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5 from 1 vote

Gingerbread Cookies Recipe

The perfect gingerbread cookie, soft texture, holds shape while baking, and a delightful ginger flavor. A holiday MUST make!
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Course: Cookie, Dessert
Cuisine: American, British, English
Keyword: cookies, cut-out, gingerbread
Servings: 45
Calories: 100kcal
Author: DSTR


Gingerbread Cookie Dough

  • 3 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon fresh ground nutmeg (makes a difference)
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened to room temperature (1 1/2 sticks)
  • 1/2 cup packed dark-brown sugar
  • 1 large egg
  • 1/2 cup unsulfured molasses

Easy Icing

  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon light corn syrup
  • 3 tablespoons milk or water
  • pinch of salt


  • In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
  • In an electric mixer fitted with the paddle attachment, beat the butter and dark brown sugar together for 2 minutes on medium-high speed until light and fluffy.
  • Add the egg and molasses, and beat on medium speed until combined. Reduce mixer speed to low, and gradually add the flour mixture until just combined.
  • Divide the dough into two equal portions, and form them each into a ball. Use your hands to flatten each ball into a 1-inch thick disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours or overnight.
  • Once the dough is thoroughly chilled, heat the oven to 350°F.
  • Unwrap the dough and place it on a large, lightly-floured hard surface. Use a floured rolling pin to roll the dough evenly until it is approximately 1/8-inch thick. Then use cookie cutters to cut out your desired shapes, re-rolling the dough as needed to cut out more. Transfer to parchment-covered baking sheets.
  • Bake for 8 to 10 minutes, or until the cookies are crisp around the edges and on top.
  • Remove from oven and let cool for 5 minutes, then transfer to a wire rack to finish cooling.
  • Once the cookies are room temperature, decorate them as desired with the icing.
  • Icing:
  • In a medium bowl, mix the confectioners' sugar, vanilla, corn syrup, milk and salt until smooth.
  • It should be quite thick. If it is too thick, add 1/2 tablespoon more milk. If it is much too thin, add 1 more tablespoon of confectioners' sugar. If you drizzle a little of the icing with the whisk, the ribbon of icing will hold for a few seconds before melting back into the icing. That is when you know it's the right consistency and is ready to use.


Calories: 100kcal | Carbohydrates: 17g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 49mg | Potassium: 73mg | Fiber: 1g | Sugar: 9g | Vitamin A: 103IU | Calcium: 16mg | Iron: 1mg