Gingerbread Cookies Recipe (2024)

Why It Works

  • Creaming aerates the dough, reducing spread in the oven.
  • Plain molasses has a bright and delicate flavor.
  • Orange zest amplifies the aroma of the spices without getting in the way.
  • Using ample flour prevents sticking and tearing of the dough.

Gingerbread cookies are one of my all-time favorites, not just around the holidays, but in general. They're crisp, flavorful, and none too sweet, while their wafer-thin serving style also minimizes their richness, stretching a stick of butter into 60 cookies or more.

Gingerbread Cookies Recipe (1)

Likebiscotti, gingerbread cookies have an excellent shelf life, so they can be made in bulk at the start of the season and enjoyed all month long (or longer).

Ingredients for Gingerbread

My recipe starts with a host of holiday spices: ginger, cinnamon, cloves, coriander, nutmeg, black pepper (just a crack or two!), orange zest, and salt. The coriander and ginger create some bright notes, the nutmeg brings out the butteriness of the dough, cinnamon adds a classic vibe, and the touch of black pepper brings out the ginger's heat. Finally, the orange zest works as an aromatic, helping to open up the spice blend and round off its edges.

Gingerbread Cookies Recipe (2)

The proportion of spices may seem like a lot, but given the yield, it works out to a rather modest dose per cookie.

Aside from the spices, it's a very simple dough at heart: light brown sugar, molasses, butter, and no eggs at all!

Here, it's important to use a mild molasses (often called baking molasses, light molasses, or Barbados molasses). This style comes from the first boiling of sugar cane, giving it a clean and bright flavor. Some darker styles will be fine, but avoid blackstrap molasses, which is too bitter and high in sodium for this recipe.

Along with the spices and leavening, the butter, sugar, and molasses are creamed together until fluffy and light. This process can be affected by the temperature of both the ingredients and equipment, so it's important to use visual and textural cues rather than a strict timeline to determine when it's ready.

The mixture should be substantially lighter, softer, and more voluminous than when it started (for more information, read up on our guide to thecreaming method for cookies).

When the mixture is soft and light, add the flour all at once and continue until it disappears and begins to clump around the paddle. Although the dough will not be entirely cohesive, it will come together in a smooth ball with a bit of gentle kneading on an unfloured surface.

That said, under-creaming and/or chilly winter conditions may prevent the butter from warming as it should in the mixer, making the dough seem crumbly and dry. So don't rush the creaming process and, if needed, take steps to combat the effects of a cold environment (read up on ouradvice for working in a chilly winter kitchen).

After dividing the dough in half, wrapped it in plastic and refrigerate until needed, but with this recipe that's an optional step (although it can help with timing).

Tips for Rolling Out Gingerbread Dough

The dough itself will be ready to roll as soon as it's made; by dividing it in half, it will be much easier to handle, prevent sticking, and ensure an even thickness throughout.

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As with any rolled dough, use ample flour both above and below the dough to prevent sticking. After rolling it to about seven inches, I like to dust the dough with more flour and then give it a flip before continuing to roll.

This ensures the bottom is well coated with flour, and capable of sliding across the work surface rather than sticking along the way.

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The dough is cool, and relatively non-absorbent, so there's no reason to skimp on flour. It's the only thing preventing the dough from sticking, and the excess is easily brushed away in the end. Plus, the leftover flour needn't go to waste, just sift it and use it to roll the second round of dough.

Gingerbread cookie dough can be rolled to any thickness, but I like my cookies thin and crisp, so I take the dough all the way down to an 1/8th of an inch since they'll puff up a bit as they bake.

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For those who prefer soft and thick cookies, stop at 1/4th of an inch instead, but do bear in mind this will substantially reduce the recipe's yield. This dough also retains an impression very well, if you happen to have an embossed rolling pin or holiday cookie stamps.

However it's rolled, slide an offset spatula under the dough before cutting, to ensure it hasn't stuck to the work surface. We don't want to see any lost limbs when lifting up gingerbread men, reindeer, and snowflakes.

Cutting and Baking Gingerbread

This is an occasion where it will help to have an assortment of cutters, both large and small, to help get the highest yield from each sheet of dough. The more you can cut with each round, the less the dough will need to be re-worked, and the more tender the cookies will be.

Because the gingerbread cookie dough won't spread much in the oven, the cutouts can be nestled fairly close together on the baking sheet. I like to bake them until firm and dry to the touch, but not too dark overall. But bake-time is as much a matter of personal preference as it is technical consideration, as darker cookies will have a more bittersweet, spicy profile.

After the initial round of rolling, the dough scraps can be gathered, gently kneaded into a ball, and re-rolled to cut once more.

