Name: Easy Gingerbread Cookies Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 2 1/3 cups unbleached all-purpose flour; 2 tsp ground ginger; 1 1/2 tsp ground cinnamon; 1/2 tsp baking soda; 1/4 tsp ground cloves; 1/4 tsp fine sea salt; 3/4 cup unsalted butter, room temperature; 1/2 cup packed light brown sugar; 1/2 cup unsulphured molasses, or dark molasses; 1 large egg, room temperature; 2 cups powdered sugar; 2-3 Tbsp milk; 1/4 tsp vanilla extract

There’s something wonderfully nostalgic about baking gingerbread cookies, especially when the spices hit your nose as they bake. This Easy Gingerbread Cookies Recipe is my go-to because it’s simple, yields soft and flavorful cookies, and invites all kinds of festive creativity in decorating.

A close-up image shows a pile of gingerbread cookies on a white marbled surface, each cookie shaped like a person with light brown color and decorated with white icing. One cookie is on the top with a bite taken out, revealing a soft, crumbly interior. The icing forms simple faces with eyes and smiles, as well as zigzag lines on arms and legs, while one cookie has sugar crystals decorating its icing details. The cookies have a textured surface with small cracks and uneven edges. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Gingerbread Cookies Recipe
Top Tip
How to Serve Easy Gingerbread Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Gingerbread Cookies Recipe

Why You'll Love This Recipe

I’ve made gingerbread cookies from scratch many times, but this Easy Gingerbread Cookies Recipe stands out because it balances depth of spice with a tender, soft bite—plus, it’s incredibly straightforward, perfect for even last-minute baking projects.

Simple Ingredients: You probably have most of what you need at home already, making it effortless to bake anytime.
Soft and Moist Texture: Unlike some gingerbread cookies that are too hard, these stay soft and chewy.
Customizable Decorating: Whether you like classic outlines or whimsical designs, this cookie base is perfect for icing and sprinkles.
Great for Gifting: These cookies store well and make charming homemade gifts during the holiday season.

A group of gingerbread cookies shaped like people lie scattered on crumpled brown parchment paper over a white marbled surface. Each cookie is a warm brown color with smooth textures and is decorated with white icing forming smiles, eyes, and zigzag patterns on the edges resembling clothing details. Some cookies have red or green round candy buttons placed vertically on their bodies, while small red, green, and white candy pieces shaped like snowflakes and small Christmas trees are sprinkled around them, adding pops of color and festive charm. The cookies vary in size and decoration style, making the scene lively and inviting. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this recipe plays its part to create a cookie that’s tender with a perfect spicy kick. Let’s break down the essentials and why they’re important.

Flat lay of a small mound of unbleached all-purpose flour, a white ceramic bowl with ground ginger powder, a white ceramic bowl with ground cinnamon, a white ceramic bowl with baking soda, a white ceramic bowl with ground cloves, a white ceramic bowl with fine sea salt, a few cubes of unsalted butter at room temperature, a small pile of packed light brown sugar, a white ceramic bowl holding dark molasses, one large whole egg with a clean shell, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Provides structure; using unbleached flour gives a richer flavor and better texture.
Ground ginger and cinnamon: These are the heart of the warm, cozy flavor that gives gingerbread its signature taste.
Ground cloves: Adds a subtle depth and hints of earthiness — just a pinch goes a long way.
Baking soda: Helps achieve a tender crumb and gentle rise, so the cookies aren’t too dense.
Unsalted butter: Gives creaminess and enhances flavor—make sure it’s softened to room temperature for easy mixing.
Light brown sugar: Adds sweetness with a touch of molasses flavor and keeps the cookies soft.
Molasses: This is what truly makes gingerbread special—rich, dark, and full of complex flavor.
Egg: Binds everything together and contributes to the chewy texture.

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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.

Make It Your Way

I love making cookies exactly how I like them, and you should too! This Easy Gingerbread Cookies Recipe is a fantastic base for mixing it up — trust me, it’s forgiving enough for some fun experimentation.

Variation: I sometimes swap out half the molasses for maple syrup for a milder sweetness—it’s delicious and keeps the texture spot on.
Dietary Options: For dairy-free, substitute vegan butter and it still turns out super tasty.
Spice it Up: Add a pinch of nutmeg or allspice to customize the warmth according to your taste.

Step-by-Step: How I Make Easy Gingerbread Cookies Recipe

Step 1: Mix the dry ingredients carefully

Start by sifting together the flour, ginger, cinnamon, baking soda, cloves, and salt. Sifting keeps your dough lump-free and makes sure all those lovely spices get evenly distributed in every cookie. I like to use a medium-sized bowl for this—it’s easier to add the wet ingredients later without making a mess.

