Here is my favorite gingerbread cookies recipe and one of the most popular Christmas cookie recipes on this website. Soft in the centers, crisp on the edges, perfectly spiced, molasses and brown sugar-sweetened holiday goodness.
Whenever I think of Christmas cookies, gingerbread cookies come to mind first. Well, after Christmas sugar cookies of course! Their spice, their molasses flavor, their SMILES, and their charm are obviously irresistible. Gingerbread cookies, you have my heart.
Key Ingredients in Gingerbread Cookies
The full written recipe is below, but let’s review a few key ingredients here first. Gingerbread cookie recipes all start the same and mine comes from my mom. To her recipe, I add a little more molasses and increase the amount of spice flavors (cinnamon, ginger, cloves, and allspice). Because of the added sticky sweetener (molasses), I add a little more flour to help soak it all up. Just like when we are making pinwheel cookies, a bit of extra flour helps the cookies can keep their shape.
- Molasses + spices for flavor
- Egg so the gingerbread cookies have structure and richness
- Brown sugar instead of white granulated sugar. I always use brown sugar when its flavor fits.
How to Make Gingerbread Cookies
Let’s walk through the gingerbread cookie recipe so you feel confident when you begin baking.
Chill the dough: The dough is sticky once it’s all beaten together in your mixing bowl and therefore, it absolutely MUST be chilled for at least 3 hours. Give yourself enough time in the kitchen or make the cookie dough and chill it overnight. You want your cookie dough firm so the cookies hold their shape and you want your cookie dough manageable so you can work with it. You won’t have either unless you have chilled cookie dough!
Wrap up the dough: It’s easiest to wrap the dough in plastic wrap before chilling. Scoop out 1/2 of the prepared cookie dough, plop it onto a long sheet of plastic wrap, wrap it up, and flatten it out into a disc. Repeat with the other 1/2 of dough. Then chill. See that photo above? That’s what you’re doing, but you’ll have 2 discs. Why are you doing this? It’s easier to roll out the chilled cookie dough when it is in a disc shape. Also, the cookie dough chills faster when there is less volume. And it’s just easier to work with smaller portions when rolling/shaping!
Roll it out: After chilling, roll out the chilled cookie dough discs until about 1/4-inch thick. Don’t be afraid to flour your hands, rolling pin, work surface, and everything in the world. By that, I mean: the cookie dough can become sticky as you work. So, don’t be scared to add more flour to the work surface. The flour spots on top of your shaped cookie dough will bake off.
Place the cut-out cookies onto a lined baking sheet about 1 inch apart. The cookies won’t really spread, but you want to make sure they have enough room to breathe. They are gingerbread people, after all.
Rolling Dough for Gingerbread Man Cookies
FAQ
What is the best way to roll gingerbread dough?
How long should gingerbread dough sit out before rolling?
How to make cookie dough rollable?
How do you make gingerbread dough?
While the yeast is activating, whisk together the flour, gingerbread spices, and kosher salt. To a small bowl, mix together the eggs, molasses, and vanilla, and then add that to the yeast mixture. Add the flour mixture and mix everything up on low until mostly combined. Slowly add the cubes of butter until a smooth and elastic dough forms.
How do you roll out gingerbread cookie dough?
The most successful way to roll out this gingerbread cookie dough is between two sheets of parchment paper. It will stick to your counter no matter how much you flour it. Re-roll the scraps so you have enough dough for the entire house. Every house needs sturdy walls, right? Royal icing is the “glue” that holds the house together.
How do you make gingerbread dough sticky?
To make sticky gingerbread dough easier to work with, chill it for at least 1 hour before rolling it out. Roll out the dough on a surface that’s lightly dusted with flour or a mixture of flour and confectioners’ sugar (aka powdered sugar). If the dough isn’t too sticky, you can roll it out between sheets of parchment paper.
How do you bake gingerbread?
Use a template to cut the dough into the appropriate shapes for the house design you’re making. Bake the gingerbread at 375°F/190°C – exact baking times will vary based on the size and shape of your gingerbread, but look for the edges to be noticeably brown, and the surface to appear dry and set.