I love this gingerbread recipe because the cookies turn out soft in the center with just the right amount of spice. They’re sturdy enough to decorate but tender enough to melt in my mouth. The dough is forgiving, rolls out beautifully, and holds its shape in the oven. Plus, the icing makes them even more fun and customizable for any holiday celebration.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Dry Ingredients:
3¼ cups all-purpose flour (spooned and leveled)
¾ teaspoon baking soda
½ teaspoon salt
1 tablespoon ground ginger
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
Wet Ingredients:
¾ cup (1½ sticks) unsalted butter, softened
¾ cup packed brown sugar
1 large egg
½ cup unsulphured molasses
1 teaspoon vanilla extract
Icing Ingredients:
2 cups powdered sugar, sifted
2–3 tablespoons milk
Food coloring (optional – red, green, or festive colors)
Directions
Prepare the Dough
In a medium bowl, I whisk together the flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
In a separate large bowl, I beat the softened butter and brown sugar until light and fluffy (about 2–3 minutes).
I add the egg, molasses, and vanilla extract to the butter mixture and beat until everything is well combined.
I gradually add the dry ingredients to the wet ingredients and mix until a dough forms—being careful not to overmix.
I divide the dough into two halves and roll each one out between parchment paper to about ¼ inch thick. Then I chill both sheets of dough for at least 1 hour to firm up.
Bake the Cookies
I preheat the oven to 350°F (175°C).
Once the dough is chilled, I cut out my favorite cookie shapes using festive cookie cutters.
I place the cookies on parchment-lined baking sheets and re-roll any scraps to cut more shapes.
I bake the cookies depending on the texture I want:
8 minutes: soft and chewy
9 minutes: soft with crisp edges
10 minutes: crunchy
I let the cookies cool completely on a wire rack before decorating—this helps the icing go on smoothly and stay in place.
Make the Icing
I whisk together the powdered sugar and milk until smooth.
I divide the icing into separate bowls if I want multiple colors or different thicknesses—thicker for outlining, thinner for flooding.
I color the icing with food coloring as desired and spoon it into piping bags.
I decorate the cooled cookies and let the icing dry completely before stacking or storing them.
Servings and timing
This recipe makes about 24 cookies, depending on the size of the cutters I use. It takes about 20 minutes to prep the dough, 10 minutes to bake, and about an hour for chilling, giving me a total time of roughly 1 hour and 30 minutes with decorating included. Each cookie is around 145 calories.
Variations
I sometimes switch up the spices—adding more nutmeg or cloves for extra warmth or a pinch of black pepper for a slight bite. When I want a deeper molasses flavor, I use dark molasses. For a citrusy twist, I add orange zest to the dough or icing. I’ve even dipped some cookies halfway in melted white chocolate for a fun, festive look.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. If I’ve decorated them, I make sure the icing is completely dry before stacking. They also freeze beautifully—I layer them with parchment paper and freeze for up to 2 months. To thaw, I leave them out at room temperature for an hour.
FAQs
Can I make the dough ahead of time?
Yes, I often prepare the dough a day or two ahead and keep it chilled. It can also be frozen for up to 1 month—just thaw overnight in the fridge before rolling.
How do I keep the cookies soft?
I bake them for 8–9 minutes for soft centers and store them in an airtight container with a slice of bread to maintain moisture.
What type of molasses should I use?
I use unsulphured molasses for a smooth, mild flavor. Blackstrap molasses is too strong and bitter for this recipe.
Can I use this dough for gingerbread houses?
This dough is best for cookies. For sturdy gingerbread house walls, I use a firmer dough with less leavening and moisture.
Do I need to chill the dough?
Yes, chilling the dough helps the cookies hold their shape during baking and makes the dough easier to cut. Skipping this step can cause spreading.
Conclusion
These soft, spiced gingerbread cookies are the heart of my holiday baking. They’re fun to make, even more fun to decorate, and the warm spices fill my kitchen with festive cheer. Whether I’m baking for tradition, gifting them in a holiday tin, or enjoying them with a mug of cocoa, these cookies are always a joyful (and delicious) part of the season.
