Name: Homemade Gingerbread Cookies Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 2 1/3 cups unbleached all-purpose flour; 2 tsp ground ginger; 1 1/2 tsp ground cinnamon; 1/2 tsp baking soda; 1/4 tsp ground cloves; 1/4 tsp fine sea salt; 3/4 cup unsalted butter (room temperature); 1/2 cup packed light brown sugar; 1/2 cup unsulphured molasses (or dark molasses); 1 large egg (room temperature)

If you’re on the hunt for that *perfect* holiday treat to fill your kitchen with warmth and delight, I’ve got you covered with my **Homemade Gingerbread Cookies Recipe**. These cookies have every bit of that cozy spiced charm and a delightful chew that makes them a family favorite. Whether you’re decorating with kids or just craving a nostalgic bite, this recipe will quickly become your go-to for festive cookie magic. Stick around, because I’m sharing all my tips to help you nail these gingerbread people every single time!

❤️

Why You’ll Love This Recipe

Perfectly Balanced Spices: The blend of ginger, cinnamon, and cloves works together to create that iconic gingerbread flavor without overpowering.
Soft Yet Chewy Texture: These cookies strike a lovely balance that stays tender but still holds their shape beautifully.
Easy to Roll and Cut: The dough chills well, making it smooth to work with—even for beginners or decorating parties.
Great for Decorating: These cookies provide the perfect canvas for your festive creativity, icing hardens just right to keep designs intact.

The image shows four gingerbread cookies on crumpled brown paper over a white marbled surface. The largest gingerbread cookie is in the center, shaped like a person with white icing outlining the body, two red round candies as buttons, two white dots for eyes, a curved white icing smile, and a green bow tie made of icing and a green candy. To the right, a smaller gingerbread man with white icing suspenders and shorts, two red round candy buttons, and a smiley face made with white icing. At the top right corner, part of another gingerbread cookie has white zigzag icing, while the top left shows a bigger cookie with white icing zigzag and borders. Scattered around are small candy decorations in green, red, and white shaped like snowflakes, Christmas trees, and candy canes. Photo taken with an iphone --ar 2:3 --v 7 - Homemade Gingerbread Cookies, gingerbread cookies recipe, holiday gingerbread cookies, soft chewy gingerbread cookies, festive gingerbread treats

Ingredients You’ll Need

The magic of this Homemade Gingerbread Cookies Recipe really starts with simple, quality ingredients that enhance each other. I always recommend using unsulphured molasses for that deep, rich flavor, and room temperature butter to get the texture just right. Here’s what you’ll gather on your next grocery run:

Flat lay of a small mound of unbleached all-purpose flour in a simple white ceramic bowl, a few rustic sticks of cinnamon arranged beside a small white bowl filled with golden molasses, a small white bowl of light brown sugar with a soft, fluffy texture, a smooth slab of unsalted butter at room temperature, a single large whole egg with a clean shell, a small white bowl containing fine ground ginger powder, a tiny white bowl of ground cloves, a small white bowl with fine sea salt, and a small white bowl holding baking soda, all ingredients fresh and natural, perfectly balanced and symmetrically arranged in a professional flat lay style, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Homemade Gingerbread Cookies, gingerbread cookies recipe, holiday gingerbread cookies, soft chewy gingerbread cookies, festive gingerbread treats

Unbleached all-purpose flour: Gives structure without any weird additives; unbleached flour leads to better flavor and texture in my opinion.
Ground ginger: The star spice – fresh and finely ground works best for a vibrant kick.
Ground cinnamon: Adds warmth and a subtle sweetness that rounds out the ginger.
Baking soda: Ensures a light texture without puffing the cookies up too much.
Ground cloves: A little goes a long way in giving that unmistakable spicy edge.
Fine sea salt: Balances the sweetness and heightens the flavors overall.
Unsalted butter: Room temperature and creamy to get that melt-in-the-mouth texture.
Light brown sugar: Adds moisture and a touch of caramel flavor that pairs perfectly with molasses.
Unsulphured molasses: Gives the cookies their signature rich, dark flavor and gorgeous color.
Egg: Binds everything together and helps with the soft chewiness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Homemade Gingerbread Cookies Recipe is. Over the years, I’ve found that swapping or adding just a few ingredients lets this basic formula feel fresh and exciting, no matter the occasion. Feel free to tweak and turn this into your very own cookie tradition.

