Gingerbread Cookies Recipe

I absolutely love this Gingerbread Cookies Recipe because it hits all the nostalgic notes of the holidays while still feeling like a grown-up treat. There’s nothing like the aroma of brown butter mingling with warm spices filling your kitchen — it’s instantly comforting and gets everyone eagerly anticipating the first bite. Plus, this recipe makes a batch full of tender, flavorful cookies that hold their shape beautifully, perfect for decorating or enjoying plain.

When I first tried this out, I was surprised how easy it was to get such rich, complex flavor with straightforward ingredients. Whether you’re baking with kids, creating gifts, or just craving a cozy cookie, you’ll find this Gingerbread Cookies Recipe comes together without fuss and rewards you with buttery, spice-forward goodness every time.

this …

Ingredients You’ll Need

Each ingredient in this Gingerbread Cookies Recipe plays an important role in building layers of flavor and texture. From the fragrant spices to the rich molasses, these simple pantry staples come together to make magic. When shopping, I always opt for fresh-ground spices for the punchiest results.

• Unsalted butter: Browning this unlocks incredible nutty depth in your cookies.
• Ground ginger: The star spice that gives gingerbread its signature warmth.
• Ground cloves: Adds a subtle, slightly sweet-spicy zing; freshly ground makes a big difference.
• All-purpose flour: The base that keeps dough sturdy for cutting shapes without being tough.
• Baking soda: Helps the cookies puff slightly and stay tender.
• Kosher salt: Balances sweetness and enhances flavor nuances.
• Light brown sugar: Brings moisture and an extra layer of caramel richness.
• Molasses: The dark, sticky hero of gingerbread flavor with a bittersweet note.
• Large egg: Binds everything together and adds richness.

Variations

I love playing around with this Gingerbread Cookies Recipe depending on the season or mood in my kitchen. Feel free to mix up the spices or swap out the sweeteners to suit your taste or dietary needs.

• Spice Adjustments: Sometimes I add a pinch of cinnamon or nutmeg to deepen the spice profile — it’s a small change that makes the cookies even cozier.
• Gluten-Free Version: I’ve tried swapping regular flour for a gluten-free blend, which works well if you chill the dough a bit longer to prevent it from spreading.
• Vegan Option: Replace the butter with coconut oil and use a flax egg instead, though the flavor will be slightly different but still tasty.
• Shape It Up: Beyond gingerbread people, try stars, hearts, or holiday-themed cookie cutters to keep things festive.

How to Make Gingerbread Cookies Recipe

Step 1: Brown the Butter to Build Flavor

Start by adding unsalted butter to a light-colored saucepan over medium-high heat. Stir occasionally as it melts and then begins to foam; after about 6 to 8 minutes, you’ll see brown speckles appear — that’s your cue! The butter will smell nutty and irresistible. Stir in the ground ginger and cloves, then remove from heat. Let it cool to room temperature, adding a splash of water if it seems like the volume shrunk too much. This browning step is a game changer, and I never skip it—it layers in depth you didn’t know cookies could have.

Step 2: Combine the Dry Ingredients

While the butter cools, whisk together the flour, baking soda, and kosher salt in a medium bowl. This ensures those raising agents and seasoning are evenly distributed, giving your dough a consistent texture and flavor from edge to edge. I like to use Diamond Crystal kosher salt because it dissolves nicely without being overpowering.

Step 3: Cream Butter, Sugar & Molasses, Then Mix the Dough

Beat your browned butter (once cooled), brown sugar, and molasses in a stand mixer fitted with the paddle attachment until smooth and fluffy, about 1 minute. This aeration step helps the cookies be soft yet hold their shape. Add the egg and mix just until combined. Scrape down the bowl sides and gradually add the dry ingredients in two parts, mixing between each addition. You want the dough to be firm enough that it holds a ball shape when pressed — if it feels too soft, sprinkle in a bit of the reserved flour. Then divide the dough into two disks, wrap them in plastic, and chill for at least 2 hours or up to 2 days (chilling is key for flavor development and easier rolling!).

Step 4: Roll Out and Chill Before Baking

Preheat your oven to 350°F. Roll one disk at a time between parchment paper sheets to about 1/4-inch thickness. Use your favorite cookie cutters to shape the dough—gingerbread people are classic, but you can get creative! Transfer the cut shapes to a parchment-lined sheet and chill them on the baking sheet for 20 minutes; this helps prevent spreading during baking.

Step 5: Bake to Perfection

Bake the cookies for 10 to 13 minutes, depending on size, until they look puffed and set. If you prefer crunchier cookies, give them an extra 1 to 2 minutes so the edges start to lightly brown. Let them cool on a rack completely before decorating or eating—trust me, the flavor is worth the wait!

How to Serve Gingerbread Cookies Recipe

Garnishes

After you cool the cookies, I love decorating them with royal icing for that classic crisp, sweet contrast—but you can also dust with powdered sugar, drizzle melted white chocolate, or add colorful sprinkles. When I’m short on time, a simple brush of melted chocolate paired with a sprinkle of coarse sugar looks elegant and tastes fantastic.

Side Dishes

These cookies pair wonderfully with a warm cup of spiced tea, rich hot cocoa, or freshly brewed coffee—perfect for cozy afternoons or holiday gatherings. For a festive touch, serve alongside slices of spiced apple or pear cake for a full winter treat experience.

Creative Ways to Present

For gifting or parties, I like arranging the gingerbread cookies in a mason jar or tin lined with parchment, tied with a ribbon. You can also string them up as edible garlands by punching small holes before baking—kids love these fun decorations! And during the holidays, a gingerbread decorating station with various icings and candies always steals the show.

Make Ahead and Storage

Storing Leftovers

I keep leftover gingerbread cookies in an airtight container at room temperature to maintain their tender snap for up to a week. Adding a slice of bread into the container helps keep them moist and soft, which is a neat little trick I picked up along the way.

Freezing

This Gingerbread Cookies Recipe freezes beautifully. I like to freeze the dough disks wrapped tightly in plastic and foil so I can roll and bake fresh batches whenever I want. You can also freeze baked cookies in airtight containers for up to 3 months—just thaw at room temperature before serving.

Reheating

If you want warm cookies, popping them in a preheated 300°F oven for about 5 minutes works wonders without drying them out. Microwave warming is faster but be careful—it can make cookies too soft or tougher if overheated.

FAQs

Final Thoughts

This Gingerbread Cookies Recipe quickly became a holiday favorite for my family because it combines tradition with a depth of flavor you can really taste. I hope you’ll give it a try and enjoy the process as much as the delicious results! From the browned butter aroma to decorating with loved ones, it’s more than just cookies — it’s creating joyful memories one bite at a time.

Print