These classic gingerbread cookies will leave your house smelling like the holidays! Warm molasses and festive spices come together in this traditional gingerbread recipe that’s perfect for use with your favorite holiday cookie cutters. Whip up a batch and gather the family for decorating!
Ingredients Needed
- Butter – This recipe is designed to use real butter. If you choose to substitute with something else, just know it may change the way the cookies hold their shape while baking as well as the finished texture and flavor.
- Granulated sugar
- Molasses – You will want to use regular molasses here, which is coincidentally what most grocery stores carry (like the Grandma’s Molasses pictured below). Do not use blackstrap molasses, which tends to have a more bitter flavor.
- Egg yolks
- All-purpose flour
- Salt
- Baking powder
- Baking soda
- Cinnamon
- Cloves
- Ginger
- Nutmeg
- Decorations – As desired. The Best Buttercream Frosting, or this Glace Icing would be good choices. If you’d like to keep things super simple, grab some various colors of icing tubes from the baking aisle of your grocery store. Nonpareils, festive sprinkles, small candies, red hots, and mini M&Ms are all good options for decorating!
How to Make Gingerbread Cookies
- Combine dry ingredients: Cream butter and sugar. Add molasses and egg yolk. In a medium bowl, combine remaining ingredients: flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg. Add flour mixture to butter mixture. Chill for at least an hour. It’s a fairly sticky dough so you might need to chill it a little longer.
- Place the dough on a sheet of wax paper or plastic wrap and then place another sheet on top. Roll dough to 1/4″ thick and chill for at least an hour. It’s a fairly sticky dough so a longer chill time might be necessary.
- Preheat oven to 350℉. Remove the dough from the refrigerator and cut in desired shapes with cookie cutters.
- Place cookies 2″ apart on a baking sheet. Bake 8-10 minutes. If you bake them on the short end they will stay soft and chewy and if you bake them on the longer end they will be nice and crispy. They’re great either way!
- Allow to cool about 5 minutes on pan and then transfer to wire rack and cool completely. Once they’re cooled you can decorate your heart out!
Storing and Other Tips
- Store finished cookies in an airtight container at room temperature for up to 5 days.
- In general, the longer the dough is refrigerated, the better it will hold its shape when baked. Feel free to make this dough a day or two ahead of time and keep the dough, tightly covered, in the refrigerator until ready to cut and bake.
Frequently Asked Questions
Can I make these ahead of time and freeze them?
Yes! Bake your cookies, cool completely, then transfer to an airtight container or zip top bag and freeze for up to 3 months. Thaw in the refrigerator overnight and decorate as desired.
Can I use this recipe to make a gingerbread house?
While I haven’t done this personally, I don’t see why not! Make sure to thoroughly chill your dough before cutting your house pieces. You may need to adjust baking time to be sure your pieces are cooked thoroughly to be sure they will hold up to house construction! A good tip for gingerbread house pieces is to use a paper template to cut the pieces, then use that same template to carefully trim and straighten all of your edges when the cookies are still hot out of the oven. When they cool, they will fit together as intended!
Gingerbread Cookies
These classic Gingerbread cookies are simple to make and decorate!
Servings cookies (see notes)
Equipment
Ingredients
- 1 cup butter
- 1 cup sugar
- 1 cup molasses
- 2 egg yolks
- 4 cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon cloves
- 1 teaspoon ginger
- 1 teaspoon nutmeg
Instructions
- Cream butter and sugar. Add molasses and egg yolk. In a medium bowl, combine remaining ingredients: flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg. Add this mixture to butter mixture and mix until thoroughly combined.
- Roll dough out to ¼ inch thick between two sheets of waxed paper. Chill for at least an hour. It's a fairly sticky dough so you might need to chill it a little longer.
- Preheat oven to 350℉. Pull your dough out and cut with cookie cutters. Place cookies 2" apart on a baking sheet. Bake 8-10 minutes. If you bake them on the short end they will stay soft and chewy and if you bake them on the longer end they will be nice and crispy.
- Allow to cool about 5 minutes on pan, and then transfer to wire rack and cool completely. Once cooled, decorate.
Notes
- Nutritional and serving information: this recipe makes anywhere from 12 – 18 cookies. Sizes can vary widely depending on size of the cutter used, as well as thickness when rolled. The nutritional information for this recipe was calculated into 12 servings, so note that if you get closer to 18 cookies out of this recipe, the nutritional information will vary considerably.
- Store finished cookies in an airtight container at room temperature for up to 5 days.
- In general, the longer the dough is refrigerated, the better it will hold its shape when baked. Feel free to make this dough a day or two ahead of time and keep the dough, tightly covered, in the refrigerator until ready to cut and bake.
- Make Ahead and Freeze: Bake your cookies, cool completely, then transfer to an airtight container or zip top bag and freeze for up to 3 months. Thaw in the refrigerator overnight and decorate as desired.
Nutrition
Calories: 444kcal, Carbohydrates: 70g, Protein: 5g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 455mg, Potassium: 466mg, Fiber: 1g, Sugar: 38g, Vitamin A: 517IU, Vitamin C: 0.02mg, Calcium: 95mg, Iron: 3mg
Calories: 444kcal
Cost: $5
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Questions & Reviews
Can completely relate with the funk (except sinusitis has been going on for 6 wks–just can't shake it). Hope the gingerbread cookies helped your funk…they put a smile on my face.
These are just so perfectly cute!
I love making gingerbread cookies at this time of year. Although, I also have to say it's been hard to get in the Christmas Spirit for me this year too, but I'm tryin! Thanks so much for the beater blade advertisement! I was looking for something to give my sister-in-law this year. I knew she had a Kitchen-Aid so this was perfect! I ordered one from Amazon as soon as I read your post. LOL!
I LOVE the beater blade! I got it for Christmas two years ago and I don't ever use the regular paddle attachment anymore. It's totally worth the money.
Jeni, I totally would except that I found the cat asleep on them this morning. "That darn cat" are not exactly the words I'm thinking of right now.
Aaron and I were just discussing how neither of us like gingerbread. But we also realized that neither of us had had homemade gingerbread, so we couldn't completely rule it out yet. And Viola! You post a recipe. Maybe you could bring us a sample:)
I was planning on making gingerbread men tonight! What great timing. Love the little frowny face guy – that's kind of how I feel right now too.
The Beater Blade looks interesting. I'm too cheap to spend $25 on it, when I think my standard one works pretty good.
I love my beater blade, however I read recently in Cooks Illustrated that Kitchenaid will void an warranties that you have on you mixer if you use it. I guess the friction that the blade causes on the sides of the bowl can strain the motor. That being said, I still use mine and haven't had any problems.
any comments on the beaterblade? some of the reviewers on amazon.com are disappointed because the blade is plastic instead of die-cast. the blade has a 1 year warranty but it's too soon to tell whether that will be needed.
So delighted you just posted this gingerbread man recipe…
it is JUST what I need!
XXOOXX
Hugs and Thanks!