These gingerbread cookies are a new holiday tradition in my house! But if I’m being honest, they’re too good to save just for December. The warm spices, molasses, and soft, chewy texture make them feel like a hug in cookie form. It’s also versatile —whether you’re cutting out classic gingerbread men or keeping it simple with rounds, these cookies always turn out perfectly. And don’t even get me started on the frosting! A quick batch of my go-to frosting adds just the right finishing touch, whether you’re piping intricate designs or just adding a pop of sweetness.
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
💭 These gingerbread man cookies are the cutest!
These gingerbread cookies are the ultimate combination of quick, simple, and festive. The dough comes together in minutes, and the soft texture with warm spices makes them irresistible. I’ve lost count of how many times I’ve whipped these up for a last-minute treat—they never disappoint. Plus, the frosting adds a fun, creative element, especially when baking with kids!
- Fun activity for all ages. Baking and decorating gingerbread cookies is a fun holiday activity to do with kids and even adults!
- Filled with warm spices. Gingerbread men cookies are infused with cinnamon and ginger for warm, comforting flavors.
- They’re ready in less than 30 minutes! Perfect when you want something easy but still festive and delicious.
Want more festive cookies? Check out my Christmas sugar cookies, holiday butter cookies, Linzer cookies and Snickerdoodles.
📋 Ingredients and notes
To make gingerbread cookies, you’ll need all-purpose flour, baking soda, butter, brown sugar, molasses, whole milk, cinnamon, cloves, ginger, nutmeg, and kosher salt. For the frosting, you’ll need butter, powdered sugar, and milk.
Variations & Substitutions
- All-purpose flour. Substitute with a 1:1 gluten-free flour blend if needed.
- Spices. I used cinnamon, ginger, nutmeg, and cloves. But you can skip the nutmeg and cloves for a milder flavor.
- Molasses. Molasses is key to a traditional gingerbread cookie taste, but you can also use honey, maple syrup, or dark corn syrup.
- Frosting. I used a simple powdered sugar glaze for the frosting, but you can swpa it up and decorate the cookies with maple glaze, royal icing, melted chocolate, or cream cheese frosting.
- Flavor variations. Add a teaspoon of orange zest to the dough to add a citrusy note. Add 1/4 tsp peppermint extract to the dough for a minty flavor.
Make vegan gingerbread cookies
Make these cookies vegan by swapping out the butter with vegan butter, margarine, or coconut oil. Then swap the whole milk with plant-based milk, like oat milk or almond milk.
📖 How to make gingerbread cookies
Step 1:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
Step 2:
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves (if using), nutmeg (if using), and salt.
Step 3:
In another bowl, cream the softened butter and brown sugar together until smooth and fluffy using a hand mixer or by hand.
Step 4:
Mix in the molasses and vanilla extract until fully combined.
Step 5:
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Mix until a soft dough forms. For easier handling, chill the cookie dough for about 10-15 minutes (optional, but helps with shaping).
Step 7:
Place the cookies on the prepared baking sheet, spacing them out. Bake for 10-12 minutes, or until the edges are firm. The center may appear soft, but they will firm up as they cool.
Step 8:
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Step 9:
Make the frosting – add butter, milk and powdered sugar to a bowl and mix till smooth. Add to a piping bag and use a #1 tip to decorate the edges.
Shruthi’s Top Tip
Refrigerating the dough for 10-15 minutes makes rolling and cutting out shapes much easier, especially if your kitchen is warm.
- Once the dry ingredients are incorporated, stop mixing to avoid tough cookies.
- Use rolling pin rings or two guides (like chopsticks) to keep the dough a consistent 1/4-inch thickness for even baking.
- Bake until the edges are firm but the centers look slightly soft—they’ll set as they cool.
- Warm cookies will cause the frosting to melt—wait until they’re fully cooled to decorate.
- Add a few drops of milk to thin or a spoonful of powdered sugar to thicken for perfect piping.
- If you’re making multiple trays, keep the dough in the fridge between rolling to prevent it from getting sticky.
- Bake a single cookie to check timing and thickness before committing to a whole batch!
👩🏽🍳 Troubleshooting FAQs
Absolutely! Wrap it tightly in plastic wrap and store it in the fridge for up to 24 hours. Let it sit at room temperature for 10 minutes before rolling.
No problem! Use the rim of a glass to cut out simple rounds or shape the dough into balls and flatten slightly.
If the dough feels too sticky, add a tablespoon of flour at a time until it’s easier to handle. Refrigerating also helps.
Yes! Bake and cool them completely, then store in an airtight container or freezer bag for up to three months. Decorate after thawing.
If your frosting is too thin, add more powdered sugar, a tablespoon at a time, until it’s thick enough to pipe.
🍴 How to serve gingerbread cookies
These cookies make Christmas merrier! Make it a fun decorating activity for your holiday parties or serve it with your cookie platter along with Christmas sugar cookies, Danish butter cookies, Linzer cookies, and more!
🍴Storage and reheating suggestions
Store baked cookies in a cookie jar or airtight container at room temperature for up to a week.
You can also make this ahead by wrapping the dough tightly in plastic wrap and keeping it in the fridge for 3 days or in the freezer for up to 3 months. Let it thaw in the fridge overnight before baking.
🍴 More Christmas cookie recipes
If you like this recipe, check out my other festive Christmas cookies:
Linzer Cookies
Danish Butter Cookies
Christmas Sugar Cookies
Holiday Butter Cookies
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Gingerbread Cookies
Equipment
Ingredients
- 1 cup all-purpose flour
- ¼ teaspoon baking soda
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves, optional
- ⅛ teaspoon ground nutmeg, optional
- ⅛ teaspoon salt
- 2 tablespoons unsalted butter, softened
- ¼ cup brown sugar, packed
- ¼ cup molasses
- ½ teaspoon vanilla extract
- 1 tablespoon milk
Frosting
- 2 tablespoons butter, room temperature
- 2 cups powdered sugar
- 2 tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves (if using), nutmeg (if using), and salt.
- In another bowl, cream the softened butter and brown sugar together until smooth and fluffy using a hand mixer or by hand.
- Mix in the molasses and vanilla extract until fully combined.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Mix until a soft dough forms.
- For easier handling, refrigerate the dough for about 10-15 minutes (optional, but helps with shaping).
- Roll out the dough to about 1/4 inch thickness on a lightly floured surface. Use cookie cutters or form simple rounds to make 12 cookies.
- Place the cookies on the prepared baking sheet, spacing them out. Bake for 10-12 minutes, or until the edges are firm. The center may appear soft, but they will firm up as they cool.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
For the frosting
- Add butter, milk, and 1 cup of powdered sugar to a bowl and mix till smooth. Add the rest if needed.
- Fill a piping bag and I usually use a #1 tip to decorate the edges. Use a thicker tip if you plan to fill the cookies.
Notes
- Use rolling pin rings or two guides (like chopsticks) to keep the dough a consistent 1/4-inch thickness for even baking.
- Refrigerate the dough for 10-15 minutes
- Bake until the edges are firm but the centers look slightly soft.
- Wait until they’re fully cooled to decorate.
- Add a few drops of milk to thin or a spoonful of powdered sugar to thicken for perfect piping.
- If you’re making multiple trays, keep the dough in the fridge between rolling to prevent it from getting sticky.
- Bake a single cookie to check timing and thickness before committing to a whole batch!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
