There’s nothing quite like the comforting aroma of freshly baked gingerbread cookies filling the kitchen during the holidays. I love making these soft and chewy cookies because they bring a sense of warmth, nostalgia, and creativity to my baking routine. Whether I’m cutting them into classic gingerbread men or festive snowflakes, these cookies are always a hit.
Why You’ll Love This Recipe
I love this gingerbread cookie recipe because it’s incredibly easy to make, yet delivers that perfect balance of spice, sweetness, and chewiness. The dough is sturdy enough for fun shapes, and the cookies stay soft for days. I also enjoy decorating them with homemade icing and colorful toppings, making each cookie a little piece of edible art.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the cookies:
3 cups all-purpose flour
3/4 cup dark brown sugar, packed
3/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
12 tablespoons unsalted butter, room temperature, cut into pieces
3/4 cup dark molasses
2 tablespoons milk
For the icing:
2 tablespoons unsalted butter, room temperature
2 cups powdered sugar
2 tablespoons milk
Directions
I start by combining flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt in a large bowl. Then I add the butter and mix with my fingers until the texture looks like fine crumbs.
I stir in the molasses and milk until the dough comes together.
I divide the dough into two disks, wrap them in plastic wrap, and refrigerate for at least 2 hours or overnight.
When ready to bake, I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
On a floured surface, I roll one dough disk to about 1/4 inch thick, cut out shapes, and place them on the baking sheet. I chill the cutouts for 5 minutes before baking.
I bake the cookies for 8–10 minutes, just until they’re set but still soft in the center. After cooling for a few minutes, I transfer them to a wire rack.
To make the icing, I beat the butter and powdered sugar together, then gradually add milk until I reach the right consistency.
Once the cookies are cool, I decorate them with icing and let my creativity shine.
Servings and Timing
This recipe makes about 24 medium-sized cookies. It takes roughly 30 minutes to prepare the dough, 2 hours to chill it, and about 10 minutes per batch to bake.
Variations
I like to experiment with different flavors by adding a pinch of nutmeg or allspice to the dough. Sometimes I use maple syrup instead of molasses for a milder flavor. For a vegan twist, I swap in plant-based butter and milk. I also enjoy making sandwich cookies by spreading a little cream cheese frosting between two gingerbread cookies.
Storage/Reheating
For short-term storage, I keep the cookies in an airtight container at room temperature for up to 1 month, though I usually finish them within 1–2 weeks. I separate layers with parchment paper to prevent sticking.
For long-term storage, I freeze the cookies for up to 3 months. I prefer freezing them unfrosted, then decorating after thawing. To thaw, I leave them in the refrigerator overnight and let them come to room temperature before serving.
FAQs
How do I keep my gingerbread cookies soft?
I store them in an airtight container with a small piece of bread or apple slice inside—it helps retain moisture and keeps the cookies chewy.
Can I make the dough ahead of time?
Yes, I often make the dough a day or two in advance. It actually improves the flavor as the spices develop over time.
Can I freeze decorated cookies?
I can, but I prefer to freeze them undecorated. If they’re already frosted, I separate layers with parchment paper and thaw gently to avoid smudging.
What kind of molasses should I use?
I use dark molasses for a deep, rich flavor. Blackstrap molasses is stronger and slightly bitter, so I usually avoid it for cookies.
How can I make these cookies vegan?
I substitute vegan butter and plant-based milk for the dairy, and use maple syrup or molasses as the sweetener. The icing can be made with aquafaba or plant milk instead of dairy milk.
Conclusion
These gingerbread cookies are one of my favorite holiday traditions. I love how the warm spices, soft texture, and sweet icing come together to create something truly special. Whether I’m baking them with family or giving them as gifts, they always bring joy to my kitchen and to those who taste them.
These soft and chewy Gingerbread Cookies are warmly spiced, easy to roll and cut into fun shapes, and perfect for decorating. A classic holiday favorite that’s both festive and delicious.
In a large bowl, combine flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt. Add butter and mix with fingers or pastry cutter until mixture resembles fine crumbs.
Stir in molasses and milk until dough forms. Divide into two disks, wrap in plastic, and chill for at least 2 hours.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Roll dough on a floured surface to 1/4 inch thick. Cut into desired shapes and place on baking sheets. Chill cutouts for 5 minutes before baking.
Bake 8–10 minutes, until edges are just set. Let cool on sheet for a few minutes, then transfer to a wire rack.
To make icing, beat butter with powdered sugar, then gradually add milk until desired consistency is reached.
Decorate cooled cookies with icing as desired.
Notes
Use maple syrup for a milder, less intense molasses flavor.
Add nutmeg or allspice for extra spice depth.
Substitute plant-based butter and milk for a vegan version.
Make sandwich cookies by filling with cream cheese frosting.
