Gingerbread cookies recipe

If you’re looking for the perfect gingerbread cookies recipe the kind that fills your kitchen with warm spices and your heart with childhood memories you’re in the right place. I’m Lora, a mom of two from Oregon who learned how to bake out of pure survival during the chaos of weeknight dinners and holiday prep. Over the years, I’ve tested dozens of gingerbread recipes, and this one? It’s the real deal.

These cookies are soft, spiced just right, and simple enough for beginners even if you’ve never picked up a rolling pin. Whether you’re baking with your kids or whipping up a last-minute treat for a cookie exchange, this recipe checks every box. No fancy ingredients. No complicated steps. Just classic holiday joy in every bite.

In this guide, you’ll learn exactly how to make soft, chewy gingerbread cookies from scratch. We’ll talk about the key ingredients, baking tips for perfect texture, and how to make them ahead of time (yes, they freeze beautifully!).

Let’s bake some memories together.

Key Takeaways: What You Need To Know

• This gingerbread cookies recipe is soft, spiced, and easy to make.
• It includes all essential holiday spices like cinnamon, cloves, and ginger.
• Perfect for baking ahead dough chills and freezes well.
• Kid-friendly and customizable for decorating or eating plain.
• Uses everyday ingredients molasses optional!
• Bakes in under 10 minutes for quick holiday prep.

The Best Gingerbread Cookies Recipe for Busy Moms

What Makes This Gingerbread Cookie Recipe Different?

These gingerbread cookies aren’t your typical crisp, snappy kind that crack when you bite them. Nope. These are soft and chewy, almost like the center of a sugar cookie met an old fashioned ginger cookie and fell in love. They’re spiced just right think warm cinnamon, deep molasses (or maple syrup if you’re skipping molasses), and a hint of cloves.

And the best part? The dough is foolproof. It’s forgiving and doesn’t crumble when you roll it out perfect if your kids want to help cut out little stars or gingerbread men.

When I say this recipe is designed for real life, I mean it. I’ve made this dough between school pickups and dentist appointments. I’ve baked these cookies while helping with math homework. And every single time, they come out delicious. If you’ve ever been disappointed by dry or bland gingerbread, this recipe is your redemption story.

I use this same dough to make gingerbread sugar cookies too just roll them a little thinner and skip the icing for a snackable, soft-spiced twist.

For more cozy baking inspiration, check out my pumpkin muffins recipe or this fluffy zucchini bread both easy and mom-approved.

The Memory That Started It All

I’ll never forget the first time I made gingerbread cookies from scratch. My oldest was two, and I was 7 months pregnant with my second. We were stuck inside during a rainy Oregon December, and I needed something anything to keep her entertained.

I dug up an old gingerbread cookies recipe from my grandma’s recipe box, the one written in faded blue ink on a butter-stained index card. It called for dark molasses, fresh ground ginger, and a whole lot of patience. I didn’t have any of those. But I made do.

We rolled the dough, cut out crooked hearts, and filled the house with the scent of warm spice. That batch was slightly burnt. Some cookies were missing arms. But we laughed and ate every one. And from that moment on, gingerbread became our December tradition.

Over time, I tweaked that original into what I’m sharing today a soft gingerbread cookie recipe that’s easy enough for kids but still loaded with that nostalgic flavor.

It pairs beautifully with a warm mug of overnight oats or a slice of pumpkin bread if you’re planning a full-on holiday brunch.

How to Make Gingerbread Cookies from Scratch

What Ingredients Are Essential for Gingerbread Cookies?

At the heart of any great gingerbread cookies recipe are a few pantry staples that come together in the most comforting way. You don’t need anything fancy just ingredients you likely already have on hand (or can grab easily at the store).

Here’s what you’ll need:

Tip: If you’re making gingerbread cookies without molasses, you can use pure maple syrup or dark corn syrup instead. The flavor changes slightly, but the texture stays wonderfully soft.

Some bakers like to add a dash of nutmeg or even a bit of black pepper for an old-fashioned kick. But honestly? You can keep it simple and still get that holiday magic.

For a gluten-free option, swap the flour with a 1:1 gluten-free baking blend and chill your dough a bit longer. And if you love experimenting, try blending in a little cocoa powder for a chocolate-gingerbread hybrid that tastes like a hug in cookie form.

Looking for more cozy flavors? My zucchini brownie recipe is another sneakily spiced treat.

