I absolutely love this Gingerbread Cookies Recipe because it strikes the perfect balance between spicy warmth and buttery softness. When I first tried baking gingerbread cookies from scratch with browned butter, it transformed the flavor to something rich and nutty that you just can’t get with plain butter. You’ll find that these cookies are perfect for cozy evenings, holiday baking sessions, or just whenever you want a little festive treat that feels homemade and special.
One of my favorite things about this Gingerbread Cookies Recipe is how versatile it is — you can roll it out and cut fun shapes or keep it simple and bake them as classic rounds. Plus, the dough is sturdy but tender, making it super easy for decorating or nibbling straight away. If you’ve been looking for a reliable, go-to recipe that captures that nostalgic holiday magic with a twist, this one’s definitely worth trying.
Why You’ll Love This Recipe
- Browned Butter Magic: Browning the butter adds a nutty depth that elevates the classic gingerbread flavor effortlessly.
- Perfect Texture Every Time: The dough is sturdy enough to cut into shapes but stays tender once baked, no cracks or crumbles.
- Make-Ahead Friendly: You can prep the dough up to two days in advance, making holiday baking stress-free.
- Family Favorite: My whole family goes crazy for these cookies — they disappear faster than I can decorate them!
Ingredients You’ll Need
The ingredients in this Gingerbread Cookies Recipe come together like a cozy hug in your kitchen. Using brown sugar and molasses keeps the cookies moist and flavorful, while spices like ginger and cloves add that signature holiday spice. I always recommend fresh ground cloves if you can get them — it makes a noticeable difference.
- Unsalted butter: Browning it builds a deeper, more complex flavor that’s worth the extra step.
- Ground ginger: The star spice for gingerbread; fresh ground or good-quality ground makes a big difference.
- Ground cloves: Freshly ground cloves pack more aroma and warmth than pre-ground versions.
- All-purpose flour: Provides the perfect structure, but be ready to add a little extra if your dough feels too sticky.
- Baking soda: Helps the cookies rise just enough without getting cakey.
- Kosher salt: Balances sweetness and intensifies the spices.
- Light brown sugar: Adds moisture and a mild caramel flavor.
- Molasses: Essential for authentic gingerbread taste and chewy texture.
- Large egg: Binds everything together nicely.
Variations
I love encouraging you to make this Gingerbread Cookies Recipe your own — after all, baking should be fun! Whether you want to spice it up, lighten it for dietary reasons, or make it extra festive, there’s plenty of ways to customize.
- Spice it up: Try adding a pinch of cinnamon or nutmeg for a warmer, cozier flavor — my family especially enjoys this twist during the holidays.
- Gluten-free option: Substitute the all-purpose flour for a gluten-free blend, but add a teaspoon of xanthan gum to help with texture.
- Decorating variations: Swap royal icing for a simple dusting of powdered sugar or a drizzle of melted white chocolate for a quick, elegant finish.
- Mini Cookies: Make bite-sized versions for parties or to serve with coffee — they bake faster and are perfect for sharing.
How to Make Gingerbread Cookies Recipe
Step 1: Brown the Butter for Depth
Start by browning the butter in a light-colored saucepan over medium-high heat. Stir occasionally and watch closely until the foam subsides and you see delicious brown speckles—this usually takes about 6 to 8 minutes. Once browned, stir in the ground ginger and cloves, then remove from heat. Let it cool to room temperature, adding a splash of water if needed to bring it back to the original volume since some evaporates during browning. This small step transforms the whole recipe, giving you that nutty, irresistible flavor you’ll want to come back to.
Step 2: Mix the Dry Ingredients
Whisk together the all-purpose flour, baking soda, and kosher salt in a medium bowl. This ensures your leavening is evenly distributed and your cookies bake uniformly. I always like to sift here too, especially if my flour has been sitting around for a while.
Step 3: Cream Butter, Sugar & Molasses
Using a stand mixer with a paddle attachment or a hand mixer, beat the browned butter with the brown sugar and molasses until you get a smooth, fluffy texture — about one minute. Then, add the large egg and beat until combined. Scrape down the sides to make sure everything’s well incorporated. This step is where your dough begins to come alive with rich flavor and shine.
Step 4: Combine Wet & Dry Ingredients
Add the dry mixture to the wet in two additions, mixing well between each. Scrape the bowl sides to avoid any flour pockets. You’re aiming for a dough firm enough to hold itself when pressed together in your hand. If it feels too soft or greasy, don’t hesitate to mix in that extra 1/4 cup flour — I learned the hard way that this small adjustment avoids sticky dough that’s hard to roll.
Step 5: Chill the Dough
Divide your dough into two disks, wrap tightly with plastic wrap, and chill in the fridge for at least 2 hours. This step is crucial — I noticed cookies bake more evenly and keep their shape better after chilling. Plus, it helps the brown butter flavor develop even more depth. You can keep them refrigerated for up to 2 days before baking if you want to prep ahead.
Step 6: Roll, Cut, and Chill Again
Preheat your oven to 350°F. Roll out one disk between two sheets of parchment to about 1/4-inch thickness. Use cookie cutters or a knife to shape your gingerbread people, stars, or whatever you like—have fun with it! Transfer to a parchment-lined baking sheet and chill them on the sheet for 20 minutes before baking. This second chill helps prevent spreading and keeps crisp edges.
