Name: Easy Gingerbread Cookies Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 2 1/3 cups unbleached all-purpose flour; 2 tsp ground ginger; 1 1/2 tsp ground cinnamon; 1/2 tsp baking soda; 1/4 tsp ground cloves; 1/4 tsp fine sea salt; 3/4 cup unsalted butter, room temperature; 1/2 cup packed light brown sugar; 1/2 cup unsulphured molasses, or dark molasses; 1 large egg, room temperature; 2 cups powdered sugar; 2-3 Tbsp milk; 1/4 tsp vanilla extract

You know that cozy, spicy aroma that instantly makes any kitchen feel like a holiday wonderland? That’s exactly what you get when you bake this Easy Gingerbread Cookies Recipe. They’re the perfect blend of warm spices and rich molasses that never fails to bring smiles around the table.

A pile of gingerbread cookies shaped like little people is shown on a white marbled surface. There are about eight cookies visible, all brown with simple white icing details like dots and zigzag lines to show eyes, mouths, and clothes. One cookie is on top of another, with a bite taken out, revealing a soft, crumbly inside in a darker brown shade. The image focuses on this bitten cookie with clear texture of the crumbs, while others are slightly out of focus behind it. The lighting is warm, highlighting the rich brown color of the cookies. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Gingerbread Cookies Recipe
Top Tip
How to Serve Easy Gingerbread Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Gingerbread Cookies Recipe

Why You'll Love This Recipe

I have to tell you, this recipe isn’t just easy—it’s genuinely a joy to bake. Over the years, I’ve tried my fair share of gingerbread cookies, but this one stands out because every bite feels like a hug from an old friend, with just the right balance of sweet and spice.

Simplicity: The straightforward ingredients and steps make this recipe approachable for any skill level.
Perfect Texture: These cookies come out tender with crisp edges, so you get the best of both worlds.
Rich Flavor: The molasses and warm spices like ginger and cinnamon create a classic gingerbread taste you’ll crave.
Creative Fun: They’re excellent for decorating, which adds a playful element especially with family or friends.

The image shows ten gingerbread cookies in the shape of people, placed on crumpled brown paper over a white marbled surface. Each cookie is decorated with white icing for faces, outlines, and clothing details like zigzag hems and buttons. Some have red or green candy pieces used as buttons or bows. The cookies vary in size and have smiling faces. Small candy pieces in red, green, and white along with small brown clusters are scattered around the cookies. The scene looks festive and warm. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Easy Gingerbread Cookies Recipe plays an important role, from the spice blend to the molasses. When combined, they create that signature gingerbread flavor with a delightful texture. Here are a few details on the key players you’ll be using:

Flat lay of a small mound of unbleached all-purpose flour, a small white ceramic bowl with ground ginger, a small white ceramic bowl with ground cinnamon, a small white ceramic bowl with baking soda, a small white ceramic bowl with ground cloves, a small white ceramic bowl with fine sea salt, a few small cubes of unsalted butter softened, a small white ceramic bowl filled with light brown sugar, a small white ceramic bowl holding dark molasses, and one large whole uncracked egg placed next to the bowls, all arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Provides structure for your cookies, and unbleached flour gives a better flavor and texture.
Ground ginger: The star spice in gingerbread, adding warmth and a mild kick.
Ground cinnamon: Adds sweet and earthy undertones enhancing the overall spice character.
Baking soda: Helps the cookies rise just enough for a tender crumb.
Ground cloves: A small pinch deepens the spice profile without overpowering.
Sea salt: Balances the sweetness and amplifies the spices.
Unsalted butter: Room temperature butter ensures even mixing and a smooth dough.
Light brown sugar: Brings moisture and a subtle caramel flavor that molasses alone can’t achieve.
Molasses: The heart of the recipe, giving that rich, dark sweetness and classic gingerbread color.
Egg: Binds everything together and keeps the cookies soft without being cakey.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Easy Gingerbread Cookies Recipe is how easy it is to personalize. Over the years, I’ve tweaked it a bit to suit different tastes and occasions, and you can too! Don’t be afraid to mix things up a little.

Variation: I love adding a splash of orange zest to the dough sometimes—it adds a fresh brightness that keeps the spice from feeling too heavy.
Dietary modifications: For a dairy-free version, substituting the butter with coconut oil works well, although the texture changes slightly.
Seasonal twists: You can swap out cloves for nutmeg or allspice if that’s what you have on hand; it keeps your gingerbread cookies interesting.

Step-by-Step: How I Make Easy Gingerbread Cookies Recipe

Step 1: Prepare Your Spice and Flour Mix

I always start by sifting the flour, ground ginger, cinnamon, baking soda, cloves, and sea salt together. Sifting not only mixes everything evenly but also helps keep the dough airy and smooth. Don’t skip this step—it really makes a difference in texture.

Step 2: Cream Butter, Sugar & Molasses

Using an electric mixer, beat the room temperature butter with the brown sugar and molasses until it turns light and fluffy—about 2 to 3 minutes. This step is key for that melt-in-your-mouth quality. After that, add the egg and mix until everything is well combined.

