When it comes to holiday baking, nothing embodies the season quite like the warm, spiced aroma of gingerbread cookies fresh out of the oven. These Easy Classic Gingerbread Cookies are not only delicious but also a nostalgic treat that brings the magic of the holidays right into your kitchen.

My love for gingerbread cookies started in my grandmother’s kitchen, where we’d gather every December to bake batches of them. The laughter, the mess, and the sweet smell of cinnamon, ginger, and molasses filling the air—it was pure joy. This recipe captures that timeless charm while making it approachable for today’s busy bakers.

What I love about these cookies is their versatility. Whether you prefer them soft and chewy or crisp and snappy, this recipe can be adjusted to suit your taste. Plus, they’re perfect for decorating, turning your cookies into edible works of art. From gingerbread men to stars and snowflakes, the possibilities are endless.

With their deep molasses flavor and just the right amount of spice, these cookies are a hit with kids and adults alike. Pair them with a warm cup of cocoa, and you’ve got the ultimate holiday treat.

Ready to bake some memories? Let’s dive into this Easy Classic Gingerbread Cookies recipe and make this holiday season extra special!

Resume: The Recipe in Todd Wilbur’s Style

These Easy Classic Gingerbread Cookies are everything you want in a holiday cookie—richly spiced, perfectly sweet, and endlessly versatile. Whether you’re decorating gingerbread men or enjoying them plain, this recipe delivers every time.

The dough is infused with molasses, ginger, cinnamon, and cloves, creating a warm, festive flavor that’s quintessentially Christmas. Rolling and cutting the dough is a breeze, and the cookies bake up beautifully every time.

Perfect for cookie swaps, holiday parties, or a fun family activity, these gingerbread cookies are sure to become a seasonal favorite. Add royal icing or sprinkles for a creative touch, or keep them simple for a classic treat.

If you’re looking for a foolproof recipe that brings holiday cheer to every bite, these Easy Classic Gingerbread Cookies are it.

An Exciting Story About These Cookies

One of my fondest holiday memories is making gingerbread cookies with my kids. I’d roll out the dough, and they’d carefully press their cookie cutters into it, creating little gingerbread men and stars. The decorating part was pure chaos—icing everywhere, sprinkles all over the table—but their laughter made it all worth it.

Fast forward a few years, and these cookies are still a staple in our holiday traditions. We even host a “Gingerbread Decorating Party” every December, inviting friends and family to join in on the fun. These cookies aren’t just delicious; they’re the centerpiece of memories that we cherish year after year.

Why These Easy Classic Gingerbread Cookies Are Perfect

The Taste of the Holidays in Every Bite

• Richly Spiced Flavor: A perfect balance of ginger, cinnamon, and cloves.
• Soft and Chewy Texture: Customize the bake time for your preferred consistency.
• Perfect for Decorating: Holds its shape beautifully for all your cookie designs.
• Family-Friendly: A fun, interactive recipe that’s great for kids and adults alike.

What You Need for Easy Classic Gingerbread Cookies

For the Cookies:

• 3 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tbsp ground ginger
• 1½ tsp ground cinnamon
• ½ tsp ground cloves
• ½ cup unsalted butter, softened
• ½ cup brown sugar, packed
• ⅔ cup unsulfured molasses
• 1 large egg
• 1 tsp vanilla extract

For Decoration (Optional):

• Royal icing
• Sprinkles or candies

How to Make Easy Classic Gingerbread Cookies

1. Prepare the Dough:
   In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. In a separate large bowl, cream together the butter and brown sugar until light and fluffy. Add the molasses, egg, and vanilla extract, and mix until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
2. Chill the Dough:
   Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour. Chilling helps the dough firm up, making it easier to roll and cut.
3. Roll and Cut:
   Preheat your oven to 350°F (175°C). Roll out the dough on a lightly floured surface to about ¼-inch thickness. Use cookie cutters to cut out your desired shapes and transfer them to a parchment-lined baking sheet.
4. Bake:
   Bake the cookies for 8–10 minutes for softer cookies, or 10–12 minutes for crispier ones. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
5. Decorate:
   Once cooled, decorate the cookies with royal icing, sprinkles, or candies as desired. Let the decorations set before serving or storing.