Can Gingerbread Cookie Dough Be Made Ahead of Time?

Absolutely and this might be my favorite thing about it.

You can make this gingerbread cookie dough up to 3 days ahead and keep it tightly wrapped in the fridge. Let it sit at room temperature for about 10–15 minutes before rolling so it softens slightly, but not too much. The chilled dough is easier to roll and cut, and it helps keep your cookies from spreading too much in the oven.

Freezing? You bet. Shape the dough into a disc, wrap it in plastic wrap, then slide it into a freezer-safe bag. It’ll keep for up to 3 months.

You can also freeze cut-out, unbaked cookie shapes. Just place them in a single layer on a parchment-lined baking sheet, freeze until solid, and then store in a zip-top bag. When you’re ready to bake, no need to thaw just add 1–2 extra minutes to the baking time.

This make-ahead flexibility is a game-changer during the holidays. I like to prep a double batch, freeze one, and pull it out for impromptu cookie decorating nights with the kids.

Bonus tip: It’s the same freezer-friendly magic I use in my zucchini muffins and peach cobbler recipe when summer cravings hit.

Tips for Baking the Perfect Soft & Chewy Gingerbread Cookies

How Long Do You Bake Gingerbread Cookies?

Here’s the truth: the difference between soft and crunchy cookies often comes down to just one minute in the oven. With this gingerbread cookies recipe, the goal is that melt-in-your-mouth, almost cake-like center with just a hint of bite around the edges.

Bake Time:

• For soft cookies: 8–9 minutes at 350°F (175°C)
• For slightly crisp edges: 10 minutes max no more!

Keep a close eye on them, especially the first time you try this gingerbread cookies recipe. The bottoms should be just turning golden, and the tops will look slightly puffed but not glossy. If they look “wet,” give them another 30 seconds but trust me, they’ll continue to set as they cool.

I always line my baking sheet with parchment paper or a silicone mat. It helps ensure an even bake and prevents the bottoms from browning too fast.

Want to test if they’re ready? Lightly touch one if it leaves just a tiny fingerprint but doesn’t stick to your finger, it’s time to pull them out.

If you’re baking for a crowd, this tip works wonders for pumpkin cookies too.

How Do You Achieve the Perfect Texture in Gingerbread Cookies?

Texture is everything in a gingerbread cookies recipe, and achieving that soft, chewy bite isn’t luck it’s technique. Here’s what I’ve learned through a lot of trial (and error):

1. Don’t overmix the dough.

Once you add the flour, mix just until it’s combined. Overworking the dough activates the gluten and gives you tough cookies. And nobody wants that.

2. Chill. That. Dough.

Minimum 2 hours, but ideally overnight. Chilling solidifies the fat, which prevents spreading and gives your gingerbread cookies that perfect shape and softness.

3. Roll it thick.

For soft cookies, roll your dough to ¼ inch thickness. Anything thinner and they’ll crisp up too much. I use rolling pin guides to keep things even especially if I’ve got little helpers pressing down too hard on one side.

4. Bake in small batches.

Overcrowded pans = uneven baking. Give each cookie some breathing room. It also helps the heat circulate evenly for that just-right texture.

Want to know a secret? I often sneak in a spoonful of Greek yogurt into the dough when I’m using maple syrup instead of molasses. It boosts moisture and keeps the center perfectly soft.

And if you’ve ever overbaked a cookie into oblivion, don’t worry I’ve done it, too. These tips will keep your gingerbread cookies tender, chewy, and totally irresistible.

Still in the baking mood? You’ll love how these pumpkin muffins stay moist for days.

How to Decorate and Serve Gingerbread Cookies (With Real-Life Testimonial!)

What Icing Do You Use for Gingerbread Cookies?

Now that your gingerbread cookies recipe has delivered soft, beautifully spiced cookies, let’s talk about icing the fun part! The right icing isn’t just about looks. It adds texture, sweetness, and a little crunch that complements the soft, chewy cookie underneath.

Here’s what works best:

For this gingerbread cookies recipe, I recommend a powdered sugar glaze if you’re decorating with kids or baking in a hurry. It takes just five minutes and looks beautiful with festive sprinkles. Just whisk together:

• 1 cup powdered sugar
• 2–3 teaspoons milk (or water)
• Optional: ¼ teaspoon vanilla or almond extract

Drizzle with a spoon or dip one half of the cookie for a two-tone finish. The cookies will still stack once the icing sets after about 30 minutes.

