If you need an easy recipe for chewy and soft gingerbread cookies from scratch, you’ve come to the right place! Tastes just like the traditional recipe!
It wouldn’t surprise me if these gingerbread men turn into the real stars of your Christmas celebration! This recipe makes the perfect cookies every time, nicely spiced with warm ginger, cinnamon, molasses and more. So why not make this timeless classic for the holiday season?
I used to make my gingerbread the way my German grandmother taught me – labor-intense, with a difficult-to-handle dough and a high rate of failure.
But once I had kids of my own who really just want to stick some eyes on their gingerbread man and don’t care that much about long-winded heritage recipes yet, I’ve switched to this classic American recipe. And now I like it even more than my old one!
Note: I updated this recipe on 11/12/2019 to make it easier and better.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Butter – I use real butter here, but you can choose margarine instead. Please go for stick margarine and not a spread intended for using on bread.
- Light brown sugar – my favorite sugar for gingerbread cookies. If you don’t have this, you can also use white sugar and an extra tablespoon of molasses, though the taste will not be the same.
- Molasses – I like to use dark molasses, but NOT blackstrap for these cookies. Blackstrap molasses are too bitter and better for savory cooking.
- Apple cider vinegar – this helps give the dough a better texture. It doesn’t make the dough taste of vinegar. If you’re doubtful, just leave it out. White wine vinegar is an acceptable substitute.
- Flour – I always make this recipe with all-purpose flour. I know some readers have tried it with cup-for-cup gluten free flour and have been successful, but I have never personally tried it.
- Gingerbread spice mix – either use a store-bought mix, make your own with my gingerbread spice mix recipe, or use the individual spices given in the recipe card at the bottom of this post!
How to make gingerbread cookies
You start by creaming the butter and sugar (1) together until fully combined (2) – this is a lot easier if you have very soft butter. Forgot to pull it out of the fridge? No worries, just rinse a bowl under hot water, then invert it and place it over the butter for a few minutes.
Then you add the molasses, vanilla and egg (3) and mix them in just until smooth (4). Do not mix for longer than needed to fully combine the ingredients, or your cookies may turn out tough!
Then add the dry ingredients to a separate bowl (5) and mix until well combined (6).
Add the dry ingredients to the bowl with the creamed sugar mixture (7). Stir to combine into a soft cookie dough (8) – do not overmix!
At this point, the dough will feel very soft – you’ll need to refrigerate it so you can roll it and cut out cookies later.
Once it’s ready, roll out the dough on a lightly floured surface (9) – or between two sheets of lightly floured baking parchment if your counters tend to get very messy (especially non-finished surfaces such as old wood counters or uneven stone).
Make sure you don’t roll the dough thinner than ¼ inch thickness, or your gingerbread won’t turn out as soft as it should.
Cut out cookies (10), place them spaced out on a lined cookie sheet (11).
Then, just bake the cookies one tray at a time, let them cool and go wild with the decorations ?
Baking tips
If adding the dry ingredients is too much work for your mixer, please use a rubber spatula to fold in the flour by hand!! I’ve broken a cheaper mixer with cookie dough before.
Also, I always stir by hand a little first before switching back to the mixer once I’ve added the dry ingredients, else you’ll end up with a huge cloud of flour dust all over yourself and your kitchen.
Don’t overmix the dough: Overmixing the egg can yield dough and dry cookies, so go easy – only mix until everything is incorporated.
The same goes for the flour, too: If you mix too much, the gluten will start developing, yielding tough cookies again. Only mix until no more streaks of dry flour are visible.
Bake the same sizes of cookies together: If you make different sized cookies (for example some gingerbread men, some candy canes and some hearts) and they’re all different sizes, bake them in separate batches. Otherwise some cookies will be overbaked and tough while others will stay too soft.
Cookie yield: This recipe makes about 45-50 mid-sized cookies. It makes about 16 large gingerbread men.
The recipe can be cut in half if you only want a small batch of cookies, but please note that there’s one egg in the full recipe, so you’re going to have to use half of a beaten egg to make a half batch.
Decorating tips
I usually just use a thick powdered sugar icing on these. I combine 2 cups powdered sugar with 1-2 tablespoons lemon juice, water or half-and-half.
Then I use a squeeze bottle to decorate the cookies with the icing (I just make more if we run out; but I start with a smaller amount in case we get tired of decorating). Feel free to use your favorite royal icing instead!
My kids enjoy sticking little sprinkles and things into the cookies instead.
Make sure the cookies are completely cooled before adding any icing or decorations. Let the cookies stand uncovered at room temperature overnight to let the icing set before packing them up.
