Gingerbread Cookies
Updated Oct 14, 2025
This gingerbread cookie recipe is easy to make with a simple 2-ingredient royal icing for decorating. Make a gingerbread man or regular cut-out cookies.
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These are the best gingerbread cookies!
Every year, I tell myself I’m going to skip making gingerbread cookies, and every year, I cave. There’s just something about the smell of warm ginger-molasses filling the kitchen that gets me. These gingerbread cookies bake up crisp around the edges, just the way I like them. I’ve also made them with and without the gingerbread man cookie cutter. I love decorating them with a bit of icing, but they’re just as good plain with a cup of coffee.
Happy Cooking!
– Yumna
Gingerbread Cookies Ingredients
- Molasses: I recommend using light or medium unsulfured molasses. They’re not gingerbread cookies without molasses!
- Dry ingredients: All-purpose flour, baking powder, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves.
- Wet ingredients: Unsalted butter, dark brown sugar (light brown also works), egg, and vanilla extract.
- For the icing: Confectioner’s sugar and milk.
How to Make Gingerbread Cookies
Roll out the Dough, Bake, and Decorate
Gingerbread Cookie Recipe
Gingerbread man cookies are a must-have at the holidays! This gingerbread cookie recipe is easy to make and includes a simple 2-ingredient royal icing for decorating.
Ingredients
For the Cookies:
- 1 stick unsalted butter at room temperature
- 1 cup packed dark brown sugar
- 1 egg at room temperature
- 1 teaspoon vanilla extract
- ¼ cup molasses
- 2 ¾ cups all purpose flour plus more for rolling
- 1 teaspoon baking powder
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
- pinch cloves
For the icing:
- ¾ cup confectioner’s sugar
- 1 tablespoon milk
Instructions
- Combine the butter and dark brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream at medium speed for 2–3 minutes, or until light and fluffy. Scrape down the sides of the bowl, then beat in the egg.
- Add the vanilla and molasses and mix on medium speed for 2 minutes.
- In a separate medium bowl, whisk together flour, baking powder, ginger, cinnamon, baking soda, salt, nutmeg, and cloves.
- Add the flour mixture to the butter mixture and process at low speed just until no streaks of flour remain.
- Scrape the dough onto a sheet of plastic wrap. Wrap tightly and form into an even rectangle. Set in the fridge to chill for 1–2 hours or overnight. (If chilling for 24 hours, let the dough sit at room temperature for 1–2 hours before rolling).
- Preheat the oven to 350˚F. Line two rimmed sheet pans with parchment paper.
- Set a piece of parchment on a large work surface, then lightly flour the paper and rolling pin. Cut the dough in half (keep the remaining dough wrapped) and roll into a ¼ inch thick even rectangle, adding more flour as needed as you work. Use your preferred cookie cutters to cut out cookies, then place them on the prepared sheet pan. Reroll the scraps of dough and repeat process, adding more flour as needed, until no dough remains.
- Bake for 8 minutes, or until set around the edges but soft in the middle. Let cool on sheet pans for 1 minute, then transfer to cooling racks to cool completely.
- While the cookies cool, make the icing. Whisk the powdered sugar and milk until smooth and quite thick. You want the consistency to be stiff enough to pipe into even lines.
- Once the cookies cool, transfer the icing to a piping bag and decorate each cookie as desired.
Equipment
Notes
- My Top Tip: Sift the powdered sugar before whisking in the milk. This makes an ultra-smooth icing without any lumps.
- Storage: Store the cookies in an airtight container at room temperature. They’ll stay fresh for about 1 week. Be sure to give the icing enough time to harden before storing.
- Freezing: You can freeze either the dough or the baked gingerbread cookies. To freeze the dough, wrap it tightly in plastic wrap, then again in aluminum foil or a freezer bag. It’ll keep in the freezer for up to 3 months. When you’re ready to bake, thaw overnight in the fridge first, then follow the remaining recipe steps. If you plan to freeze baked gingerbread cookies, I recommend not icing them first. Place the cooled cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or an airtight container with parchment paper between layers of cookies to prevent sticking. They’ll keep in the freezer for up to 3 months. Thaw at room temperature, then decorate and serve.
