The Best Gingerbread Cookies Recipe

Why You’ll Love This Recipe

I love these gingerbread cookies because they strike the right balance between spice and sweetness. The blackstrap molasses gives them a bold, deep flavor, while the cinnamon and ginger bring cozy warmth. They’re fun to roll out, cut into festive shapes, and decorate—or I sometimes enjoy them plain with a dusting of powdered sugar. Chilling the dough ahead of time makes it easy to handle, and the result is cookies that stay soft and irresistible.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

⅔ cup canola oil
¼ cup blackstrap molasses
1 cup dark brown sugar (or light brown sugar)
2 large eggs
3 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon baking soda
½ teaspoon salt

Directions

1. I whisk together the flour, cinnamon, ginger, cloves, baking soda, and salt, then set aside.

2. In a mixing bowl, I beat the oil, molasses, and brown sugar together until combined.

3. I add the eggs one at a time, mixing well.

4. Gradually, I stir the dry mixture into the wet ingredients, about 1 cup at a time, until combined. The dough will be sticky.

5. I transfer the dough to a heavily floured surface and knead lightly with floured hands until it’s easier to handle.

6. I wrap the dough in plastic wrap and refrigerate for at least 3 hours (overnight is best).

7. When ready to bake, I preheat the oven to 350°F. On a lightly floured surface, I roll out the dough to ¼-inch thickness and cut into shapes with cookie cutters.

8. I bake the cookies on ungreased sheets for about 8 minutes, until just beginning to crack.

9. I let them cool for 2 minutes on the baking sheet before transferring to a wire rack.

Servings and timing

This recipe makes about 24 cookies.
Prep Time: 3 hours 20 minutes (includes chilling)
Cook Time: 8 minutes
Total Time: 3 hours 28 minutes

Variations

When I want a lighter flavor, I swap dark brown sugar for light brown sugar. I sometimes add a pinch of nutmeg for more spice. If I’m in the mood to decorate, I sprinkle powdered sugar on warm cookies or add royal icing once cooled. For a festive twist, I dip half the cookie in melted white or dark chocolate.

Storage/reheating

I store cooled cookies in an airtight container at room temperature for up to 1 week. The dough can also be frozen (either whole or cut into shapes) for up to 3 months—perfect for baking fresh cookies later. Frozen dough should thaw in the fridge before rolling, cutting, and baking.

FAQs

Can I use regular molasses instead of blackstrap?

Yes, but the flavor will be milder. Blackstrap adds a deeper, more robust taste that I love in these cookies.

Why is my dough too sticky?

That’s normal at first. After chilling, it firms up and becomes much easier to roll out. Adding a little extra flour when rolling also helps.

Can I freeze the dough?

Yes, I often freeze the dough wrapped tightly in plastic, either whole or pre-cut into shapes. It lasts up to 3 months.

How do I keep the cookies soft?

Chilling the dough and baking for just 8 minutes ensures soft cookies. Overbaking will make them crisp.

Do these cookies need icing?

Not at all! They’re delicious plain, but I sometimes dust them with powdered sugar or decorate with icing for a festive touch.

Conclusion

These gingerbread cookies are bold, spiced, and soft—everything I want in a holiday cookie. Whether I decorate them for a festive platter or keep them simple, they never last long in my kitchen. With a balance of cozy spices and a chewy texture, they truly are the best gingerbread cookies I’ve made.

Print