Welcome to the ultimate guide to the perfect Gingerbread Cookie Recipe. During the holidays, few things are more nostalgic than the warm, spicy scent of gingerbread baking in the oven. This recipe isn’t just about making cookies; it’s about creating cherished memories. We’ve crafted a foolproof recipe that guarantees soft, chewy cookies with a rich molasses flavor and the perfect blend of spices. Best of all, they hold their shape beautifully, making them the perfect canvas for your decorating creativity. Say goodbye to cookies that spread into unrecognizable shapes; this is the only recipe you’ll need this holiday season and for many more to come.
Why This is the Best Gingerbread Cookie Recipe
There are countless gingerbread recipes out there, but this one stands apart for a few key reasons. We’ve tested and tweaked it to perfection, ensuring it solves the most common gingerbread frustrations.
Perfect Texture: These cookies have slightly crisp edges with a soft and chewy center, making them delightful to eat.
No-Spread Formula: The secret is the precise ingredient ratios and the mandatory chilling time, which ensures your gingerbread men look like gingerbread men, not mysterious blobs.
Rich, Balanced Spice: We use a classic trio of ginger, cinnamon, and cloves for a flavor that is warm and spicy but not overpowering.
Ideal for Decorating: The flat, stable surface of these cookies makes them the perfect base for royal icing and all your creative decorating ideas.
Essential Ingredients
The magic of this recipe lies in simple, high-quality ingredients. Here’s what you’ll need to create the perfect batch of gingerbread cookies.
For the Cookies
All-Purpose Flour: Provides the structure for the cookies. Make sure to spoon and level it for an accurate measurement.
Baking Soda: Gives the cookies a slight lift, contributing to their soft texture.
Spices: Ground ginger, cinnamon, and cloves are the heart of the recipe. They create that classic, warm holiday flavor.
Unsalted Butter: Use room temperature butter. It should be soft enough to indent with your finger but not greasy or melted.
Brown Sugar: Adds moisture and a hint of caramel flavor that complements the molasses.
Molasses: The star ingredient! Use unsulphured molasses for the best flavor. Do not substitute it, as it’s essential for the classic taste and chewy texture.
Egg: Binds the ingredients together.
Vanilla Extract: Rounds out the warm spice flavors.
Step-by-Step Instructions For The Perfect Gingerbread Cookie Recipe
Follow these simple steps for flawless gingerbread cookies. The process is straightforward, but the chilling step is non-negotiable for the best results!
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Set this aside.
Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
Mix in Wet Ingredients: Add the molasses, egg, and vanilla extract to the butter mixture. Beat until everything is well combined, scraping down the sides of the bowl as needed.
Combine Wet and Dry: With the mixer on low, gradually add the dry ingredients to the wet ingredients. Mix until just combined. Be careful not to overmix. The dough will be soft and sticky.
Divide and Chill the Dough: Divide the dough in half, flatten each half into a 1-inch thick disk, and wrap tightly in plastic wrap. Refrigerate for at least 3 hours or, even better, overnight. This is the secret to preventing the cookies from spreading.
Roll and Cut: Once chilled, let the dough sit at room temperature for 5-10 minutes to become slightly more pliable. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Lightly flour your work surface and rolling pin. Roll the dough out to about 1/4-inch thickness. Cut into your desired shapes using cookie cutters. Place the cutouts about 1 inch apart on the prepared baking sheets.
Bake to Perfection: Bake for 8-10 minutes, until the edges are firm. The centers will still be slightly soft. For a crispier cookie, you can bake for an additional 1-2 minutes. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Let your creativity shine with fun and easy decorating ideas!
Tips for No-Spread Gingerbread Cookies
Achieving perfectly shaped cookies is easy if you follow these key tips.
Don’t Skip the Chill: We can’t say it enough! Chilling the dough solidifies the fat (the butter). When the cold dough hits the hot oven, the fat takes longer to melt, which means the cookies hold their shape instead of spreading out immediately.
