Name: Gingerbread Cookies
Total time: 2 h 30 min
Yield: 24 cookies
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 ½ teaspoons baking powder; ¾ teaspoon baking soda; ¼ teaspoon salt; 1 tablespoon ground ginger; 1 ¾ teaspoons ground cinnamon; ¼ teaspoon ground cloves; 6 tablespoons unsalted butter; ¾ cup dark brown sugar; 1 large egg; ½ cup molasses; 2 teaspoons vanilla

Gingerbread Cookies

Gingerbread cookies are a must for Christmas. Whether you make simple circles or use your gingerbread man cookie cutter, this soft gingerbread recipe is perfect. I love to put these on a pretty tray with my homemade gingersnap cookies and on top of our gingerbread trifle.

Total 2 hours 30 minutes

Serves 24 cookies

Desserts

American

Jump to the recipe

PLATE OF GINGERBREAD MAN COOKIES more

Gingerbread Cookies Recipe

Soft gingerbread men or cute spicy faces are ideal for Christmas parties or placed in a cellophane bag for gift giving.

gingerbread cookies

Ingredients you will need:

Dry ingredients: all-purpose flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, ground cloves
Wet ingredients: unsalted butter, dark brown sugar, eggs, molasses, vanilla extract
Decorations: gumdrops, candy coated chocolate, decorator icing, nonpareils

ingredients for gingerbread cookies

Helpful baking tools:

Stand mixer
Measuring cups and spoons
Rolling pin
Cookie cutters in circles and gingerbread man shape
Insulated baking sheets
Silicone baking mat
Wire cooling racks

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Baking Tips:

Dough can be stored in the refrigerator for up to 4 days. Return to room temp before using.
If you want softer cookies, roll the dough a bit thicker than the recipe suggests.
Cookie cutter tip – it’s easiest to roll the dough out on the parchment, cut out the cookies and remove the outer pieces, leaving the cookie shapes on the parchment. Then lift the parchment up at one side, so that the cookie shape is now upside down, place your hand under it and peel the parchment off the back of the cookie. The cookie will land gently in your hand and won’t get stretched out of shape like it would if you lift the cookie from the surface and place it on the pan.

How to Make Gingerbread Cookies

We aren’t going to preheat the oven right away because the cookie dough rests for about 2 hours before baking. You can go ahead and line two baking sheets with silicone baking mats or parchment paper to get ready.

In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
In stand mixer beat butter, brown sugar, and egg on medium speed until well blended.
Add molasses and vanilla and continue to mix until well blended. Gradually stir in dry ingredients until blended and smooth.
Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.

mixing the gingerbread cookie dough

Preheat oven to 375°. Grease or line cookie sheets with parchment paper.
Place 1 portion of the dough on a lightly floured surface. Sprinkle flour over dough and rolling pin. Roll dough to a scant 1/4-inch thick. Use additional flour to avoid sticking.
Cut out cookies with desired cutter.

cutting with cookie cutters

Space cookies 1 1/2-inches apart. Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies). Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.

These cookies are delicious dipped in melted chocolate too! If you don’t have time to decorate, drizzle with some chocolate and you’re just as fancy.

gingerbread man cookie and bottle of milk