Gluten-Free Version: I swapped regular flour with a gluten-free blend once, and the cookies still held together nicely—just add a bit more chilling time for easier rolling.
Spice It Up: For a bolder flavor, I sometimes toss in a dash of nutmeg or cardamom, which gives a lovely twist especially around the holidays.
Vegan Adaptation: I replaced the butter with coconut oil and used a flax egg, which worked surprisingly well, though the texture was a bit crispier.
Mini Cookie Version: If you want bite-sized fun, I cut the dough thinner and used smaller cookie cutters—perfect for parties and gift boxes.

How to Make Homemade Gingerbread Cookies Recipe

Step 1: Mix Your Dry Ingredients for that Perfect Spice Blend

Start by sifting together your flour, ground ginger, cinnamon, baking soda, cloves, and salt in a medium bowl. This step is a little magic trick I discovered to keep spices evenly distributed—no surprise pockets of strong flavor here! It also keeps your dough light and easy to work with, which is key for stunning gingerbread shapes.

Step 2: Cream Butter, Sugar, and Molasses to Light and Fluffy

In a separate bowl, I use my electric mixer to beat together the room temperature butter, brown sugar, and molasses for 2-3 minutes until the mixture is light and fluffy. This aeration actually impacts the softness of the final cookies, and the molasses gives that gorgeous deep color and rich flavor. After that, add the egg and mix for another minute for a silky smooth batter.

Step 3: Combine, Chill, and Prepare to Roll

Next, add the dry ingredients into the wet mixture and beat on medium-low until just combined—you’re aiming for a soft and moist dough. This dough can be a little sticky; I’ve learned that transferring it to a floured surface and dusting the top with a bit more flour helps for easier handling. Divide the dough into three disks, wrap them in plastic, and chill them for at least an hour to firm up. Trust me, this refrigeration step makes rolling out the dough so much easier and prevents your cookies from spreading during baking.

Step 4: Roll, Cut, and Bake with Love

Preheat your oven to 375°F and prep your baking sheet with parchment or a silicone liner. On a floured surface, roll one chilled dough disk to about 1/4-inch thick, turning often to keep it from sticking. Use your favorite cookie cutters (I adore 4- to 5-inch gingerbread people shapes) and place the cutouts at least an inch apart on the sheet. Bake for 9 to 10 minutes until the edges just start to brown—keep an eye on them! Over-baking can make them too crisp if you prefer them soft and chewy. Let them cool on wire racks, then repeat with the remaining dough. Pro tip: don’t toss the scraps! Chill them again to roll out more cookies without any waste.

👨‍🍳

Pro Tips for Making Homemade Gingerbread Cookies Recipe

Chill Your Dough Properly: I can’t stress enough how chilling the dough for at least an hour makes rolling and cutting so much smoother. It prevents cookies from spreading too much during baking.
Use Parchment or Silicone Mats: I found this prevents sticking and helps keep the bottom of the cookies from burning or browning unevenly.
Don’t Overbake: When edges just begin to brown, take them out. They firm up as they cool, so pulling them early keeps them tender inside.
Roll Dough Evenly: Uneven thickness makes some cookies overcooked while others stay doughy. Keep it consistent at about 1/4-inch for the best results.