Tips for Easy Classic Gingerbread Cookies

1. Chill for Precision: Chilling the dough not only makes it easier to work with but also helps the cookies hold their shape during baking.
2. Adjust the Spice: Love extra flavor? Add a pinch of nutmeg or cardamom to the dough for a unique twist.

Substitutions and Variations

• Gluten-Free Option: Use a 1:1 gluten-free flour substitute to make these cookies gluten-free.
• Vegan Version: Substitute the butter with vegan butter and the egg with a flax egg (1 tbsp ground flaxseed + 2½ tbsp water).
• Citrus Twist: Add 1 tsp of orange zest for a citrusy aroma and flavor.

Make a Healthier Version

• Lower Sugar: Use coconut sugar instead of brown sugar for a lower-glycemic option.
• Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for added fiber.
• Butter-Free Option: Replace butter with applesauce for a lighter version.

Closing for Easy Classic Gingerbread Cookies

And there you have it—Easy Classic Gingerbread Cookies that bring the taste and spirit of the holidays to your home. Whether you’re decorating with your family or gifting them to friends, these cookies are guaranteed to spread joy. Don’t forget to share your creations, and check out our other holiday recipes for more festive ideas. Happy baking!

Frequently Asked Questions for Easy Classic Gingerbread Cookies

Can I make the dough ahead of time?
Yes! The dough can be stored in the fridge for up to 3 days or frozen for up to 3 months.

How do I store the baked cookies?
Store them in an airtight container at room temperature for up to 1 week.

Can I freeze the baked cookies?
Absolutely! Freeze undecorated cookies in an airtight container for up to 3 months.

What’s the best way to roll out sticky dough?
Lightly flour your surface and rolling pin, and work with small portions of dough at a time.

How do I keep the cookies soft?
Store them with a slice of bread in the container to maintain moisture.

Can I use blackstrap molasses?
Blackstrap molasses has a stronger flavor and is less sweet, so use it sparingly.

Can I make these cookies crispier?
Roll the dough thinner and bake a bit longer for extra crunch.

What’s the best icing for decorating?
Royal icing is ideal as it hardens beautifully for intricate designs.

Can I add nuts or raisins to the dough?
Sure! Fold in chopped nuts or raisins for added texture and flavor.

Are these cookies gluten-free?
Not as written, but substitute with gluten-free flour to make them suitable for celiac diets.

What’s the serving size for this recipe?
This recipe makes about 24 medium-sized cookies, depending on the cutter size.

Can I double the recipe?
Absolutely! Just double the ingredients and bake in batches.

Easy Classic Gingerbread Cookies

Recipe by CutsfoodCourse: Chocolate, Christmas, Snacks

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Cookies:

• 3 cups all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• 1 tbsp ground ginger

• 1½ tsp ground cinnamon

• ½ tsp ground cloves

• ½ cup unsalted butter, softened

• ½ cup brown sugar, packed

• ⅔ cup unsulfured molasses

• 1 large egg

• 1 tsp vanilla extract

• For Decoration (Optional):

• Royal icing

• Sprinkles or candies

Directions

• Prepare the Dough:
• In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. In a separate large bowl, cream together the butter and brown sugar until light and fluffy. Add the molasses, egg, and vanilla extract, and mix until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
• Chill the Dough:
• Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour. Chilling helps the dough firm up, making it easier to roll and cut.
• Roll and Cut:
• Preheat your oven to 350°F (175°C). Roll out the dough on a lightly floured surface to about ¼-inch thickness. Use cookie cutters to cut out your desired shapes and transfer them to a parchment-lined baking sheet.
• Bake:
• Bake the cookies for 8–10 minutes for softer cookies, or 10–12 minutes for crispier ones. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Decorate:
• Once cooled, decorate the cookies with royal icing, sprinkles, or candies as desired. Let the decorations set before serving or storing.