Warmly spiced with ginger, cinnamon, cloves and rich molasses, these Classic Christmas Gingerbread Cookies bake up with lightly crisp edges and soft, flavorful centers. Decorated with simple vanilla icing, they’re perfect for cookie trays, gifting, decorating with family or leaving out on Christmas Eve.
Ingredients
Method
- Whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda and salt.
- Beat the softened butter and brown sugar until smooth and creamy.
- Beat in the egg, molasses and vanilla until thoroughly combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
- Divide the dough into two disks, wrap tightly and refrigerate for at least 1 hour.
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Working with one portion at a time, roll the chilled dough on a lightly floured surface to approximately ¼-inch thickness.
- Use gingerbread people, stars, Christmas trees or other holiday cookie cutters to cut the dough.
- Arrange on the prepared baking sheets and bake for 8–10 minutes. For softer cookies, remove them when the centers have set but still look slightly soft.
- Allow the cookies to rest briefly on the baking sheet before transferring them to a wire rack.
- Whisk the powdered sugar, milk, vanilla and optional corn syrup until smooth and thick enough for decorating.
- Pipe simple white icing designs onto the completely cooled cookies and allow the icing to set before storing.
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🔄 Variations
🍊 Orange Gingerbread Cookies: Add fresh orange zest to the dough.
🍫 Chocolate-Dipped Gingerbread: Dip part of each cooled cookie in melted dark or white chocolate.
✨ Sparkling Gingerbread: Sprinkle coarse decorating sugar over the icing before it sets.
🍽️ Serving Suggestions
🎄 Arrange on a Christmas cookie platter with other holiday sweets.
🎁 Package in festive boxes or bags for homemade holiday gifts.
☕ Serve with hot chocolate, coffee, tea or warm apple cider.
🧊 Storage
Store completely cooled cookies in an airtight container at room temperature for up to 1 week.
Undecorated cookies can be frozen for up to 2 months. The unbaked dough can also be wrapped securely and frozen for later baking.
💡 Pro Tips
Don’t skip the chilling time. Cold dough holds the cookie-cutter shapes much better during baking.
Roll the dough to an even thickness so the cookies bake at approximately the same rate.
For softer gingerbread cookies, don’t overbake them. They will continue to firm slightly as they cool.
Let the cookies cool completely before decorating or the icing will melt.
❓ FAQs
Should gingerbread cookies be soft or crunchy?
They can be either. This recipe produces lightly crisp edges with a softer center when baked for the shorter end of the suggested time.
Can I make the gingerbread dough ahead?
Yes. Refrigerate the wrapped dough for up to 2 days before rolling and baking.
Why did my gingerbread cookies spread?
The dough may have become too warm. Chill the cut cookies for several minutes before baking if necessary.
Can children decorate these cookies?
Absolutely. Set out icing and festive sprinkles and let everyone decorate their own cookies.
Can I freeze gingerbread cookies?
Yes. Freeze undecorated cookies in an airtight container, then thaw and decorate when needed.