These classic gingerbread cookies are soft, warmly spiced, and perfect for the holiday season. This recipe creates cookies with that unmistakable gingerbread flavor thanks to molasses, brown sugar, and a blend of cozy spices. They hold their shape beautifully when baked, making them great for decorating, gifting, or enjoying right out of the oven. If you want a simple, dependable recipe that delivers festive flavor every time, these gingerbread cookies are the perfect choice.

This post may contain affiliate links, read our privacy policy.

Why You’ll Like These Gingerbread Cookies

Soft and chewy texture
Rich gingerbread flavor with warm spices
Easy to make with basic pantry ingredients
Dough holds shape well for cutout cookies
Perfect for decorating, gifting, or freezing ahead
Great for beginners and experienced bakers

What Each Ingredient Does

Butter

Adds richness and creates a tender, soft texture. Unsalted butter is ideal, but salted works if you reduce added salt.

Brown Sugar

Sweetens the cookies and adds moisture for chewiness. Light or dark brown sugar both work. Dark will give a deeper molasses flavor.

Egg

Helps bind the dough and contributes to structure.

Cinnamon, Ginger, and Cloves

Provide the classic gingerbread spice profile. You can adjust quantities based on your preferred spice level.

Salt

Balances sweetness and enhances the flavor of the spices.

Baking Soda

Helps the cookies rise slightly and stay soft.

Vanilla Extract

Adds warm flavor and rounds out the spices.

Molasses

Creates the signature gingerbread taste, deep color, and chewy texture. Use unsulfured molasses for the best flavor.

All Purpose Flour

Provides structure and helps the cookies hold their shape when baked.

Ingredient Substitutions

Butter: Use margarine or plant based butter for a dairy free option.
Brown Sugar: Coconut sugar can work, but cookies will be slightly drier.
Egg: A flax egg can be used, though texture will be a bit denser.
Molasses: The closest substitute is dark corn syrup or maple syrup, but flavor will not taste exactly like gingerbread.
Flour: A 1 to 1 gluten free flour blend can be used, though dough may be slightly more fragile.

Success Tips

Chill the dough for at least one hour to make rolling easier and prevent spreading.
Roll the dough evenly so the cookies bake at the same rate.
Lightly flour your rolling pin and cookie cutters to avoid sticking.
Do not overbake. Cookies continue to set as they cool.
For a softer cookie, bake on the lower end of the time range.
Cool cookies completely before decorating.

How to Make Gingerbread Cookies

Step 1: Prepare the Dough

Cream the butter and brown sugar together until light and fluffy. Mix in the egg, spices, salt, baking soda, vanilla, and molasses. Add the flour gradually and mix until a soft dough forms.

Step 2: Chill

Wrap the dough and refrigerate for at least one hour or until firm enough to roll.

Step 3: Roll and Cut

Roll the dough on a lightly floured surface and cut into desired shapes using cookie cutters.

Step 4: Bake

Place cookies on a lined baking sheet and bake until the edges are set but not dark.

Step 5: Cool

Let the cookies cool completely on a wire rack.

Variations

Add Chocolate

Mix in mini chocolate chips for a richer flavor.

Orange Gingerbread

Add orange zest to the dough for a bright citrus note.

Extra Spicy

Increase ginger and cinnamon for a stronger spice profile.

Iced Gingerbread

Decorate with royal icing or buttercream for a festive finish.

Soft Gingerbread

Roll the dough slightly thicker for softer cookies.

Storage Tips

Store cookies in an airtight container at room temperature for up to one week.
Freeze undecorated cookies for up to three months. Thaw at room temperature before serving.
The dough can also be frozen. Wrap tightly and freeze for up to two months.

FAQ

Why is my gingerbread dough sticky

The molasses adds moisture. Chilling the dough thoroughly will make it easier to roll.

Can I make the dough ahead of time

Yes. The dough can be made up to two days in advance and kept chilled until ready to roll.

How do I keep gingerbread cookies soft

Do not overbake and store them with a piece of bread or a slice of apple to maintain moisture.

Can I decorate these cookies

Yes. They work well with royal icing, buttercream, or simple powdered sugar icing.

Why do my cookies spread

Warm dough will spread more. Ensure the dough is properly chilled before baking.

Elizabeth

Classic Gingerbread Cutout Cookies

These soft and flavorful gingerbread cookies are made with molasses, warm spices, and brown sugar for the perfect holiday treat. They hold their shape well and bake up tender, fragrant, and delicious.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Chill Time 1

Total Time 1 25

Servings: 24

Course: Dessert

Ingredients Equipment Method Notes

Ingredients

½ cup butter
⅔ cup brown sugar
1 egg
2 teaspoons cinnamon
1 Tbsp ginger
¼ teaspoon cloves
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
⅓ cup molasses
2 ¼ cups flour

Equipment

1 stand mixer with paddle attachment
1 mixing bowl
1 Spatula
1 set mixing bowls and spoons
1 Rolling Pin
1 Cookie Sheet
1 gingerbread cookie cutter or cookie scoop
1 parchment paper

Method

Cream the butter and brown sugar together in a mixing bowl until smooth and fluffy.
Add the egg, cinnamon, ginger, cloves, salt, baking soda, vanilla, and molasses. Mix until fully combined.
Add the flour in portions and mix until a soft dough forms.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Once chilled, preheat the oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.
Roll the dough on a lightly floured surface to your desired thickness.
Cut into shapes using cookie cutters and place the cookies on the baking sheets.
Bake for 8 to 10 minutes or until the edges are set.
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a cooling rack to finish cooling completely.

Notes

• Chilling the dough is important because it prevents cookies from spreading and makes rolling much easier.

• Lightly flour the surface and rolling pin to avoid sticking, but do not use too much extra flour or the cookies may become tough.

• Rolling the dough to an even thickness helps the cookies bake consistently.

• For softer cookies, remove them from the oven when the centers still look slightly soft.

• Let the cookies cool completely before decorating so icing sets properly.

• If the dough is too firm after chilling, let it sit at room temperature for a few minutes until easier to roll.