gingerbread cookies recipe

This Christmas, we have everything you'll need to master this classic gingerbread cookie recipe. Plus watch our video to see how you can easily decorate these gingerbread men.

Gingerbread Cookies

c. (1 1/2 sticks) butter, softened

brown sugar

molasses

pure vanilla extract

c. all-purpose flour

ginger

baking soda

cinnamon

cloves

nutmeg

kosher salt

ginger, grated (optional)

orange (optional)

tsp. black pepper (optional)

Sugar Cookie Icing, for decorating

Sprinkles,

Super delicious!! I left the dough in the fridge overnight and it really allowed the flavors to come together. Easy bake. I did about 8 minutes, flipping them around at the midpoint. Two thumbs up, we’ll bake again!

This was my first time trying this with my gf we started doing this at 4pm on Saturday then realized the directions said they had to go in fridge for 2-3 hours and she had to work at 7 so i took her to work and decided ill try to bake them myself. Welllllll it started off with me taking the dough out putting it all in a pan just to then realize i forgot to put the parchment paper or something down under the dough. Got mad ran to giant eagle since its 10 seconds from my house got back 5 minutes later to find out there was a reason it needed to be in the fridge for 2-3 hours cause now it was sticky and i couldnt form it. So i put it back in the fridge and went to my room called her and told her im done and she can do it when she comes back over. Now its monday and i said ill give it a second try since shes with her family. And i got it on the sheet made a make shift roller out of a can cut it out and now im about to throw it in the oven. This tasks takes alot of patience. P.S. also will be my first time even eating gingerbread men. Im 22

I made the dough ahead of time a couple days ago. I don’t own a hand mixer or a stand mixer so I just mixed with a whisk and a wooden spoon. These cookies turned out great! I found that 6 minutes was just enough time for baking them in my oven as it runs hotter than most. They are a hit! I love this recipe and I will be making them again! I also used vegetable oil instead of butter because the only butter I have is frozen.

I have never written a bad review before. I followed this recipe to the letter, left it to chill an extra hour (4 hours total) It was still SO sticky! I attempted to roll it out and it melted in to my counter. I had to use a metal spatula to remove it. No matter how much flour I added, it didn't help. I ended up just making rough circles and cooking those. I cooked them for 16 minutes and they kind of came out? I haven't tasted them yet, but this was super stressful! Definitely would not suggest.

The best trick to rolled cookies is to mix and put in refigerator overnite and roll the next day. These gingerbread cookies turned out great, very flavorful.

Thank you sooooo much!!! This is just what I was wanting to find.  Perfect flavor with the crisp outside, yet, chewable.

This was my first try with gingerbread cookies and this recipe was great! The tips were all spot on and the cookies turned out so yummy!

why doesn't it say when to put in the vanilla?

These cookies were really good. I was trying to find a recipe that was as good as Betty Crocker Gingerbread cookie packets that come out before Christmas, and this recipe was perfect. My kids loved the cookies!

First time making Gingerbread men and this recipe was excellent. Followed the directions exactly and they came out delicious I just finished eating one. They weren’t hard like others I have eaten I like a softer cookie and these were perfect. Thanks

https://streaming.hearstdigitalstudios.com/adcfef44-8d64-4d94-8bbb-1a0bf9e14d58/video_rover_16x9_1080p_hd_1576532546_45752.mp4

Crispy on the edges, soft and chewy on the inside—this gingerbread cookie's got the best of both worlds. Add a little extra fresh ginger, citrus zest, and black pepper for that ka-pow spicy kick!

The Gingerbread Cookie That's Not Afraid To Be Spicy

Can you imagine your Christmas without the wonderful taste of gingerbread cookies? Use this recipe to prepare and decorate gluten-free gingerbread cookies with your children.

Gluten-free gingerbread cookies

Gluten-free flour

Butter 82.5%

Sugar

Brown sugar

Baking powder

Molasses

Eggs

Cinnamon

Ground ginger

Cloves

Salt

Nutmeg

sugar (sifted)

Vanilla sugar

Milk 2.5%

Corn syrup

Preheat the oven to 370 degrees Fahrenheit.

Mix flour, baking powder, salt, cinnamon, ginger, cloves, and nutmeg in a medium bowl. Set aside. 

Place butter, sugar, and brown sugar in a large bowl. Use an electric mixer or whisk to mix the ingredients. 

Add molasses, egg, and vanilla extract. Mix until smooth. 

Pour in the dry ingredients and mix again. When the dough becomes even, form a ball out of it. 

Roll the dough into a disk on parchment paper until it becomes ¼-inch thick. Cover it with another layer of parchment paper and place it in the fridge for one hour. 

Use cookie cutters to create the desired shape. Use the leftovers to roll them again and make a couple more cookies. 

Cover the baking tray with parchment paper and place the cookies there. Bake for 10 minutes. 

Mix powdered sugar and vanilla sugar with milk and corn syrup to prepare the icing. Add a little pinch of salt. If you need different colors for decoration, split the mixture into several parts and add some gel food coloring to them. 

Make sure the cookies are cool before you decorate them. Use a piping bag or squeeze bottle to apply the icing. You can get as creative as you want. 

You can also sprinkle the cookies with some coconut flakes, nut crust, edible glitter, or cinnamon before the icing dries up.

Our BEST gingerbread cookie recipe! These festive treats are soft, warmly spiced, and full of delicious molasses flavor. Decorate with icing (see the tips in the post above for recipes), or enjoy plain.

unsalted butter (at room temperature)

dark brown sugar

unsulphured blackstrap molasses (we like the Wholesome brand)

vanilla extract

all-purpose flour

fine sea salt

almond milk (or any milk)

In the bowl of a stand mixer, or using an electric mixer, cream the butter and brown sugar. Add the molasses, egg yolk, and vanilla and mix again.

In a medium bowl, whisk together the flour, cinnamon, ginger, baking soda, salt, and cloves. Gradually add the dry ingredients to the wet ingredients, mixing after each addition. Mix in the almond milk.

Form the dough into a ball, divide the ball in half, and flatten each half into a 1-inch-thick disk. Wrap in plastic and chill for at least 2 hours.

Preheat the oven to 350°F and line two large baking sheets with parchment paper.

Roll out the dough on a lightly floured surface until about ¼-inch thick. Use cookie cutters to cut out desired shapes, then transfer the cut-outs to the prepared baking sheets, re-rolling the dough scraps as necessary.

Bake, one sheet at a time, for 7 to 9 minutes, or until the edges of the cookies are just set but the middles are still soft. The cookies might seem underdone, but taking them out at this point will ensure that they stay soft once they cool. I typically use a 3-inch cookie cutter and bake my cookies for 8 minutes. The exact timing will depend on your oven, the size of your cookie cutters, and how soft or crunchy you like your gingerbread cookies.

Top 3 gingerbread cookies recipe recipes from across the web

The most viewed gingerbread cookies recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Gingerbread Cookies

Gluten-free gingerbread cookies

Gingerbread Cookies

Top 3 gingerbread cookies recipe recipes from across the web

The most viewed gingerbread cookies recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gingerbread Cookies

Gluten-free gingerbread cookies

Gingerbread Cookies

The most viewed gingerbread cookies recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine