Name: Homemade 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)

If you’re searching for a cozy, festive treat that never goes out of style, you’ve got to try my Homemade Gingerbread Cookies Recipe. I absolutely love how these cookies come out—soft yet sturdy enough to hold your gorgeous icing designs, perfectly spiced with warm cinnamon and ginger, and boasting that buttery chewiness that makes you reach for just one more. Whether you’re baking for the holidays or craving that comforting aroma any time of year, this recipe will become your new staple.

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Why You’ll Love This Recipe

Perfectly Balanced Spices: This recipe blends ginger, cinnamon, and cloves for that authentic gingerbread warmth you crave.
Ideal Dough Texture: The dough is soft yet manageable, making rolling out and cutting shapes easy—even for beginners.
Customizable Decorating: These cookies are sturdy for icing and decorating, so everyone in the family can get creative.
Make Ahead Friendly: You can refrigerate the dough or freeze baked cookies, saving you time on busy days.

The image shows four gingerbread cookies on crumpled brown paper over a white marbled surface. The largest gingerbread cookie is in the center, shaped like a person with white icing outlining the body, two red round candies as buttons, two white dots for eyes, a curved white icing smile, and a green bow tie made of icing and a green candy. To the right, a smaller gingerbread man with white icing suspenders and shorts, two red round candy buttons, and a smiley face made with white icing. At the top right corner, part of another gingerbread cookie has white zigzag icing, while the top left shows a bigger cookie with white icing zigzag and borders. Scattered around are small candy decorations in green, red, and white shaped like snowflakes, Christmas trees, and candy canes. Photo taken with an iphone --ar 2:3 --v 7 - Homemade Gingerbread Cookies, gingerbread cookies recipe, festive cookie recipes, holiday baking ideas, soft gingerbread cookies

Ingredients You’ll Need

The magic of this Homemade Gingerbread Cookies Recipe really starts with simple pantry staples. I always recommend using unbleached all-purpose flour for a clean texture and unsulphured molasses to get that rich, deep flavor. Fresh spices make all the difference here, so grab ground ginger and cinnamon that have some life left in them.

Flat lay of a small mound of unbleached all-purpose flour in a simple white ceramic bowl, a few rustic sticks of cinnamon arranged beside a small white bowl filled with golden molasses, a small white bowl of light brown sugar with a soft, fluffy texture, a smooth slab of unsalted butter at room temperature, a single large whole egg with a clean shell, a small white bowl containing fine ground ginger powder, a tiny white bowl of ground cloves, a small white bowl with fine sea salt, and a small white bowl holding baking soda, all ingredients fresh and natural, perfectly balanced and symmetrically arranged in a professional flat lay style, 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 awthu7i m7354615311229779997 - Homemade Gingerbread Cookies, gingerbread cookies recipe, festive cookie recipes, holiday baking ideas, soft gingerbread cookies

Unbleached all-purpose flour: It gives the dough structure and tenderness; unbleached is my go-to for better flavor.
Ground ginger: The star of the show for that spicy kick—freshly ground if possible is even better!
Ground cinnamon: Adds warmth and sweetness, balancing the ginger nicely.
Baking soda: Helps the cookies rise just enough without getting cakey.
Ground cloves: A little punch of earthy spice that complements ginger perfectly.
Fine sea salt: Salt brightens all the flavors and balances the sweetness.
Unsalted butter (room temperature): Makes the dough rich and tender; I always use room temp to mix evenly.
Light brown sugar: Adds moistness and caramel notes.
Unsulphured molasses: Gives that classic deep flavor and chewiness; dark molasses works too if you like it stronger.
Large egg (room temperature): Binds it all together and adds richness.

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.

Variations

I love how adaptable this Homemade Gingerbread Cookies Recipe is. Sometimes, I switch up the seasonings or try different decorating styles to keep things fresh and fun. Don’t be afraid to make it your own!

Spice it up or down: If you prefer a milder cookie, reduce the ground ginger a bit; for a bolder flavor, add a pinch of nutmeg or allspice.
Gluten-Free Friendly: Swap in a gluten-free all-purpose flour blend—just watch the dough’s texture and chill longer if needed.
Vegan Version: Use vegan butter and substitute the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) for a perfect plant-based batch.
Holiday Shapes: Besides classic gingerbread people, try stars, trees, or hearts to fit any occasion.

How to Make Homemade Gingerbread Cookies Recipe

Step 1: Mix Your Dry Ingredients Just Right

Start by sifting together the flour, ground ginger, cinnamon, baking soda, cloves, and salt into a medium bowl. I found that sifting really keeps lumps at bay so your dough blends nicely without any spice clumps. Plus, it helps lighten the flour, giving your cookies a wonderful tender crumb.

Step 2: Cream the Butter, Sugar, and Molasses

Using an electric mixer, beat the softened butter, light brown sugar, and molasses on medium-high speed for 2 to 3 minutes until fluffy and light. When I first tried this recipe, I rushed this step and could tell—my cookies weren’t as tender. Trust me, that creamy texture is worth the wait!

Step 3: Incorporate the Egg and Flour Mixture

Add the large egg and beat until it’s well combined, about a minute. Then reduce mixer speed to medium-low and add the dry ingredients. The dough will be soft and moist—perfect! If it’s too sticky to handle when you transfer it, don’t stress—just dust the top lightly with flour so you can shape it better.

