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Soft, chewy gingerbread cookies that hold their shape—perfect for cut-outs and decorating. No-spread edges, make-ahead dough, freezer-friendly, holiday favorite.
Meet your new holiday MVP: soft and chewy gingerbread cookies with clean, no-spread edges that bake up picture-perfect every time. This classic Christmas cookies recipe is cut-out friendly for gingerbread men, stars, and snowflakes, yet sturdy enough for light decorating and cookie boxes. Whether you’re after soft gingerbread cookies for kids to decorate or crisp edges for detailed royal icing work, this homemade gingerbread cookie dough flexes both ways. Ready to learn the secrets behind the best gingerbread cookies on your cookie tray?
Love decorating? Search my royal icing tips. Planning a cookie box? Find classic sugar cookies and cozy hot chocolate to round it out.
What Makes These Gingerbread Cookies Special?
Short answer: bakery-style results at home. Long answer: this chewy gingerbread cookie recipe is engineered for clean cut-outs, plush centers, balanced spice, and easy decorating—plus tested options for gluten-free and vegan gingerbread cookies.
- No-spread edges: a strategic flour-to-fat ratio, a chill, and a quick sheet-pan freeze keep shapes sharp for gingerbread men and snowflakes.
- Soft-and-chewy center: brown sugar + unsulphured molasses + the right bake time deliver soft gingerbread cookies with lightly crisp edges.
- Balanced spice profile: ginger-forward with cinnamon, cloves, and a pinch of black pepper for bakery-level warmth.
- Cut-out friendly: the dough rolls cleanly, doesn’t crack, and lifts easily—ideal for detailed Christmas cut out cookies.
- Make-ahead magic: dough slabs chill overnight and freeze for months—hello, freezer-friendly gingerbread dough.
- Decoration-ready: works with royal icing or a quick gingerbread icing glaze that sets for stacking.
- Diet-friendly options: tested gluten-free gingerbread cookies and vegan swaps (details below) without sacrificing structure.
- High-altitude and humid-kitchen notes: adjustments included so your cookies behave in any climate.
Ingredient Notes
Keep it simple, keep it strategic: these pantry staples work hard so your gingerbread cookies do, too. No amounts here—use your recipe card for grams and cups.
- Unsalted butter: for flavor and tender chew; plant-based butter works for vegan gingerbread cookies.
- Brown sugar: dark brown intensifies molasses notes; light brown yields a milder, kid-friendly cookie.
- Molasses (unsulphured): the classic choice for best gingerbread cookies; avoid blackstrap (too bitter). UK: light treacle works.
- Egg: binds and adds structure; use a flax egg for vegan gingerbread.
- All-purpose flour: reliable structure for no spread gingerbread cookies; for gluten-free, use a 1:1 blend with xanthan gum.
- Spices: ground ginger, cinnamon, cloves, allspice, and a pinch of black pepper for depth.
- Leavening: baking soda balances molasses’ acidity and gives gentle lift without puffing away detail.
- Salt + vanilla: rounds out sweetness and spice.
- Optional boosters: orange zest for brightness; a teaspoon cocoa powder for deeper color; cornstarch for ultra-clean edges.
- For rolling: cocoa or powdered sugar instead of flour to avoid toughness and white streaks.
- For decorating: royal icing for crisp detail, or a simple gingerbread icing glaze; sanding sugar, sprinkles, and tiny candies welcome.
How To Make Gingerbread Cookies
Game plan: mix, chill, roll, cut, and bake. Each step is designed for cut-out cookies that hold their shape and stay soft in the center.
- Cream the butter and sugar: beat unsalted butter with brown sugar until fluffy and light; this traps air for tenderness.
- Add molasses and egg: mix in unsulphured molasses and vanilla, then the egg; scrape the bowl so everything combines smoothly.
- Whisk the dry mix: combine flour, baking soda, salt, ginger, cinnamon, cloves, allspice, and black pepper separately for even spice distribution.
- Bring the dough together: mix dry into wet on low until no dry streaks remain. If using cornstarch or a cocoa “color boost,” add now.
- Chill the smart way: divide dough in half; press into flat slabs, wrap, and chill until firm. This prevents spread and makes rolling a breeze.
