Gingerbread Cookies

Sweet and spicy, these soft, chewy gingerbread cookies are perfect for holiday baking and decorating at Christmas.

Table of Contents

Gingerbread Cookies Ingredients
Substitutions And Additions
How To Make This Gingerbread Cookies Recipe
How To Serve Chewy Gingerbread Cookies
When To Serve
Storing This Gingerbread Cookie Recipe
Why We Love This Recipe
Frequently Asked Questions
More Gingerbread Recipes You’ll Love
JUMP TO RECIPE

In our family, we make these old-fashioned gingerbread cookies every Christmas. A handful of ingredients form a deliciously spiced dough that’s perfect for cutting into fun shapes, baking, and decorating during the holiday season.

Gingerbread Cookies Ingredients

Gingerbread Cookies raw ingredients that are labeled

There’s nothing quite like the nostalgic aroma of gingerbread cookies wafting through the house during the holiday season.

To make our recipe for these classic Christmas cookies, you’ll need:

For The Cookies:

½ cup of shortening
½ cup of sugar
¼ teaspoon of salt
1 egg
½ cup of molasses
1 tablespoon of white vinegar
2½ cups of flour
¾ teaspoon of baking soda
½ teaspoon of ground cinnamon
½ teaspoon of ground cloves
½ tablespoon of ground ginger
royal icing
candies for decorating

For The Royal Icing:

3 tablespoons of meringue powder
4 cups of powdered sugar
1 tablespoon of vanilla extract
¾ cups of water
food coloring (optional, to create different frosting colors)

Substitutions And Additions

MOLASSES: If you don’t have molasses, you can substitute it with dark corn syrup or honey. However, note that this will alter the flavor.

WHITE VINEGAR: If you don’t have white vinegar on hand, you can use apple cider vinegar. It will still provide the necessary acidity for the recipe without significantly changing the taste.

GROUND CINNAMON: You could substitute apple pie spice in place of plain cinnamon for a delightful twist to the dessert.

GROUND CLOVES: Allspice can be a good substitute for ground cloves. It has a similar warm and spicy flavor profile.

DECORATIONS: Besides festive icing and sprinkles, you could also add M&M’s, Red Hots, colored sanding sugar, powdered sugar, melted dark chocolate, or melted white chocolate on top of these ginger cookies.

Remember, any substitutions may alter the taste and texture of the recipe, so use them at your discretion.

OUR RECIPE DEVELOPER SAYS:

Any of your favorite cookie cutters can be used for your batch of gingerbread. This recipe made gingerbread men, Christmas trees, candy canes, and snowflakes, but different shapes will work too.

How To Make This Gingerbread Cookies Recipe

Making perfectly spiced gingerbread cookies is a straightforward process:

STEP ONE: In the bowl of a stand mixer or with a hand mixer, cream together the shortening, sugar, and salt on medium speed until smooth.

Add the egg, molasses, and white vinegar; beat well.

egg, molasses and white vinegar added to a bowl

STEP TWO: In a separate bowl, sift together the flour, baking soda, ground cinnamon, ground cloves, and ground ginger.

STEP THREE: A little at a time, add the dry ingredients into the bowl with the wet ingredients and mix until well combined. The cookie dough will be thick.

dry ingredients added to wet ingredients and mix together

STEP FOUR: Cover with plastic wrap and chill for at least 2 hours. The dough should be cold to properly be rolled out.

PRO TIP:

Never underestimate the power of chilling the dough. It helps in firming up the fats, making the dough less sticky and easier to handle. Plus, it prevents the cookies from spreading too much in the oven.

STEP FIVE: Preheat oven to 375°F. Grease or line large baking sheets with parchment paper and set aside.

For the best cookie shapes, you’ll be cutting cookies individually.

If preferred, the dough can all be rolled out at once and then cut into shapes. However, this process will make transferring the cut-out dough to the baking sheet – without distorting its shape – much more tricky,

STEP SIX: Remove the dough from the refrigerator and keep the dough in 1 big pile. Cut out 2 sheets of parchment paper, at least 1 inch bigger than the cookie cutter.

