It’s not Christmas without Gingerbread Cookies. This reliable recipe yields soft, warmly spiced cookies finished with a simple vanilla icing. They’re ideal for a holiday cookie box or a festive cookie tray, and they make thoughtful gifts for friends and family.
I have a tradition of baking Soft Gingerbread Cookies every holiday season. There’s something joyful about shaping little gingerbread people, piping white icing around their hands and feet, and adding tiny candies for eyes and buttons. Decorating them brings back childhood memories and makes the holidays feel complete.
Table of contents
- Why you’ll love this recipe
- Recipe ingredients
- How to make this recipe
- Prepare the cookies
- Decorate the cookies
- Recipe FAQs
- Recipe notes
- More Christmas cookies you’ll love
Why you’ll love this recipe
- Soft, slightly chewy texture with full, warm gingerbread flavor.
- An easy vanilla icing that complements the spices without overpowering them.
- Dough can be made ahead and refrigerated, making holiday baking more manageable.
- Perfect for gift boxes, cookie exchanges, and holiday trays.
Recipe ingredients
This gingerbread cookie recipe uses common pantry staples. Measure ingredients accurately for best results.
- All-purpose flour
- Baking soda
- Salt
- Ground ginger
- Ground cinnamon
- Ground cloves
- Unsalted butter (softened). If using salted butter, omit the additional 1/4 teaspoon salt.
- Dark brown sugar (packed). Light brown sugar can be substituted.
- Large egg (room temperature)
- Molasses
- Powdered sugar (for icing)
- Corn syrup (optional in icing for sheen and elasticity)
- Vanilla extract
- Optional decorations: candies, mini chocolate chips, or sprinkles
How to make this recipe
These cookies are straightforward to make, though baking and decorating take a little time. Breaking the process into stages makes it easier—prepare dough one day and bake and decorate the next.
Pro tip: Make the dough and chill it overnight for easier rolling. Bake the next day and decorate either the same day or the following day.
Prepare the cookies
- Whisk together the flour, baking soda, salt, ground ginger, cinnamon, and cloves in a medium bowl; set aside.
- Cream the softened butter and brown sugar in a large bowl with an electric mixer until light and fluffy.
- Add the egg and molasses and beat until the mixture is smooth. It may look slightly curdled at first but will come together.
- Gradually add the dry ingredients and mix on low speed just until combined. The dough will be crumbly.
- Divide the dough in half. Shape each half into a disk, wrap tightly in plastic, and refrigerate for at least 30 minutes (or up to overnight).
- Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper. Lightly flour a work surface and rolling pin. Roll the dough to 1/4″ thickness for soft cookies (or 1/8″ for crisper cookies). Cut shapes with cookie cutters and place 1″ apart on the prepared sheets.
- Bake 6–8 minutes until the edges are lightly golden and the tops feel dry. Cool completely on wire racks before decorating.
Decorate the cookies
- Place cooled cookies on waxed paper or a clean work surface. Prepare the icing by combining powdered sugar, 2 tablespoons hot water, corn syrup (if using), and vanilla extract in a medium bowl. Stir until smooth, adding more water a teaspoon at a time to reach the desired piping consistency.
- Use a piping bag with a fine tip or a small spoon to pipe or spread the icing. Add candies or sprinkles immediately, since the icing dries quickly.
- Let the decorated cookies stand at room temperature until the icing sets completely before storing or packaging.
Recipe FAQs
Yes. Chilling firm up the dough, making it easier to roll and cut without sticking or cracking.
Because gingerbread is darker, look for lightly browned edges and a dry top when you gently touch the cookie. Overbaking will make them hard.
For soft, thick cookies, roll the dough to 1/4″ and bake until the top is dry (about 8 minutes). For crisp cookies, roll thinner to about 1/8″ and bake until edges brown.
Store decorated cookies between sheets of waxed paper in an airtight container at room temperature for up to one week. Undecorated cookies can be frozen for up to three months.
Recipe notes
- Pro tip: Cut the butter into small cubes so it softens faster; warm the egg in a bowl of warm water to bring it to room temperature more quickly.
- Dough can be made a few days ahead and kept tightly wrapped in the refrigerator; let it sit 15–30 minutes at room temperature before rolling if it’s too firm.
- To freeze dough, wrap tightly in plastic wrap and foil and store up to one month. Thaw overnight in the refrigerator, then let it soften slightly at room temperature before rolling.
- Store decorated cookies between sheets of waxed paper in an airtight container at room temperature for up to one week.
More Christmas cookies you’ll love
- Chocolate crinkle cookies
- Chocolate-dipped almond horn cookies
- Christmas sugar cookie cut-outs
- Greek butter cookies (kourabiedes)
Did you try this recipe? If so, leave a review and tag @flavorthemoments on social media to share your photos.
Gingerbread Cookies
Servings: 36 cookies
Prep time: 40 mins | Cook time: 20 mins | Additional time: 2 hrs | Total time: 3 hrs
Soft, festive gingerbread cookies — slightly chewy, warmly spiced, and finished with an easy vanilla icing.
Equipment
- Rimmed baking sheets
- Rolling pin
- Parchment paper
- Gingerbread man cookie cutter (or your preferred cutter)
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1/2 cup dark brown sugar, packed
- 1 large egg, room temperature
- 1/2 cup molasses
Vanilla icing
- 2 cups powdered sugar, sifted
- 2–4 tablespoons hot water
- 1 teaspoon corn syrup (optional)
- 1 teaspoon vanilla extract
- Optional decorations: candies, mini chocolate chips, or sprinkles
Instructions
For the cookies
- Whisk the flour, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl and set aside.
- Cream the butter and brown sugar until light and fluffy. Add the egg and molasses and beat until smooth.
- Add the dry ingredients and mix until just combined. Divide the dough in half and form into disks. Wrap tightly and chill for at least 30 minutes or overnight.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper. Roll dough to 1/4″ thickness for soft cookies. Cut shapes and place 1″ apart on the baking sheet.
- Bake 6–8 minutes until the edges are lightly golden and the tops feel dry. Cool on wire racks before decorating.
Prepare the icing
- Place powdered sugar in a medium bowl. Add 2 tablespoons hot water, corn syrup (if using), and vanilla. Stir until smooth, adding more water to reach desired consistency.
- Pipe or spread the icing on cooled cookies and top with decorations immediately. Allow icing to set at room temperature.
Nutrition
Serving: 1 cookie — Calories: 116 kcal; Carbohydrates: 22 g; Protein: 1 g; Fat: 3 g; Saturated Fat: 2 g; Cholesterol: 12 mg; Sodium: 52 mg; Fiber: 1 g; Sugar: 13 g. Nutrition is an estimate and does not include candies or sprinkles.
Note: This post was originally published in December 2012. Photos and text have been updated to include clearer instructions and helpful tips.