Soft Spiced Gingerbread Cookies
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Gingerbread cookies are a holiday classic that’s as fun to make as it is to eat. Soft, spiced, and filled with molasses goodness, they bring that perfect cozy vibe to your kitchen. Whether you’re baking with family, getting creative with decorations, or whipping up a batch to share, these cookies deliver festive cheer with every bite.
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Is it even the holidays without gingerbread cookies? This is my go-to recipe that has never let me down. It’s so simple to make, and the kids love to help decorate the cookies. They store well, so I make a batch and have them ready for any unexpected visitors or gift them to friends and family.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Gingerbread Cookies with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making these easy gingerbread cookies is simple if you follow my straightforward instructions.
Mix Your Dry Ingredients
In a bowl, or over parchment paper, sift together the flour, baking soda, salt, ginger, cinnamon, and cloves. It’s these spices that give gingerbread its signature warmth and flavor. Once everything is sifted and blended, set the bowl aside.
Cream Butter and Sugar
In another bowl, beat the softened butter with brown sugar until creamy and smooth—this will take about 2 minutes. Getting it nice and fluffy now means soft cookies later.
Add the Wet Ingredients
Next, add in the molasses and beat it into the butter mixture until fully combined. Then crack in the egg and add a splash of vanilla extract. Beat everything together for another 2 minutes.
This is where the magic starts to happen—the molasses gives the dough that deep color and irresistible flavor.
Combine Wet and Dry Ingredients
Slowly start adding your dry ingredients to the wet mixture. You don’t want to dump it all at once—go slow and mix with a spatula or wooden spoon. Before you know it, you’ll have a soft, fragrant dough that’s perfect for rolling.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Chill the Dough
Here’s a tip: Divide the dough into two discs, wrap them in plastic wrap, and refrigerate them for at least 2 hours (or overnight if you have the time).
Chilling the dough makes it easier to roll out and helps the cookies hold their shape.
Roll and Cut Your Cookies
Once your dough is chilled, let it rest for about 10 minutes, so it’s not too stiff to work with.
Lightly flour your surface, roll the dough out to about 3 mm thick, and use your favorite cookie cutters. Gingerbread men, stars, or trees—whatever shapes you like. You can always re-roll the leftover dough and cut out a few more cookies.
Time to Bake
Preheat your oven to 350°F (180ºC) and line a couple of baking sheets with parchment paper or silicone mats.
Place the cookies about an inch apart on the sheets and bake for 10 minutes. They’ll be slightly firm when you touch them but will stay soft inside—exactly how you want them.
Decorate and Enjoy!
Let the cookies cool completely before decorating.
While they cool, mix up your icing and get your piping bag ready. Add a little flair with sprinkles, and you’ve got yourself a festive batch of gingerbread cookies that’ll disappear fast!
Ingredients
- 3 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ½ tablespoon ground ginger
- ¼ teaspoon ground cloves
- ⅔ cup unsalted butter softened
- ¾ cup brown sugar
- ⅔ cup dark molasses
- 1 egg at room temperature
- 1 teaspoon vanilla extract
For the icing:
- 3 cups powdered sugar
- ¼ cup whole milk
- Sprinkles for decoration
Instructions
- Over parchment paper or in a bowl, sift together the flour, baking soda, salt, ginger, cinnamon, and cloves, and set the mixture aside.3 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 tablespoon ground cinnamon, ½ tablespoon ground ginger, ¼ teaspoon ground cloves
- In a separate bowl, beat the softened butter and brown sugar with a mixer until the mixture is smooth and creamy, which takes about 2 minutes. Add the molasses and mix until combined. Then add the egg and vanilla extract and continue beating for another 2 minutes.⅔ cup unsalted butter, ¾ cup brown sugar, ⅔ cup dark molasses, 1 egg, 1 teaspoon vanilla extract
- Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon until fully combined.
- Divide the dough in half, wrap each portion in plastic wrap, and shape them into discs. Chill for at least 2 hours or up to 1 day. Remove from the fridge about 10 minutes before rolling.
- Preheat your oven to 350°F (180ºC) and line baking sheets with parchment paper or silicone mats. Lightly flour your surface, roll each dough disc to about 3 mm thick, and cut into shapes with cookie cutters. Re-roll the remaining dough as needed.
- Place the cookies 1 inch apart on the baking sheets. Bake for 10 minutes.
- Mix the powdered sugar and milk for the icing, then decorate the cooled cookies using a piping bag. Add sprinkles if desired. Serve and enjoy!3 cups powdered sugar, ¼ cup whole milk, Sprinkles for decoration
Notes
- Chill the Dough: Chilling your dough is key—it keeps the cookies from spreading too much while baking, so don’t skip this step.
- Flour the Surface: Sprinkle just enough flour on your surface and rolling pin to keep the dough from sticking, but too much will toughen the dough.
- Roll It Right: Roll the dough to about 3 mm thick for cookies that are crispy on the edges but still soft and chewy in the middle.
- Molasses Matters: Use dark molasses for the best flavor. Stay away from blackstrap molasses—it can be too bitter for cookies.
- Watch the Oven: Keep an eye on them while baking. They should be slightly firm but still soft in the middle. Overbaking will give you crunchy cookies.
- Icing Consistency: If your icing is too runny, add more powdered sugar. For a thinner glaze, just mix in a little more milk.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Recipe Notes and Expert Tips
Here are some of my top tips to ensure your gingerbread cookies turn out perfect each time.
- Chill the Dough: Chilling your dough is key—it keeps the cookies from spreading too much while baking, so don’t skip this step.
- Flour the Surface: Sprinkle just enough flour on your surface and rolling pin to keep the dough from sticking, but too much will toughen the dough.
- Roll It Right: Roll the dough to about 3 mm thick for cookies that are crispy on the edges but still soft and chewy in the middle.
- Molasses Matters: Use dark molasses for the best flavor. Stay away from blackstrap molasses—it can be too bitter for cookies.
- Watch the Oven: Keep an eye on them while baking. They should be slightly firm but still soft in the middle. Overbaking will give you crunchy cookies.
- Icing Consistency: If your icing is too runny, add more powdered sugar. For a thinner glaze, just mix in a little more milk.
How to Store Leftover Gingerbread Cookies
These cookies are great for storing!
Once fully cooled, store baked gingerbread cookies in an airtight container at room temperature for up to a week. To keep them soft, try adding a slice of bread to the container—the moisture helps maintain their chewiness.
For longer storage, you can freeze the baked cookies for up to 3 months. Let them thaw at room temperature when ready to enjoy. If you prefer to freeze the dough, wrap it tightly in plastic wrap, and store for up to 3 months. Thaw in the fridge before rolling and baking.
If your cookies are iced, let the icing fully dry before storing, layering parchment paper between cookies to avoid sticking.
More Easy Cookie Recipes for You to Try at Home
If you love cookies as much as I do, you should give these a try.