This is the same quick icing I use for my sugar cookies recipe and even for drizzling over zucchini brownies when I want to be extra.

Are Gingerbread Cookies Good for Christmas?

Absolutely gingerbread cookies are Christmas in edible form. From the spices to the smell to the cozy feel of rolling dough on a snowy weekend afternoon, nothing says “holiday magic” quite like them.

This gingerbread cookies recipe is ideal for:

• Cookie exchanges
• Holiday gifts
• Christmas Eve trays with milk
• Snow day baking with kids

You can even package them in cellophane bags, tie them with ribbon, and gift them to teachers, neighbors, or delivery folks. Homemade goes a long way and this soft gingerbread cookies recipe delivers every time.

And if you’re planning a full dessert spread, these pair perfectly with sweet peach cobbler or a quick oatmeal breakfast cookie.

Real-Life Testimonial: Holiday Tested, Kid Approved

Here’s what one of our readers, Melissa M., a fellow mom from Washington, said after trying this gingerbread cookies recipe:

“I’ve tried at least five gingerbread cookie recipes in the past two years and none of them nailed that soft-but-not-soggy texture until this one. My kids decorated these with icing and sprinkles, and not a single cookie made it to the next day. I’m officially bookmarking this as my go-to Christmas cookie recipe!”

This kind of feedback keeps me baking. I’ve received so many similar emails and DMs from moms, dads, grandparents even first-time bakers who’ve made this gingerbread cookies recipe part of their holiday tradition.

Fun Twists on the Classic Gingerbread Cookies Recipe

Can You Make Gingerbread Cookies Without Molasses?

Yes! One of the best things about this gingerbread cookies recipe is its flexibility. If you’re out of molasses or just not a fan you can absolutely swap it out. I’ve tested multiple batches using different alternatives, and the results are still soft, chewy, and packed with holiday spice.

Here are a few swaps that work:

Just remember: molasses gives that deep, rich color and signature tangy depth to a classic gingerbread cookies recipe. If you swap it, your cookies will be a little lighter in color and slightly less complex in flavor but still totally delicious.

I often use maple syrup when I’m making a batch of gingerbread cookie recipe for kids. It’s a little gentler on young taste buds, and still turns out soft and chewy.

Looking for another kid-friendly win? Try my French toast recipe my youngest says it tastes like “cinnamon clouds.”

How to Make Gingerbread Cookie Dough Kid-Friendly

Baking with little ones? This gingerbread cookies recipe is perfect for getting flour on your nose and icing in your hair (just me?). With a few simple tweaks, it becomes a festive family activity that even toddlers can join.

Here’s how I adapt it for baking with kids:

• Chill the dough extra long. A firmer dough is easier for small hands to cut and lift.
• Use simple shapes. Stars, trees, and circles are easier than detailed gingerbread men.
• Skip the cloves if needed. For very young kids, you can ease up on stronger spices.
• Offer creative toppings. Set out sprinkles, crushed candy canes, or mini chocolate chips.
• Let them “paint” cookies with colored icing and toothpicks. It’s messy, but magical.

This variation of the gingerbread cookies recipe has become a December tradition in our house. We crank up the music, put on fuzzy socks, and spend the whole afternoon baking, decorating, and sneaking bites of dough when no one’s looking.

If your little ones love helping in the kitchen, you’ll also love my easy bagels with cream cheese no boiling required!

Common Gingerbread Cookie Mistakes (And How to Fix Them)

Why Didn’t My Gingerbread Cookies Turn Out Right?

Even the best gingerbread cookies recipe can go sideways if a few key steps are missed. But don’t worry I’ve made every mistake so you don’t have to. Whether your cookies turned out too dry, spread too much, or lacked that soft, chewy bite, I’ve got quick fixes.

Here are the top gingerbread cookie mistakes and how to rescue your batch:

The beauty of this gingerbread cookies recipe is that it’s forgiving. If your first tray doesn’t turn out perfect, the next one will. And hey, slightly broken cookies? They’re still perfect for dunking in cocoa or crumbling over vanilla ice cream.

If your cookies did spread a bit too much, just use a round cookie cutter to “trim” them into perfect circles while they’re still hot. I’ve done this with my chocolate chip pancakes too when breakfast gets chaotic.