- Roll between parchment: roll each slab to about 1/4 inch (6 mm) using rolling guides; dust parchment with cocoa or powdered sugar, not flour.
- Cut shapes cleanly: dip cutters in cocoa or powdered sugar; cut close together; transfer shapes to a lined sheet with a thin spatula.
- Freeze briefly: pop the tray of cut-outs into the freezer for 10 minutes for razor-sharp, no-spread edges.
- Bake to your texture: bake at 350°F (175°C) until the edges are set but centers still soft—typically 8–10 minutes for 1/4 inch. For crisp cookies, add 1–2 minutes.
- Cool and decorate: let cookies cool fully before adding royal icing or a quick-setting gingerbread icing; allow icing to dry before stacking.
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Pro Tips
- Prevent spread: work with cold dough, freeze cut-outs 10 minutes, and bake on cool, light-colored sheets.
- Roll evenly: use 1/4-inch guides or chopsticks on each side of your rolling pin for consistent thickness.
- Boost spice: bump ginger by 1/4–1/2 teaspoon for extra zing; a pinch more black pepper gives adult-level warmth.
- Color without bitterness: add 1–2 teaspoons Dutch cocoa instead of blackstrap molasses for deeper color.
- Humidity hack: if dough feels sticky, chill 10 more minutes; if crumbly, knead once or twice to bring it together.
- For sharp details: rest cut cookies on the sheet 5 minutes before baking; it relaxes the dough for cleaner edges.
- High altitude: reduce baking soda slightly and add a tablespoon of flour; bake a test cookie first.
- Small batch: halve the dough; it chills faster and is perfect for weeknight cookie cravings.
Storage & Reheating
Keep your cookies perfect: here’s how to store soft gingerbread cookies and revive day-old batches.
- Room temperature: store baked cookies airtight up to 1 week; tuck in a slice of bread to maintain softness.
- Freeze baked cookies: freeze undecorated cookies up to 3 months; thaw at room temp in the container.
- Freeze dough: wrap slabs or cut-outs; freeze up to 3 months. Bake from frozen, adding 1–2 minutes.
- Re-crisp edges: refresh at 300°F (150°C) for 3–5 minutes; cool on the sheet for snap.
- Decorated cookies: let royal icing dry 12–24 hours, then layer with parchment in a tin.
- Shipping: sandwich pairs back-to-back, wrap, and cushion well; choose sturdier shapes for mailing.
Variations & Substitutions
Customize your tray: easy swaps keep this gingerbread cookie recipe flexible for every guest and craving.
- Gluten-free: use a 1:1 gluten-free flour blend with xanthan gum; chill extra well for no-spread edges.
- Vegan: plant butter + flax egg (1 tbsp ground flax + 3 tbsp water); bake 1 minute longer if needed for structure.
- Dairy-free: swap plant butter or coconut oil sticks; chill thoroughly.
- Refined sugar–lighter: use coconut sugar for part of the brown sugar; note slightly drier dough.
- Molasses swap: light treacle + a touch of maple or honey for similar flavor; avoid blackstrap’s bitterness.
- Orange spice: add orange zest and a tiny splash of orange extract for citrusy holiday vibes.
- Chocolate gingerbread: replace a few spoonfuls of flour with Dutch cocoa; finish with a white chocolate drizzle.
- Espresso kick: 1 teaspoon instant espresso powder deepens spice notes for grown-up cookies.
- Gingerbread house: bake shapes slightly thinner and 1–2 minutes longer; skip leavening for ultra-flat walls.
- No-chill workaround: roll between parchment, cut, then freeze 10 minutes before baking—still no-spread.
Final bite: these easy gingerbread cookies are the sweet spot between soft-and-chewy and crisp-and-detailed—reliable for cut-outs, forgiving for new bakers, and scalable for cookie parties. From classic gingerbread men to elegant snowflakes, this is the best gingerbread cookies recipe to anchor your holiday baking lineup. Don’t forget to peek at my royal icing and more Christmas cookies for decorating inspo.
FAQ
Why do my gingerbread cookies spread?
Chill the dough, freeze cut-outs 10 minutes, and bake on cool, light-colored sheets. Too-warm butter or too little flour are common culprits in no spread gingerbread fails.
