When the holiday season rolls around, my kitchen transforms into a cozy, aromatic wonderland, and one of my all-time favorites is gingerbread cookies. The scent of warm spices—including cinnamon and ginger—fills the air, wrapping me in nostalgia and festive cheer. Just thinking about the first sweet bite transports me back to childhood, where every cookie was a work of art, carefully decorated and shared among family.
This gingerbread cookie recipe is not just about flavor; it’s about creating lasting memories. With simple ingredients and a dough that’s easy to work with, you can invite the magic of baking into your home. They’ll fill your space with warmth and delight—perfect for sharing with friends or savoring on your own.
Whether you’re an experienced baker or just venturing into the world of homemade sweets, these gingerbread cookies will win your heart. They’re soft, perfectly spiced, and incredibly versatile—ideal for holiday gatherings or a cozy night in. So, let’s roll up our sleeves and embark on this delicious adventure together!
Why You’ll Love Gingerbread Cookies
Nostalgic flavors: Each bite reminds you of cherished holiday moments.
Easy to make: With familiar ingredients, even beginner bakers can succeed.
Versatile shapes: Perfect for cookie cutters, you can create festive designs!
Customizable: Add your favorite spices or decorations for a personal touch.
Warm aromas: Filling your kitchen with delightful scents, these cookies create a cozy atmosphere.
Crowd pleaser: Bring joy to gatherings with this timeless treat everyone loves!
Gingerbread Cookies Ingredients
• Here’s everything you need for a delightful batch of gingerbread cookies!
For the Cookie Dough
• ½ cup unsalted butter – make sure it’s softened for easy creaming.
• ⅔ cup packed dark brown sugar – brings rich sweetness to balance the spices.
• ⅓ cup unsulphured blackstrap molasses – this key ingredient adds depth and a beautiful color.
• 1 large egg yolk – enriches the dough, making it tender and rich.
• 1 teaspoon vanilla extract – enhances the overall flavor profile beautifully.
• 2¼ cups all-purpose flour – the base for your delicious gingerbread cookies.
• 2 teaspoons cinnamon – adds that warm, familiar spice we love.
• 2 teaspoons ground ginger – the star spice for a true gingerbread experience!
• 1 teaspoon baking soda – helps your cookies rise slightly during baking.
• ½ teaspoon fine sea salt – balances the sweetness wonderfully.
• ¼ teaspoon ground cloves – just a hint of clove for added warmth.
• 1 tablespoon almond milk – keeps the dough moist and helps with texture.
These ingredients are the heart of your gingerbread cookies, setting the stage for that perfect bite. Enjoy the delightful process of creation and watch how they transform into delicious little works of art!
How to Make Gingerbread Cookies
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Cream Together: In a stand mixer or using an electric mixer, cream together the softened butter and dark brown sugar until light and fluffy. Add in the molasses, egg yolk, and vanilla extract, then mix until fully combined.
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Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cinnamon, ground ginger, baking soda, sea salt, and ground cloves. Gradually add this mixture to the wet ingredients, mixing well after each addition, before finally stirring in almond milk.
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Chill the Dough: Form the dough into a ball, divide it in half, and flatten each half into a 1-inch-thick disk. Wrap each disk in plastic wrap and chill in the refrigerator for at least 2 hours. This step helps the flavors meld.
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Preheat & Prepare: Preheat your oven to 350°F and line two large baking sheets with parchment paper, ensuring a non-stick surface for your cookies.
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Roll and Cut: On a lightly floured surface, roll out one disk of dough to about ¼-inch thick. Use cookie cutters to cut out your desired shapes, then carefully transfer the cut-outs to the lined baking sheets, rerolling dough scraps as needed.
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Bake: Bake the cookies one sheet at a time for 7 to 9 minutes or until the edges are just set but the middles remain soft. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. Feel free to decorate as desired!
Optional: Drizzle with icing or add festive sprinkles for a colorful touch.
