These Festive Gingerbread Cookies to Bake This Season are a true holiday classic, packed with warm spices like ginger, cinnamon, and cloves. The dough is soft but firm enough for cutting into fun shapes, and once baked, the cookies come out just the right mix of chewy and crisp. They smell amazing while baking, filling your kitchen with that unmistakable holiday vibe.
I love making a big batch of these gingerbread cookies with family or friends—it’s such a fun way to spend time together, rolling out dough and decorating with colorful icing and sprinkles. I find that chilling the dough before cutting helps keep the shapes sharp and the cookies taste even better after sitting for a day or two. Plus, there’s something really satisfying about building a little gingerbread cookie village or tree.
Enjoy these cookies with a cup of hot cocoa or your favorite holiday tea. They always bring a festive touch to any gathering, and kids especially love helping decorate them. Baking these gingerbread cookies has become one of my favorite traditions because it feels like making a batch of happiness you can share with everyone around you.
Key Ingredients & Substitutions
Flour: All-purpose flour works best for these cookies, giving good structure. For a gluten-free version, try a 1:1 gluten-free baking blend, but texture may vary slightly.
Molasses: This gives gingerbread its signature deep flavor and color. If you don’t have molasses, dark corn syrup or honey can work, but the taste will be milder.
Spices: Ground ginger, cinnamon, cloves, and nutmeg create that warm, holiday spice mix. Feel free to adjust these based on your preference—more ginger for a kick or less cloves if you find it strong.
Butter and Sugar: Use unsalted, softened butter for even mixing. Brown sugar adds moisture and a subtle caramel note; you can swap with coconut sugar for a different depth.
Icing: Powdered sugar and a bit of milk make a simple and tasty glaze. Add lemon juice for a slight tang or food coloring to match festive themes. Royal icing (with egg whites) can be used for firmer decorations.
How Do You Get Perfectly Shaped, Soft but Firm Gingerbread Cookies?
The key is chilling the dough before rolling and cutting—it prevents spreading and keeps tasty edges.
- Wrap dough in plastic and chill at least 2 hours, or overnight if you can. This helps the butter solidify for cleaner cuts.
- Roll dough on a floured surface to the right thickness—about 1/4 inch is great for a good balance of soft inside and slight crisp edges.
- Cut shapes firmly with cookie cutters and place on parchment-lined baking sheets with some space between each.
- Bake at 350°F for 8-10 minutes. Watch carefully; the edges should be set but centers slightly soft to maintain chewiness.
- Cool cookies on the sheet a few minutes before transferring to a wire rack to avoid breakage.
Taking your time with these steps means your cookies will look neat and taste just right—a perfect mix of tender and sturdy for decorating and munching.
Equipment You’ll Need
- Mixing bowls – I like large ones that make mixing easy without splashing.
- Measuring cups and spoons – keeps your ingredients just right for perfect cookies.
- Sieve or sifter – helps get a smooth, lump-free dry mix.
- Rolling pin – essential for rolling out dough evenly to get consistent shapes.
- Cookie cutters – choose festive shapes like stars, trees, or gingerbread men for fun decorating.
- Parchment paper – keeps cookies from sticking and makes cleanup easy.
- Baking sheets – flat and sturdy, for even baking.
- Cooling rack – lets air flow around cookies so they cool evenly and stay crisp.
- Piping bags or plastic zip-top bags – perfect for decorating with icing.
- Spatula or offset spatula – helps transfer cookies and spread icing neatly.
Flavor Variations & Add-Ins
- Chocolate chips or chopped nuts – add inside the dough for extra texture and flavor.
- White chocolate or peppermint chips – perfect for a festive twist during the holidays.
- Orange or lemon zest – a splash of citrus brightens the spices.
- Additional spices – try cardamom or allspice for different warm notes.
Festive Gingerbread Cookies to Bake This Season
Ingredients You’ll Need:
For the Gingerbread Cookies:
- 3 cups all-purpose flour
- 3/4 cup brown sugar, packed
- 3/4 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup molasses
- 1 large egg
- 1 tsp vanilla extract
For the Icing:
- 2 cups powdered sugar
- 1-2 tbsp milk or water
- 1 tsp vanilla extract or lemon juice (optional)
- Food coloring (optional)
Time You’ll Need:
This recipe takes about 20 minutes to prepare, plus 2 hours (or overnight) to chill the dough, and 8-10 minutes to bake each batch of cookies. Don’t forget extra time for decorating and letting the icing set—around 30 minutes or more depending on how detailed you want to get!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
Sift together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt in a large bowl. This makes sure the spices and leavening are evenly spread throughout the dough.
2. Cream the Butter and Sugar:
In another bowl, beat the softened butter with the brown sugar until it’s creamy and fluffy. This helps make your cookies light and tasty.
3. Combine Wet Ingredients:
Add the molasses, egg, and vanilla extract to the butter mixture. Beat everything until it’s well mixed and smooth.
4. Make the Dough:
Gradually add the dry ingredients into the wet mixture, stirring gently until a smooth dough forms. Don’t overmix—just enough to combine everything.
5. Chill the Dough:
Divide the dough in half. Wrap each part in plastic wrap and chill in the fridge for at least 2 hours or overnight. This step helps the dough firm up, so it’s easier to roll and cut.
6. Prepare to Bake:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. On a lightly floured surface, roll out one portion of the dough to about 1/4 inch thick.
7. Cut and Arrange Cookies:
Use your favorite cookie cutters—like gingerbread men, stars, or snowflakes—to cut shapes. Carefully place them on the prepared baking sheets, leaving some space between each cookie.
8. Bake the Cookies:
Bake for 8-10 minutes. The edges should be firm, but the centers may still feel a little soft. This keeps your cookies chewy inside and crisp on the outside.
9. Cool the Cookies:
Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. This helps them firm up without breaking.
10. Make the Icing:
Whisk together powdered sugar and milk (or water) until smooth and thick enough to pipe. If you want, add vanilla extract or lemon juice for extra flavor. You can also add food coloring to match your festive theme.
11. Decorate:
Put the icing into a piping bag or a resealable plastic bag with a small corner cut off. Have fun decorating your cooled gingerbread cookies with smiles, snowflakes, dots, or any designs you like!
12. Let Icing Set:
Allow the icing to dry completely before serving or storing the cookies in an airtight container to keep them fresh.
Enjoy your beautiful, tasty gingerbread cookies that bring warm holiday cheer to everyone!
Can I Use Frozen Dough for Gingerbread Cookies?
Yes! After shaping the dough into a disk and wrapping it tightly, freeze it for up to 3 months. Thaw in the fridge overnight before rolling and cutting for best results.
How Should I Store Gingerbread Cookies?
Store cookies in an airtight container at room temperature for up to a week. To keep them softer, add a slice of bread to the container—it helps maintain moisture.
Can I Substitute Molasses in the Recipe?
You can substitute molasses with dark corn syrup or honey, but expect a milder, less rich flavor. Molasses is key for that classic gingerbread taste and color.
How Do I Make Royal Icing Instead of Simple Icing?
For royal icing, replace the milk with whipped egg whites or meringue powder mixed with water. It dries harder and is perfect for detailed decorations that need to hold their shape.