Step 4: Chill and Shape the Dough

Divide your dough into three disks, wrap each in plastic wrap, and pop them in the fridge for at least an hour or up to 24 hours. This resting time chills the butter back solid and makes rolling the dough into clean shapes so much easier. Plus, chilling enhances the flavor—which is a neat trick I learned from a baker friend.

Step 5: Roll, Cut, and Bake

Preheat your oven to 375°F and line a baking sheet with parchment or a silicone mat. On a floured surface, roll one disk of dough to about 1/4-inch thick, turning it as you go to keep it from sticking. Use your favorite 4-5 inch cookie cutter to cut shapes—gingerbread people, stars, or whatever you like. Arrange cookies about 1 inch apart and bake 9-10 minutes until just beginning to brown at edges. The first time I baked mine a little too long, and they turned hard—don’t worry, pull them out as soon as edges start browning for tender perfection.

Cool on racks and then repeat with remaining dough. Chill scraps if needed before re-rolling.

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Pro Tips for Making Homemade Gingerbread Cookies Recipe

Keep Butter Soft, Not Melty: I slice my butter and leave it out 30 minutes before mixing; too warm and the dough gets greasy and sticky.
Chill Your Dough Disks Well: Sometimes I chill longer than an hour—overnight chills really deepen flavor and make rolling effortless.
Don’t Over-Bake: Watch the edges closely; pulling cookies out just as the edges brown keeps them chewy and tender.
Use Parchment or Silicone Mats: Prevents sticking and helps cookies bake evenly—trust me, it saves clean-up and frustration.

How to Serve Homemade Gingerbread Cookies Recipe

The image shows a group of gingerbread cookies on crinkled light brown paper placed on a white marbled surface. The main cookie in the center is a gingerbread person with a smiling face made of two small white dots for eyes and a curved white line for the mouth. It has three green round candy buttons on its torso. White icing decorates the edges of the arms and legs with zigzag lines and outlines the entire body. Surrounding it are other gingerbread cookies with white icing details and red and green small candy pieces scattered around. The lighting is warm, highlighting the texture of the cookies clearly. Photo taken with an iphone --ar 2:3 --v 7 - Homemade Gingerbread Cookies, gingerbread cookies recipe, festive cookie recipes, holiday baking ideas, soft gingerbread cookies

Garnishes

My favorite way to garnish these gingerbread cookies is with classic royal icing, which hardens beautifully and holds up to colorful sprinkles and edible glitter. I like piping simple designs like buttons, faces, or tiny swirls—it’s so satisfying to see my cookies dressed up and ready to impress. You could also go rustic and dust with powdered sugar or dip in melted dark chocolate for a fun twist.

Side Dishes

These cookies are lovely on their own, but for a full experience, I love pairing them with a cold glass of milk, a hot cup of chai tea, or even coffee spiced with a touch of cinnamon. For parties, a simple cheese board or some spiced nuts on the side rounds out the snack spread perfectly.

Creative Ways to Present

When I bring these gingerbread cookies to holiday events, I like arranging them on a beautiful wooden board or tiered cake stand, letting everyone decorate their own cookie at a DIY station. Wrapping individual cookies in clear cellophane tied with festive ribbons also makes for lovely, thoughtful gifts that everyone raves about.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store my gingerbread cookies in an airtight container at room temperature. They stay fresh for about a week, soft and chewy. I always separate layers with parchment paper to keep them from sticking or breaking.

Freezing

I’ve had great success freezing both the dough and baked cookies. For the dough, I wrap disks tightly in plastic wrap and freeze up to 3 months—thaw in the fridge before rolling. For baked cookies, I layer them with parchment and freeze in a sealed container; they thaw quickly at room temp, ready to decorate.

Reheating

If you want fresh-from-the-oven warmth, I pop cookies in a 300°F oven for about 5 minutes. This revives a bit of softness and releases the spicy aroma. Just be careful not to overheat, or they’ll lose that perfect chewy texture.

FAQs

Can I use dark molasses instead of unsulphured molasses?

Absolutely! Dark molasses will give your cookies a richer and slightly more robust flavor. It’s a personal preference—if you like a stronger molasses taste, go dark; if you prefer it milder and less bitter, stick with unsulphured.
How thick should I roll the dough for these gingerbread cookies?

Rolling the dough to about 1/4-inch thickness works best. This thickness keeps your cookies sturdy enough to hold their shape but still nice and soft in texture. Thinner cookies tend to crisp up and can be fragile, while thicker dough might need longer baking.
What if my dough is too sticky to roll out?

If your dough feels too sticky, dust your work surface and the dough lightly with flour. You can also chill the dough a little longer—it firms up the butter and makes rolling easier. Avoid adding too much extra flour, or your cookies can turn dense.
Can I prepare the dough ahead of time?

Yes! One of my favorite things about this recipe is how well the dough holds up in the fridge for up to 24 hours, or in the freezer for a few months. Just thaw in the fridge before rolling out. This makes it perfect for planning baking sessions ahead.
How should I store decorated gingerbread cookies?

Once decorated and the icing has fully dried, store them in an airtight container layered with parchment paper at room temperature. Avoid stacking heavily decorated cookies to prevent smudging. These conditions keep them fresh for about a week.

Final Thoughts

I’m genuinely excited for you to try this Homemade Gingerbread Cookies Recipe—it’s been a joyful staple in my kitchen for years and brings a little warm nostalgia every time I bake it. From the first fragrant whiff of spices to the happy faces decorating their gingerbread creations, it’s more than just a cookie; it’s a sweet memory in the making. So roll up your sleeves, get your cookie cutters ready, and enjoy the simple magic of homemade gingerbread today!