Easy Gingerbread Cookies Recipe

If you’re on the hunt for a festive treat that’s both simple and utterly delicious, this Easy Gingerbread Cookies Recipe is exactly what you need. I absolutely love how these cookies come out tender, chewy, and full of warm spices—perfect for that cozy holiday mood! Whether you’re a seasoned baker or just starting out, you’ll find this recipe really straightforward and rewarding. Grab your rolling pin, and let’s get baking!

this Recipe

Ingredients You’ll Need

The magic of this Easy Gingerbread Cookies Recipe is really in the blend of spices and the rich molasses that gives these cookies their classic warmth and depth of flavor. I recommend using good quality molasses—and unsalted butter brings richness without making things greasy.

• Unsalted Butter: Room temperature butter blends beautifully and helps control the saltiness.
• Vegetable Shortening: I use this with butter to keep the cookies soft and tender.
• Dark Brown Sugar: Packed with molasses, it adds moisture and deep caramel notes.
• Vanilla Extract: A splash here enhances all the other flavors.
• Egg: Binds everything together and adds structure.
• Unsulphured Molasses: I swear by Grandma’s brand for that rich, classic taste.
• Ground Ginger: The star spice—don’t skip the full tablespoon for a true gingerbread punch!
• Ground Cinnamon: Adds warmth and sweetness.
• Kosher Salt: Balances the sweetness and highlights the spices.
• Baking Soda: Helps with the rise and tenderness.
• Cream of Tartar: Gives a slight tang and keeps the dough soft.
• Ground Clove: Just a little bit goes a long way for that hint of spice complexity.
• All-Purpose Flour: Spoon and level it for accurate measurement to avoid dry cookies.

Variations

I love that this recipe is so versatile—you can easily play around with the spices or decorating styles to fit your mood or the occasion. Feel free to add your own spin to make it truly yours.

• Spice it Up: Sometimes I add a pinch of nutmeg or allspice for a slightly different aromatic twist; it gives the cookies a subtle depth I adore.
• Gluten-Free Version: Swap all-purpose flour with a gluten-free blend and adjust the dough consistency—I’ve had great success with this for friends with dietary needs.
• Vegan Adaptation: Replace butter with vegan margarine and use flax egg instead of regular egg; just expect a slightly different texture but still delicious!
• Decorating Fun: Try melted chocolate drizzle instead of icing for a quicker, fuss-free finish that my family surprisingly prefers sometimes.

How to Make Easy Gingerbread Cookies Recipe

Step 1: Cream Butter, Shortening, and Sugar

Start by mixing the unsalted butter, vegetable shortening, and dark brown sugar in a large bowl using your stand mixer or hand mixer. Beat it on medium-high speed for about a minute until it’s light and creamy. This step is key because I discovered that well-cream butter and sugar create a tender, airy cookie base. Don’t rush—scrape down the bowl to mix evenly.

Step 2: Add Vanilla, Egg, and Molasses

Next, pour in the vanilla extract and the egg, mixing until smooth. Scrape the bowl again, then blend in the molasses. The dough will become rich and glossy here—it’s such a satisfying stage, almost like dessert in progress. The deep color tells you this is going to be good!

Step 3: Incorporate Spices and Dry Ingredients

Time to add the ground ginger, cinnamon, clove, salt, baking soda, and cream of tartar. Mix just until combined so the spices don’t fade. Then, slowly add the flour—this dough gets thick and sticky, so mix on your mixer’s lowest speed as long as you can. When it’s too dense for your mixer, switch to a sturdy spatula and fold it evenly. This is where some elbow grease pays off to avoid uneven clumps.

Step 4: Chill the Dough

Dump the dough onto a floured sheet of plastic wrap, dust your hands with flour, and pat it into a 1-inch thick rectangle. Wrap it up and chill it for at least an hour or up to overnight. Here’s what I learned: chilling for just a couple of hours keeps the dough soft and easier to work with, yielding more chewy cookies. Overnight chilling makes rolling easier but the texture is slightly less chewy, which can be offset by shaving a minute off the bake time.

Step 5: Roll, Cut, and Bake

Once your oven is preheated to 350°F, take half the dough out. Keep the other half refrigerated. Flour your surface and rolling pin, then roll the dough to about 1/4 inch thick. Use cookie cutters to cut out your shapes and transfer them carefully to a parchment-lined baking sheet, spacing them a couple inches apart. Bake for 8-10 minutes, watching closely—the cookies should be puffed with cracked tops but a bit soft in the center. Let them rest briefly on the pan before moving to a cooling rack.

Step 6: Make the Icing & Decorate

While the cookies cool, whisk together powdered sugar, water (starting with 6 teaspoons), corn syrup, and optional gel food coloring to a consistency a bit thicker than glue. Adjust water one teaspoon at a time if needed. I usually pipe festive designs using a piping bag or even a ziplock bag with a tiny corner cut off. This is where you can unleash your creativity or get the kids involved—there’s nothing better than personalized gingerbread art!

How to Serve Easy Gingerbread Cookies Recipe

Garnishes

I love topping these cookies with a thin layer of royal icing that sets firm, then adding tiny colorful sprinkles or edible glitter for a festive touch. Sometimes I spice things up with a light dusting of cinnamon sugar before baking—it adds a nice texture contrast I really enjoy.

Side Dishes

These gingerbread cookies pair wonderfully with a warm cup of spiced chai tea or classic hot cocoa. For holiday gatherings, I often serve them alongside a plate of fresh fruit and some sharp cheddar cheese—it’s an unexpected combination that delights the palate!

Creative Ways to Present

For parties, I’ve arranged these cookies on festive platters shaped like Christmas trees or wreaths. Wrapped individually in cellophane with a festive ribbon makes a lovely homemade gift. Another favorite is stacking them in jars layered with colored sugar or cinnamon sticks for a charming kitchen display.

Make Ahead and Storage

Storing Leftovers

After baking and decorating, I store gingerbread cookies in an airtight container at room temperature—they stay fresh for about five days, although they do soften over time. For longer storage, I’ve kept them in the fridge which slows softening but make sure they’re sealed tightly to avoid drying out.

Freezing

I freeze both the dough and baked cookies with great success. Dough can be wrapped tightly and frozen for up to three months—you’ll just want to thaw it overnight in the fridge before rolling. Baked cookies freeze well too: just layer them with parchment paper between to prevent sticking.

Reheating

Leftover cookies warm up beautifully in a low oven (about 300°F) for 3-5 minutes to regain a bit of that fresh-baked softness. Avoid microwaving—they tend to get rubbery. Just a few minutes in the oven works wonders!

FAQs

Final Thoughts

This Easy Gingerbread Cookies Recipe has become a staple for me during the holidays—there’s something so comforting about the smell of spices and molasses filling the kitchen. I’ve shared it with friends and family who always ask for seconds (and sometimes thirds!). I hope you’ll enjoy making them as much as I do, and that they bring a little extra joy (and sweetness) to your holiday celebrations too!

Print