Why You’ll Love My Favorite Gingerbread Cookies Recipe

The flavor is perfectly spiced — with ginger, cinnamon, allspice, and cloves all playing a part.
The dough chills nicely, which allows the flavors to deepen and the cookies to spread less.
These cookies hold up to decorating if you choose to turn them into festive shapes, yet are soft and tender.
They give you that traditional holiday feel — molasses sweetness, spice warmth, and a bit of nostalgia.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking soda
salt
ground ginger
ground cinnamon
ground allspice
ground cloves
unsalted butter (softened)
dark or light brown sugar
dark molasses
large egg (room temperature)
vanilla extract
(Optional) granulated sugar for rolling or icing for decorating

Directions

In a large bowl, whisk together flour, baking soda, salt, ginger, cinnamon, allspice, and cloves.
In the bowl of a mixer (or using an electric hand mixer), beat the softened butter until smooth. Add the brown sugar and molasses, beat until combined.
Add the egg and vanilla, and beat again until fully incorporated.
Gradually add the dry ingredient mixture, mixing on low speed until just combined — the dough will be thick and slightly sticky.
Divide the dough into two discs; wrap tightly in plastic wrap and chill for at least 3 hours (preferably overnight) and up to 3 days.
Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats.
On a floured work surface, roll one disc of dough to about ¼-inch thickness. Use cookie cutters to cut shapes and place them about 1 inch apart on prepared sheets. Re-roll scraps as needed.
Bake: For 4-inch cookies, bake for 9–10 minutes; smaller cutters around 8 minutes; larger cutters up to 11 minutes. Rotate the baking sheet midway through baking.
Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Decorate once cooled, if desired.

Servings and timing

Yields: Approximately 24 four-inch cookies using standard cutters
Chill time: Minimum 3 hours (or overnight for best results)
Bake time per batch: Around 8–11 minutes depending on size
Total active time: About 20 minutes (plus chill time)

Variations

Swap in light molasses for a milder flavor.
Add a sprinkle of coarse sugar on top before baking for extra sparkle.
Roll dough slightly thinner or thicker for desired texture: thinner for crisp, thicker for chewy.
Use royal icing or cream cheese frosting to decorate with festive designs.
Increase the ginger or add nutmeg/cardamom for an extra spiced variation.
For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum (texture may vary).

Storage/Reheating

Store cooled cookies in an airtight container at room temperature for up to 1 week.
Baked and decorated cookies can be frozen for up to 3 months. Unbaked dough discs can also be frozen for up to 3 months. Thaw overnight in the fridge before rolling and baking.
Reheat undecorated cookies in a 300°F (150°C) oven for 3–4 minutes or microwave for about 10 seconds.

FAQs

What if my dough cracks a lot while rolling?

Chilled dough can crack slightly while rolling. Rotate the dough and press any cracks back together gently with your fingers.

Can I skip chilling the dough?

Chilling is essential. It helps the dough firm up, deepens the flavor, and prevents excessive spreading during baking.

Why are my cookies too flat and spreading too much?

This can be due to warm dough, a hot oven, or thin rolling. Ensure the dough is well chilled and rolled to about ¼ inch.

How can I keep cookies soft instead of crunchy?

Bake them at the lower end of the bake time and avoid overbaking. Let them cool for a few minutes on the tray before transferring.

Can I use it for gingerbread houses?

This dough is best for cookies, not sturdy enough for constructing gingerbread houses.

How should I decorate them?

Once cooled, use royal icing, cream cheese frosting, or a simple sugar glaze. Add sprinkles or candies if desired.

My cookies are too hard after cooling — what went wrong?

They may be overbaked or too thin. Try a shorter bake time and roll the dough a bit thicker.

Can I make the dough ahead?

Yes, the dough can be refrigerated for up to 3 days or frozen for 3 months. Thaw before rolling and baking.

Is this recipe suitable for decorating with kids?

Absolutely. Kids can help roll, cut, and decorate — just supervise with cutters and hot trays.

How do I store decorated cookies?

Once icing is completely set, store cookies in a single layer or between parchment sheets in an airtight container. Keep them away from humidity.

Conclusion

If you’re looking for the ultimate holiday cookie, these gingerbread cookies deliver. Packed with warm spices and molasses richness, they bake up soft in the center with slightly crisp edges, perfect for cutting into festive shapes and decorating. Whether you’re baking with kids, gifting friends, or simply enjoying a seasonal treat, this recipe is a nostalgic and flavorful favorite worth repeating year after year.