Gingerbread Cookies

Yield: 24 cookies

Prep Time: 20 minutes

Cook: 12 minutes

Easy Gingerbread Cookies are thick, soft, and perfectly maintain their adorable shape. This dough is a dream to work with and the cookies can be made ahead of time! Easy cookie icing included. Click here to download our 10 Favorite Christmas Cookies!

Easy Gingerbread Cookies are thick, soft, and perfectly maintain their adorable shape. This dough is a dream to work with and the cookies can be made ahead of time! Easy cookie icing included.

Tessa's Recipe Rundown...

Taste: The perfect balance of sweetness and spice that’s quintessential to this time of year!
Texture: These bake up soft and a little chewy with slightly crisp edges.
Ease: Very easy! You can make the cookies ahead of time and freeze them, too.
Pros: An essential recipe to add to your Christmas cookie repertoire.
Cons: None!!
Would I make this again? Every year.

Nothing says Merry Christmas quite like a batch of homemade Gingerbread Cookies baking away in the oven. The aroma alone is the epitome of festive!

But the process of rolling the dough, cutting out shapes, then decorating the baked cookies is a tradition I look forward to every year.

This gingerbread cookie dough is so easy to work with and the cookies actually keep their shape while baking!

This year I got to wondering about the origin of gingerbread cookies. According to Wikipedia, “Gingerbread dates from the 15th century, and figural biscuit-making was practiced in the 16th century. The first documented instance of figure-shaped gingerbread biscuits was at the court of Elizabeth I of England. She had the gingerbread figures made and presented in the likeness of some of her important guests.

Now we all know Wikipedia isn’t always the most accurate, but I found this next part to be even more interesting, “According to the Guinness Book of Records, the world’s largest gingerbread man was made by the staff of the IKEA Furuset store in Oslo, Norway, on 9 November 2009. The gingerbread man weighed 1435.2 pounds (651 kg).

Easy Gingerbread Cookies are thick, soft, and perfectly maintain their adorable shape. This dough is a dream to work with and the cookies can be made ahead of time! Easy cookie icing included.

Can you imagine?! I wonder if that giant cookie was even edible?

Whatever size you make your gingerbread cookies, I hope you enjoy the process every step of the way.

Easy Gingerbread Cookies are thick, soft, and perfectly maintain their adorable shape. This dough is a dream to work with and the cookies can be made ahead of time! Easy cookie icing included.

Gingerbread Cookie Tips

Can I substitute the molasses?

Be sure to use unsulphured molasses in this recipe, not blackstrap which is very potent.

I’ve received a few comments from readers who live somewhere molasses isn’t available. Molasses is a critical component of this gingerbread cookie recipe. So unfortunately substituting it with something different will affect the final taste, texture, and color of these cookies.

If you live in the U.K., you can use treacle in place of the molasses. It’s basically the British equivalent.

If you can’t find molasses or treacle, use maple syrup, dark corn syrup, or honey in its place. You may want to increase the spices in the recipe if you’re using a substitute to make up for that lost molasses flavor.

Rolling Out & Shaping Cookie Dough

To make things quicker, easier, and cleaner, I like to roll the dough out between two sheets of parchment paper or plastic wrap. Be sure to keep the dough moving in quarter turns and push the rolling pin from the center out so you roll it into an even thickness.

As you cut out the gingerbread men shapes, you may find the dough has become too warm and soft. If this happens, just take the entire sheet of dough and pop it in the freezer or fridge until it’s solid again. If the cookie dough is super warm when it enters the oven they may not keep their shape as well, so you can again pop the tray in the fridge for a few minutes to firm up the dough.

How to Make Soft Gingerbread Cookies

This recipe should yield gingerbread cookies that keep their shape but stay soft after baking. The ensure this, avoid overworking the dough. It’s not bread dough, so definitely don’t knead it. Use a gentle hand!

Also, be sure not to over bake these. You’ll need to adjust the baking time depending on the size of gingerbread men cookie cutters you use. The smaller the size, the less time they’ll need in the oven. Take the cookies out just before they look completely done, they’ll continue to cook on the pan from the residual heat of the oven.

Easy Cookie Icing

I’m not a fan of royal icing, so I just included a very simple cookie icing in this recipe. You can learn more about my cheat for easy cookie icing here.

I find the simplest way to decorate these cookies is by making borders with the icing. You can also add buttons or a face with the icing! A squeeze bottle is the best way to make quick and easy work of icing all of the cookies. Plus even the kids can get involved with squeeze bottles!

How to Make Gingerbread Cookies Ahead of Time

You can make and refrigerate the dough for up to 2 days. Just make sure it’s in an airtight container so it won’t dry out. The spiced flavor will actually intensify in the fridge, kind of like marinating a steak!

The baked but un-iced cookies can actually be stored in the freezer for a couple months! Simple pop a tray of cookies in the freezer until they’re solid then remove them to an airtight container. Allow to defrost at room temperature. If you’d like, you can refresh them in a 325°F oven for a few minutes.

Decorate these soft Gingerbread Cookies with easy icing! The kids will love this.

More Christmas Cookie Recipes

Be sure to check out my Christmas Headquarters page for more baking recipes, tips, and inspiration!

