Best Gingerbread Cookies Recipe

If you’re on the hunt for that perfect holiday treat or simply want to fill your kitchen with the cozy spice aroma of the season, I’ve got you covered. This Best Gingerbread Cookies Recipe is a genuine crowd-pleaser—soft, chewy, packed with warm spices, and just the right touch of molasses richness. When I first tried it, I was hooked immediately and have baked these cookies year after year. Stick with me as I walk you through every step, sharing my tips so you’ll nail these festive cookies the first time—and every time!

this Recipe

Ingredients You’ll Need

These ingredients come together beautifully to give you a gingerbread cookie that’s full of spice and moistness, without being too heavy. Sourcing quality molasses and fresh spices really makes a difference in the final flavor.

• Unsalted butter: Adds richness and a creamy base; I always use room temperature for easier mixing.
• Vegetable shortening: Helps create a tender, soft cookie texture that butter alone won’t achieve.
• Dark brown sugar: Provides deep molasses flavor and moisture.
• Vanilla extract: Enhances all the warm spice notes and adds a hint of sweetness.
• Egg: Binds the dough and adds structure.
• Unsulphured molasses: The heart of this recipe— Grandma’s brand is my go-to for its rich, dark flavor.
• Ground ginger: Don’t skimp here! One tablespoon packs a flavorful punch.
• Ground cinnamon: Complements the ginger beautifully with a warm aroma.
• Kosher salt: Balances and enhances sweetness.
• Baking soda: Helps the cookies rise just enough for a tender crumb.
• Cream of tartar: Adds a slight tang and improves texture.
• Ground clove: Offers a subtle hint of spice complexity.
• All-purpose flour: Spoon and level for accurate measurement to ensure perfect dough consistency.
• Powdered sugar: Used for the smooth, sweet icing.
• Water: To adjust icing consistency.
• Corn syrup: Gives the icing a beautiful sheen and keeps it from hardening too quickly.
• Gel food coloring (optional): For fun, festive decorating!

Variations

One of the things I love about the Best Gingerbread Cookies Recipe is how easy it is to personalize. I often tweak the spices or swap out decorations depending on the occasion.

• Spice Mix: I sometimes add a pinch of nutmeg or cardamom for an extra warm note that gives the cookies a unique twist.
• Gluten-Free Version: You can replace the all-purpose flour with a 1-to-1 gluten-free blend, though the dough will be a bit more delicate to roll out.
• Vegan Adaptation: I swapped the egg for a flax egg and used coconut oil instead of shortening once, and though a bit softer, the flavor was still fantastic.
• Decorations: Instead of traditional icing, try dipping edges in melted dark chocolate or sprinkling coarse sugar before baking for added texture and flair.

How to Make Best Gingerbread Cookies Recipe

Step 1: Cream Together the Fats and Sugar

In a large bowl, use your mixer to beat the butter, vegetable shortening, and dark brown sugar on medium-high speed. This step only takes about a minute but is crucial: you want a light, creamy mixture that creates the perfect base for the spices and molasses. Scrape down the sides to make sure everything is evenly mixed.

Step 2: Add Vanilla, Egg, and Molasses

Next, mix in your vanilla and egg until smooth. After scraping the bowl again, stir in the molasses. This part always excites me because the dough takes on a deep, glossy, luscious look that screams “holiday!” Trust me, don’t skip the scraping—it ensures even flavor and texture in every cookie.

Step 3: Stir in Spices and Leavening Agents

Mix in the ground ginger, cinnamon, clove, salt, baking soda, and cream of tartar. These little spices and powders come together to give these cookies their signature holiday warmth and just the right rise. Make sure it’s fully incorporated before moving on.

Step 4: Incorporate the Flour and Chill the Dough

Add the flour all at once and mix until your mixer can handle (this dough gets seriously thick and sticky!). At this point, I switch to a strong silicone spatula to fold the dough completely; it takes some muscle but it’s worth it. Then, dust a piece of plastic wrap with flour, pat the dough into a 1-inch thick rectangle, wrap it, and refrigerate it for at least an hour (or overnight if you want). Pro tip: chilling helps the flavors meld, but a shorter chill keeps the cookies wonderfully chewy.

Step 5: Roll, Cut, and Bake

Once your oven is preheated to 350°F, divide the dough in half and keep one half chilled. Roll the other half out on a floured surface to about 1/4-inch thick, flouring the dough and surface as needed to prevent sticking. Cut out your favorite shapes and place them on parchment-lined baking sheets. Bake for 8 to 10 minutes (I start at 8) until the cookies puff evenly and crack slightly on top but still look a touch underdone in the center. This is where patience pays off because they’ll firm up as they cool and stay tender inside.

Step 6: Cool and Repeat

Let the first batch cool on the pan for a couple of minutes before transferring to a wire rack. Meanwhile, reroll the scraps to maximize yield but keep the dough chilled to make it easier to handle. Repeat with the second half of dough. By the end, you’ll have a beautiful batch of warm, spicy gingerbread cookies ready for icing or enjoying as-is!

Step 7: Make and Decorate with Icing

Whisk together powdered sugar, water, and corn syrup to make a thick but pipeable icing—thicker than glue ideally. Adjust with water teaspoon by teaspoon until you reach that perfect consistency. If you want, add gel food coloring for festive hues. Pipe your designs once the cookies are completely cool, and let your creativity shine!

How to Serve Best Gingerbread Cookies Recipe

Garnishes

I adore simple decorating—classic white icing piped with a thin tip for cute outlines and button dots. Sometimes I add mini chocolate chips or a sprinkle of colored sanding sugar for extra sparkle. If you want something extra special, a drizzle of melted dark or white chocolate never disappoints.

Side Dishes

These gingerbread cookies pair beautifully with a warm cup of spiced chai tea, a glass of cold milk, or even a rich hot chocolate topped with whipped cream. If you want to create a festive platter, add peppermint bark or cinnamon spiced nuts alongside for a cozy winter vibe.

Creative Ways to Present

At holiday parties, I like to arrange my gingerbread cookies on tiered trays with a touch of evergreen sprigs and cranberries. As gifts, I pack them in decorative tins layered with parchment paper and tied up with twine. You can also string the cookies with ribbon through a hole in the top for edible garlands—always a conversation starter!

Make Ahead and Storage

Storing Leftovers

I store leftover gingerbread cookies in an airtight container at room temperature for up to five days. Over time, they get softer, which I actually enjoy—but if you prefer a bit more crispness, popping them in the fridge helps extend their shelf life for a few extra days.

Freezing

I’ve frozen unbaked dough wrapped tightly in plastic wrap and then foil, which lasts well for up to 3 months. When you’re ready, just thaw it overnight in the fridge before rolling out. You can also freeze baked cookies in an airtight container with parchment layers; they thaw beautifully without losing texture.

Reheating

If you want to refresh your cookies’ softness, I gently warm them in a 300°F oven for 3-5 minutes. This revives their chewiness and brings back some of that fresh-baked magic, especially if they’ve been refrigerated or frozen.

FAQs

Final Thoughts

I absolutely love how this Best Gingerbread Cookies Recipe fills my home with festive spirit and tasty warmth every time I make it. Whether you’re baking for a crowd or a cozy night in, these cookies are a reliable winner. Give it a try, trust the process, and soon enough you’ll be sharing these gems with your own friends and family—just like I do!

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