade. What sets it apart is the balance — bold enough to taste like real gingerbread, sweet enough for kids and adults alike, and sturdy enough to hold up beautifully under a generous coat of royal icing. No shapeless blobs, no cookies hard enough to use as coasters. Just warm spice, crisp edges, and that slight chew in the center.
Baker’s Tips
- Do not skip the 1-hour chill. It firms the butter so cookies hold their shape and hydrates the flour for an even texture. In a rush, freeze the dough discs for 20 minutes instead.
- Pull cookies from the oven when they seem barely done — they firm up significantly as they cool. Overbaked gingerbread becomes rock-hard, and there is no fixing it.
- Use unsulphured molasses for the cleanest flavor. Never use blackstrap — it is far too bitter.
- For royal icing, beat a full 5-7 minutes for stiff peaks. Outline first, wait 10 minutes, then flood with thinned icing for the cleanest decorated cookies.
Variations
- Chocolate Gingerbread: Replace 2 tablespoons flour with Dutch-process cocoa for a dramatic, nearly black cookie.
- Orange Gingerbread: Add the zest of one large orange to the dough — the citrus brightens the warm spices beautifully.
- Sandwich Cookies: Spread cream cheese frosting or lemon curd between two smaller gingerbread cookies for a cookie-exchange showstopper.
I love pairing these with my sugar cookies for a really impressive holiday cookie platter.
Ingredients
Cookie Dough
Royal Icing for Decorating
Instructions
- 1
Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
- 2
Cream Butter and Sugar
In a stand mixer fitted with the paddle attachment, beat the softened butter and dark brown sugar on medium speed for 2-3 minutes until light and fluffy. Add the egg and beat until combined, then mix in the molasses and vanilla extract on low speed until smooth.
- 3
Form the Dough
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. The dough will be soft and slightly sticky. Divide dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
- 4
Roll and Cut
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Roll out dough on a lightly floured surface to 1/4-inch (6mm) thickness. Cut into shapes using cookie cutters, placing cookies 1 inch apart on prepared sheets.
- 5
Bake the Cookies
Bake for 9-11 minutes until the edges are set and just starting to firm up. The centers may look slightly underdone — they will continue to set as they cool. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- 6
Make the Royal Icing
Combine sifted powdered sugar and meringue powder in a stand mixer. Add 5 tablespoons of warm water and beat on low speed until combined, then increase to medium-high and beat for 5-7 minutes until stiff peaks form. Add more water by the teaspoon if needed. Divide and tint with food coloring as desired.
- 7
Decorate
Transfer icing to piping bags fitted with small round tips. Outline cookies first, let dry for 10 minutes, then flood the interior with thinned icing. Add details, sprinkles, and decorations while the icing is still wet. Let cookies dry for at least 2 hours until the icing is completely set.
Nutrition Information
Per serving (serves 30). Values are approximate.
| Calories | 120 calories |
| Total Fat | 4g |
| Saturated Fat | 2.5g |
| Carbohydrates | 20g |
| Sugar | 12g |
| Protein | 1.5g |
| Sodium | 95mg |
| Fiber | 0.3g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
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Frequently Asked Questions
Can I make gingerbread cookie dough ahead of time?
Absolutely! The dough can be refrigerated for up to 2 days or frozen for up to 3 months. If frozen, thaw overnight in the refrigerator before rolling.
Why are my gingerbread cookies spreading too much?
The dough likely was not chilled enough. Make sure to refrigerate for at least 1 hour. Also check that your butter was not too warm when you started mixing.
Can I use light molasses instead of dark?
Yes, but the cookies will be lighter in color and milder in flavor. I prefer unsulphured molasses for the best balance of sweetness and depth.
Reader Reviews
Based on 200 reviews
