Gingerbread cookies are spiced cookies popular in fall and winter, made with flour, molasses, and a blend of spices like ginger, cinnamon, and cloves.
They are often cut into shapes, such as the classic gingerbread man, and decorated with icing. The dough is typically rich and dark, with a unique flavor from the molasses and spices.
This gingerbread cookie recipe is not only easy to make but also incredibly delicious, with a subtle hint of orange inspired by the traditional Paraguayan torta de miel negra, which almost always includes a touch of citrus.
It's a family favorite we love to bake every Christmas.These homemade gingerbread cookies turn out soft in the center, slightly chewy around the edges, and perfectly spiced with warm holiday flavors.
For more molasses-inspired recipes, check out this Gingerbread Cake.
How to Make Gingerbread Cookies
Note: The full instructions are provided in the recipe card below.
In a large bowl, using a handheld electric mixer or the mixing bowl of a stand mixer with the paddle attachment, cream the butter, zest, and sugars together on medium speed until light and fluffy, about 4 minutes.
Scrape down the sides with a spatula as needed. Meanwhile, mix the flour, baking powder, baking soda, ginger, nutmeg, allspice, and cinnamon in a medium bowl; set aside. Whisk together the eggs, molasses, orange juice, and vanilla extract in another bowl.
When the butter and sugar are integrated, lower the speed of the mixer, add the egg mixture, beating well, scraping down the sides with a spatula as needed, then add the flour mixture in 3 batches, beating until just combined after each addition.
The dough will be pretty dense and slightly dry to the touch. Remove the bowl from the machine. Divide the cookie dough into three portions, then wrap it in plastic wrap and chill for at least 3 hours or overnight.
This will make it easier to finish rolling out the dough when it has chilled. It will also mean you only have half of the dough getting warm as you roll it.
(It's a long time, I know, but you want your cookie dough to be manageable and to keep its shape when the cookies are baking, and you won't get that unless you have chilled solid dough).
When ready to bake, preheat the oven to 350 degrees F-line three baking sheets with parchment; set aside. Remove the cookie dough from the refrigerator and let it sit at room temperature for 5 to 10 minutes before rolling.
Using a rolling pin, roll out the cookie dough on a lightly floured work surface to a thickness of ¼ inch. Using your favorite cookie cutters, cut out as many shapes as the dough will allow.
Carefully transfer them to the cookie sheets arranging them 1 inch apart. If the dough becomes too soft, return it to the freezer until firm. Save any scraps and keep them cool in the refrigerator before re-rolling.
Bake until centers are puffed up and edges are crisp, about 10-12 minutes. Allow the cookies to stand on the baking sheet until they are firm enough, about 2 minutes.
Transfer them to a wire rack and let them cool to room temperature before decorating. Repeat with any remaining dough.
How to Make Icing
While the gingerbread cookies cool, make the icing. Add all ingredients to a medium bowl and whisk until smooth and glossy.
If too thick in consistency, add more corn syrup; transfer to a piping bag with a thin nozzle, or dip the Gingerbread Cookies in the Icing.
You can also brush them or divide the icing into separate bowls and stir in food coloring as desired, paint them with a paintbrush, or spread them using a knife or the back of a spoon.
Let the Icing dry on the cookies for at least a few hours before packing them in gift boxes or cookie tins. Gingerbread cookies will last for 2 weeks when sealed in an airtight container but are best eaten fresh.
Stack them between sheets of parchment paper to preserve decorations.
Pair with
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Recipe
Easy Gingerbread Cookies
Equipment
Ingredients
- 1-½ sticks unsalted butter , softened
- 1 cup brown or light sugar , packed and leveled
- ⅔ cup white sugar
- 563 g all-purpose flour (spooned and leveled using the back of a knife) plus ½ cup additional for rolling
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 tablespoon ground ginger
- ½ teaspoon freshly grated nutmeg or ground nutmeg
- ½ teaspoon ground allspice
- 1 tablespoon ground cinnamon
- ½ teaspoon ground clove
- ½ teaspoon kosher salt
- 2 large eggs , room temperature
- ½ cup unsulphured molasses , such as Grandma's Brand
- 1 Tablespoon Pure vanilla extract
- 1 orange zested and juiced (¼ cup of juice) lemon
For the Icing:
- 1 cup powdered sugar
- 2 teaspoons pure vanilla extract
- 1 tablespoon or as needed hot evaporated milk , hot whole milk, or hot water
- ¼ teaspoon light corn syrup
Instructions
- In a large bowl, using a handheld electric mixer or the mixing bowl of a stand mixer with the paddle attachment, cream the butter, zest, and sugars together on medium speed until light and fluffy, about 4 minutes, scraping down the sides with a spatula as needed.
- Meanwhile, whisk together the flour, baking powder, baking soda, ginger, nutmeg, allspice, and cinnamon in a medium bowl; set aside. In another bowl, whisk together the eggs, molasses, orange juice, and vanilla extract.
- When the butter and sugar are integrated, lower the speed of the mixer, add the egg mixture, beating well, scraping down the sides with a spatula as needed, then add the flour mixture in 3 batches, beating until just combined after each addition. The dough will be pretty dense and slightly dry to the touch.
- Remove the bowl from the machine. Divide the cookie dough into three portions, then wrap it in plastic wrap, and chill for at least 3 hours or overnight; this step will make it easier to finish rolling out the dough when it has chilled.
- It will also mean you only have half of the dough getting warm as you roll it. (It's a long time, I know, but you want your cookie dough to be manageable and to keep its shape when the cookies are baking, and you won't get that unless you have chilled solid dough).
- When ready to bake, preheat the oven to 350 degrees F-line three baking sheets with parchment; set aside. Remove the cookie dough from the refrigerator and let it sit at room temperature for 5 to 10 minutes before rolling.
- Using a rolling pin, roll out the cookie dough on a lightly floured work surface to a thickness of ¼ inch.
- Using your favorite cookie cutters, cut out as many shapes as the dough will allow, and carefully transfer them to the cookie sheets arranging them 1 inch apart.
- If the dough becomes too soft, return it to the freezer until firm. Save any scraps and keep them cool in the refrigerator before re-rolling.
- Bake until centers are puffed up, and edges are crisp, about 10-12 minutes. Allow the cookies to stand on the baking sheet until the cookies are firm enough, about 2 minutes, then transfer the cookies to a wire rack and let them cool to room temperature before decorating. Repeat with any remaining dough.
How to Make Icing
- While the gingerbread cookies are cooling, make the icing. In a medium bowl, add all the ingredients and whisk together until smooth and glossy. If too thick in consistency, add a touch more corn syrup; transfer to a piping bag with a thin nozzle, or dip the Gingerbread Cookies in the Icing.
- You can also brush them or divide the icing into separate bowls and stir in food coloring as desired, paint them with a paintbrush or spread them using a knife or the back of a spoon. Let the Icing dry on the cookies for at least a few hours before packing them in gift boxes or cookie tins.
- Gingerbread cookies will last for 2 weeks when sealed in an airtight container but are best eaten fresh; stack them between sheets of parchment paper to preserve decorations.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
