Why You’ll Love BEST Gingerbread Cookies Recipe
These cookies have the perfect balance of deep molasses flavor, cozy spices, and chewy texture. The dough rolls well after chilling, making it great for cut-out shapes, and the simple icing is easy to tint and pipe for festive decorating.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the gingerbread cookies:
1/2 cup unsalted butter, room temperature
6 tablespoons vegetable shortening
3/4 cup packed dark brown sugar
1 tablespoon vanilla extract
1 large egg
3/4 cup unsulphured molasses
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon ground clove
3 1/2 cups all-purpose flour, spooned and leveled
For the icing:
1 1/2 cups powdered sugar
6 to 8 teaspoons water
1 teaspoon corn syrup
Gel food coloring, optional
Directions
In a large bowl, beat the butter, shortening, and dark brown sugar with a hand mixer or stand mixer fitted with the paddle attachment until light and creamy, about 1 minute.
Scrape down the bowl, then mix in the vanilla and egg until smooth. Add the molasses and mix again until the mixture is glossy and fully combined.
Add the ginger, cinnamon, salt, baking soda, cream of tartar, and cloves. Mix until evenly incorporated.
Scrape down the bowl again, then add the flour. Mix until a thick, sticky dough forms. Use a sturdy spatula to fold the dough and make sure everything is fully combined.
Transfer the dough to a lightly floured sheet of plastic wrap. Flour your hands, pat the dough into a 1/2-inch-thick rectangle, wrap it tightly, and chill for at least 1 hour.
Preheat the oven to 350°F. Remove half of the dough from the refrigerator and keep the other half chilled.
Flour both sides of the dough and roll it out on a well-floured surface to about 1/4 inch thick. Cut into shapes and transfer the cookies to parchment-lined baking sheets, spacing them a couple of inches apart.
Bake for 8 to 10 minutes, starting at 8 minutes. The cookies should look puffed with a slightly cracked surface and a center that still looks a little soft.
Let the cookies rest on the baking sheet for 1 to 2 minutes, then transfer them to a cooling rack. Repeat with the remaining dough.
Once the cookies are completely cool, make the icing. Whisk together the powdered sugar, 6 teaspoons water, and corn syrup. Add more water, 1 teaspoon at a time, until the icing is slightly thicker than glue.
Add gel food coloring if desired, then pipe designs onto the cooled cookies. Let the icing set before serving or storing.
Servings and timing
This recipe makes about 20 servings.
Prep time: 1 hour 30 minutes
Cook time: 8 minutes
Total time: 1 hour 38 minutes
Variations
Add a pinch of nutmeg for extra warmth.
Use orange zest in the dough for a citrusy holiday flavor.
Decorate with white icing only for a classic gingerbread look.
Add festive sprinkles before the icing sets.
Make smaller cookies and reduce the baking time slightly.
Storage/Reheating
Store decorated or undecorated cookies in an airtight container at room temperature for up to 5 days.
The dough can be chilled overnight, though the cookies may be slightly less chewy. For softer cookies, bake them closer to 8 minutes.
You can freeze the baked cookies for up to 2 months. Thaw at room temperature before serving.
These cookies do not need reheating, but you can let them sit at room temperature for a few minutes if they have been chilled.
FAQs
Can I chill the dough overnight?
Yes, you can chill it overnight. The dough will be easier to roll, though the cookies may be a little less chewy.
Why is my dough sticky?
Gingerbread dough is naturally sticky because of the molasses. Chilling and using flour while rolling helps make it easier to handle.
Can I use light brown sugar instead of dark brown sugar?
Yes, but dark brown sugar gives a deeper, richer flavor.
Can I skip the shortening?
Shortening helps with texture. You can use more butter instead, but the cookies may spread more and have a slightly different texture.
How thick should I roll the dough?
Roll the dough to about 1/4 inch thick for soft, chewy cut-out cookies.
How do I know when the cookies are done?
They should look puffed, slightly cracked on top, and just a little soft in the center.
Can I make the icing ahead of time?
Yes. Store it covered tightly so it does not dry out, then stir before using.
Can I freeze the dough?
Yes, wrap it tightly and freeze it for up to 2 months. Thaw in the refrigerator before rolling.
Can I use this dough for gingerbread houses?
This dough is best for soft, chewy cookies, not firm gingerbread house pieces.
Do the cookies harden as they cool?
They will firm up slightly as they cool, but they should stay soft and chewy if not overbaked.
Conclusion
These gingerbread cookies are rich, warmly spiced, and wonderfully chewy, making them a perfect treat for holidays, cookie exchanges, or cozy baking days. With a simple icing and plenty of decorating options, they are just as fun to make as they are to eat.