Use a Light Hand with Flour: Only use enough flour on your work surface to prevent sticking. Too much extra flour can make the cookies tough.
Re-chill If Needed: If your kitchen is warm and the dough becomes soft while you’re working with it, place the cutouts on the baking sheet into the freezer for 10 minutes before baking. This will guarantee sharp edges.
Simple Royal Icing for Decorating
This easy royal icing recipe dries hard and is perfect for decorating. For a simpler approach, you can also try some of our festive Christmas Sugar Cookies icing techniques.
Icing Ingredients
2 cups powdered sugar, sifted
1.5 tablespoons meringue powder
3-4 tablespoons warm water
1/2 teaspoon vanilla extract (optional)
Instructions
In a medium bowl, whisk together the sifted powdered sugar and meringue powder.
Add 3 tablespoons of warm water and the vanilla extract. Using a hand mixer or stand mixer, beat on low speed until combined, then increase to medium-high and beat for about 4-5 minutes, until glossy with stiff peaks.
If the icing is too thick, add more water, one teaspoon at a time. If it’s too thin, add more sifted powdered sugar.
Transfer to piping bags and decorate your completely cooled cookies!
Chilling the dough is the secret to sharp, clean edges on your cookies.
Absolutely. Chilling the dough for at least 3 hours (or overnight) is the most critical step. It solidifies the fat, which prevents the cookies from spreading too much in the oven. This ensures your cut-out shapes stay sharp and defined.
The key to soft cookies is molasses and brown sugar, which add moisture, and a slightly shorter baking time of 8-10 minutes. For crispier cookies, you can bake them a minute or two longer until the edges are firm and lightly browned.
Royal icing is the traditional choice because it dries hard, making the cookies easy to stack and store. It’s made from powdered sugar, meringue powder, and a little water, creating a smooth, pipeable icing that’s perfect for detailed decorating.
You can make the gingerbread dough up to 3 days in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. You can also freeze the dough for up to 3 months. Just let it thaw in the fridge before rolling it out.
This Gingerbread Cookie Recipe is a holiday staple that brings joy to everyone who bakes and eats it. We hope it becomes a treasured part of your holiday traditions. For more festive treats, don’t miss our incredible Eggnog Cookies or these delightful Gingerbread Crinkle Cookies. If you make this recipe, we’d love to see your creations! Share them with us on Pinterest and leave a comment below.
Get ready for the holidays with the only gingerbread cookie recipe you'll ever need!
Gingerbread Cookie Recipe
FL Recipes
Gingerbread Cookie Recipe (The Only One You’ll Ever Need)
This foolproof gingerbread cookie recipe yields soft, chewy cookies that are perfectly spiced and hold their shape, making them ideal for holiday decorating.
In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Set this aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
Add the molasses, egg, and vanilla extract to the butter mixture. Beat until everything is well combined, scraping down the sides of the bowl as needed.
With the mixer on low, gradually add the dry ingredients to the wet ingredients. Mix until just combined. Do not overmix.
Divide the dough in half, flatten each half into a 1-inch thick disk, and wrap tightly in plastic wrap. Refrigerate for at least 3 hours or overnight.
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. On a lightly floured surface, roll the chilled dough out to 1/4-inch thickness.
Cut into shapes using cookie cutters and place them 1 inch apart on the prepared baking sheets.
Bake for 8-10 minutes, until the edges are firm. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely before decorating.
Nutrition
Calories: 120kcalProtein: 2gFat: 4gFiber: 1g
Notes
Chilling is Mandatory: Do not skip the chilling step! This is the most important step for preventing your cookies from spreading. Storage: Store undecorated cookies in an airtight container at room temperature for up to one week. Decorated cookies should be stored in a single layer. Freezing: The raw dough can be frozen for up to 3 months. Thaw in the refrigerator before rolling and baking.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