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Beyond that, I don't recommend a third round of rolling and cutting, since the resulting cookies can be quite tough. Instead, I prefer to bake off all the leftover scrap pieces, as they can be ground into crumbs to make the crust for a holiday-themed cheesecake (no-bakeor otherwise).

Fresh from the oven, the cookies will be soft and fragile, but they will become crisp and sturdy as they cool. Not sturdy enough to build a house (for that, I prefer a heartier,construction-style gingerbread), but certainly sturdy enough for care packages and holiday gifting.

Gingerbread cookies don't need frosting, since they're crisp and rich and totally satisfying without it, but royal icing is a fun and traditional way to further personalize the cookies.

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For those on the fence about royal icing, I've written a guide tofour major upgradesthat can substantially improve its flavor and texture. And for those who love it already, those tips and tricks may just bump it up a notch.

Keep the icing plain and simple, or consult our video tutorial onhow to decorate Christmas cookies like a boss.

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With or without frosting, the gingerbread itself will be light and crisp, whether enjoyed on its own, as part of a holiday cookie assortment, or paired with a strong cup of coffee.

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December 2018

Recipe Details

Gingerbread Cookies Recipe

Prep30 mins

Cook15 mins

Active30 mins

Total45 mins

Serves60 cookies

Ingredients

  • 4 ounces unsalted butter, creamy and soft, about 68°F (about 8 tablespoons; 115g)

  • 4 ounces light brown sugar (about 1/2 cup, gently packed; 115g)

  • 4 ounces plain, unsulfured baking molasses, such as Golden Barrel or Grandma's,not blackstrap(about 1/3 cup; 115g)

  • 1/2 ounce vanilla extract (about 1 tablespoon; 15g)

  • 1/2 teaspoon orange zest

  • 1 1/2 teaspoons ground ginger

  • 1 1/4 teaspoons ground cinnamon

  • 3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

  • 1/2 teaspoon baking soda

  • 1/8 teaspoon ground cloves

  • 1/8 teaspoon ground coriander

  • 1/8 teaspoon freshly gratednutmeg

  • A few cracks of medium-ground black pepper

  • 9 1/2 ounces low-protein all-purpose flour, such as Gold Medal, plus more for dusting (about 2 cups plus 2 tablespoons; 270g)

  • Royal icingto decorate, optional

Directions

  1. Combine butter, brown sugar, molasses, vanilla extract, orange zest, ginger, cinnamon, salt, baking soda, cloves, coriander, nutmeg, and black pepper in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and beat until fluffy, soft, and light, about 5 minutes, pausing to scrape the bowl and beater about halfway through. In chilly winter months, this process may take longer (see our guide to winter baking for more info).

    Gingerbread Cookies Recipe (11)

  2. Reduce mixing speed to low and add the flour all at once; continue mixing until well combined. Scrape the bowl and beater well with a flexible spatula, then knead against the sides of the bowl to form a smooth ball. Divide in half and flatten into discs. If comfortable working with a soft dough, use immediately; if not, wrap in plastic and refrigerate until cool and firm (timing will vary depending on personal preference). If refrigerated for longer than a few hours, let the dough stand at room temperature until softened to about 70°F (21°C) before use, then knead on a bare, unfloured surface until pliable and smooth.

    Gingerbread Cookies Recipe (12)

    Gingerbread Cookies Recipe (13)

  3. Adjust oven rack to middle position and preheat oven to 350°F (180°C). On a flour-dusted surface, roll a portion of dough into a 7-inch square. Sprinkle with flour, flip to sprinkle the other side, and continue roll until 1/8 inch thick, repositioning as needed to ensure the dough does not stick. After rolling, brush away the excess flour and slide an offset spatula under the dough to loosen before stamping into shapes with assorted cutters. Arrange cut-outs on a parchment-lined rimmed baking sheet, leaving at least 1/4 inch between each. Gather scraps, knead, re-roll, and cut as before (any scraps leftover from this second stage can be baked off to grind as cookie crumbs). Repeat with the remaining portion of dough.

    Gingerbread Cookies Recipe (14)

  4. Bake the gingerbread until firm and dry to the touch, about 12 minutes, and cool to room temperature directly on the baking sheet. If you like, decorate as desired with royal icing, and dry completely before storage (this can take 12-24 hours depending on thickness of design, ambient humidity, and air flow).

    Gingerbread Cookies Recipe (15)

  5. With or without frosting, the gingerbread cookies will last up to 3 weeks at cool room temperature in an airtight container.

    Gingerbread Cookies Recipe (16)

Special Equipment

Stand mixer, flexible spatula, offset spatula, pastry brush, rolling pin, embossed rolling pin (optional), rimmed baking sheet

All of the Gear You Need to Make Your Own Gingerbread House

Notes

For soft and chewy gingerbread, roll the dough to a thickness of just 1/4 inch, but otherwise bake as directed. This will reduce the yield substantially, warranting at least a double batch.