STEP SEVEN: On one of the pieces of parchment paper, take a 1-inch ball of dough and roll it out to be ⅛ inch thick (add flour to the rolling pin if it’s sticking).

When rolling out the dough, aim for consistent thickness. This ensures even baking and prevents some cookies from burning while others are undercooked.

For a perfect balance between crisp edges and a soft center, aim to roll the dough to about 1/4-inch thickness.

Press the cookie cutter into the flattened dough, and remove the excess dough scraps around the edge, adding it back to the big ball of dough.

Remove the cookie cutter. Take the other piece of parchment paper, place it on top of the cut-out dough, and flip it over.

PRO TIP:

When removing the excess dough from around the cookie cutter, use a toothpick to get into the small crevices if needed.

use cookie cutter to cut dough and remove the excess around edges

PRO TIP:

When peeling the parchment paper off of the piece of dough, start from the bottom and peel back the paper nearly horizontally in the opposite direction. Doing it at this angle will help the dough not stick as much.

STEP EIGHT: Gently peel the top piece of paper off (the cookie will now be upside down).

Then gently flip the dough back over onto the parchment-lined baking sheet (spacing the cut-out cookies 1 inch apart) and peel the top paper off (the cookie will now be right-side up again).

This ensures a perfect shape.

STEP NINE: Bake cookies for five to six minutes or until firm.

Gingerbread cookies can go from perfect to overbaked in a matter of minutes. Always keep an eye on them, especially during the last few minutes of baking.

It’s essential to remember that cookies continue to cook a bit even after being removed from the oven due to the residual heat. So, if they are just slightly soft in the center but firm around the edges, they will likely set up perfectly as they cool on the baking sheet.

A perfectly baked gingerbread cookie will have a slight bounce-back when lightly pressed. It shouldn’t feel hard or crunchy but should have a certain resilience to it.

Gingerbread Cookies baked in a baking pan

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.

The gingerbread dough is rolled out very thin, but the cookies puff up and cook through nicely in the oven.

icing and candies used to decorate cookies

STEP TEN: Use royal icing and candies of your choice to decorate and serve!

How To Make Royal Icing

In a stand mixer, add the meringue powder and powdered sugar, then add vanilla and turn the mixer on low speed.
Pour in ½ cup of water. Turn the mixer on high until it starts to increase in volume, then add a tablespoon of water at a time until the frosting falls from the whisk in a slow stream.
Place icing in a piping bag with a small round tip. I suggest using a #2 or #3 tip for this cookie decorating project.

PRO TIP:

You can add a few drops of vanilla, almond, or lemon extract to the royal icing for an extra layer of flavor.

You can store leftover royal icing in an airtight container in the refrigerator for up to 2 weeks.

Before using it again, give it a good stir to smooth out any inconsistencies. If the icing appears too thick after refrigeration, you can thin it out with a few drops of water.

How To Serve Chewy Gingerbread Cookies

Whether you’re sipping on a warm drink or looking for a dessert centerpiece, we’ve got you covered with our Christmas gingerbread cookies.

WITH A HOT BEVERAGE: The spices in gingerbread cookies pair wonderfully with a mug of classic hot chocolate, a latte or . The warmth of the drink softens the cookie, making each bite melt in your mouth.

WITH A COLD BEVERAGE: Pair your gingerbread cookies with an ice-cold glass of eggnog. Additionally, try our signature seasonal punches such as our party punch, Grinch punch or Christmas punch with ginger ale.

WITH AN ALCOHOL DRINK: For an adult twist, serve alongside a hot drink with alcohol such as Christmas hot chocolate or drunken Rudolph.

Or amp up the fun factor with cold Christmas cocktails including our Grinch cocktail, Christmas morning punch or cranberry cocktail.

ON A COOKIE TRAY: Add them to a cookie platter along with our Christmas pinwheels and Grinch snowball cookies.

