Gingerbread Cookie Recipe

Gingerbread Cookie Recipe

This gingerbread cookie recipe is easy, flavorful, and perfect for beginners. The cookies are soft yet slightly crisp, warmly spiced, and simple to make—whether you want classic cut-outs, chewy cookies, or a festive gingerbread house.

Gingerbread Cookie Recipe
Gingerbread Cookie Recipe

Ingredients

  • 4 ounces unsalted butter, softened (about 115g)
  • 4 ounces light brown sugar (about 1/2 cup; 115g)
  • 4 ounces mild baking molasses (about 1/3 cup; 115g)
  • 1/2 ounce vanilla extract (about 1 tablespoon; 15g)
  • 1/2 teaspoon orange zest
  • 1 1/2 teaspoons ground ginger
  • 1 1/4 teaspoons ground cinnamon
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground coriander
  • 1/8 teaspoon freshly grated nutmeg
  • A few cracks of medium-ground black pepper
  • 9 1/2 ounces all-purpose flour, plus more for dusting (about 270g)
  • Royal icing for decorating (optional)

Directions

  1. Preheat the oven to 350°F (180°C) and adjust the oven rack to the middle position.
  2. In a stand mixer fitted with a paddle attachment, combine butter, brown sugar, molasses, vanilla extract, orange zest, ginger, cinnamon, salt, baking soda, cloves, coriander, nutmeg, and black pepper. Mix on low to moisten, then beat on medium until fluffy and soft, about 5 minutes.
  3. Reduce the speed to low and add the flour all at once. Mix until fully combined, then scrape the bowl and knead into a smooth ball. Divide the dough in half and flatten into discs. Use immediately or refrigerate until firm.
  4. On a floured surface, roll a portion of dough to about 1/8 inch thickness. Flip and dust with flour as needed to prevent sticking. Use cookie cutters to cut desired shapes and place them on a parchment-lined baking sheet, spacing 1/4 inch apart. Gather scraps, knead, and re-roll for a second batch.
  5. Bake the cookies for 12 minutes or until firm and dry to the touch. Cool completely on the baking sheet. Decorate with royal icing if desired, allowing designs to dry fully before storing.
  6. Store cookies in an airtight container at cool room temperature for up to three weeks.
Gingerbread Cookie Recipe
Gingerbread Cookie Recipe

Preparation Details

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Additional Time: 30 minutes active rolling
  • Total Time: 45 minutes
  • Servings: 60 cookies
  • Yield: About 60 cookies