Nutrition
Calories: 124kcal, Carbohydrates: 25g, Protein: 2g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 16mg, Sodium: 67mg, Potassium: 78mg, Fiber: 0.4g, Sugar: 11g, Vitamin A: 119IU, Vitamin C: 0.01mg, Calcium: 28mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Add extra ginger. Stir a handful of finely chopped crystallized ginger into the dough for more flavor and chewiness.
- Top the cookies with a glaze. Instead of royal icing, brush the gingerbread man cookies with a simple 3-ingredient glaze.
- Or, turn them into sandwich cookies. Try my cream cheese frosting. Just remember to store them in the fridge if you do this.
- Give the cookies a chocolate coating. Dip half of each gingerbread man in melted dark or white chocolate, then sprinkle with crushed peppermint or pistachios.
Recipe Tips
- Use room temperature butter. You want it to be soft, not melted, so it easily creams together with the sugar. If it’s too soft, put it back in the fridge for a few minutes or start over with a fresh stick.
- Sift the powdered sugar before whisking in the milk. This makes an ultra-smooth icing without any lumps.
- Practice your piping. Decorating gingerbread cookies with icing can take some practice. Before you pipe onto the cookies, practice on a piece of parchment paper first.
FAQs
Why did my gingerbread cookies spread out so much in the oven?
This can happen if your dough isn’t chilled enough, so make sure it’s nice and cold before you start cutting out your gingerbread men. Also, too much baking soda can cause cookies to spread, so make sure you measure accurately.
Why did my gingerbread cookies turn out really hard?
You likely overbaked them. The cookies only need about 8 minutes in the oven, so keep a close eye on them. Remember, they’ll continue to harden as they cool, so it’s better to take them out when they’re still soft in the middle.
What if I don’t have a gingerbread man cookie cutter?
This gingerbread cookie recipe works with any cookie cutter shapes! You can also use the rim of a round drinking glass for simple circle cookies.
Comments
I doubled the dough in one go and it was my first time making. I had regret while making it as the dough looked so sticky. But I persevered and was stoked with the results. I gave out as gifts. Everyone, adults and kids, loved them. Nothing beats gingerbread cookie as a Christmas gift. ❤️ I sent you a photo of them on your instagram
Awww so glad to hear that you enjoyed these and gave them out as gifts to everyone! Thank you so much for sharing!!
I made 2x of the dough in one go and it was my first time making. I had regret while making it as the dough looked so sticky. But I persevered and was stoked with the results. I gave out as gifts. Everyone, adults and kids, loved them. Nothing beats gingerbread cookie as a Christmas gift. ❤️ I sent you a photo of them on your instagram
Yay, so happy your cookies turned out great and everyone loved them!! And thanks so much for sharing your photo with me, Crystal!
These cookies were amazing! Honestly I had my doubts, I thought I did something wrong because the dough was so crumbly. After it sat in the fridge and then I worked with it a little bit it came together perfectly. They baked up beautiful and are so soft and chewy. This is definitely my go to gingerbread cookie recipe.
Yay!! Aww, that makes me so happy to hear! I’m glad you trusted the process and kept going when you had doubts. Thank you for sharing, Elizabeth!!
Could I use a substitute flour like almond or even oat flour? The brown sugar you could do a sugar substitute of swerve brown sugar. The rest is ok.
So sorry, I haven’t tried making these cookies with almond flour or oat flour yet. You’ll have to experiment to see which one tastes better!
Delicious! And truly the easiest gingerbread cookie dough I’ve worked with! Thank you!
So glad you enjoyed them!
What type of molasses? Dates or pomegranate?
I am sorry, can you clarify a little what you’re asking. Just regular molasses, for this recipe.
Please could you tell me what I can use instead of molasses.
I am in the Uk and hard to find .
Thank you .
Hi Linda, I am honestly not sure what you could use in place that is going to have the same flavor profile. Honey, maple syrup, or any liquid sweetener will work.