The holidays call for the Best Gingerbread Recipe. The warm, spicy scent of gingerbread baking instantly fills the home with Christmas cheer.
While chewy gingersnaps are a long-standing tradition in our house, this Easy Gingerbread Recipe is wonderfully versatile. Roll and cut the dough into gingerbread men, women, snowflakes, bears, or any shape you love.
Why You Must Make
- These cookies are holiday classics and instantly festive.
- They can be cut into any playful shape with your favorite cookie cutters.
- Perfect for cookie exchanges, gift tins, or a cozy afternoon of baking with family.
My love of ginger cookies began with my childhood best friend. We used to raid her parents’ freezer, sneaking a few of her mom’s chewy gingersnaps—often more than a couple. I’ve been making a family recipe for decades, and my children adore these cookies. This year I made both chewy gingersnaps and gingerbread cutout cookies so everyone had a favorite.
Gingerbread Man Cookies
I began with a reliable gingerbread cookie base, adjusted the spices to my taste, and used simple decorating touches to make them look cheerful. Mini spring-loaded gingerbread men cutters are a favorite—they give clean shapes, a friendly face, and a convenient place for frosting and sprinkles.
How to Make Gingerbread
- Read the recipe through to ensure you have all ingredients and tools on hand.
- Bring butter and egg to room temperature before starting.
- Prepare the dough according to the recipe instructions and mix until combined.
- Wrap and chill the dough as directed to make rolling easier and keep shapes crisp.
- Preheat the oven and line baking sheets with parchment.
- On a well-floured surface, roll the dough to about 1/4 inch thick.
- Cut shapes, dipping cutters in flour if they stick, and arrange on the prepared sheet.
- Bake, cool briefly on the sheet, then transfer to a rack to finish cooling before decorating.
Frequently Asked Questions
Beyond the basics—flour, brown sugar, salt, baking soda, eggs, and butter—these cookies rely on mild molasses and a blend of ground ginger, cinnamon, and cloves for their classic warm flavor.
Yes. Store dough wrapped in the refrigerator for 2–3 days or freeze it well wrapped to prevent drying. Thaw in the refrigerator before rolling.
Gingerbread has medieval roots as a spiced baked good. Today it commonly refers to molasses-sweetened, ginger-flavored cookies that can be cut into shapes or a spiced molasses cake. The cookie version is dense, flavorful, and ideal for decorating.
Store gingerbread men in an airtight container at room temperature for up to a month. For longer storage, freeze unfrosted cookies in an airtight container for up to six months; thaw before decorating for best results.
More Holiday Cookies
- Best Sugar Cookie Recipe
- Holiday Truffle Cookies
- Cranberry White Chocolate Crystallized Ginger Cookies
- Chocolate Ginger Cookies
- Holiday Pinwheel Cookies
- More of the Best Cookie Recipes
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Homemade Gingerbread Cookies
40 minutes
10 minutes
3 hours
3 hours 50 minutes
24 medium cookies
Classic holiday gingerbread cookie recipe that can be cut into gingerbread men and more.
Ingredients
- 10 tablespoons butter, at room temperature
- ¾ cup brown sugar
- ⅔ cup mild molasses
- 1 egg, at room temperature
- 3 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- ½ teaspoon ground cloves
Instructions
- In a stand mixer with the paddle attachment, beat the butter until smooth. Add the brown sugar and molasses and mix until combined. Add the egg and beat on high for 2 minutes, scraping the bowl as needed.
- Whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl. Gradually add the dry mixture to the molasses mixture on low speed until fully incorporated.
- Turn the dough out, shape it into a flattened disk, wrap in plastic, and chill for a few hours or overnight for easier rolling.
- When ready, preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Work with half the dough at a time, rolling to about 1/4-inch thickness on a well-floured surface. If the dough sticks, dust with more flour.
- Cut shapes and place them on the prepared baking sheets. Reroll scraps as needed, chilling briefly if the dough gets too warm.
- Bake for 8–10 minutes, depending on cookie size. Let cookies cool on the sheet for 5 minutes, then transfer to a cooling rack.
- Decorate with vanilla buttercream or royal icing once fully cooled, if desired.
Notes
Adapted from Sally’s Baking Addiction.
Nutrition Information:
Yield:
24
Serving Size:
1 cookie
Amount Per Serving:
Calories: 131
Total Fat: 5g
Saturated Fat: 3g
Trans Fat: 0g
Unsaturated Fat: 2g
Cholesterol: 24mg
Sodium: 122mg
Carbohydrates: 19g
Fiber: 0g
Sugar: 13g
Protein: 2g
Nutrition estimates are provided as a courtesy and may vary based on ingredients and portion sizes. For precise values, calculate using the actual brands and quantities you use.