Gingerbread cookies are a must for Christmas. Whether you make simple circles or use your gingerbread man cookie cutter, this soft gingerbread recipe is perfect. I love to put these on a pretty tray with my homemade gingersnap cookies and on top of our gingerbread trifle.
Gingerbread Cookies Recipe
Soft gingerbread men or cute spicy faces are ideal for Christmas parties or placed in a cellophane bag for gift giving.
Ingredients you will need:
- Dry ingredients: all-purpose flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, ground cloves
- Wet ingredients: unsalted butter, dark brown sugar, eggs, molasses, vanilla extract
- Decorations: gumdrops, candy coated chocolate, decorator icing, nonpareils
Helpful baking tools:
- Stand mixer
- Measuring cups and spoons
- Rolling pin
- Cookie cutters in circles and gingerbread man shape
- Insulated baking sheets
- Silicone baking mat
- Wire cooling racks
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Baking Tips:
- Dough can be stored in the refrigerator for up to 4 days. Return to room temp before using.
- If you want softer cookies, roll the dough a bit thicker than the recipe suggests.
- Cookie cutter tip – it’s easiest to roll the dough out on the parchment, cut out the cookies and remove the outer pieces, leaving the cookie shapes on the parchment. Then lift the parchment up at one side, so that the cookie shape is now upside down, place your hand under it and peel the parchment off the back of the cookie. The cookie will land gently in your hand and won’t get stretched out of shape like it would if you lift the cookie from the surface and place it on the pan.
How to Make Gingerbread Cookies
We aren’t going to preheat the oven right away because the cookie dough rests for about 2 hours before baking. You can go ahead and line two baking sheets with silicone baking mats or parchment paper to get ready.
- In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
- In stand mixer beat butter, brown sugar, and egg on medium speed until well blended.
- Add molasses and vanilla and continue to mix until well blended. Gradually stir in dry ingredients until blended and smooth.
- Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
- Preheat oven to 375°. Grease or line cookie sheets with parchment paper.
- Place 1 portion of the dough on a lightly floured surface. Sprinkle flour over dough and rolling pin. Roll dough to a scant 1/4-inch thick. Use additional flour to avoid sticking.
- Cut out cookies with desired cutter.
- Space cookies 1 1/2-inches apart. Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies). Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
These cookies are delicious dipped in melted chocolate too! If you don’t have time to decorate, drizzle with some chocolate and you’re just as fancy.
More Cookie Recipes
- Shortbread Cookies
- Italian Anisette Cookies
- Snickerdoodles
- Peanut Butter Cookies
- Gingerbread Football Cookies
- Paintbrush Cookies
- Melted Snowman Cookies
![gingerbread man cookie and glass of milk](https://amandascookin.com/wp-content/uploads/2010/12/Soft-Gingerbread-Cookies-SQ-240x240.jpg)
Gingerbread Cookies
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon ground ginger
- 1 ¾ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- 6 tablespoons unsalted butter
- ¾ cup dark brown sugar
- 1 large egg
- ½ cup molasses
- 2 teaspoons vanilla
Things You'll Need
Before You Begin
- Dough can be stored in the refrigerator for up to 4 days. Return to room temp before using.
- If you want softer cookies, roll the dough a bit thicker than the recipe suggests.
- Cookie cutter tip - it’s easiest to roll the dough out on the parchment, cut out the cookies and remove the outer pieces, leaving the cookie shapes on the parchment. Then lift the parchment up at one side, so that the cookie shape is now upside down, place your hand under it and peel the parchment off the back of the cookie. The cookie will land gently in your hand and won’t get stretched out of shape like it would if you lift the cookie from the surface and place it on the pan.
- Decorations: gumdrops, candy coated chocolate, decorator icing, nonpareils
Instructions
- In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
- In stand mixer beat butter, dark brown sugar, and egg on medium speed until well blended. Add molasses and vanilla and continue to mix until well blended. Gradually stir in dry ingredients until blended and smooth.
- Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
- Preheat oven to 375°. Grease or line cookie sheets with parchment paper.
- Place 1 portion of the dough on a lightly floured surface. Sprinkle flour over dough and rolling pin. Roll dough to a scant 1/4-inch thick. Use additional flour to avoid sticking.
- Cut out cookies with desired cutter. It’s easiest to roll the dough out on the parchment, cut out the cookies and remove the outer pieces, leaving the cookie shapes on the parchment. Then lift the parchment up at one side, so that the cookie shape is now upside down, place your hand under it and peel the parchment off the back of the cookie. The cookie will land gently in your hand and won’t get stretched out of shape like it would if you lift the cookie from the surface and place it on the pan.
- Space cookies 1 1/2-inches apart. Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies). Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
Nutrition
This post originally appeared here on Dec 20, 2010.
Amanda Davis
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Gloria Hightower says
Hello Amanda,
Did you use royal icing or buttercream on gingerbread men?
Amanda Formaro says
You can use royal icing or just powdered sugar thinned with a little milk!
iona says
I made these today. They aren’t as thin or smooth as your pictures, but you can’t see that once I cover them in chocolate!
Avanika [YumsiliciousBakes] says
Even though I love decorating, I totally understand how you feel!! Sometimes I just want to bake and eat them, like immediately :)
Mags @ the Other Side of 50 says
LOVE those big soft cookies with the chocolate drizzle!
Sue says
These cookies look really tasty, and beautiful too! I know I would love them, and I love your snowman tags too:) Merry Christmas to you and your family, Amanda!
briarrose says
Wonderful idea for an easy gingerbread cookie. I want them!
Blog is the New Black says
These look wonderful! :)
Marie says
Lookin ggreat Amanda! So festive and delicious!
Brandi says
your recipe sounds delicious! your cookies turned out great! love the snowmen tags too! thanks so much for sharing! love reading your blog!
Pamela says
Is there anything as tasty as soft gingerbread? Yummy!