Classic Gingerbread Cookies (Soft, Spiced & Perfect for Decorating!)

These Gingerbread Cookies are soft, warmly spiced, and full of cozy holiday flavor. With hints of molasses, cinnamon, ginger, and cloves, they’re perfect for decorating with the whole family. Enjoy them alongside Gingerbread Truffles, Cinnamon Sugar Pecans, or a warm slice of Pumpkin Spice Bread for the coziest holiday treat plate.

Recipe Card

Prep Time: 15 minutes Chill Time: 1 hour Bake Time: 8–10 minutes Total Time: 1 hour 30 minutes Servings: 24 cookies

Ingredients

Dry Ingredients

• 3 cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 tablespoon ground ginger

• 1 tablespoon cinnamon

• ¼ teaspoon nutmeg

• ¼ teaspoon cloves

Wet Ingredients

• ¾ cup unsalted butter, softened

• ¾ cup brown sugar

• ⅔ cup molasses

• 1 large egg

• 2 teaspoons vanilla extract

Optional for decorating

• Royal icing

• Sprinkles

• Candy decorations

• Powdered sugar for dusting

Instructions

1. Mix dry ingredients

In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.

2. Cream butter & sugar

In a large bowl, cream butter and brown sugar until light and fluffy.

3. Add egg, vanilla, and molasses

Mix in the egg, vanilla, and molasses, stir until smooth.

4. Combine

Gradually add dry ingredients to wet ingredients, mixing until a soft dough forms.

5. Chill the dough

Divide the dough in half, wrap each piece in plastic wrap, and chill for at least 1 hour.

6. Roll & cut

Preheat oven to 350°F. On a lightly floured surface, roll dough to ¼-inch thickness. Cut with gingerbread-shaped cookie cutters.

7. Bake

Place cookies on a parchment-lined baking sheet. Bake for 8–10 minutes for soft cookies or 10–12 minutes for crispier edges.

8. Cool & decorate

Let cookies cool completely before decorating with royal icing or sprinkles.

Conclusion

These Gingerbread Cookies are soft, warmly spiced, and full of classic Christmas flavor. Enjoy them freshly baked, give them as gifts in festive tins, or pair them with cozy holiday treats like Vanilla Maple Walnuts or White Chocolate Peppermint Truffles. They’re a timeless holiday favorite your family will love year after year.

Classic Gingerbread Cookies – FAQ

Q: What type of molasses should I use for gingerbread cookies?

A: Use unsulfured molasses for the best flavor. Avoid blackstrap molasses — it’s too bitter and will make the cookies dark and slightly tough.

Q: How do I keep my gingerbread cookies soft?

A: Don’t overbake them. Bake just until the edges are set and the centers look slightly soft. They will firm up as they cool while staying perfectly chewy inside.

Q: Why does gingerbread dough need to chill?

A: Chilling helps the dough firm up, making it easier to roll and cut. It also prevents cookies from spreading too much and deepens the warm gingerbread flavor.

Q: Can I roll the dough thicker for softer cookies?

A: Yes! For soft gingerbread, roll the dough to about ¼ inch. For crisp cookies (great for decorating), roll to ⅛ inch.

Q: How do I keep the dough from sticking to the rolling pin?

A: Lightly flour your pin, work surface, and cookie cutters. You can also roll the dough between two pieces of parchment for easier handling.

Q: Can I freeze gingerbread cookie dough?

A: Absolutely. Wrap tightly and freeze for up to 2–3 months. Thaw overnight in the refrigerator before rolling and baking.

Q: Can I freeze baked gingerbread cookies?

A: Yes — baked cookies freeze wonderfully. Place parchment between layers and freeze up to 3 months. Decorated cookies should be frozen carefully so the icing doesn’t smudge.

Q: What spices are best for gingerbread flavor?

A: Ginger, cinnamon, cloves, nutmeg, and sometimes allspice. You can adjust the spice level to make them mild or extra spicy.

Q: How do I decorate gingerbread cookies?

A: Use royal icing, buttercream, sanding sugar, sprinkles, or candy. If using royal icing, let cookies cool completely so the icing sets beautifully.

Q: Why are my cookies puffing up too much?

A: Too much baking soda or rolling the dough too thick can cause puffing. Chill the dough well and measure your baking soda carefully.