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4.25 from 4 votes
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Gingerbread Cookies

Created by: Courtney
Prep Time 40 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 50 minutes
Yield: 36 cookies
These classic gingerbread cookies are soft, spiced, and full of cozy holiday flavor. Made with molasses, brown sugar, and warm spices like cinnamon and ginger, they’re easy to roll, cut, and decorate. Perfect for baking with kids or adding to your Christmas cookie tray, they’re a festive favorite that never goes out of style.

Equipment

Ingredients 

Gingerbread Cookies

  • ¾ cup (170 g) unsalted butter (room temperature)
  • ¾ cup (165 g) light brown sugar
  • ½ cup (169 g) molasses
  • 1 (1) large egg (room temperature)
  • 2 tsp (4 g) vanilla extract
  • 3 ½ cups (375 g) all-purpose flour
  • 1 tbsp (2 g) ground cinnamon
  • 1 tbsp (2 g) ground ginger
  • 1 tsp (4 g) baking soda
  • ½ tsp (3 g) salt
  • ¼ tsp (1 g) ground nutmeg
  • ¼ tsp (1 g) ground cloves

Royal Icing

  • 1 large egg white (room temperature)
  • 1 ¼ cups powdered sugar
  • 1 tsp vanilla extract

Instructions

Gingerbread Cookies

  • In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter and light brown sugar for a few minutes until smooth and creamy. Add in the molasses, egg, and vanilla extract and mix until well combined and smooth.
  • In a separate bowl, whisk together the all-purpose flour, cinnamon, ginger, baking soda, salt, nutmeg, and cloves. Add the dry ingredients into the wet ingredients and mix on low speed until the cookie dough comes together.
  • Form the cookie dough into 2 discs, wrap in plastic wrap, and chill the cookie dough for 1 hour in the refrigerator..
  • While the cookie dough is chilling, preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
  • Use a rolling pin to roll out the cookie dough about 1/4 inch thick on a lightly floured surface. Cut out the cookies with cookie cutters and place the cookies on the prepared pans.
  • Bake the cookies for about 10 minutes until the edges are set. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.

Royal Icing

  • In the bowl of a stand mixer fitted with a whisk attachment or a medium mixing bowl with an electric hand mixer, add the large egg white. Mix the egg white on medium speed for 1 minute until it starts to froth.
  • Add in the powdered sugar and vanilla extract and mix on medium speed until combined. Scrape the sides and bottom of the bowl as needed. Turn the mixer to medium-high speed and whip the icing until stiff peaks form.

Decorating the Cookies

  • Fill a piping bag fitted with a Wilton #2 round piping tip with the royal icing. Decorate the cooled gingerbread cookies with the royal icing and add colorful holiday sprinkles or candies, if desired.

Notes

Storing & Serving:
  • Room temperature: Store the cookies in an airtight container or in a resealable storage bag at room temperature for up to 4 days. Make sure the royal icing is fully dried before stacking the cookies.
  • Refrigerator: Store the cookie dough discs in the refrigerator for up to 2 weeks. Roll and bake as directed.
  • Freezer: Store the cookie dough discs in the freezer for up to 3 months. Thaw for 1 to 2 hours and then roll and bake as directed. Store the baked and unfrosted cookies in an airtight container or freezer-safe storage bag for up to 3 months.
Baking Tools & Supplies (affiliate links): Baking sheet pan | Silicone baking mats or parchment paper | Cooling rack | Stand mixer or electric hand mixer| Rolling pin | Cookie cutters
Recipe Note: The baking time may vary depending on the size of the cookie cutters you are using. If the cookie is large, it may require an additional minute or two to bake and if the cookie is small, it may require a few minutes less. The cookies are done baking when they are puffed up slightly and set on the edges.
Recipe Tips: Scroll up the blog post to see more expert cookie baking tips and frequently asked questions to make the most out of this recipe.
Note: Metric conversions and nutritional information are calculated automatically. I cannot guarantee the accuracy of this information.
Recipe Update: This recipe was updated in October 2025 to include the measurements and instructions for the royal icing. The gingerbread cookie dough also was adjusted (added ½ cup of flour, increased vanilla by 1 tsp, cinnamon by 2 tsp, and ginger by 2 tsp).

Nutrition

Serving: 1cookie | Calories: 130kcal | Carbohydrates: 22g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 70mg | Potassium: 95mg | Fiber: 0.5g | Sugar: 12g | Vitamin A: 126IU | Vitamin C: 0.01mg | Calcium: 20mg | Iron: 1mg

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