Gingerbread Cookies Recipe: Soft, Spiced & Perfect for Christmas
My Gingerbread Cookies Story
If you’d told me years ago that Gingerbread Cookies would become a yearly tradition in my kitchen, I might have laughed. I used to buy tins from the store every December. But one snowy weekend I decided to try baking them from scratch—rolling, cutting, icing—and something magical happened.
The scent of molasses and cinnamon filled the air, and I suddenly understood why my grandmother baked them every Christmas. She never wrote down her recipe; she just smiled and said, “A cookie should taste like a warm hug.”
Why These Gingerbread Cookies Are So Special
They’re soft in the center, a little chewy on the edges, and full of holiday spice. Once cooled, they’re decorated with simple vanilla icing—no fancy tools needed.
You’ll Need:
- 3 ¼ cups (400 g) all-purpose flour
- ¾ cup (150 g) brown sugar
- ¾ cup (170 g) unsalted butter, softened
- ½ cup (160 g) molasses
- 1 large egg
- 1 tsp baking soda
- 1 tbsp ground ginger
- 1 tbsp cinnamon
- ½ tsp ground cloves
- ½ tsp nutmeg
- ½ tsp salt
For the icing:
- 1 cup (120 g) powdered sugar
- 1–2 tbsp milk
- ½ tsp vanilla extract
- Food coloring, if you want festive designs
Time Investment
- Prep: 20 min
- Chill dough: 1 hr
- Bake: 8–10 min per tray
- Total: About 1 hr 45 min
Step 1 – Make the Dough
Beat butter and brown sugar until fluffy. Mix in egg and molasses. In another bowl whisk flour, baking soda, spices, and salt. Slowly combine dry and wet ingredients until a thick dough forms.
Wrap in plastic and chill for at least an hour. Chilling keeps the cookies from spreading and helps the flavors deepen.
Step 2 – Roll and Cut
Lightly flour your counter, roll dough to about ¼ inch thick, and cut into shapes—gingerbread people, stars, hearts. Place on parchment-lined trays.
Diana’s Tip: Dip your cutters in flour so they don’t stick.
Step 3 – Bake
Bake at 350 °F (175 °C) for 8–10 minutes, just until the edges are firm. They’ll finish setting as they cool.
Watch for: Overbaking; it makes them crunchy instead of soft.
Step 4 – Cool and Decorate
Cool completely before icing. Mix powdered sugar, milk, and vanilla until smooth. Pipe or drizzle over cooled cookies; add sprinkles if you like.
Storage and Make-Ahead
Store iced cookies in an airtight tin up to 5 days, or freeze undecorated ones for 3 months. Dough can be frozen too—just thaw in the fridge overnight.
Serving Ideas
Serve with hot cocoa or warm cider after dinner. For dessert boards, pair them with peppermint bark or a slice of my King’s Hawaiian Cheesecake Danish – Sweet & Fluffy in 30 Minutes.
You can also share your creations on Pinterest (@DianaCookinge).
Table of Contents
Gingerbread Cookies (Soft & Spiced Christmas Classic)
Ingredients
Equipment
Method
- Instructions
- Cream butter and brown sugar until fluffy.
- Add egg and molasses; beat until smooth.
- In another bowl, whisk flour, baking soda, spices, and salt.
- Combine wet and dry ingredients; mix into thick dough.
- Wrap and chill 1 hour.
- Roll to ¼ inch thick; cut shapes; place on parchment-lined trays.
- Bake 8–10 min at 350°F (175°C); cool on rack.
- Mix icing ingredients; decorate cooled cookies.
Notes
Servings: 30 cookies | Prep 20 min | Chill 1 hr | Bake 10 min
Cuisine: American | Course: Dessert | Keywords: Gingerbread Cookies, Christmas Cookies, Spiced Cookies
Make-ahead: Chill dough up to 2 days or freeze 3 months.
Dairy-free: Use vegan butter substitute.
Storage: Airtight container up to 5 days.
Pairing dessert: King’s Hawaiian Cheesecake Danish – Sweet & Fluffy in 30 Minutes → https://dianarecipes.com/kings-hawaiian-cheesecake-danish-sweet-fluffy-in-30-minutes/
Share photos: https://uk.pinterest.com/DianaCookinge/