When To Serve

GIFT GIVING: Pack them in decorative tins or boxes and gift them to friends, family, or coworkers. They make for a thoughtful homemade present.

COOKIE EXCHANGE PARTIES: These cookies are a hit at cookie swap events, where participants bring different cookie varieties to exchange.

HOLIDAY PARTIES: Kids love decorating gingerbread cookies. Serve them at Christmas parties and provide various toppings for a fun decorating activity.

MORE GINGERBREAD RECIPES

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Gingerbread Cake

Snacks

Gingerbread Chex Mix

Want more gingerbread recipes? We love this gingerbread fudge, this delicious gingerbread cake, and these yummy gingerbread truffles.

Before storing, always ensure that these chewy gingerbread cookies have cooled completely to room temperature. This prevents condensation from forming inside the storage container, which can make the cookies soggy.

MAKE AHEAD: Gingerbread cookie dough is quite forgiving and perfect for making in advance.

If you’re planning ahead, you can prepare the dough and store it in an airtight container in the refrigerator for up to three days. If you prefer, you can also freeze the raw dough and bake it fresh when needed.

When you’re ready to bake, simply take it out, let it come to room temperature for easier handling, and proceed with rolling and cutting.

ON THE COUNTER: Before being decorated, the cookies can be stored in an airtight container for two to three weeks.

After the icing has been applied, store them in an airtight container and eat them within one week.

IN THE FRIDGE: Once baked and cooled, if you haven’t decorated them yet, the cookies can be stored in an airtight container for two to three weeks.

Make sure to store these cookies away from foods with strong odors, like onions or garlic, as they can absorb these smells.

If they’re decorated with icing, it’s best to consume them within one week to enjoy their optimal texture and flavor.

If your gingerbread cookies are decorated, especially with royal icing, ensure the icing has set and hardened before storing. Avoid stacking them to prevent the decorations from getting damaged.

IN THE FREEZER: For longer storage, you can freeze the baked cookies before decorating. To do this, place the cookies on a baking sheet in a single layer and freeze until solid.

Once frozen, transfer them to a freezer bag or sealed container, separating layers with parchment paper to prevent sticking.

They can be stored this way for up to three months.

REHEATING:

Ready to enjoy your frozen cookies again? If you prefer your gingerbread cookies with a firmer texture or don’t want to risk altering their consistency, simply allow them to come to room temperature.

If you’ve frozen your gingerbread cookies and want to enjoy them warm, you can reheat them in the oven.

Preheat your oven to 300°F (150°C) and place the cookies on a baking sheet. Warm them for about 5-7 minutes.

If you’re in a hurry, you can also use the microwave. Place a cookie on a microwave-safe plate and heat on medium power for 10-15 seconds.

However, be cautious as microwaving can alter the cookie’s texture, making it softer.

a close up shot of Gingerbread Cookie with a milk bottle behind it

Why We Love This Recipe

There’s something magical about gingerbread cookies. They evoke memories of decorating cookies with family, sipping hot cocoa by the fireplace and the anticipation of holiday celebrations

CHEWY GOODNESS: While some gingerbread recipes can be overly hard or too soft, this one nails the perfect chewy texture. It’s soft enough to sink your teeth into, yet firm enough to hold its shape.

VERSATILITY: Whether you’re crafting intricate gingerbread houses, adorable gingerbread men, or simple round cookies, this dough is versatile and easy to work with.

NATURAL SWEETNESS: The rich molasses in this recipe not only imparts a deep, caramel-like sweetness but also gives the cookies their signature dark hue.

Frequently Asked Questions

Do I have to chill the dough?

For best results, you need to chill the dough so that it is easier to roll and cut using the cookie cutters.

Can I use store-bought icing for these Christmas cookies?

Any cookie decorating icing, whether homemade or store-bought, is perfect to make your sweet treats fancy.

Can I use this recipe to make gingerbread houses?

