This Classic Gingerbread Cookies recipe includes molasses and makes soft, sweet and lightly spiced cookies. It's the perfect cookie for shaping and decorating! We love making gingerbread men, Christmas trees and snowflakes, but really any shape would work!
Everyone asks for this recipe after they try it - even if they weren't gingerbread cookie fans before. I've made this recipe at least 100 times and know that it's perfect. Let me show you how to make the best gingerbread cookies in town. These are the stuff family traditions and memories are made of.
Soft Gingerbread Cookies
You need this recipe and you need it stat! HUNDREDS of people have made and loved these cookies, just check out the comments below!
This recipe comes from my chef sister-in-law. Beth went to culinary school and her emphasis was baking! Seriously, she's amazing. And now she's my neighbor, how lucky is that.
Ingredients in Gingerbread Cookies:
- Butter: use the real stuff here, no margarine please! It gives it such a nice, chewy, soft texture and a richer flavor. Margarine just doesn't cut it.
- White sugar: this helps the cookies to hold their shape and have a nice texture. It also gives the sweetness to balance the spice of warming ginger, cinnamon, and cloves!
- Egg: one of the keys to keeping these cookies soft and helps them rise just enough.
- Molasses: classic for gingerbread cookies' color and deep flavor.
- White vinegar: helps the cookies to rise and stay soft, and I promise it doesn't give any vinegar flavor.
- Flour: all-purpose white flour works the best for this recipe because it will rise best and creates a nice, soft texture.
- Spices: ginger, cinnamon, and cloves make this a warming and perfectly spiced cookie and offsets the sugar!
How to Make Gingerbread Cookies:
- Cream butter, adding sugar gradually. Beat until well combined and light and fluffy, about 3 minutes.
- Beat in egg, molasses, and vinegar.
- Sift all of the dry ingredients together and then blend sifted dry ingredients into the wet ingredients.
- Divide the dough into two even pieces, wrap each piece of dough in plastic wrap, and refrigerate for 30 to 90 minutes.
- Preheat oven to 350 degrees. Working in sections, roll the dough to ½" thick on a floured surface; cut into desired shapes.
- Bake at 350 degrees for 9-11 minutes.
- Repeat with remaining dough.
- Decorate (here are 6 Simple Ways to Decorate Gingerbread Cookies if you are looking for some inspo).
Tips and Tricks
- How to make crispy gingerbread cookies: If you like your gingerbread on the crispy side, roll the dough to ¼-inch thick and bake for 11-12 minutes. If you like it nice and soft (though still very sturdy), roll the dough ½-inch thick and bake for 10 minutes. If you play around with the thickness of the dough and the baking time, you'll discover a cookie that meets your liking. I really like these thick and soft.
- Butter + resting time: Use real butter because it really makes the softest, richest tasting cookie, and don't forget the resting time in the fridge. The dough should be tacky but not gloopy like glue when you put it in the fridge. When it comes back out of the fridge, it should be very firm. Resting time and chilling the dough let's it set up so that it's easier to work with and holds its shape better. You can keep the dough in the fridge for up to 2 days before using.
- Not for gingerbread houses: This is not a good gingerbread recipe for making gingerbread houses. The dough is too soft. I love making gingerbread houses (here's a post of a bunch I've made) and I normally use this recipe for a sturdy hard cookie that is good for construction.
- Cookie cutters: If you are in need of a cookie cutter set, I've had this one for almost 11 years and we use it all the time.
My favorite ways to decorate gingerbread cookies:
- Royal icing to add pretty patterns, clothing and face details, and anything else your creativity sparks!
- Candies for buttons, noses, eyes, or other festive designs.
- Sprinkling sugars over top the icing to add some sparkle.
- Rubber stamps for some printed designs.
- Candy melts to top cookies with a chocolatey topping.
- Sprinkles because sprinkles are always good on any cookie!
I wrote a huge post all about decorating these cookies if you want more specifics and details. You can find 6 Simple Ways to Decorate Gingerbread Cookies right here.
Can I freeze Gingerbread Cookies?
