Name: Easy Gingerbread Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: ¾ cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; ¼ cup unsulphured molasses; 2 ½ cups all-purpose flour; 2 tsp baking soda; ½ tsp salt; 1 tsp cinnamon (increase up to 2 tsp for stronger cinnamon flavor); ½ tsp dried ground ginger (increase up to 1-2 tsp for stronger ginger flavor); Granulated sugar to roll cookie dough balls in

If you’re looking for a cozy, crowd-pleasing treat that fills your kitchen with the perfect blend of warm spices and sweet molasses, you’ve got to try this Easy Gingerbread Cookies Recipe. Honestly, I love this recipe because it’s just as simple as it is delicious—you’ll find that making gingerbread cookies doesn’t have to be complicated or time-consuming to get that perfect soft, flavorful bite. So grab your apron and let’s get baking together!

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Why You’ll Love This Recipe

Simple Ingredients: You probably already have most of these pantry staples on hand, making it easy to whip up anytime.
Soft, Chewy Texture: These cookies turn out tender with just the right amount of chewiness—no dry or crumbly bites here.
Customizable Spice Level: Love extra ginger or cinnamon? You can easily tweak the spice amounts to suit your taste buds.
Perfect for Any Occasion: Whether it’s holiday baking or a cozy weekend treat, these cookies always bring smiles.

A stack of five round brown cookies with a slightly cracked surface and a sugar-dusted texture sits on a bright yellow patterned cloth on a white marbled surface. The cookies have a rough, crumbly look with a warm golden-brown color. Behind the stack, there is a white bowl filled with more cookies, slightly blurred, on a white cloth with colorful flower patterns. The background is dark and blurred to make the cookies stand out. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Easy Gingerbread Cookies Recipe uses a balance of spices, molasses, and just the right amount of flour to create cookies that are soft but still hold their shape. Let me share a few notes on the key ingredients to help you shop and prep like a pro.

Unsalted butter: Softened butter helps achieve that fluffy texture when creamed with sugar.
Granulated sugar: Sweetness with a slight crunch when rolled on the outside—plus it helps with spreading.
Egg: Acts as a binder and gives structure while adding moisture.
Molasses (unsulphured): The star for that rich, deep gingerbread flavor; look for unsulphured for the best taste.
All-purpose flour: Provides the base, balancing chewiness and structure.
Baking soda: Helps the cookies rise and spread just enough.
Salt: Enhances the flavors and balances sweetness.
Cinnamon: Adds warmth; I sometimes double it for a richer spice kick.
Dried ground ginger: Gives that subtle heat and signature gingerbread zing.
Optional: granulated sugar for rolling: Adds a little sparkle and crunch on the outside—totally worth it!

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 flexible this Easy Gingerbread Cookies Recipe is—you can make it your own easily by swapping out or adding a few ingredients. Here are a couple of my favorite twists I’ve discovered over time.

Spice it up: I sometimes add a pinch of cloves or nutmeg for an even more warming spice profile. My family goes crazy for these little flavor boosters.
Gluten-free version: Try replacing the all-purpose flour with a gluten-free blend you trust—just make sure to check for baking soda content!
Vegan adaptation: Swap the butter for coconut oil and use a flax egg in place of the egg—you’ll still get great results.
Decorate with royal icing: If you’re feeling festive, decorating with colored icing or sprinkles can transform these simple cookies into holiday showstoppers.

How to Make Easy Gingerbread Cookies Recipe

Step 1: Cream Butter and Sugar Until Fluffy

This is where the magic starts. I like to use an electric mixer to beat the softened unsalted butter and granulated sugar together for about 2 to 3 minutes until the mixture turns light and fluffy. This step is key because it incorporates air for tender cookies. If you skip this or don’t cream long enough, the texture can be heavy and dense.

Step 2: Add Egg and Molasses

Once your butter and sugar are perfectly whipped, add in the egg and molasses. The molasses not only gives that classic gingerbread color but also the rich, slightly smoky sweetness everyone loves. Mix these ingredients well until everything is smooth and combined.

Step 3: Whisk Dry Ingredients Separately

In a separate bowl, I always whisk together the flour, baking soda, salt, cinnamon, and ground ginger. This little step helps distribute the leavening agent and spices evenly so each cookie has that consistent punch of flavor you’re aiming for.