Step 2: Cream butter, sugar, and molasses

With an electric mixer, beat the softened butter, light brown sugar, and molasses on medium-high until the mixture is light and fluffy—usually 2 to 3 minutes. This step is crucial because it traps air, helping your cookies have that soft texture. Add the egg next and mix just until it’s incorporated; overmixing can make the dough tough.

Step 3: Combine wet and dry for soft dough

Lower the mixer speed and slowly add the dry ingredients to the wet. Mix just until combined—the dough should be soft and slightly sticky. Don’t worry if it feels moist; that’s key for tender cookies. If it’s too sticky to handle, sprinkle a bit of flour over the dough before shaping.

Step 4: Chill for flavor and ease of rolling

Divide the dough into three disks, wrap each in plastic wrap, and refrigerate for at least an hour. This chilling keeps the dough firm and makes it easier to roll out without cracking. Plus, it helps the flavors mellow and develop beautifully.

Step 5: Roll, cut, and bake

Preheat your oven to 375°F. On a well-floured board, roll one disk of dough to about ¼ inch thick, turning it often to prevent sticking. Use your favorite cookie cutter to cut shapes, re-rolling scraps as needed but try not to overwork the dough. Place the cookies at least an inch apart on parchment-lined baking sheets and bake for 9-10 minutes. Watch for the edges just starting to brown—that's when they’re perfect!

Step 6: Cool and decorate

Let the cookies cool completely on wire racks before decorating. I make a simple icing using powdered sugar, milk, and vanilla extract that’s perfect for piping festive designs. Don’t rush the icing to dry before storing, or it might smudge.

Top Tip

From making these cookies dozens of times, here are a few tips that’ll make your gingerbread experience smoother and even more enjoyable.

Don’t Skip Chilling: I used to rush this step, but chilling really makes rolling easier and enhances flavor—trust me, it’s worth the wait.
Flour Your Surface Well: Prevents sticking without drying out the dough. I find lightly flouring both the board and the rolling pin works best.
Watch Your Bake Time: A few seconds too long can make cookies crisp—pull them out once edges just start browning for that soft center.
Use Room Temperature Eggs & Butter: They combine more easily, giving you the best texture and preventing overmixing.

How to Serve Easy Gingerbread Cookies Recipe

gingerbread cookies - Serving Suggestion

Garnishes

I usually keep it classic with white icing and a sprinkle of colored sugar or tiny round sprinkles. Sometimes I try edible glitter for extra sparkle, especially for holiday gatherings! Royal icing works great, but the simple powdered sugar glaze is easier and still looks festive.

Side Dishes

These cookies pair beautifully with a hot cup of spiced tea, chai, or even hot cocoa. During holiday parties, I like setting up a cookie and drink station so everyone can enjoy a warm treat alongside the gingerbread.

Creative Ways to Present

One year, I arranged the gingerbread cookies on a large white platter with a dusting of powdered sugar “snow” and tiny peppermint sticks scattered around for a festive touch. Another fun idea is making mini gingerbread houses with cutouts or stacking decorated cookies with ribbons as edible gifts.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, layering parchment paper between them to keep the icing intact. They stay soft and tasty for about a week this way.

Freezing

These cookies freeze beautifully, either decorated or plain. I wrap them individually in plastic wrap and pop them in a freezer-safe bag. When you’re ready, thaw at room temperature and freshen them up with a few minutes in a low oven if you like warm cookies.

Reheating

I reheat cookies in a 300°F oven for about 5 minutes to bring back that just-baked feel without drying them out. If you have icing, keep an eye out so it doesn’t melt.

Frequently Asked Questions:

Can I make this recipe vegan?

You can substitute the butter with a vegan margarine or coconut oil and replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). This works well, though the texture may be slightly different, still delicious though!

How do I prevent my gingerbread cookies from spreading?

Make sure your butter is properly chilled and not too soft before mixing, and chill the dough well before rolling. Also, avoid over-greasing your baking sheet; using parchment or silicone liners helps cookies hold their shape.

What’s the best way to decorate these cookies?

A simple icing made from powdered sugar, milk, and vanilla is quick and easy. Use piping bags for precise designs and add sprinkles or edible glitter for extra fun. Let icing dry completely before storing to avoid smudging.

Can I prepare the dough in advance?

Absolutely! You can make the dough up to 24 hours ahead and keep it refrigerated. This actually improves the flavor and makes rolling easier when you’re ready to bake.

Final Thoughts

This Easy Gingerbread Cookies Recipe holds a special place in my kitchen because it delivers that perfect blend of ease, warmth, and tradition every time. I’m confident you’ll enjoy making these with your loved ones, and maybe even start a new holiday ritual. Take your time with the spices and decorating—it’s all part of the fun. Happy baking, friend!