And PS: About the decorating… It’s really not one of my biggest skillsets. I majorly lack the patience for it, too. I just whip up a powdered sugar icing (or use store-bought royal icing, there I said it) and try to draw something remotely adorable on the cookies.
If you feel the same way and usually try to skip the decorating part, I BEG you to get over yourself and sit down to decorate cookies with your kids. They will love this sweet memory so much, even if your gingerbread man looks more like a gingerbread monster.
My 3 year old’s words, not mine.
How to store the gingerbread cookies
Store the cooled gingrbread cookies in an airtight container on the coutner for 1-2 weeks (they taste best within the first few days though). Decorated cookies last a little less in my experience.
Freezer instructions
To freeze the cookie dough: Wrap the finished gingerbread cookie dough tightly in plastic wrap, then label with the name and use-by date and freeze for up to 3 months.
When ready to bake, thaw the dough overnight in the fridge (I recommend placing it on a plate to catch any water drips). Then roll, cut and bake as directed in the recipe.
To freeze the baked cookies: Freeze baked cookies before decorating them! Cool the cookies completely, then stack them in freezer-friendly containers, separating each layer with a piece of wax paper. Cover tightly with the lid, then label with the name and use-by date and freeze for up to 3 months.
To defrost, take out as many cookies as you need and thaw them on a wire rack on the counter for a couple of hours.
More classic Christmas cookies
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Soft Gingerbread Cookies
Recipe details
Ingredients
- 1 cup butter softened
- 1 cup light brown sugar
- 1 large egg
- 1 cup molasses NOT blackstrap
- 1 tablespoon apple cider vinegar OR white wine vinegar
- 2 teaspoons vanilla extract
Dry Ingredients:
- 5 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Gingerbread Spice Mix:
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Instructions
Make the cookie dough
- Place the sugar & butter in a large mixing bowl and beat with an electric mixer on medium-high speed until combined (you can also do this in a stand mixer with the paddle attachment, just be careful so you don't overmix the dough). Add the egg, molasses, vinegar and vanilla extract and beat on medium-low speed until fully combined.
- In a separate mixing bowl, mix the dry ingredients and the gingerbread spices until well combined.
- Add the dry ingredients to the molasses mix. Mix on low speed just until combined into a soft cookie dough.
Chill the dough
- Cover the bowl and chill the cookie dough for at least 3 hours and up to overnight. If you chill it overnight, you may need to let it stand at room temperature for 15 minutes so it's easier to roll.
Cut out cookies
- Once ready to bake, preheat the oven to 350°F.
- Divide the dough in 2 and roll each half to ¼ of an inch thickness on a lightly floured surface.
- Cut out cookies and place them on lined baking sheets about 1 inch apart. Place similarly sized cookies on the same baking sheet!
Bake the cookies
- Once you have filled a baking sheet, place it in the oven to bake. Medium-sized cookies take 8-10 minutes to bake. Large gingerbread men take 12-14 minutes to bake. Smaller cookies take 6-8 minutes to bake. They should spring back when you slightly touch their surface, but make sure to not overbake them or they'll turn out tough.
- Cool the baked cookies on a baking sheet for a couple of minutes, then transfer them to a cooling rack to cool completely before decorating.
Notes
Baking tips
- If using a pre-mixed Gingerbread spice, use 2 tablespoons and 1 ¼ teaspoons in the dough.
- Don’t overmix the dough – overmixing the egg can yield dough and dry cookies.
- Bake the same sizes of cookies together! If you make different sized cookies (for example some gingerbread men, some candy canes and some hearts) and they’re all different sizes, bake them in separate batches.
- Cookie yield: This recipe makes about 45-50 mid-sized cookies. It makes about 16 large gingerbread men.
- The recipe can be cut in half if you only want a small batch of cookies, but please note that there’s one egg in the full recipe, so you’re going to have to use half of a beaten egg to make a half batch.
Daniel Parks says
Amazing cookie recipe! You did Ginger bread cookies justice!
Stephanie says
I’ve made this recipe going on three years Christmas 2024…my family loves these and request them. I add just a bit of Cardamom to the spice mix and it is delicious. These are easy to mix up, roll/cut out, and decorate. They travel well too without getting super hard!
Alexa says
I have not made this yet, upon reading the reviews people say this has pepper in it. Did the recipe change? I don’t see pepper listed, and I’m intrigued. How much would you add and would to take out something else?
Nora says
Alexa, the recipe used to be different and a lot more complicated, haha! My original spice mix was based on the old German “Pfefferkuchen” spice mix, which translates to pepper cake. If you’re intrigued, you can just add a pinch of ground pepper to the spice mix!
