I grew up thinking gingerbread cookies were supposed to be rock-hard and a little too spicy. You know the kind—better for tree decorations than dessert plates. But this recipe changed everything. These gingerbread cookies? Soft, flavorful, and honestly a little addicting. The dough is easy to roll out, which makes it perfect for cutting into those classic little gingerbread men. And whether you’re building a cookie house or just sneaking one straight from the tray, they hold their shape like a dream. There’s just enough spice to make them feel festive without overwhelming your taste buds. We’ve made these for holiday cookie swaps, decorating parties, and yes, even a few classroom gingerbread house disasters. This is the best gingerbread cookie recipe I’ve ever tried, hands down. Whether you need a sturdy construction gingerbread recipe or a soft, chewy gingerbread man cookies recipe, this dough covers all the bases. And it freezes beautifully, so make a double batch. Trust me—you’ll want more.
Table of Contents
- 1) Key Takeaways
- 2) Easy Favorite Gingerbread Cookies Recipe
- 3) Ingredients for Favorite Gingerbread Cookies
- 4) How to Make Favorite Gingerbread Cookies
- 5) Tips for Making Favorite Gingerbread Cookies
- 6) Making Favorite Gingerbread Cookies Ahead of Time
- 7) Storing Leftover Favorite Gingerbread Cookies
- 8) Try these Dessert next
- 9) Favorite Gingerbread Cookies
- 10) Nutrition
1) Key Takeaways
I bake these with a calm hand and a happy kitchen. I am Linda from Cook Daily Recipe, and I love holiday baking that feels easy. These soft gingerbread cookies keep a tidy edge, take icing well, and taste warm with spice. Many readers call this the best gingerbread cookie recipe for simple fun.
The dough chills fast and rolls smooth. Kids help. Friends steal from the rack. Shapes hold. Flavor lands with ginger and cinnamon, not heat. Texture stays tender with a light snap at the edge.
Plan a batch for gifts or for a small gingerbread man cookies recipe session. The dough suits cut out shapes and simple walls for a small house. Clean cuts. Bright royal icing. Low stress.
2) Easy Favorite Gingerbread Cookies Recipe
I love gingerbread cookies and I love how gingerbread cookies make the room smell like winter. The first tray bakes and I call the family to the counter. We stand close. We nibble edges. The scene feels simple and sweet.
On Cook Daily Recipe I try to keep steps short. I test and retest. I write notes that help a busy cook. You roll the dough and you feel it give under the pin. You lift clean shapes. You smile.
My site runs with care, not hype. I share what works. For holiday baking this one wins again. Dough stays easy to handle. Spice meets sweet. Little hands press eyes and buttons and the tray fills fast.
3) Ingredients for Favorite Gingerbread Cookies
Unsalted butter Soft butter creams quick with sugar. It builds body and lifts the crumb for classic gingerbread cookies.
Light brown sugar Packed sugar adds gentle caramel notes and helps a tender bite.
Molasses Dark syrup brings deep flavor and color. One spoon sets the mood for the dough and nods to molasses in the old tins.
All purpose flour A steady base that holds shape and keeps the cuts sharp.
Ground ginger and cinnamon Warm spices that greet you first. They sing without heat and leave a clean finish.
Ground cloves and salt Tiny amounts wake the dough and round the flavor.
Eggs and baking soda Eggs bind and add richness. A small lift from soda gives lightness without puff.
4) How to Make Favorite Gingerbread Cookies
Step 1 Cream butter with brown sugar until light. Mix in molasses until glossy and smooth.
Step 2 Add eggs one at a time. Stir in ginger, cinnamon, cloves, salt, and baking soda. The bowl smells like cut out gingerbread cookies in a warm bakery.
Step 3 Fold in flour in small additions. Stop when the dough gathers and leaves the bowl clean.
Step 4 Split the dough and chill until firm to the touch. Roll on a floured board and cut with cookie cutters.
Step 5 Bake on parchment until the edges set and the centers look dry. Cool on the sheet, then move to a rack for frosting and smiles with gingerbread cookies on every plate.
5) Tips for Making Favorite Gingerbread Cookies
Chill gives clean lines and less spread. Ten to twenty minutes in a cool spot works for quick rounds. Longer rest works for shaped sets or a small construction gingerbread recipe plan.
Roll with even pressure. Quarter turns keep the sheet true. A little flour on the pin helps. Tap the cutters for crisp edges. This small rhythm builds confidence with cookie cutters.
Use fresh spices for a bright taste. For extra snap press eyes with mini chips. For soft gingerbread cookies pull the tray when the centers look set but not dark. Readers love that texture in a gingerbread man cookies recipe.
6) Making Favorite Gingerbread Cookies Ahead of Time
Wrap dough tight and chill for two days with no fuss. Flavor deepens and the roll stays smooth. A longer rest also suits a small wall or roof panel plan from a best gingerbread cookie recipe style batch.
Baked cookies keep well at room temp in a tin. I stack with parchment so faces stay neat. I set icing on baking day or the next day for clean lines.
Freeze raw disks for a month. Thaw in the fridge until firm yet pliable. Roll and cut as usual and bake when the oven is ready for holiday baking that feels calm.
7) Storing Leftover Favorite Gingerbread Cookies
Keep cookies in a tight tin or a lidded box. Add a small sheet of parchment between layers. The stack stays neat and the spice stays bright with gingerbread cookies ready for late tea.
For longer storage freeze in flat packs. Press out extra air from the bag. Thaw on the counter and let the snap return before icing.
Keep royal icing in a sealed bag with a damp towel in a container. Knead the bag and the shine comes back. Pipe small lines and dots and enjoy classic shapes.
8) Try these Dessert next
9) Favorite Gingerbread Cookies
Favorite Gingerbread Cookies – Best Gingerbread Cookie Recipe for Holidays
Ingredients
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 cup molasses
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 5 cups all-purpose flour
Instructions
- In a large bowl, cream together the butter and brown sugar until light and fluffy.
- Add molasses, spices, baking soda, and salt. Mix until well combined.
- Beat in the eggs one at a time.
- Gradually stir in the flour until a soft dough forms.
- Divide the dough in half, wrap each in plastic, and chill for at least 2 hours.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll out dough on a lightly floured surface to about 1/4 inch thickness.
- Cut into desired shapes and place on prepared baking sheets.
- Bake for 8–10 minutes or until edges are set. Let cool on the pan for 5 minutes, then transfer to wire racks.
10) Nutrition
One medium cookie holds about one hundred forty calories with two grams protein and five grams fat. Sugar lands near ten grams with a small dose of sodium.
Fiber sits near one half gram per cookie. Values shift with size and icing. Smaller cutters drop totals. Large shapes raise them.
For a lighter tray bake a minute less and skip thick icing. For a richer tray add a thin brush of glaze. Flavor stays warm either way.
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