The Ultimate Gingerbread Cookies (for Decorated Christmas Cookies!)
Imagine the quintessential scent of Christmas filling your home—a warm, intoxicating blend of spicy ginger, sweet cinnamon, and rich molasses. That, my friends, is the pure, nostalgic magic of a fresh batch of classic Gingerbread Cookies baking in the oven. This is, without a doubt, the only cut-out gingerbread cookie recipe you will ever need…
Imagine the quintessential scent of Christmas filling your home—a warm, intoxicating blend of spicy ginger, sweet cinnamon, and rich molasses. That, my friends, is the pure, nostalgic magic of a fresh batch of classic Gingerbread Cookies baking in the oven. This is, without a doubt, the only cut-out gingerbread cookie recipe you will ever need for creating the most beautiful and delicious decorated Christmas cookies.
I promise you, there is no greater holiday joy than gathering the family to decorate a freshly baked batch of these fragrant cookies. The dough is a dream to roll out, and it creates the perfect, flat canvas for all your creative icing designs. Whether you’re making classic gingerbread men, festive snowflakes, or an entire edible village, this recipe is your key to success.
Get ready to create the most cherished and delicious cookies of the season, a recipe that’s as much about making memories as it is about making a truly fantastic holiday treat.
Why This is the Only Gingerbread Recipe You’ll Ever Need
You are going to fall in love with this classic, no-fail recipe. It is a true holiday treasure for so many reasons. Here’s why:
- Perfect for Cut-Outs (No Spread!): This dough is expertly formulated to hold its shape beautifully during baking, meaning your gingerbread men won’t look like gingerbread blobs.
- Richly Spiced and Deeply Flavorful: It’s packed with a perfect blend of ginger, cinnamon, cloves, and nutmeg, with rich molasses for that classic, authentic gingerbread taste.
- The Ideal Texture: These cookies bake up with crisp, clean edges and a slightly soft, chewy center—the absolute perfect texture for a decorated cookie.
- A Joy to Work With: After a quick chill, this dough is smooth, pliable, and a dream to roll out, making the whole process fun and stress-free.
- The Ultimate Christmas Activity: This recipe is the perfect foundation for a fun-filled day of family cookie decorating, creating delicious memories that will last a lifetime.
Recipe Snapshot
| Prep Time | 25 minutes |
| Chill Time | 1 hour |
| Cook Time | 10 minutes |
| Total Time | 1 hour 35 minutes |
| Servings | About 45 cookies |
| Calories | 105 kcal per cookie (with icing, estimated) |
| Course | Dessert |
| Cuisine | American |
| Difficulty/Method | Easy / Baking |
Your Shopping List for This Holiday Classic
This recipe uses a classic combination of pantry staples to create its iconic holiday flavor
→ For the Gingerbread Cookies
- 3 ¼ cups all-purpose flour → Spooned and leveled for an accurate measure.
- Warm Spices: 1 Tbsp ground ginger, 1 Tbsp ground cinnamon, ¾ tsp ground cloves, ½ tsp ground nutmeg. This blend is key!
- ¾ tsp baking soda & ½ tsp salt → For leavening and flavor balance.
- ¾ cup unsalted butter → Softened to room temperature for a perfectly creamed base.
- ½ cup packed brown sugar → Adds moisture and a deep, molasses-like sweetness.
- 1 large egg → To bind the dough.
- ½ cup unsulfured molasses → The heart and soul of gingerbread flavor! Do not use blackstrap molasses, as it can be bitter.
- 1 ½ tsp pure vanilla extract → To round out the flavors.
- Zest of one small orange (optional) → A secret weapon that adds a beautiful, bright citrus note that complements the spices perfectly.
→ For the Simple Icing
- 2 cups powdered sugar → Sifted for a smooth, lump-free icing.
- 2-3 tablespoons milk → To achieve the perfect piping consistency.
- ¼ teaspoon vanilla extract → For a touch of flavor.
Let’s Get Baking! Your Step-by-Step Guide
Ready to fill your home with the incredible aroma of fresh gingerbread? Let’s make some cookies!
Part 1: The Rich and Spicy Dough
- Combine Dry Ingredients: In a large bowl, whisk together the flour, cinnamon, ginger, baking soda, cloves, salt, and nutmeg. Set aside.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer), beat the softened butter and brown sugar on medium-high speed for 2 minutes, until light and fluffy.
- Combine the Dough: Add the egg, molasses, and vanilla, and beat on medium speed until combined. Reduce the mixer speed to low and gradually add the flour mixture, mixing only until it’s just combined. Do not overmix!
- Divide and Chill: Divide the dough into two equal portions. Form each into a ball, then flatten into a 1-inch thick disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour, until the dough is firm.
Part 2: Roll, Cut, and Bake
- Preheat and Prep: When you’re ready to bake, preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- Roll Out the Dough: On a lightly floured surface, unwrap one disk of chilled dough. Use a floured rolling pin to roll it out evenly to about ⅛-inch thickness.