Yes! The baked cookies freeze very well. Just bake and cool (but do not add icing), store in a freezer bag or airtight container, and freeze for up to 6 weeks. You can pull the cookies out as needed when guests show up, or thaw the whole batch for decorating all at once. I froze bags and bags of these to prep for my neighbor goodie plates, and loved having the baking done ahead of time.
Can I make the cookie dough or cookies ahead of time?
Yes! The cookies will last 2-3 day ahead of time store in an air-tight container at room temperature. These are a great make-ahead cookie for parties! You can also make the dough and hold it in the fridge for 2-3 days before baking it.
I actually made these cookies for the county fair and they received a blue ribbon! I feel like stating that these are Blue Ribbon Cookies makes them pretty legit. Blue ribbon status is a big deal in my neck of the woods. 🙂
More Gingerbread Cookie recipes:
- The Best Gluten-Free Gingerbread Cookies
- Perfect Gingerbread Cookies without Molasses
- 6 Simple Ways to Decorate Gingerbread Cookies
- White Chocolate Gingerbread Blondies
- How to make a Gingerbread House (it's a thicker sturdier dough!) + free house templates
Classic Gingerbread Cookie Recipe
- Total Time: 50 minutes
- Yield: 3 dozen large cookies 1x
- Diet: Vegetarian
Description
This Classic Gingerbread Cookies recipe makes soft, sweet and lightly spiced cookies. It's the perfect cookie for shaping and decorating! We love making gingerbread men, Christmas trees and snowflakes, but really any shape would work!
Ingredients
- 1 cup butter (2 sticks), at room temperature (salted or unsalted) (226 grams)
- 1 cup granulated white sugar (220 grams)
- 1 egg
- 1 cup light or dark molasses (do not use blackstrap or cooking molasses) (325 grams)
- 2 tablespoons white vinegar (22 grams)
- 5 cups all-purpose flour (625 grams)
- 1 ½ teaspoons baking soda (9 grams)
- ½ teaspoon salt (3 grams)
- 2 teaspoons ground ginger (3 grams)
- 1 teaspoon ground cinnamon (2 grams)
- 1 teaspoon ground cloves (3 grams)
Instructions
- Add the butter and sugar to a large bowl (or the bowl of your stand mixer) and beat until the mixture is light and fluffy, about three minutes, using a hand mixer or the paddle attachment on your stand mixer. Scrape down the sides as few times as needed.
- Add the egg, molasses, and vinegar. Beat to combine well. The mixture will look a bit curdled.
- Add the flour, baking soda, salt, ginger, cinnamon, and cloves to the bowl and mix to combine well. The dough should come together when you press it in your hands and shouldn't be crumbly. If anything it'll still be a little tacky to the touch. That's ok.
- Divide the dough into two even pieces, wrap each piece of dough in plastic wrap, and refrigerate for 30 to 90 minutes. Don't skip this step, it helps the cookies to keep their shape.
- When the dough is done chilling, preheat oven to 350 degrees. Working in sections, roll the dough to ½ inch thick on a floured surface; cut into desired shapes.
- Place shapes on a baking sheet lined with parchment paper or a baking mat. Gather and reroll "scraps" of dough as needed, using all of the dough.
- Bake at 350 degrees for 9-11 minutes. Let the cookies cool on the pan for 5 minutes, and then move to a cooling rack.
- Repeat with remaining dough.
- Leave plain or decorate (here are 6 Simple Ways to Decorate Gingerbread Cookies if you are looking for some inspo).
Notes
- If your dough is too tacky you can add additional flour as needed, it will be a little sticky (and firms up when you refrigerate it) but it shouldn't be overly wet.
- If you like your gingerbread on the crispy side, roll it ¼" thick and bake for 11-12 minutes. If you like it nice and soft (though still very sturdy), roll the dough ½" thick and bake for 10 minutes. If you play around with the thickness of the dough and the baking time, you'll discover a cookie that meets your liking. I really like this thick and soft.
- SEE MORE NOTES in the tips and tricks section of the blog post.
- The dough can be held in the fridge for 2-3 days before using without any issues.
- You may need to add up to a ½ cup more flour as needed so the dough is workable. I'm cooking from an arid kitchen.