What molasses should I use?
Unsulphured molasses (regular or “original”) gives classic flavor. Skip blackstrap—it’s bitter and dries cookies. UK bakers: use light treacle for best results.
Can I make the dough ahead?
Absolutely. Chill up to 3 days or freeze up to 3 months (as slabs or cut-outs). Thaw in the fridge overnight before rolling or baking.
How do I keep gingerbread cookies soft?
Bake just until set, cool on the sheet 5 minutes, then transfer. Store airtight with a slice of bread or a brown sugar saver to maintain moisture.
Can I make gingerbread cookies without eggs?
Yes—use a flax egg (1 tbsp ground flax + 3 tbsp water). Combine, rest 5 minutes, then use. They’ll be slightly more tender but still hold shape for cut-outs and icing.
Do I have to use royal icing?
Nope. A simple powdered sugar gingerbread icing sets enough for stacking. For intricate details and quick-dry, royal icing is still the gold standard. Try my tips: search royal icing.
How thick should I roll the dough?
Aim for 1/4 inch (6 mm) for soft gingerbread cookies. For crisp snaps or gingerbread house pieces, go slightly thinner and bake 1–2 extra minutes.
Can I make gluten-free gingerbread cookies?
Yes—use a 1:1 gluten-free flour with xanthan gum. Chill well and freeze cut-outs briefly to keep edges sharp. Bake time may be 1 minute shorter.
My cookies are dry—what happened?
Overbaking is the usual suspect. Pull them when the edges are set but centers look slightly soft. Too much extra flour from rolling can also dry them out—use cocoa or powdered sugar to roll instead.
How do I get deeper color without bitter flavor?
Add 1–2 teaspoons Dutch cocoa to the dough and roll with cocoa instead of flour. It intensifies color without blackstrap’s harshness.
Classic Gingerbread Cookies
Soft, chewy gingerbread cookies that hold their shape—perfect for cut-outs and decorating. No-spread edges, make-ahead dough, freezer-friendly, holiday favorite.
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Servings: 24 cookies
Equipment
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Rolling Pin
- Cookie cutters
- Baking sheets
- Parchment paper or silicone mats
- Wire rack
Ingredients
Gingerbread Cookies
- 10 tablespoons unsalted butter, softened to room temperature
- 3/4 cup packed brown sugar
- 1/2 cup unsulphured molasses not blackstrap
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
Optional Icing
- 1 1/2 cups confectioners’ sugar sifted for smooth icing
- 1/2 teaspoon pure vanilla extract
- 1-2 tablespoons milk more as needed for consistency
- 1 teaspoon light corn syrup optional, for shine and softness
- pinch of salt balances sweetness
Instructions
- Whisk the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg in a medium bowl; set aside.
- In a large bowl, beat the softened butter and brown sugar together on medium-high speed until fluffy, about 2 minutes. Mix in the molasses, then beat in the egg and vanilla until combined, scraping down the bowl as needed.
- On low speed, add the dry ingredients to the wet ingredients in 2–3 additions just until a cohesive dough forms. The dough will be thick and slightly sticky.
- Divide dough in half, shape each into a flat disk, and wrap tightly. Chill for at least 3 hours and up to 3 days.
- Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
- Lightly flour a work surface and rolling pin. Working with one dough disk at a time, roll to about 1/4-inch thickness. Cut into shapes with cookie cutters and place 2 inches apart on prepared sheets. Re-roll scraps once as needed.
- Bake each tray for 8–10 minutes, or until the edges are set and the centers look slightly soft. Smaller shapes may take less time. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the optional icing: Whisk confectioners’ sugar, vanilla, 1 tablespoon milk, corn syrup (if using), and a pinch of salt until smooth. Add more milk drop by drop until thick yet pipeable. Decorate cooled cookies and let icing set before storing.
Notes
Chilling firms the dough so cut-outs keep sharp edges. For softer cookies, bake the minimum time; for crispier cookies, add 1–2 minutes. Store iced or plain cookies airtight at room temperature for up to 1 week or freeze up to 3 months. Dough disks can be frozen up to 3 months; thaw overnight in the refrigerator before rolling. Avoid blackstrap molasses, which is too bitter for this recipe.
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