Can You Fix Gingerbread Cookie Dough That’s Too Dry?

Dry dough is one of the most common complaints with any gingerbread cookies recipe. Luckily, it’s usually an easy fix.

Why it happens:

• Too much flour (often from scooping instead of spooning)
• Not enough moisture (especially if skipping molasses)
• Overmixing the dough after flour is added

How to fix it:
Add 1 teaspoon of milk (or water) at a time and gently knead the dough. If the dough cracks when you roll it, it’s too dry. If it sticks to your hands, it’s too wet. You want it soft, pliable, and slightly tacky but not sticky.

If your dough needs rescuing, let it rest for 5 minutes after adding extra moisture to allow the flour to hydrate.

Pro tip: If you’re using a gingerbread cookies recipe without molasses, expect to use a little less flour overall. Maple syrup isn’t quite as thick and hydrating, so balance with care.

Want a backup dessert just in case? My red velvet poke cake is basically foolproof and festive!

The Ultimate Gingerbread Cookies Recipe

What’s the Best Gingerbread Cookies Recipe to Print and Save?

This is it your go-to, no-fail gingerbread cookies recipe for every holiday season to come. It’s soft, warmly spiced, and flexible enough for decorating, dunking, or devouring straight off the tray.

Whether you’re baking solo or with kids, this recipe brings out the best of Christmas baking. I’ve included step-by-step instructions, tips for the softest cookies, and prep-ahead options that make your life easier.

Soft & Spiced Gingerbread Cookies Recipe

Ingredients:

• 3 cups all-purpose flour
• ¾ cup brown sugar (packed)
• ¾ cup unsulphured molasses (or maple syrup for no-molasses version)
• ½ cup unsalted butter (softened)
• 1 large egg
• 1 tsp baking soda
• 1 tbsp ground ginger
• 1 tbsp ground cinnamon
• ¼ tsp ground cloves
• ½ tsp salt
• 1 tsp vanilla extract

Instructions:

1. Cream the butter and sugar together until fluffy (2–3 mins).
2. Add the molasses, egg, and vanilla. Mix until combined.
3. In a separate bowl, whisk together flour, baking soda, salt, and spices.
4. Gradually add dry ingredients to wet, mixing gently until dough forms.
5. Divide dough in half, flatten into discs, wrap in plastic wrap. Chill at least 2 hours.
6. Preheat oven to 350°F. Line baking sheets with parchment paper.
7. Roll dough to ¼ inch thick. Cut into shapes.
8. Bake for 8–10 minutes. Let cool before icing.

Storage:

• Cookies keep for 5–7 days in an airtight container.
• Dough freezes well for up to 3 months.

Optional Icing:

Mix 1 cup powdered sugar with 2–3 tsp milk. Drizzle or dip!

Why This Gingerbread Cookies Recipe Is the Only One You’ll Ever Need

This gingerbread cookies recipe doesn’t crack. It doesn’t dry out. It rolls like a dream and bakes up soft every single time. I’ve made it in December, November, and yes even July, because when the craving hits, why wait?

It works for gingerbread sugar cookies, mini cookie sandwiches, or even a cookie “charcuterie” board for holiday parties. It’s easily adaptable (no molasses? No problem) and makes your kitchen smell like every beautiful holiday memory wrapped into one.

Still craving cozy? Check out my turkey meatballs for a savory follow-up, or pair your cookies with a mug of zucchini mushroom soup for a sweet-and-savory winter meal.

FAQs: Gingerbread Cookies Recipe Questions Answered

Conclusion: From My Kitchen to Yours

Baking doesn’t have to be complicated. This gingerbread cookies recipe was born from busy days, sticky fingers, and the joy of simple, sweet moments. Whether you’re baking with toddlers, prepping for a cookie swap, or just craving something spiced and soft, this recipe will be there for you just like it has been for me.

And that’s what I love most about it. This isn’t just a cookie recipe it’s a memory-maker. The smell of cinnamon and ginger. The laughter from icing mishaps. The quiet moment of stealing a warm cookie before anyone else gets one.

So roll out that dough, turn up the Christmas playlist, and let your kitchen be filled with the magic of the season. From one busy mom to another, I hope this gingerbread cookies recipe brings a little more ease, joy, and sweetness to your holidays.

Happy baking!

Love,
Lora