Make-Ahead and Storage

With or without frosting, the gingerbread cookies will last up to three weeks at cool room temperature in an airtight container.

Read More

  • Perfect Royal Icing
  • A Royal-Icing Tutorial: Decorate Christmas Cookies Like a Boss
  • Cookies
  • Christmas Cookies
Gingerbread Cookies Recipe (2024)

FAQs

Should gingerbread cookies be hard or soft? ›

Should gingerbread cookies be hard or soft? Soft gingerbread biscuits are ideal. They ought to be flexible. However, they should still be somewhat elastic, and if you hold them too firmly because you're so excited to eat them, you might even be able to leave your fingerprints on the cookie!

What is the difference between gingerbread and ginger cookies? ›

While molasses cookies and gingersnaps are rolled into dough balls and then baked, gingerbread is rolled flat then use cookie cutters to cut your desired shape. This Gingerbread Cookie recipe is foolproof and SO easy to make.

Why did my gingerbread cookies come out hard? ›

“There are some gingerbread recipes that are hard right after baking and need to sit for a few days to soften. Molasses and honey hardens gingerbread, but as the sugar absorbs moisture, it will get softer.”

What are the three types of gingerbread? ›

The three distinct types of gingerbread are brown gingerbread, wafer-based gingerbread and honey gingerbread.
  • BROWN GINGERBREAD. This includes all gingerbread dough made with honey or syrup and baked without using a wafer base. ...
  • WAFER GINGERBREAD. ...
  • HONEY GINGERBREAD.

Can you use maple syrup instead of molasses in gingerbread cookies? ›

Are there any substitutes for molasses? It won't taste exactly the same, but maple syrup can work in a pinch.

What flavor pairs well with gingerbread? ›

Needing to be foiled, gingerbread loves whipped cream. But it also takes to tart winter fruits like a shortcake to strawberries. Poached or broiled pineapple sings alongside gingerbread, as do a few spoonfuls of pomelo curd, garnished with candied pomelo peel.

Why didn't my ginger molasses cookies crack? ›

Why don't my molasses cookies crack? Molasses cookie dough won't have those signature cracks on top if the dough is too wet. The cracks happen when the surface of the dough dries up. Rolling in sugar really helps this because the sugar binds the moisture and dries out the dough.

What is the most popular cookie in the US? ›

Nearly 93% of all American households serve and enjoy cookies as treats or after meals. However, it's the chocolate chip cookie that's the most popular in the U.S. and around the world.

Are gingerbread cookies healthier than other cookies? ›

Despite their drawbacks, ginger cookies offer some nutritional value, and boost your iron and manganese intakes. Iron plays a key role in energy production, and it supports tissue health by helping red blood cells carry oxygen to your tissues.

What happens if you add too much molasses to cookies? ›

Doubling up on molasses softened the cookies significantly.

Molasses is also extremely dark in color, so this batch of cookies turned out to be a deep brown.

Can I leave gingerbread dough in the fridge overnight? ›

Chilling it for at least two hours or overnight gives the ingredients a chance to absorb one another, making it a whole lot easier to roll out the dough without it cracking. Follow this tip: Let the dough chill in the refrigerator, well-wrapped, for at least two hours or overnight before rolling it out.

What is the dark history of gingerbread? ›

​Superstitions about gingerbread flourished in the 17th century. Witches supposedly made gingerbread figures, ate them, and thereby caused the death of their enemies. Dutch magistrates went so far as to declare baking or eating molded cookies illegal.

What is the best gingerbread in the world? ›

Grasmere Gingerbread Shop | The World's Best Gingerbread. Victorian cook Sarah Nelson invented Grasmere Gingerbread® in 1854 in the English Lake District village from where it gets its name.

What is gingerbread called in England? ›

In Medieval England gingerbread meant preserved ginger. The hard cookies were a staple at Medieval fairs in England and on the continent. These became known as “gingerbread fairs” and the cookies called “fairings”.

Should gingerbread house be hard or soft? ›

Gingerbread houses

The gingerbread for houses needs to be hard and dry so it keeps its shape well – it's unlikely you'll want to eat it on the day you make it after all your hard work! Gingerbread quantities for houses are quite large.

Should gingerbread be crunchy? ›

First, the texture of the cookie needs to be fairly crispy along the outside with a semi-soft, cake-like inside, and like all "perfect" cut-out cookies, they definitely need to keep their shape when baked. Secondly, they must taste sweet but notably spicy, and have a rich molasses flavour.

Should cookies be hard or soft? ›

Fully cooked cookies should have a slightly crisp edge with a soft and chewy centre. If the cookie tastes raw or doughy, it needs more time in the oven. Flavour development: Cookies often develop more flavour as they cool down. If the taste is slightly lacking, allow them to cool entirely before finalising.

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