Best Gingerbread Cookies Recipe

If you’re hunting for the Best Gingerbread Cookies Recipe that’ll bring cozy holiday vibes right into your kitchen, your search ends here. I absolutely love how these cookies turn out—soft yet chewy with that perfect spicy kick. Whether you’re decorating with the kids or craving a little festive treat, this recipe is your new go-to, and I can’t wait to share all my little tips to make sure your batch is a total winner.

this Recipe

Ingredients You’ll Need

This gingerbread cookies recipe uses pantry staples and a few key ingredients that really bring that classic gingerbread flavor alive—plus tips to make sure your dough is just right.

• Unsalted butter: Room temperature butter gives a creamy base that blends perfectly with the shortening for soft cookies.
• Vegetable shortening: This adds tenderness and helps keep cookies from spreading too much in the oven.
• Dark brown sugar: Packed tightly for deep molassesy sweetness that pairs beautifully with the actual molasses.
• Vanilla extract: Just a splash to round out the spiced flavors and add warmth.
• Large egg: Binds the dough and adds moisture without weighing it down.
• Molasses: Unsulphured is best—the rich, dark molasses is essential for authentic gingerbread flavor.
• Ground ginger: Whole tablespoon here! This is what gives the cookies their signature zing.
• Ground cinnamon and ground cloves: Adds warmth, complexity, and a hint of spice that brings the cookie to life.
• Kosher salt: A pinch to balance sweetness and enhance flavor.
• Baking soda and cream of tartar: Work together to give the cookies a tender texture with just the right puff.
• All-purpose flour: Spoon and level it in for correct measurements to avoid dense cookies.
• Powdered sugar: For that smooth, pipe-able icing.
• Corn syrup: Makes the icing glossy and easy to spread or pipe.
• Gel food coloring: Totally optional but fun if you want to add colorful holiday flair to your cookies.

Variations

I love how versatile the Best Gingerbread Cookies Recipe is, so you can easily tweak it to fit your preferences or dietary needs—don’t hesitate to make it your own!

• Gluten-Free Version: I swapped all-purpose flour with a gluten-free blend and added a teaspoon of xanthan gum—cookies still turned out soft and flavorful.
• Extra Spiced: One year, I added a dash of nutmeg and allspice and wow, my family went crazy — even more cinnamon-y goodness!
• Vegan Swap: I once used coconut oil instead of butter and an egg replacer; the taste was slightly different but still deliciously festive.
• Mini Cookies: Making smaller, bite-sized cookies is a fun twist perfect for cookie swaps or kid’s parties.

How to Make Best Gingerbread Cookies Recipe

Step 1: Creaming Until Light and Fluffy

Start by mixing that room temp butter, shortening, and packed dark brown sugar on medium-high speed until it’s light, creamy, and fluffy—about one minute. This step is key to getting that tender crumb in the cookies. Make sure to scrape down the bowl so everything blends evenly. I discovered this trick when my first batch was a little too dense!

Step 2: Adding the Vanilla, Egg, and Molasses

Next, mix in the vanilla extract and egg until smooth, scraping the bowl again. Then pour in the molasses and blend until the dough looks glossy and rich—that luscious sheen is the sign of a well-mixed dough. I love stopping here to just admire the pretty deep brown color before the spices go in!

Step 3: Spicing Things Up

Now toss in all your spices—ginger (yes, the full tablespoon), cinnamon, clove—along with the salt, baking soda, and cream of tartar. Mix just until everything is combined, and you can already smell that iconic gingerbread aroma filling the kitchen. It’s pure magic.

Step 4: Flour Time—and Lots of It

This dough will get thick and sticky, so pour in the flour and mix as long as your mixer can take it. Don’t be shy here: this tough dough means chewy cookies. When the mixer struggles, switch to a strong silicone spatula and fold the dough well—elbow grease totally counts here! Then, dump the dough onto a floured sheet of plastic wrap and pat it into a 1-inch thick rectangle.

Step 5: Chill for Perfect Dough

Wrap that dough tight and chill for at least an hour, but overnight works too. I’ve found chilling for a couple of hours strikes the best balance: the dough is easier to roll but the cookies keep their chewy heart. If you go overnight, the dough will be firmer (great for intricate cookie cutters) but you might want to shave a minute off your baking time so they don’t dry out.

Step 6: Cutting and Baking

When you’re ready, preheat the oven to 350°F and remove half the dough while keeping the other half chilled. Flour your surface and rolling pin well, roll dough to a quarter-inch thickness, and cut out your shapes. Transfer carefully to parchment-lined sheets, spacing a couple inches apart. Bake for 8-10 minutes—start with 8 minutes and watch for even puffing and lightly cracked tops, but still slightly underbaked centers. Let them rest a minute before moving to racks to cool; they’ll flatten and look exactly like gingerbread should.

Step 7: Mixing Up the Icing

Once all your cookies have cooled, it’s time to make the icing. Combine powdered sugar, corn syrup, and water (starting with 6 teaspoons). The secret here is nailing the consistency—it should be a bit thicker than glue, perfect for piping neat lines and designs. Add more water, a teaspoon at a time, if it’s too thick. Slipping in gel food coloring makes decorating super fun and festive. I always let the kids join in at this stage!

How to Serve Best Gingerbread Cookies Recipe

Garnishes

I usually keep it classic with royal icing designs but my favorite garnishes include tiny sprinkles, edible glitter, or even a dusting of powdered sugar to simulate snow. A few colorful candy pearls or mini M&Ms make fun buttons and eyes, especially when baking with the kids.

Side Dishes

I love pairing these gingerbread cookies with a warm cup of spiced tea, chai latte, or even classic hot cocoa topped with whipped cream. For a real treat, serve alongside a scoop of vanilla ice cream or a dollop of whipped cream to offset the spices.

Creative Ways to Present

For holiday gatherings, I’ve arranged gingerbread cookies as edible place cards with names piped in icing, or stacked them in clear jars tied with ribbons for gift-giving. You can also string smaller cookies on twine with holes punched before baking for charming edible garlands!

Make Ahead and Storage

Storing Leftovers

Store your baked and cooled gingerbread cookies in an airtight container at room temperature. I find they stay fresh and chewy for about 5 days, though they do soften gradually. If you prefer firmer cookies, storing them in the fridge helps keep them crisp longer.

Freezing

I’ve frozen both the dough and baked cookies with great results. For dough, I wrap it tightly in plastic wrap and freeze up to 2 months—thaw in the fridge before rolling. For baked cookies, freeze in layers separated with parchment paper in a sealed container. They thaw quickly and taste just as amazing.

Reheating

If you want to warm your cookies before serving, pop them in a 300°F oven for about 5 minutes to revive that fresh-baked feel without risking drying them out. I sometimes add a little decorative icing after reheating for a fresh look.

FAQs

Final Thoughts

When I first tried this Best Gingerbread Cookies Recipe, I was amazed at how the simple ingredients came together for such a perfectly spiced, chewy treat that quickly became a holiday staple. I love sharing these cookies with friends and family because every batch feels like a cozy celebration in the kitchen. If you want a foolproof, crowd-pleasing gingerbread cookie recipe that’s packed with flavor and texture, give this one a try – I promise you’ll be making it year after year, just like me!

Print