Step 3: Combine Wet and Dry Ingredients

Now, gradually add the flour/spice mixture to your butter mixture. Beat it on low speed so you don’t overwork the dough. The dough should be soft and moist but not sticky. If it’s too sticky, dust it lightly with flour when you roll it out.

Step 4: Chill the Dough

Divide the dough into three disks, cover each with plastic wrap, and pop them in the fridge for at least an hour. This resting time makes rolling out much easier and helps your cookies hold their shape during baking. I sometimes refrigerate overnight for convenience and even better flavor development.

Step 5: Roll & Cut Your Cookies

On a well-floured surface, roll out each dough disk to about ¼-inch thick. Keep turning and flouring your surface as you go to prevent sticking. Then, press your cookie cutters firmly to get clean shapes. Don’t worry if your dough scraps get warm—just chill them again before re-rolling.

Step 6: Bake to Perfection

Place your cookies at least an inch apart on a parchment-lined baking sheet and pop them in the oven at 375°F. Bake for about 9 to 10 minutes, until the edges just start browning. Watching closely here is important because the difference between soft and overbaked is subtle but crucial.

Step 7: Cool & Decorate

Transfer the cookies to cooling racks so they firm up. If you want to decorate, I make a simple icing with powdered sugar, milk, and vanilla. Using a piping bag or even a zip-top bag with a tiny corner snipped, you can create cute designs. Let the icing dry completely before storing.

Top Tip

From baking this recipe dozens of times, I’ve learned a few simple tricks that make all the difference between so-so and truly delicious gingerbread cookies.

Use Room Temp Ingredients: Always bring your butter and egg to room temperature; it ensures smooth, even mixing and a tender dough.
Don’t Overwork the Dough: When mixing and rolling, handle the dough gently to keep cookies from turning tough.
Chill Thoroughly: Chilling the dough solidifies fats so cookies keep their shape and bake beautifully.
Watch the Oven: Oven times vary, so check the cookies a minute or two before the suggested baking time to avoid crisping too much.

How to Serve Easy Gingerbread Cookies Recipe

gingerbread cookies - Serving Suggestion

Garnishes

I’m a sucker for classic white icing decorated with colorful sprinkles or little candied gems. It’s festive and fun, especially if you’re making this with kids or for parties. Occasionally, I dust the finished cookies lightly with powdered sugar for a snowy effect.

Side Dishes

These gingerbread cookies pair wonderfully with a warm cup of spiced tea, hot chocolate, or a glass of cold milk. During the holidays, I like serving them alongside mulled cider or even a scoop of vanilla ice cream for a cozy treat.

Creative Ways to Present

For holiday gatherings, I often arrange these cookies on a festive platter decorated with pine branches, cinnamon sticks, and dried orange slices. Wrapping a few in a clear cellophane bag tied with a ribbon also makes a charming homemade gift.

Make Ahead and Storage

Storing Leftovers

After baking, I store my gingerbread cookies in an airtight container at room temperature. They stay fresh and chewy for up to a week. Placing a slice of bread inside the container helps keep them soft — it’s an old trick that really works!

Freezing

If I’m baking ahead, I freeze the cookie dough disks wrapped tight in plastic wrap. When ready, I thaw them overnight in the fridge before rolling and cutting. You can also freeze fully baked cookies between layers of parchment paper in a sealed container — they last up to three months this way.

Reheating

Leftover cookies taste great warmed up! Pop them for 10-15 seconds in the microwave or briefly heat in a low oven (300°F) for a few minutes. This revives the spices and softens the texture without drying them out.

Frequently Asked Questions:

Can I make this Easy Gingerbread Cookies Recipe gluten-free?

Absolutely! Swap the all-purpose flour for a gluten-free one-to-one baking flour blend. Just be sure it contains xanthan gum or add a bit to help the dough hold together.

How can I prevent my gingerbread cookies from spreading too much?

Chilling the dough thoroughly before rolling and cutting is key, as well as using room temperature but firm butter. Also, avoid greasing your baking sheet—use parchment or silicone mats instead to help cookies keep their shape.

What’s the best way to decorate these gingerbread cookies?

I recommend using a simple icing made from powdered sugar, milk, and vanilla extract. It’s easy to customize with food coloring and sprinkles, and you can pipe fun designs with a piping bag or a zip-top bag with a small corner cut off. Let the icing harden completely before stacking or storing.

Can I make this dough ahead of time?

Yes! The dough can be made up to 24 hours ahead and refrigerated in wrapped disks. For longer storage, freeze the dough tightly wrapped and thaw it in the fridge overnight before using.

Final Thoughts

This Easy Gingerbread Cookies Recipe holds a special place in my heart because it captures that magical feeling of the holidays without fuss or stress. I hope you enjoy not just the warm flavors, but the joy of making and sharing these with loved ones. Give it a try—you’ll quickly see why I come back to it year after year!