How to Serve Homemade Gingerbread Cookies Recipe

The image shows a group of gingerbread cookies on crinkled light brown paper placed on a white marbled surface. The main cookie in the center is a gingerbread person with a smiling face made of two small white dots for eyes and a curved white line for the mouth. It has three green round candy buttons on its torso. White icing decorates the edges of the arms and legs with zigzag lines and outlines the entire body. Surrounding it are other gingerbread cookies with white icing details and red and green small candy pieces scattered around. The lighting is warm, highlighting the texture of the cookies clearly. Photo taken with an iphone --ar 2:3 --v 7 - Homemade Gingerbread Cookies, gingerbread cookies recipe, holiday gingerbread cookies, soft chewy gingerbread cookies, festive gingerbread treats

Garnishes

I always get excited when it’s time to decorate because this recipe’s texture holds icing beautifully. I like using classic royal icing, which hardens nicely, letting me pipe intricate designs without smudging. Sprinkles, edible glitter, or tiny candies are my go-to additions for fun pops of color and texture. Sometimes, I add a thin drizzle of melted dark chocolate for a sophisticated touch that’s a hit with adults.

Side Dishes

These gingerbread cookies pair wonderfully with a steaming cup of spiced chai tea or a creamy hot chocolate, especially on chilly evenings. For holiday gatherings, I sometimes set them alongside bowls of whipped cream or mascarpone for dipping—delicious! If you’re having a brunch, try serving them with fresh fruit and a mild cheese board to balance the spice.

Creative Ways to Present

I love arranging these cookies in festive cookie jars wrapped with ribbons for gifting. For parties, placing them around mini gingerbread houses or on a wooden board scattered with pine branches makes for an incredible display. You can also string them with edible ribbon holes before baking and hang them as edible ornaments—trust me, this always wows guests and doubles as décor!

Make Ahead and Storage

Storing Leftovers

I normally store my gingerbread cookies in an airtight container at room temperature to preserve their chewy softness, and they easily keep well for up to a week. Make sure the container is sealed tightly to prevent them from drying out. Adding a slice of bread inside the container is a classic trick I picked up—helps keep cookies moist by absorbing any excess air.

Freezing

If I’m baking ahead for a crowd, I freeze the unbaked cookie dough disks wrapped tightly in plastic wrap. They hold well in the freezer for up to 3 months. When ready to bake, I just thaw them overnight in the fridge and roll out as usual. This trick saves so much time and keeps the quality amazing!

Reheating

To freshen up leftover cookies, I pop them in a 300°F oven for 3 to 5 minutes—it softens the texture nicely without drying them out. If you have decorated cookies, avoid reheating for too long or the icing might soften too much. This little step brings that just-baked magic back and makes leftovers taste like new.

FAQs

Can I use regular molasses if I don’t have unsulphured molasses?

Yes, you can use regular molasses, but unsulphured molasses is preferred because it has a cleaner, more robust flavor without the bitter notes. Unsulphured molasses comes from mature sugar cane and really elevates the taste of your gingerbread cookies.
How long can I store the decorated gingerbread cookies?

Decorated gingerbread cookies stored in an airtight container at room temperature usually last about 1 week. The royal icing hardens and protects them, but if you want to keep them longer, storing them in a cool, dry place is best.
Why is chilling the dough important?

Chilling firms up the dough, making it easier to roll out without sticking or tearing. It also helps the cookies maintain their shape while baking, so your gingerbread figures stay crisp and defined.
Can I make these cookies gluten-free?

Absolutely! You can swap the all-purpose flour for a gluten-free flour blend. Just be sure to chill the dough well, as gluten-free dough can be a bit more delicate to handle.

Final Thoughts

I absolutely love how this Homemade Gingerbread Cookies Recipe brings both flavor and fun to my kitchen every holiday season. When I first tried it, I struggled to find a gingerbread cookie that held its shape without becoming rock hard, but this one nails the texture and spice perfectly. Whether you’re baking with family or gifting these charming cookies, this recipe is reliable and delightful. So, I definitely encourage you to give it a try—you’ll be so glad you did, and so will anyone lucky enough to get a bite!