Exact quantities are listed in the recipe card below.
Gingerbread Cookies Variations
Feel free to let your creativity shine as you personalize these gingerbread cookies to suit your cravings!
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Spiced Up: Add a dash of cayenne pepper for a warm kick! The heat complements the sweetness beautifully, creating an unexpected delight.
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Gluten-Free: Swap all-purpose flour for a gluten-free blend to enjoy a delicious treat without gluten. Just ensure you choose a brand with a good balance of flours for optimal texture.
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Nutty Twist: Incorporate finely chopped walnuts or pecans into the dough for a hearty texture and nutty flavor explosion. They’ll add a delightful crunch!
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Citrus Zing: Grate the zest of an orange or lemon into your dough for a fresh, vibrant flavor. This zesty boost will brighten up every festive occasion!
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Chocolatey Goodness: Fold in chocolate chips or chunks for a decadent surprise in every bite. The rich chocolate will melt in with the warmth of the spices expertly!
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Vegan Option: Use coconut oil in place of butter and flaxseed meal combined with water instead of an egg yolk. You’ll still get delicious and soft cookies without any animal products!
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Decorative Delights: Top cookies with royal icing or simple glaze before they dry for a festive finish. Enhanced visuals will make your cookies the star of any holiday table!
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Extra Aromatic: Replace some of the all-purpose flour with ground almonds for a subtle marzipan flavor and fragrance. Enjoy the artisanal touch!
Make Ahead Options
These Gingerbread Cookies are fantastic for busy home cooks looking to save time! You can prepare the dough up to 24 hours in advance by chilling it in the refrigerator, ensuring the flavors meld beautifully. Simply follow the recipe until the chilling step, then wrap the formed disks tightly in plastic wrap. For added convenience, you can also roll out and cut your cookie shapes up to 3 days ahead; just place the cut-outs on a parchment-lined baking sheet and refrigerate until you’re ready to bake. When you’re ready to serve, preheat the oven and bake as directed; your delightful cookies will turn out just as delicious, perfect for any occasion!
Tips for the Best Gingerbread Cookies
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Chill the Dough: Letting your dough chill for at least 2 hours allows it to firm up, making it easier to roll and cut while preventing spreading during baking.
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Watch the Baking Time: Avoid overbaking; cookies should be just set at the edges and soft in the center for that perfect chewy texture.
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Flour Wisely: Use a light touch when rolling out dough. Too much flour can dry out the cookie, while not enough may cause sticking.
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The Right Temperature: Ensure your butter is at room temperature to achieve a smooth batter—if it’s too cold, it won’t cream properly with the sugars.
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Creative Shapes: Use a variety of cookie cutters for different shapes, and have fun decorating with icing and sprinkles to add personality to your gingerbread cookies!
What to Serve with Gingerbread Cookies?
Baking these delightful cookies fills the kitchen with warmth and aromas, creating the perfect backdrop for a cozy meal.
- Spiced Hot Cocoa: A rich drink garnished with whipped cream to complement the gingerbread’s warm spices.
- Creamy Eggnog: Smooth and festive, this classic holiday drink enhances the cozy flavors of the cookies.
- Fruit Salad: Fresh fruit adds a refreshing contrast to the spiced sweetness of gingerbread, keeping the palate balanced.
- Cheese Platter: A selection of sharp cheeses provides a savory contrast, enhancing the cookie’s sweet, spiced notes.
- Chocolate-Dipped Pretzels: The sweet-salty combo echoes the cookie’s festive charm, perfect for sharing and snacking.
- Ginger Tea: Brewed with fresh ginger and honey, this warming drink pairs beautifully, echoing the cookie’s flavor profile.
- Pumpkin Pie: A holiday favorite, its creamy texture and spices tie together the festive feel of your dessert table.
- Snickerdoodles: These soft and cinnamon-sugar-coated cookies create a delightful variety alongside your gingerbread offerings.
