These gingerbread cookies are made with dark brown sugar, molasses, and warm spices for a classic holiday flavor. The dough rolls out easily, holds stamped designs, and bakes into cookies with crisp edges and softer centers. Finished with a simple vanilla icing, they work well for Christmas cookies, gingerbread men, and stamped shapes.
Why You'll Love This Recipe
- Classic gingerbread cookie recipe with warm spices
- Dough rolls smoothly and works well with cookie cutters
- Holds stamped designs and shapes
- Can be baked softer or slightly firmer
- Finished with a simple vanilla icing
Ingredients in Gingerbread Cut Outs
Gingerbread Cookies
- salted butter, room temperature
- dark brown sugar
- egg yolk
- unsulfured molasses
- unsweetened cocoa powder
- all-purpose flour
- ground ginger
- ground cinnamon
- ground cloves
- black pepper
- salt
Vanilla Icing
- powdered sugar
- vanilla extract
- milk
How to Make Gingerbread Cookies
- Preheat the oven to 375°F and line baking sheets with parchment paper.
- Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, molasses, cocoa powder, and egg yolk on medium speed until well combined. Scrape down the sides of the bowl so everything mixes evenly.
- In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, black pepper, and salt.
- With the mixer on low speed, slowly add the dry ingredients to the wet ingredients just until a soft cookie dough forms.
- Turn the dough out onto a lightly floured surface and knead gently until smooth. Divide the dough in half, shape each portion into a disc, and wrap tightly in plastic wrap. Chill for 20 minutes.
- Lightly flour your work surface and roll out one disc at a time to ¼-inch thickness using a rolling pin. Lightly dust the top of the dough with granulated sugar to prevent cookie cutters or stamps from sticking.
- Cut out shapes using cookie cutters or stamps and transfer to parchment-lined baking sheets. Chill the cut-out cookies for 10 minutes before baking.
- Bake one cookie sheet at a time. Bake for 8 minutes for softer cookies or 9-10 minutes for firmer cookies with a crisp edge. Let the cookies rest on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Quick Tips
- Chill the cookie dough if it becomes warm after handling to help the cookies hold their shape
- Roll the dough to a full ¼-inch thick so stamped designs stay clear
- Dust the dough with sugar instead of flour to prevent sticking
- Adjust baking time depending on whether you prefer softer cookies or firmer ones
Storage
Once the icing has fully set, store the cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze baked cookies in a freezer-safe container with parchment paper between layers for up to 3 months. Let cookies come to room temperature before opening the container to prevent condensation.
More Christmas Cookies
If you're building a Christmas cookie tray, these recipes pair well with gingerbread cookies and cover a mix of classic and traditional holiday favorites:
- Sugar Cookie Cut Outs with Egg Wash and Sanding Sugar that hold their shape and don't require icing
- Molasses Spritz Cookies made with warm spices and a cookie press
- Zimtsterne German Cinnamon Star Cookies made with almond flour and a crunchy meringue topping
- Classic Rum Balls Recipe for an easy no-bake Christmas treat
📖 Recipe
Gingerbread Cookies
Classic gingerbread cookies made with molasses, brown sugar, and warm spices. Easy to roll, stamp, and decorate with a simple vanilla icing.
Equipment
Ingredients
Gingerbread Cookies
- 6 tablespoons salted butter - room temperature
- ⅓ cup dark brown sugar
- 1 egg yolk
- ⅓ cup unsulfured molasses
- 1 tablespoon unsweetened cocoa powder
- 1¾ cups all-purpose flour
- ½ teaspoon ground ginger
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- Pinch to ⅛ teaspoon black pepper
- ½ teaspoon salt
Vanilla Icing
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
Instructions
Gingerbread Cookies
- Preheat the oven to 375°F and line baking sheets with parchment paper.
- Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, molasses, cocoa powder, and egg yolk on medium speed until well combined. Scrape down the sides of the bowl so everything mixes evenly.
- In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, black pepper, and salt.
- With the mixer on low speed, slowly add the dry ingredients to the wet ingredients just until a soft cookie dough forms.
- Turn the dough out onto a lightly floured surface and knead gently until smooth. Divide the dough in half, shape each portion into a disc, and wrap tightly in plastic wrap. Chill for 20 minutes.
- Lightly flour your work surface and roll out one disc at a time to ¼-inch thickness using a rolling pin. Lightly dust the top of the dough with granulated sugar to prevent cookie cutters or stamps from sticking.
- Cut out shapes using cookie cutters or stamps and transfer to parchment-lined baking sheets. Chill the cut-out cookies for 10 minutes before baking.
- Bake one cookie sheet at a time. Bake for 8 minutes for softer cookies or 9-10 minutes for firmer cookies with a crisp edge. Let the cookies rest on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Vanilla Icing
- In a medium bowl, whisk together the powdered sugar, vanilla extract, and milk, adding the milk a little at a time until the icing is thick but brushable.
- Use a pastry brush to lightly coat the tops of the cooled cookies. Allow the icing to dry completely before stacking or storing.
Notes
Dough Tip: If the dough feels too dry after mixing, add milk 1 teaspoon at a time until the dough comes together and is easy to roll.
Nutrition
Serving: 1cookieCalories: 107kcalCarbohydrates: 19gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 16mgSodium: 75mgPotassium: 89mgFiber: 0.4gSugar: 11gVitamin A: 100IUVitamin C: 0.003mgCalcium: 17mgIron: 1mg
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
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Dana is the lead recipe developer and photographer for PopularRecipes.com. With her 10+ years of experience creating, testing, and photographing recipes, she has become an artist in developing wholesome, family-friendly meals that are a hit with both kids and parents.
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