Step 4: Combine Wet and Dry Ingredients

Next, add your dry ingredients to the wet mixture. Use your mixer on low speed or stir by hand until just combined. Be careful not to overmix because that can make the cookies tough. A few streaks of flour left are better than overworked dough!

Step 5: Shape and Prepare for Baking

I like to scoop out dough balls that are a little smaller than a golf ball. If you want a fun crunchy exterior, roll them in granulated sugar before placing on your baking sheet. Make sure to space the dough balls about 2 to 3 inches apart since they’ll spread a bit while baking.

Step 6: Bake and Cool

Bake at 350°F for 10 to 12 minutes. You want to remove them when the edges look set but the centers still seem soft—residual heat will finish the job. Let them cool on the baking sheet for about ten minutes before transferring to a wire rack to cool completely. This step helps maintain their soft texture.

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Pro Tips for Making Easy Gingerbread Cookies Recipe

Check Butter Softness: Don’t melt your butter—softened but cool ensures the best texture when creaming with sugar.
Don’t Overbake: Remove cookies right when edges set; they’ll be soft and chewy once cooled.
Use Fresh Spices: Ground ginger and cinnamon lose their punch quickly, so fresh spices make a noticeable difference.
Space Cookies Properly: Leave enough room between dough balls to prevent merging into giant cookies.

How to Serve Easy Gingerbread Cookies Recipe

A stack of six light brown sugar-coated cookies with cracked tops is placed on a white marbled surface covered by a yellow cloth with white patterns. Nearby, three similar cookies stand inside a small white bowl on a white marbled surface with a colorful floral cloth underneath. The cookies have a rough texture with sugar visible on the surface, giving them a crunchy look. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple by rolling the dough balls in granulated sugar; it gives my cookies a pretty sparkle and a bit of extra crunch on the outside. For special occasions, I like decorating them with a quick royal icing glaze or even a dusting of powdered sugar for a snowy look.

Side Dishes

Gingerbread cookies are fantastic alongside a warm cup of chai tea or classic hot cocoa. Sometimes I serve them as a sweet finish to a spicy pumpkin soup or even a light coffee dessert spread.

Creative Ways to Present

For holiday parties, I like arranging these cookies in festive shapes on a platter decorated with pine sprigs and cinnamon sticks—it instantly elevates the display. You can also stack them tied with a ribbon for a charming homemade gift that everyone appreciates.

Make Ahead and Storage

Storing Leftovers

I store leftover gingerbread cookies in an airtight container at room temperature for up to five days. Adding a slice of fresh bread inside the container helps keep the cookies soft—this is a little trick I learned that really works wonders.

Freezing

If you want to make these in advance (which I highly recommend!), you can freeze the dough balls on a baking sheet, then transfer them to a freezer-safe bag. When you’re ready, just bake them straight from frozen—add a minute or two to the bake time and you’re good to go.

Reheating

To refresh the cookies, pop them in the microwave for 10-15 seconds or warm them in a 300°F oven for about 5 minutes. This softens the cookies and makes them taste freshly baked all over again.

FAQs

Can I make this Easy Gingerbread Cookies Recipe without molasses?

Molasses is essential for that classic gingerbread flavor and color, so I recommend not skipping it. However, if you don’t have molasses, you could substitute with dark corn syrup or honey, but expect a milder taste and lighter color.
How long do these gingerbread cookies stay fresh?

Stored properly in an airtight container, these cookies stay fresh and soft for about 4-5 days at room temperature. Adding a slice of bread inside the container can help maintain moisture longer.
Can I use other spices instead of cinnamon and ginger?

Absolutely! While cinnamon and ginger are traditional, feel free to add nutmeg, cloves, or allspice to customize your spice profile. Just keep your total spice amount in check so it doesn’t overpower the cookie.
Why did my gingerbread cookies turn out too hard?

Overbaking is usually the culprit. Remove the cookies when edges just set and centers are still a little soft—they’ll firm up as they cool. Also, don’t forget to cream your butter and sugar well to help keep them tender.

Final Thoughts

When I first tried this Easy Gingerbread Cookies Recipe, I was amazed at how simple it was to get such flavorful, soft cookies without fussing over complicated steps. It’s become my go-to for holiday baking and whenever I need that comforting homemade treat. I really hope you give this recipe a try—you’ll love how fast and satisfying making classic gingerbread can be. There’s something so special about warm spices filling your kitchen and sharing these cookies with family and friends. Happy baking!