MARY MASON says
I see there is instructions on freezing the dough to use later. How long can the dough remain chilling in the fridge in order to bake later? I mean beyond the 3 hour chill time.
Nora says
Hey Mary,
Great question! You can chill the dough in the fridge for up to 1 day. Just be sure to wrap it tightly in plastic wrap or store it in an airtight container so it stays fresh and doesn’t absorb any fridge odors.
When you’re ready to bake, if the dough feels a bit too firm, just let it sit at room temperature for a few minutes to soften up. Can’t wait to hear how your cookies turn out — they’ll be perfect for spreading some Christmas cheer! 🎄🍪✨🎅
Frank Strausbaugh says
Love this gingerbread recipe! Tender but not too soft and perfectly spiced. And so easy to make. I wouldn’t change a thing. And EVERYBODY loves it! A keeper for me.
Erin Mitchinson says
These were the perfect gingerbread cookies! They are our new favorite gingerbread cookies. No need to try any other recipes ever again. Thank you so much.
Ellen says
This recipe is simply delicious. It’s soft and chewy; not too sweet with a delightfully complex gingerbread flavor. This is my new go-to gingerbread recipe. (on a side note, I made the dough 5 days ahead and stored wrapped in plastic wrap, in a ziploc bag in the fridge. It rolled out beautifully and tasted great). Thank you for this great recipe!
Sarah says
This is the best gingerbread recipe ever!! Everyone always loves them. Can I half the recipe? Would I still just use one egg?
Sheila says
Best tasting gingerbread I’ve ever had! I know the recipe states “soft gingerbread” but it was so soft I couldn’t cut out gingerbread men. They wouldn’t hold their shape. Did I do something wrong? I scooped out rounded dough & baked them all off. They taste fabulous!
Michelle cooke says
Why not blackstrap molasses?
Nora says
Michelle, they tend to be too bitter. Not all blackstrap molasses seem to be like old-fashioned blackstrap these days, so if yours taste sweet and not bitter… feel free to use!
Hannah Moor says
I NEVER leave comments on things but I am in love with this recipe. I’ve been trying to find a good gingerbread recipe and most I’ve seen don’t even call for much ginger at all (just all spice). I was definitely intrigued when I saw acv but decided to trust the process and I can now say these are by far the best gingerbread cookies I’ve ever made/eaten! Was going to just make 1 batch but I may need to make extra to last to Christmas. Definitely adding this to my recipe book!
Tanya says
Can you make this with whole wheat flour?
Nora says
The original German recipe actually calls for rye flour, and I’ve made Gingerbread with whole wheat flour before. You’ll have to play with the amount of flour a little, as you will probably require less vs white flour. But yes, gingerbread cookies lend themselves really well for whole wheat baking. Hope this helps, Tanya!
Claire says
You give the mix for the spice mix in the info, so I made up the spice mix but then in the recipe you don’t say how much to use!!!!!!! Now I’ve used all my spices in making the mix but have no extra to do the seperate amounts as set up in the recipe
Nora says
The recipe calls for 2 tablespoons and 1 1/4 teaspoons of spices in total. I would assume it’s pretty self-explanatory to use this amount of any made up Gingerbread Spice Mix, but maybe I’m wrong. So yes, if you made the spice mix from my recipe, you just use 2 tablespoons and 1 1/4 teaspoons of that instead of the individual spices in the recipe card. Hope this helps!
Liz Berry Cooper says
Can you use regular vinegar?
Nora says
Liz, I don’t exactly know what you mean by regular vinegar? There are many different kinds, and to each of us “regular” means something else.
Julie P. says
Nora, I think she means distilled white vinegar instead of red wine vinegar. That’s what she means by “regular” vinegar. That’s usually what people mean when they say vinegar anyway.
Jody says
Hello Nora,
I made these cookies a few days ago so that my grandchildren would have some cookies to decorate. They turned out perfectly, very flavorful, tender and soft. Everyone loved them so much they are now going into my treasured recipe collection and I’m making more this morning!
Samantha says
This recipe is so easy to follow especially if you’re making these for the first time! They turned out delicious and will be making them for the holidays. Definitely a must try for gingerbread cookies 🙂
Vikki Hicks NY says
These are perfect and hold their shape. Been making these for past 2 yrs with family and friends having fun decorating them. The pepper makes the flavors meld nicely. Being of German and Swedish heritage these are how they make them with pepper. I’ve had these frozen and defrosted for the holidays and they didn’t break or taste flat. The spice makes them nice. Great recipe.👍😋