- Cinnamon Roll Cake: Sweet, decadent, and spice-infused, this cake is a fantastic complement to your gingerbread experience.
Storage Tips for Gingerbread Cookies
Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 3 days to maintain their delightful texture.
Fridge: For longer freshness, place cookies in the fridge for up to a week. Just be sure they are sealed well to prevent drying out.
Freezer: You can freeze gingerbread cookies for up to 3 months. Wrap each cookie individually in plastic wrap and place in a freezer-safe bag for the best preservation.
Reheating: To enjoy them warm again, gently reheat frozen cookies in the microwave for about 10 seconds or in the oven at 300°F for 5–7 minutes. Enjoy the familiar cozy aroma!
Gingerbread Cookies Recipe FAQs
How do I choose the right ripeness of ingredients?
When selecting your ingredients, particularly for spices, check the packaging dates to ensure freshness. For butter, it should be soft but not melted—this makes it easier to cream with the sugar. The molasses should be thick and rich, without any signs of crystallization.
What is the best way to store gingerbread cookies?
Absolutely! Store your cooled gingerbread cookies in an airtight container at room temperature for up to 3 days. For even longer freshness, you can refrigerate them, but ensure they are well-sealed to prevent them from drying out. If storing near cookies with strong odors, be careful as they can absorb those flavors, and nobody wants a hint of garlic with their gingerbread!
Can I freeze gingerbread cookies?
Yes, you can! To freeze gingerbread cookies, start by allowing them to cool completely. Wrap each cookie individually in plastic wrap, then place them in an airtight freezer-safe bag. They will last for up to 3 months. When you’re ready to enjoy them, simply remove them from the freezer and let them thaw at room temperature or gently reheat them in the oven at 300°F for 5–7 minutes.
What if my gingerbread cookie dough is too sticky?
If you find your dough is a bit sticky, don’t worry! This can happen—especially in warmer climates. Lightly flour your working surface while rolling out the dough. If it’s too soft, you can chill it for an additional 30 minutes to firm up before rolling. This not only helps with the dough’s texture but will also deepen those delightful flavors!
Are gingerbread cookies safe for pets?
No, it’s important to keep in mind that gingerbread cookies are not safe for pets, particularly due to the ingredients like sugar and spices that can upset their stomachs. If you have pets, consider making a pet-friendly version using dog-safe ingredients—just search for recipes that include ingredients that are safe for them.
Can I substitute any ingredients in the gingerbread cookies?
Certainly! If you’re out of almond milk, you can use regular milk or even a dairy-free alternative like coconut or soy milk. For the flour, if you’re looking for a gluten-free version, almond flour or a gluten-free all-purpose blend works well. Just note that adjustments may be needed for texture and taste, so keep experimenting until you find your perfect gingerbread cookie!
Irresistible Gingerbread Cookies for Cozy Holiday Baking
Ingredients
Equipment
Method
- In a stand mixer or using an electric mixer, cream together the softened butter and dark brown sugar until light and fluffy. Add in the molasses, egg yolk, and vanilla extract, then mix until fully combined.
- In a medium bowl, whisk together the all-purpose flour, cinnamon, ground ginger, baking soda, sea salt, and ground cloves. Gradually add this mixture to the wet ingredients, mixing well after each addition, before finally stirring in almond milk.
- Form the dough into a ball, divide it in half, and flatten each half into a 1-inch-thick disk. Wrap each disk in plastic wrap and chill in the refrigerator for at least 2 hours.
- Preheat your oven to 350°F and line two large baking sheets with parchment paper.
- On a lightly floured surface, roll out one disk of dough to about ¼-inch thick. Use cookie cutters to cut out your desired shapes, then carefully transfer the cut-outs to the lined baking sheets.
- Bake the cookies one sheet at a time for 7 to 9 minutes or until the edges are just set but the middles remain soft. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack.