Gingerbread Cookie Recipe

If there’s ever been a cookie that truly tastes like festive nostalgia, it’s this Gingerbread Cookie Recipe. Imagine a kitchen filled with the sweet aroma of spices, soft cookies with just the right chew, and a glossy, thick icing that’s made for piping whimsical swirls and holiday shapes. This classic American treat is a hands-down favorite year after year. Whether you’re gearing up for a cookie swap, decorating with friends, or just want a batch of cozy comfort for yourself, this Gingerbread Cookie Recipe is the kind of homemade magic everyone needs in their life.

Ingredients You’ll Need

There’s no need for fancy or hard-to-find ingredients here—every item plays a starring role in flavor, texture, or that signature color you look for in a gingerbread cookie. If you’re stocking up, double up! These ingredients never go out of season.

• Butter: Use room temperature, unsalted butter for a creamy, fluffy cookie base and unmatched richness.
• Brown Sugar: Adds a deep molasses flavor and helps keep your cookies moist and chewy.
• Molasses: Key for creating that unmistakable gingerbread color and flavor—don’t substitute this one!
• Vanilla: Rounds out the flavors and gives a bakery-fresh aroma.
• Eggs: Provide structure and keep the cookies soft.
• Baking Soda: The secret to that pillowy-soft bite—just enough lift without going cakey.
• Salt: Balances the sweetness and sharpness of the spices.
• Ground Ginger: The headliner of spice, giving every bite a warm kick.
• Cinnamon: A comforting, familiar spice that complements the ginger perfectly.
• Cloves: Just a pinch for that aromatic depth only cloves can deliver.
• Nutmeg: Adds a gentle, nutty undertone that lingers.
• All-Purpose Flour: The sturdy framework that holds everything together without making the cookies dense.
• Meringue Powder (for icing): Makes your icing firm up to create crisp, beautiful designs.
• Powdered Sugar (for icing): The base of your icing—smooth, sweet, and perfect for decorating.
• Water (for icing): Used to find that perfect thick-but-spreadable consistency for icing and decorating.

How to Make Gingerbread Cookie Recipe

Step 1: Cream the Butter and Sugar

Start by placing the room-temperature butter and brown sugar into the bowl of your stand mixer. Beat them together until the mixture is pale and fluffy—it should almost look like frosting! This bit of extra effort at the start will give your gingerbread cookies that melt-in-your-mouth texture.

Step 2: Add Molasses, Vanilla, and Eggs

Now pour in the molasses, vanilla extract, and crack in your eggs. Mix at medium-low speed until everything is fully combined. The mixture will look a little separated or curdled at first—don’t worry, that’s exactly what you want at this stage. The molasses gives that classic gingerbread flavor and deep color.

Step 3: Mix in the Spices and Leavening

Sprinkle in the baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg. Give this another good mix so every bite will be bursting with warm holiday spice. Your kitchen will start smelling incredible right about now!

Step 4: Add the Flour

Gradually add the all-purpose flour (do this on low so you don’t get a flour cloud!). Mix just until the flour disappears—no need to overwork the dough. This will keep everything soft and tender.

Step 5: Shape and Flatten

Using a cookie scoop or spoon, drop large balls of dough onto your lined cookie sheet. Press each mound down gently to flatten—you want a slightly thick cookie so it stays chewy in the center.

Step 6: Bake

Bake the cookies in a preheated 375°F oven for 9 to 10 minutes. Keep an eye on them! You want the edges set but the centers still a little soft. Cool completely before icing so your decorations don’t melt right off.

Step 7: Make the Icing

In a clean mixer bowl, combine meringue powder and powdered sugar. Slowly add water a bit at a time, mixing thoroughly, until you reach a spreadable consistency. Whip on high for just 10–20 seconds to get everything light and glossy. This icing pipes beautifully and stays in place, making your Gingerbread Cookie Recipe look picture-perfect.

How to Serve Gingerbread Cookie Recipe

Garnishes

Once iced, sprinkle your cookies with festive sanding sugar, colored sprinkles, or even edible glitter for a dash of whimsy. A little lemon zest can add a pop of bright flavor, too. For a classic look, keep the piping delicate and simple.

Side Dishes

These gingerbread cookies are perfection with a mug of hot cocoa, spiced cider, or even chai tea. For a cozy dessert platter, pair with candied pecans or fresh fruit. They’re also delightful alongside vanilla ice cream as a playful yet sophisticated treat.

Creative Ways to Present

Gift your Gingerbread Cookie Recipe in a festive tin or wrap them in clear bags tied with ribbon for the prettiest holiday giveaway. Stack them in a cookie tower for a gorgeous centerpiece, or use them as edible place cards by piping names onto each cookie.

Make Ahead and Storage

Storing Leftovers

Keep any extra cookies in an airtight container at room temperature, where they’ll stay beautifully soft and flavorful for up to five days. If you’ve decorated with icing, let it fully set before stacking to avoid smudging your masterpiece!

Freezing

The unbaked cookie dough freezes like a dream—just scoop, flatten, and freeze on a tray before transferring to a zip-top bag for up to three months. Baked and cooled cookies can also be frozen; add a parchment layer between them to guard your decorations.

Reheating

If you want that bakery-fresh feel, a quick 10-second zap in the microwave brings back the cookies’ soft texture. Just keep an eye that the icing doesn’t melt—if you’re warming them up, skip the decorations until after.

FAQs

Do I need to chill the dough before baking?

No chilling is needed for this Gingerbread Cookie Recipe! The dough holds its shape perfectly and is ready to scoop and bake right away, saving you precious time.

Can I double the recipe for a crowd?

Absolutely! Simply multiply all the ingredients and divide the dough between baking sheets. This Gingerbread Cookie Recipe scales beautifully for big holiday gatherings or gifting.

What kind of molasses works best?

Use unsulphured light or dark molasses for classic flavor and color. Avoid blackstrap molasses, which can be overpowering and bitter in a sweet cookie like this.

How do I make the icing thinner or thicker?

Add water a few drops at a time for a thinner, “flood” icing, or mix in a little more powdered sugar to make it even firmer for detailed piped decorations.

Can I use cookie cutters with this dough?

This recipe makes soft, round scooped cookies, but for cutouts, you can chill the dough for 20–30 minutes, dust your cutters with flour, and gently press out shapes for a Gingerbread Cookie Recipe that’s fun to decorate with kids.

Final Thoughts

There’s something truly special about baking up a batch of gingery, spiced cookies and sharing them with those you love. I can’t wait for you to experience the warm-from-the-oven magic of this Gingerbread Cookie Recipe. Give it a try—you’ll find it becoming a beloved tradition in your kitchen, too!

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