Yes, this dough is sturdy enough for gingerbread houses. However, you might want to bake them a bit longer for added firmness.

Biting into a freshly baked gingerbread cookie, you’ll find a delightfully soft texture combined with subtle crunchy edges.

All of the spices intermingle, from sweet molasses mixed with classic ginger notes to cinnamon and cloves. You’ll love this sweet and spicy flavor, whether you make gingerbread men or another favorite shape.

More Gingerbread Recipes You’ll Love

Gingerbread Cookies

5 from 3 votes

Sweet and spicy, these soft, chewy gingerbread cookies are perfect for holiday baking and decorating at Christmas.

Prep Time 15

Cook Time 10

Total Time 1 25

Servings

Print Recipe Pin Recipe Review Recipe

Ingredients

½ cup shortening
½ cup sugar
¼ teaspoon salt
1 egg
½ cup molasses
1 tablespoon white vinegar
2½ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ tablespoon ground ginger
royal icing
candies, for decorating

Royal Icing

3 tablespoons meringue powder
4 cups powdered sugar
1 tablespoon vanilla extract
¾ cups water

Instructions

In the bowl of a stand mixer or with a hand mixer, cream together the shortening, sugar, and salt on medium speed until smooth. Add the egg, molasses, and white vinegar; beat well.
In a separate bowl, sift together the flour, baking soda, ground cinnamon, ground cloves, and ground ginger.
A little at a time, add the dry ingredients into the bowl with the wet ingredients and mix until well combined. The cookie dough will be thick.
Cover with plastic wrap and chill for at least 2 hours. The dough should be cold to properly be rolled out.
Preheat oven to 375°F. Grease or line large baking sheets with parchment paper and set aside. For the best cookie shapes, use the method below.
Remove the dough from the refrigerator and keep the dough in 1 big pile. Cut out 2 sheets of parchment paper, at least 1 inch bigger than the cookie cutter.
On one of the pieces of parchment paper, take a 1-inch ball of dough and roll it out to be ⅛ inch thick (add flour to the rolling pin if it’s sticking). Press the cookie cutter into the flattened dough, and remove the excess dough scraps around the edge, adding it back to the big ball of dough. Remove the cookie cutter. Take the other piece of parchment paper and place it on top of the cut out dough and flip it over.
Gently peel the top piece of paper off (the cookie will now be upside down). Then gently flip the dough back over onto the parchment-lined baking sheet (spacing the cut-out cookies 1 inch apart) and peel the top paper off (the cookie will now be right-side up again). This ensures a perfect shape!
Bake cookies for 5 to 6 minutes or until firm. Do not overbake, or they will become crunchy.
Use royal icing and candies of your choice to decorate and serve!

Royal Icing

In a stand mixer, add the meringue powder and powdered sugar, then add vanilla and turn the mixer on low speed.
Pour in ½ cup of water. Turn the mixer on high until it starts to increase in volume, then add a tablespoon of water at a time until the frosting falls from the whisk in a slow stream. I added another 2 tablespoons of water until my frosting was perfect.
Place icing in a piping bag with a small round tip.

Video

Notes

You can also add a few drops of food coloring to create different colors in your icing.
Any of your favorite cookie cutters can be used for your batch of gingerbread. This recipe made gingerbread men, Christmas trees, candy canes, and snowflakes, but different shapes will work too.
If preferred, the dough can all be rolled out at once, then cut into shapes. It’s just more difficult to transfer the cut-out dough onto the baking sheet while still retaining its proper shape, especially if using intricate shapes.
When removing the excess dough from around the cookie cutter, use a toothpick to get into the small crevices if needed.
When peeling the parchment paper off of the piece of dough, start from the bottom and peel back the paper nearly horizontally in the opposite direction. Doing it at this angle will help the dough not stick as much.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
The gingerbread dough is rolled out very thin, but the cookies puff up and cook through nicely in the oven.
I suggest using a #2 or #3 tip for this cookie decorating project.

Nutrition

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Gingerbread Cookies