- I've used both salted and unsalted butter for this recipe and haven't noticed much of a difference, use what you have.
- You can substitute the white vinegar with apple cider vinegar without any issues.
- Use light, dark, or "fancy" molasses in this recipe. Do not use blackstrap or cooking molasses as your cookies will be bitter if you use the latter two. Here's a post on how to make gingerbread without molasses.
- If you refrigerate your cookies longer than the recommend time, let them rest at room temperature for about 15 minutes before rolling them out so help the dough not be too stiff.
- The dough can be made ahead of time and frozen or you can bake and freeze the cookies. Both are great options for making this recipe ahead.
- This is not the recipe that I use for Gingerbread Houses, this gingerbread house recipe is a bit thicker and much sturdier, it also comes with 2 free gingerbread house templates!
- Prep Time: 40 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Oven
- Cuisine: American
Keywords: gingerbread cookies, gingerbread cookie recipe, gingerbread man cookies, how to make gingerbread cookies, best gingerbread cookies, easy gingerbread cookies, soft gingerbread cookie recipe
New to gingerbread? Here's a full video to help you make it!
And there you have it - one lovely gingerbread man cookie recipe, from my kitchen to yours. I've been so excited to share these with you since it's cookie season. They will make you famous in your neck of the woods too. They are the stuff family memories are made of.
Lori
Can you keep the dough in the fridge over night?!
Melissa
For sure, it'll be fine a couple days in the fridge.
Stacey Lytle
This is absolutely the BEST gingerbread cookie recipe EVER! I have made these cookies the last two Christmases and everyone raves about them! I now have folks asking..."are you going to be able to make gingerbread cookies this year?" Thanks for sharing such a wonderful treat!!!!
★★★★★
Jassica J Ladd
Crazy question, although I love Ginger...when I turned 18 my body decided to become anaphylactic. I'm now 40, and it has seriously changed my life when it comes to all holiday treats 🙁 .... So I always change up the spices taking the ginger out...with this recipe what would you personally add more of...clove, cinnamon, or maybe a little nutmeg added in?
★★★★★
Melissa
I'd add another teaspoon of cinnamon and 1/2 teaspoon of nutmeg! I think you'll still like them but that is a wild thing to be so severely allergic too!!
Heather
I'm dairy intolerant. Could I make a substitution for the butter? Any recommendations?
Thanks.
Melissa
A butter flavored shortening would work!
Pamela
Simply Amazing!
The best gingerbread recipe ever! Everyone kept grabbing them before we could ice them that we just gave up. Even my mother who's not a fan of gingerbread couldn't stop eating them. Thank you for sharing this delicious recipe.
★★★★★
Paula
Is the weight for the flour correct? 1 cup of AP flour usually weighs 120 or 125 grams. I spoon flour into the cup and then level…it usually weighs 125 grams. I made this recipe using 5 cups of flour measured as described above and they did spread a little, but we’re delicious!! My plan is to add another 1/2 c flour next time. Thanks!!
Melissa
I did it a few times, measuring how I measure out my cups (I must measure a little heavy). If they spread or were very soft, you definitely can add more flour. It shouldn't be a sticky dough when you are working with it at all. I think the grams that I have are more correct than the cups and if you are weighing stuff, I'd go with the gram measurement for the flour....
Brenda
I thought all molasses was the same. If its not cooking molasses or black strap molasses then what kind is it?
Melissa
It'll say fancy or it just won't say those things. Most molasses sold in the US is NOT cooking molasses or black strap so we don't label it anything more than unsulfured molasses, most anything you get in the States, as long as it doesn't say black strap will be what you want. Other countries like Canada and places in Europe and Australia have more molasses options than the US, we don't use it as much.
Karolyn
I thought I hated gingerbread cookies…but my kids really wanted me to make some….enter this recipe. Now I love them. Maybe the other ones were just too bland. There is something incredibly intense yet perfect about this gingerbread. It’s the kinda recipe your kids come home for the holidays for later in life. Thanks for this one! It’s a keeper!
