Classic Gingerbread Cookies for Christmas

Gingerbread cookies bring the flavors of molasses, ginger, cinnamon, and cloves to your Christmas baking. This recipe makes cut-out cookies that you can decorate with icing faces, buttons, and simple outlines.

Plan time for chilling the dough before rolling and cutting. Preparing the dough ahead lets you save the baking and decorating for another day—a useful option during a busy holiday week.

For a Christmas cookie assortment with contrasting flavors, pair these spiced cookies with our Christmas Sugar Cookies with Easy Icing.

Tips for Making Gingerbread Cookies

Chill the dough before rolling, and work with one portion at a time. If it becomes sticky or the cut-out shapes are difficult to lift, return it to the refrigerator until it is easier to handle.

Measure the flour carefully and use only a light dusting on your work surface. Adding too much flour while rolling can make the cookies dry.

Roll the dough to an even thickness and group similarly sized shapes on each baking sheet. Small cookies can finish baking before larger ones, so check them separately.

Let the cookies cool completely before decorating. Start with a few simple icing details, then allow the icing to dry before stacking or packaging them.

Tiffany

Classic Gingerbread Cookies

These classic Gingerbread Cookies are warmly spiced with ginger, cinnamon, cloves, and rich molasses. The dough rolls out easily, holds its shape while baking, and creates soft-centered cookies that are perfect for decorating during the holidays.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Chilling and Decorating Time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs 10 minutes mins

Servings: 24 cookies

Course: Dessert

Cuisine: American

Calories: 190

Ingredients Equipment Method Notes

Ingredients

  

Gingerbread Cookie Dough

• 3 cups all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 3/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3/4 cup unsalted butter softened
• 3/4 cup packed dark brown sugar
• 2/3 cup unsulphured molasses
• 1 large egg
• 1 teaspoon vanilla extract

Simple Decorating Icing

• 2 cups powdered sugar sifted
• 1 1/2 tablespoons meringue powder
• 3 tablespoons warm water plus more as needed
• 1/2 teaspoon vanilla extract
• Gel food coloring optional

Equipment

• Large mixing bowl
• Medium mixing bowl
• Electric hand mixer or stand mixer
• Rolling Pin
• Gingerbread cookie cutters
• Baking sheets
• Parchment paper
• Cooling rack
• Piping bag

Method

 

1. In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
2. In a large bowl, beat the softened butter and brown sugar with an electric mixer for 2–3 minutes, until light and creamy.
3. Add the molasses, egg, and vanilla extract. Beat until fully combined, scraping down the sides of the bowl as needed.
4. Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until a thick dough forms. Do not overmix.
5. Divide the dough into two equal portions. Flatten each portion into a disk and wrap tightly in plastic wrap. Refrigerate for at least 2 hours or overnight.
6. Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
7. Working with one disk at a time, roll the chilled dough on a lightly floured surface to approximately 1/4-inch thickness.
8. Cut the dough with gingerbread cookie cutters. Transfer the shapes to the prepared baking sheets, leaving approximately 1 inch between them. Reroll the scraps once to cut additional cookies.
9. Bake for 8–10 minutes. Bake for 8 minutes for softer centers or closer to 10 minutes for firmer cookies. The edges should look set, but the centers may still appear slightly soft.
10. Let the cookies cool on the baking sheets for 5 minutes. Transfer them to a wire rack and allow them to cool completely before decorating.
11. To prepare the icing, beat the powdered sugar, meringue powder, warm water, and vanilla for 3–4 minutes, until smooth and thick. Add water 1/2 teaspoon at a time if the icing is too stiff.
12. Transfer the icing to a piping bag fitted with a small round tip. Decorate the cooled cookies with faces, buttons, outlines, and other desired details.
13. Allow the icing to dry completely before stacking or storing the cookies.

Notes

Chilling the dough is essential. Warm dough spreads during baking and may lose the gingerbread shapes.

Measure the flour by spooning it into the measuring cup and leveling the top. Scooping directly from the bag can add too much flour.

Roll the dough to an even thickness so all the cookies bake at the same speed.

For crisp cookies, roll the dough slightly thinner and bake for 1–2 additional minutes.

The undecorated cookies may be stored in an airtight container at room temperature for up to 1 week.

The dough may be refrigerated for up to 3 days or frozen for up to 3 months. Thaw frozen dough overnight in the refrigerator before rolling.

How to Store Gingerbread Cookies

Let the cookies cool completely before placing them in an airtight container. If decorated, wait until the icing has dried before stacking them, and separate the layers with parchment paper.

For gift boxes, pack cookies of similar size together and avoid pressing delicate arms or legs against the sides of the container.

Handling Cookie Dough Safely

Avoid tasting unbaked cookie dough: raw flour and eggs can contain harmful bacteria. Wash your hands, utensils, and work surfaces after preparing the dough.

For more information, read the FDA’s guidance on handling flour and raw dough safely.

Gingerbread Cookies FAQ

How can I organize a Christmas cookie decorating session?

Bake the cookies ahead and let them cool completely before setting up the decorating table. Prepare small bowls of icing and give each person a sheet of parchment paper to work on. Keep a separate tray for finished cookies so the decorations can dry without being moved repeatedly.

Can I decorate gingerbread cookies without special piping tips?

Yes. Use a small food-safe piping bag with a tiny opening cut in the corner. Start with simple dots and short lines rather than detailed designs. Practice on parchment paper first, and enlarge the opening gradually if the icing is difficult to squeeze out.

How should I pack gingerbread cookies for gifts?

Choose a sturdy box and arrange similarly sized cookies together. Separate the layers with parchment paper and fill empty spaces with food-safe cushioning to limit movement. Package only fully cooled cookies with completely dry icing, and include an ingredient list so recipients can check for allergens.

More Seasonal Dessert Ideas

Want a different texture on your seasonal dessert table? Try our Pumpkin Pie Truffles, a no-bake option that you can serve alongside a selection of homemade cookies.