There’s something truly magical about baking gingerbread cookies. The warm spices, the sweet molasses aroma, and the cozy feeling they bring to your kitchen. Recipes like this remind me of why I fell in love with cooking as a child. I remember watching my family mix flour, spices, and sugar into a dough that turned into cheerful gingerbread men, each decorated with fun little faces and buttons. The simplicity and warmth of those moments shaped the heart of Maison Recipes: easy, delicious, homemade food that brings comfort and joy.
These soft gingerbread cookies are everything a holiday cookie should be chewy, warmly spiced, deeply flavorful, and perfect for decorating. Whether you’re making a batch of gingerbread man cookies with kids or baking classic Party treats for your loved ones, this recipe captures the holiday spirit in every bite.
why make this recipe
This gingerbread cookie recipe is one you’ll come back to every holiday season and maybe even beyond! Here’s why it’s a must-bake:
Soft, chewy, perfectly spiced
Easy to roll out and shape
Kid-friendly and fun to decorate
No complicated steps beginner-friendly
Perfect for cookie exchanges and holiday gifting
Makes both chewy gingerbread cookies and gingerbread man cookies
Dough can be made ahead for convenience
Holiday baking doesn’t get much better than this — cozy, simple, and delicious.
a little Maison Recipes touch
Baking has always brought out the nostalgic side of my culinary journey. The spices, the sweetness, the joy of creating something beautiful with your hands, it captures the heart of simple, homemade cooking. This gingerbread cookie recipe is one that brings people together, sparks creativity, and fills the home with warmth… and that’s exactly why I love sharing it with you.
how to make gingerbread cookies
Making gingerbread cookies is simple and fun. Mix the dough, chill it, roll it out, cut into shapes, and bake to soft, spiced perfection.
Ingredients:
3 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup brown sugar
1 large egg
1/2 cup molasses
1 teaspoon vanilla extract
Optional for decorating:
Royal icing
Sprinkles
Mini chocolate chips
Candy decorations
Directions:
Mix dry ingredients:
In a bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.Cream butter and sugar:
In a separate bowl, beat the butter and brown sugar together until fluffy (about 2–3 minutes).Add wet ingredients:
Mix in the egg, molasses, and vanilla until combined.Combine:
Gradually add the dry ingredients to the wet, mixing until a soft dough forms.Chill the dough:
Divide the dough in half, wrap in plastic wrap, and chill for 1–2 hours.
(This makes shaping easier and keeps cookies soft.)Preheat oven:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment.Roll and cut:
Roll the dough to about 1/4 inch thickness on a lightly floured surface.
Cut out shapes — gingerbread men, stars, circles, anything you love!Bake:
Place cookies on the sheet and bake for 8–10 minutes.For softer cookies: bake closer to 8 minutes
For firmer cookies: bake closer to 10 minutes
Cool and decorate:
Let cookies cool completely before decorating with icing or sprinkles.
These cookies come out soft, chewy, and packed with holiday flavor!
how to serve gingerbread cookies
Serve on a festive cookie platter
Pair with hot chocolate, spiced tea, or warm milk
Decorate with icing for cookie parties
Wrap individually for gifting
Use as edible holiday ornaments (poke a hole before baking!)
They’re equally perfect for celebrations or as a cozy treat on a winter night.
how to store gingerbread cookies
Store in an airtight container at room temperature for up to 7 days.
For extra softness, add a small piece of bread in the container.
Freeze undecorated cookies for up to 3 months.
Freeze dough for up to 2 months — thaw in the fridge before rolling.
tips to make gingerbread cookies
Chill the dough — it’s essential for soft, clean shapes.
Don’t overbake — remove when edges just begin to firm.
Dust your rolling pin lightly with flour to prevent sticking.
Use parchment paper for even baking.
Add a bit more molasses for deeper flavor and softness.
Let decorated cookies dry fully before storing.
variation
1. Soft Gingerbread Cookies
Roll slightly thicker (⅜ inch) and bake only 8 minutes.
2. Chewy Gingerbread Cookies
Add 1 extra tablespoon of molasses and bake at 8 minutes.
3. Gingerbread Man Cookies
Use shape cutters and decorate with icing faces, buttons, and fun colors.
4. Spiced Ginger Cookies
Add cardamom or extra cinnamon for a bolder flavor.
5. Chocolate-Dipped Gingerbread
Dip half the cookie in melted chocolate for a festive twist.
FAQs
1. Why do my gingerbread cookies come out hard?
They were likely overbaked. Pull them out when the centers still look soft — they firm up as they cool.
2. Can I make the dough ahead?
Yes! Chill for up to 2 days or freeze for up to 2 months.
3. Can I skip the molasses?
Molasses is essential for classic gingerbread flavor, but you can replace half with honey for a lighter taste.
conclusion
Gingerbread cookies are more than just a holiday treat — they’re warm, nostalgic, and full of the flavors that make winter feel magical. With their soft, chewy texture and cozy spices, this recipe brings simplicity and joy to your kitchen in the most delicious way. Whether you’re baking with family, making festive gingerbread men, or preparing holiday gifts, these cookies are guaranteed to bring smiles.
I hope this recipe fills your home with sweet aromas, warm memories, and moments worth savoring. Happy baking!
Soft & Chewy Gingerbread Cookies
Equipment
- Mixing bowls
- Electric Mixer
- Plastic Wrap
- Rolling Pin
- Cookie Cutters
- Baking Sheet
- Parchment paper
- Cooling Rack
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 tbsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp nutmeg
- 1 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 3/4 cup unsalted butter softened
- 3/4 cup brown sugar
- 1 large egg
- 1/2 cup molasses
- 1 tsp vanilla extract
Optional Decorations
- royal icing
- sprinkles
- mini chocolate chips
- candy decorations
Instructions
- In a bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
- In a separate bowl, beat the butter and brown sugar together until fluffy (about 2–3 minutes).
- Mix in the egg, molasses, and vanilla until combined.
- Gradually add the dry ingredients to the wet, mixing until a soft dough forms.
- Divide the dough in half, wrap in plastic wrap, and chill for 1–2 hours.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll the dough to about 1/4 inch thick on a lightly floured surface and cut out shapes.
- Place cookies on baking sheets and bake for 8–10 minutes.
- Cool completely before decorating with icing or toppings as desired.