Growing up, the smell of gingerbread meant one thing: the holidays were here. I’d sneak dough while my mom rolled it out, both of us dusted in flour. These classic gingerbread cookies bring back that cozy, sweet-spiced joy.
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Why You’ll Love These Classic Gingerbread Cookies
They’re warmly spiced, soft in the center, crisp on the edges—basically cookie perfection. The dough is easy to work with and makes decorating fun. Whether you’re baking solo or with kids, these are holiday must-haves.
Key Ingredients You’ll Need
Spices and Molasses
Ginger, cinnamon, allspice, and cloves bring that bold, warm flavor. Molasses adds deep color and richness—don’t use blackstrap, it’s too bitter. Stick with unsulphured or dark molasses for the best taste.
Butter, Sugar, and Egg
Softened butter makes the cookies tender and rich. Brown sugar keeps them chewy and flavorful. The egg holds everything together and gives just enough lift.
Flour and Baking Soda
All-purpose flour gives the cookies their sturdy shape. Baking soda helps them puff slightly without losing crisp edges. A pinch of salt keeps the sweetness balanced.
How to Make Classic Gingerbread Cookies (Step-by-Step)
Make the Dough
Whisk flour, baking soda, salt, and spices. Cream butter, then mix in sugar and molasses. Beat in the egg and vanilla, then slowly add the dry mix until thick dough forms.
Chill the Dough
Divide dough into two discs, wrap tightly, and chill at least 3 hours. This helps flavor develop and keeps your shapes sharp when baking.
Roll and Cut
Preheat to 350°F. Roll dough on a floured surface to ¼-inch thick. Cut out your favorite shapes and place on lined baking sheets.
Bake and Cool
Bake 8–11 minutes depending on size. Cool on the sheet for 5 minutes, then move to a rack. Let cool completely before decorating.
Decorating Your Gingerbread Cookies
Use royal icing for clean lines or drizzle on cookie icing for fun. Cinnamon-spiced buttercream is another great choice. Add sprinkles, candies, or pipe silly faces—get creative!
Storage and Make-Ahead Tips
Store in an airtight container at room temp for up to a week. Freeze baked cookies or unbaked dough for up to 3 months. Thaw dough in the fridge overnight before baking.
Expert Tips for Perfect Results
- Chill your dough to keep cookie shapes clean.
- Don’t overbake—they’ll firm up as they cool.
- Rotate baking sheets halfway for even browning.
- Use parchment for better bottoms and easy cleanup.
- Lightly flour your rolling pin to prevent sticking.
FAQs
Can I make the dough ahead of time?
Yes, chill it for 3 days or freeze up to 3 months. Thaw in the fridge before rolling.
How can I make the cookies softer or crispier?
For softer cookies, bake less and store airtight. For crisp edges, roll thinner and bake longer.
What icing works best for decorating gingerbread cookies?
Royal icing is best for details. Buttercream or cookie icing work great for fast, festive designs.
Final Thoughts
These classic gingerbread cookies are full of warmth, spice, and holiday magic. Make a batch, share with friends, and decorate to your heart’s content. If you loved these, try our Easy low-carb dinner recipes for cozy nights or our Healthy soup recipes to keep you warm.