Easy Gingerbread Cookies are thick, soft, and perfectly maintain their adorable shape. This dough is a dream to work with and the cookies can be made ahead of time! Easy cookie icing included.

Merry Christmas, everyone!

December Baking Challenge

This is the recipe selection for this month’s baking challenge! Make the recipe, snap a pic, and share it for a chance to win 1 of two $100 Amazon.com gift cards! Full details here.

December Baking Challenge

Photos by Ashley McLaughlin.

5.0 rating
2 reviews

Gingerbread Cookies

000
Yields about 24 cookies
Prep Time 20 minutes Cook Time 12 minutes Inactive Time 2 hours Total Time 2 hours 32 minutes

Easy Gingerbread Cookies are thick, soft, and perfectly maintain their adorable shape. This dough is a dream to work with and the cookies can be made ahead of time! Easy cookie icing included.

Ingredients

For the cookies

  • 3 cups (381 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 11/4 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 sticks (170 grams) unsalted butter, at room temperature
  • 1/2 cup (100 grams) packed light brown sugar
  • 1/2 cup (168 grams) unsulfured molasses
  • 1 large egg

For the icing

  • 2 cups (250 grams) powdered sugar
  • 2 to 3 tablespoons milk
  • 1/4 teaspoon vanilla extract

Directions

Make the cookies:

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg to combine.

In a large bowl, use an electric mixer to beat the butter and brown sugar on medium-high speed until well combined and smooth, 1 to 2 minutes. Add the egg and molasses and beat until combined. On low speed slowly add the flour mixture and beat until incorporated. Shape the dough into a thick disk and wrap in plastic. Refrigerate until chilled, about 2 hours or up to 2 days.

Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.

Remove the dough from refrigerator and let stand until just warm enough to roll with ease. Place the chilled dough in between two large pieces of parchment paper or plastic wrap on a work surface. Roll the dough to a 1/4-inch thickness. Use a gingerbread man cookie cutter to cut out shapes from the dough and place on prepared baking sheets, spreading at least a 1/2-inch apart. Reroll remaining scraps of dough into 1/4-inch thickness and cut out more shapes.

If at any point the dough becomes too warm to hold its shape, return to the fridge (or freezer) until firm again.

Bake for 10 to 12 minutes, or until the cookies are set and begin to brown slightly at the edges, rotating sheets halfway through. Let the cookies cool on the pans for 3 minutes then remove to wire racks to cool completely.

Make the icing:

In a medium bowl, whisk together the ingredients until a thick and smooth icing forms. Add more milk if the icing is too thick, or more sugar if it’s too thin.

Transfer the icing to a piping bag, ziptop bag with a small hole cut in the corner, or to a squeeze bottle. Decorate the cookies with the icing. Allow to set before serving or storing.

by

If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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9 Responses to “Gingerbread Cookies”

  1. #
    Rita — November 29, 2018 at 11:15 am

    I’m curious to know…you used light brown sugar instead of dark brown, & then you added in molasses? Isn’t it possible to eliminate the molasses by switching to use the dark brown sugar instead of the light one? The dark brown sugar already has molasses added to it…doesn’t it?? Thank you Tessa! I need to know before I screw anything up! LOL!

    Also; I have snowmen cookie cutters my cousin bought me for Chanukah as a gift. I’m finding that the cookie dough loves to get stuck in the crevices of the ‘hat’ upon its head. Dough breaks off…well, you get the idea! Any suggestions as to use these cutters without an issue, when making this recipe? PS…THIS RECIPE LOOKS SOOOOOOO YUMMY!❤️

    5.0 rating

    • #
      Tessa — December 1, 2018 at 9:40 am

      Not quite, Rita! Dark brown sugar does have a touch more molasses than light brown, but nowhere near 1/2 cup more as called for in this recipe. You can see more here: https://www.handletheheat.com/make-store-brown-sugar/

      I would stamp out the shapes with the cookie cutter, but not remove the shaped dough to the baking pan yet. Instead, transfer the stamped out sheet of dough to the fridge or freezer and allow to firm before removing the shapes. This should help prevent breakage. Use your finger to hold down the hat part of the dough as you pull away the cookie cutter too. Hope that helps!

  2. #
    Aneliza — December 1, 2018 at 10:44 am

    Hi Tessa, I’m not sure I can find molasses in my country. Do you think it could be replaced with another ingredient? Thanks in advance! Ps. I love your work!

    • #
      Tessa — December 2, 2018 at 9:15 am

      Hi! I’ve just updated the recipe tips box in this blog post with directions for subbing the molasses 🙂

  3. #
    Zainab — December 1, 2018 at 11:31 am

    Is there any alternative for molasses?

    • #
      Tessa — December 2, 2018 at 9:15 am

      Hi! I’ve just updated the recipe tips box in this blog post with directions for subbing the molasses 🙂

  4. #
    Andrew Gomes — December 3, 2018 at 3:27 am

    yes i like.

  5. #
    Andrew Gomes — December 3, 2018 at 3:28 am

    i like this recipe thank you.

  6. #
    Lynne Searby — December 15, 2018 at 4:30 pm

    Are unsulfured molasses the same as fancy molasses which I can get here in Canada?

    5.0 rating

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