- Cut and Bake: Use your favorite cookie cutters to cut out shapes. Place them on the prepared baking sheet. Bake for 8 to 10 minutes, until the edges are firm and the tops are set. Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Part 3: Decorate Your Masterpieces
- Make the Icing: In a medium bowl, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth. If it’s too thick, add a tiny bit more milk. If it’s too thin, add more powdered sugar.
- Decorate!: Once the cookies are completely cool, transfer the icing to a piping bag with a small round tip (or a zip-top bag with a corner snipped off). Decorate your cookies with smiling faces, buttons, and festive designs. Add sprinkles or candies while the icing is still wet. Let the icing set, and enjoy!
Classic Cut-Out Gingerbread Cookies for Decorating
Ingredients
Equipment
Method
- In a large bowl, whisk together flour, cinnamon, ginger, baking soda, cloves, salt and nutmeg. Set aside.
- In a separate large bowl with an electric mixer, beat the butter and sugar together for 2 minutes on medium-high speed until light and fluffy. Add in egg, molasses and vanilla, and beat until combined.
- Reduce mixer speed to low, and gradually add the flour mixture until just combined. Do not overmix.
- Divide the dough into two equal portions, flatten each into a 1-inch thick disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
- Preheat the oven to 350°F and line a baking sheet with parchment paper. On a lightly-floured surface, roll one disk of dough evenly until it is approximately 1/8-inch thick.
- Use cookie cutters to cut out shapes and transfer to the prepared baking sheets. Bake for 8 to 10 minutes, or until the edges are crisp.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
- To make the simple icing, whisk powdered sugar, 2 tablespoons of milk, and vanilla together until smooth. Adjust consistency with more sugar or milk if needed.
- Decorate the cooled cookies with the icing and any desired sprinkles or candies.
Notes
WiseRecipes’ Top Tips for Perfect Gingerbread Cookies
These are the non-negotiable secrets to foolproof, bakery-quality gingerbread cookies.
- Do Not Skip the Chill Time. Chilling the dough is absolutely essential. It allows the butter to solidify, which prevents the cookies from spreading in the oven. It also makes the dough much less sticky and a dream to roll out.
- Don’t Overmix After Adding Flour. Once you add the dry ingredients, mix only until they are just incorporated. Overmixing develops the gluten in the flour, which can lead to tough, hard cookies instead of crisp-and-chewy ones.
- Consistent Thickness is Key. Rolling your dough to an even ⅛-inch thickness is the secret to cookies that bake evenly. A rolling pin with guide rings can be a fantastic tool for this!
- Don’t Overbake. The cookies are done when the edges are firm and the tops look set. They will continue to crisp up as they cool on the wire rack. Pulling them at the right moment is the key to that perfect texture.
- The Orange Zest is a Flavor Game-Changer. While it’s listed as optional, adding the zest of one small orange to the dough adds a beautiful, bright, and festive citrus note that perfectly complements the warm spices. I highly recommend it!
Keep Them Fresh! Storing Your Decorated Christmas Cookies
Gingerbread cookies have a great shelf life, making them perfect for holiday baking schedules.
- Undecorated Cookies: Baked, undecorated cookies can be stored in an airtight container at room temperature for up to a week.
- Decorated Cookies: Once the icing is completely hardened and set (this can take a few hours), store the cookies in an airtight container with layers of wax paper or parchment paper between them to protect the designs. They will stay fresh for up to a week.
- Freezing: You can freeze the dough disks for up to 3 months. Let them thaw in the fridge before rolling. You can also freeze the baked, undecorated cookies for up to 3 months.
FAQs: Your Gingerbread Cookie Questions, Answered!
How can I make my gingerbread cookies softer?
If you prefer a softer, chewier cookie, you can roll the dough slightly thicker (closer to ¼-inch) and bake them for the minimum time (around 8 minutes). They will be softer in the center. Using dark brown sugar exclusively can also add more moisture.
My dough is too crumbly/sticky to roll. What did I do wrong?
If it’s too sticky, it likely just needs to chill longer. Pop it back in the fridge. If it’s too crumbly, it might have had a bit too much flour. You can try kneading it with your hands for a moment to warm up the butter, which can help it come together.
Can I use this dough to make a gingerbread house?
This dough is formulated to be a delicious eating cookie with crisp edges and a slight chew. For a gingerbread house, you typically want a much harder, sturdier cookie that is less likely to break. I would recommend seeking out a specific “construction-grade” gingerbread recipe for building.
What’s the difference between this simple icing and royal icing?
This simple icing is a “glaze icing” that will harden but won’t get rock-hard like royal icing. It’s perfect for simple decorations. Royal icing is made with egg whites or meringue powder and dries completely hard, which is what’s used for intricate, detailed piping work and for “gluing” gingerbread houses together.
Final Thoughts: A Taste of Christmas Tradition
There is nothing that says “Christmas” quite like the smell and taste of homemade gingerbread cookies. They are the heart of holiday baking, a canvas for creativity, and a tradition that brings families together. I hope this foolproof recipe helps you create beautiful, delicious, and memorable cookies for your celebration. Happy Baking and Happy Holidays!