★★★★★
Melissa
I didn't like them until this recipe either!!!
Pamela Wyse
Why do you use granulated sugar and not brown sugar?
Melissa
You add enough molasses that you can use your brown sugar for something else...
Pamela
I'm looking forward to baking gingerbread cookies this weekend using your recipe. I don't think I've ever come across a recipe that calls for "white" sugar instead of "brown" sugar. I hope these taste as great as everyone says they are.
Melissa
They're amazing!
Helen
I discovered this recipe a few years back, and will NEVER! EVER! Change it!! I make at least 4 batches every Xmas, as gifts and because I eat them all before I get to gift them! My question is, can I make the dough ahead of time and freeze for a few weeks?
★★★★★
Melissa
Yes, yes, yes! The dough freezes great AND the cookies freeze great. I have both in my freezer already!
Mcgruber
Can this gingerbread dough be frozen? I do it with my sugar cookie dough when I’m getting ready for the holidays with no problem.
★★★★★
Melissa
Yesssss! The dough and the baked cookies freeze great! I always make these ahead of time!
Maddie
I love these cookies fairly easy to make and I am only 13 I have been making them for years now
★★★★★
Melissa
I love that SO much Maddie, I hope when you are old and grey they are your famous cookies you've been making for years!!
Ann
Hi Melissa. I’d love to make these this year instead of my usual recipe. I would be very interested in a weight measurement for the flour if you or your commenters have ever gone to the trouble. Our Australian cups are larger than US cups which can throw baking recipes out. Thanks in advance
Melissa
I'm making it this week so I'll try to get you the measurements!
Ann
Thanks so much, that would be great!
Ann
Did you get a chance to get that flour onto the scales there?
Melissa
I just did it this weekend! I'll get you the gram measurements this week!
Melissa
Ann- thank you for asking! I measured these out the last few times I made them and updated the post to reflect the gram measurements! I can't wait for you to make them!
Ann
Hi Melissa. I’m so grateful that you did that. Making gingerbreads is one my favourite traditions this time of the year and I can’t wait to make this version. Thanks so much xx
Melissa
I can't wait for you to make them! Please report back if you can 🙂
Ann
Reporting back that the bake went well, the measurements were spot on and didn’t need any tinkering. I was a little worried when I tasted the raw dough due to the strong molasses flavour but once cooked it becomes much more mellow and the soft texture after 9 mins (exactly) in the oven was great. Thanks for the recipe and help! Xx
★★★★★
Kaitlin
I didn't have the white vinegar so I used apple cider vinegar... Wish me luck. I hope they still turn out.
Melissa
It'll be fine!
Maddie
I love these cookies so much! I have made them a couple of time and they are so good!!!!
Kaitie
Mine keep spreading I am following directions exactly what am I doing wrong!!?? Please help cuz I love the cookie so much
★★★
Melissa
There's something for sure off, are you sure you are measuring everything right and chilling the dough? They don't spread at all and I've made them hundreds of times...
Hannah
Did you melt your butter or just leave it at room temperature.. because if you melt your butter it will cause them to spread
B.J.
This cookie is TRULY the best gingerbread cookie recipe EVER. It's SOOOO very soft and absolutely delicious- I didn't even like gingerbread cookies (my husband didn't either) but these are the exception--we absolutely LOVED these, and they've been a holiday favorite every year since we discovered her recipe- thank you so much for sharing this- the dough keeps for a couple weeks in the frig and we roll and bake them as we want them- after they're baked, they keep for several days in an airtight container, and they're just as soft and delicious as the day we baked them. Ten out of ten on this recipe.
★★★★★
Jacqueline
My first time making homemade gingerbread cookies, its a great recipe. I always add a little extra something, something to every recipe to make it kind of mine so I added dried orange zest, and cardamon with the other ingredients.
★★★★★
Marci
Can the dough be rolled into balls and then into sugar and be baked into round cookies? Rather than rolling out the Dough and cutting it into shapes?
★★★★★
Melissa
It's doesn't spread so if you'd like to do this, I'd roll them in sugar and then flatten them in about half with the bottom of a cup. You'll want to press them with the cup before baking!