Step 7: Bake to Perfection
Bake for 10 to 13 minutes depending on cookie size — cookies should look puffed up and set when done. If you like them crunchy, I recommend adding an extra 1-2 minutes until the edges just start to brown. Move the cookies to a rack and let cool completely before decorating, or enjoy straight away if you’re feeling impatient like me!
Pro Tips for Making Gingerbread Cookies Recipe
- Watch the Butter: Don’t walk away when browning; it can go from perfect to burnt quickly, which ruins the flavor.
- Add Flour Gradually: If your dough feels too soft, add flour slowly — too much can make the cookies tough.
- Use Parchment for Rolling: Rolling between parchment sheets means less mess and easier transfer to trays.
- Don’t Skip the Chill: Chilling keeps shapes crisp and flavors settled, so give it at least 2 hours if you can.
How to Serve Gingerbread Cookies Recipe
Garnishes
I love decorating these gingerbread cookies with classic royal icing—it makes the silhouettes pop and adds a sweet, crisp contrast to the soft cookie. Sometimes I sprinkle a bit of sanding sugar or tiny edible pearls on the icing before it sets for a festive sparkle. If you want something quicker, a dusting of powdered sugar or a drizzle of melted dark chocolate can be just as delicious.
Side Dishes
Pair your gingerbread cookies with a mug of hot cocoa or chai tea for ultimate cozy vibes. I also like setting them alongside spiced cider or a creamy latte when serving guests. For a holiday party, serve with a platter of seasonal fruits and cheeses—it’s a fun mix of sweet and savory that everyone enjoys.
Creative Ways to Present
For festive occasions, I’ve arranged gingerbread cookies in gift boxes tied with ribbons, or used them to decorate gingerbread houses. Another fun idea is stringing mini cookies on twine to create edible garlands for a party or tree decoration. You can also pack them in clear jars filled with candies for a gift that’s as pretty as it is tasty.
Make Ahead and Storage
Storing Leftovers
After baking, store gingerbread cookies in an airtight container at room temperature — they stay fresh and flavorful for up to a week. I like to layer the cookies with parchment paper to keep them from sticking, especially if decorated with icing. If your house is humid, popping them in the fridge can help keep them crisp.
Freezing
This Gingerbread Cookies Recipe freezes wonderfully. You can freeze the dough disks wrapped tightly for up to 3 months, then thaw them overnight in the fridge before rolling out. Baked cookies also freeze well — just layer them with parchment and seal tightly to avoid freezer burn.
Reheating
When you want to freshen up leftover cookies, pop them in a preheated 300°F oven for 3-5 minutes — it brings back the crisp edges and soft interior without drying them out. Avoid microwaving as it can make them rubbery or stale quickly.
FAQs
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Can I make this Gingerbread Cookies Recipe without molasses?
Molasses is key to the authentic flavor and chewy texture of gingerbread cookies. If you don’t have molasses, you can substitute with dark corn syrup or honey, but the taste and texture will be slightly different. I recommend sticking to molasses if you want that classic gingerbread experience.
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How do I prevent my gingerbread cookies from spreading too much?
Chilling the dough for at least 2 hours before rolling and again chilling the cut cookies on the baking sheets really helps keep their shape. Also, be careful not to add too little flour or use melted butter—brown butter in this recipe is cooled, so the dough isn’t too warm and sticky.
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Can I decorate these cookies ahead of time?
Absolutely! Once fully cooled, gingerbread cookies decorated with royal icing can be stored in an airtight container for several days. Just make sure the icing has completely hardened before stacking or packing them to avoid smudging.
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Is it important to use freshly ground spices for this recipe?
Freshly ground spices like cloves truly make a difference in flavor, providing a brighter, more aromatic profile. While you can use pre-ground spices, freshly grinding them yields the best, most vibrant gingerbread cookies.
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How long do these gingerbread cookies keep once baked?
Stored in an airtight container at room temperature, these cookies stay delicious for up to a week. For longer storage, freezing baked cookies is a great option and they’ll maintain their flavor and texture when thawed.
Final Thoughts
This Gingerbread Cookies Recipe has become a staple in my kitchen every holiday season, partly because it’s just so reliably good and partly because it brings back memories of baking with my family. I hope you give it a try and find the same joy and warmth from these cookies that I do. Once you experience that nutty brown butter richness paired with the spicy, molasses-sweet dough, you’ll understand why I keep coming back to this recipe and why I’m eager to share it with you like I would over a cup of coffee.
Print
Gingerbread Cookies Recipe
- Prep Time: 3 hours
- Cook Time: 15 minutes
- Total Time: 3 hours 15 minutes
- Yield: About 15 gingerbread people
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Classic homemade gingerbread cookies with fragrant spices and rich molasses flavor, perfectly browned butter for a nutty depth, rolled and cut into festive shapes, then baked to a tender yet slightly crisp finish. Ideal for holiday celebrations or cozy anytime snacking.
Ingredients
Spiced Browned Butter Mixture
- 1 1/3 cup (302 grams) unsalted butter
- 4 teaspoon ground ginger
- 3/4 teaspoon ground cloves (preferably freshly ground)
- 1/2 cup (107 grams) light brown sugar
- 1/2 cup (170 grams) molasses
- 1 large egg
Dry Ingredients
- 3 1/2 cup (420 grams) all-purpose flour, plus 1/4 cup (30 grams) as needed
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt (Diamond Crystal)
Instructions
- Brown the Butter: Place the unsalted butter into a saucepan over medium-high heat. Stir occasionally for 6 to 8 minutes until the butter foams subside and brown speckles appear, releasing a nutty aroma. Stir in ground ginger and ground cloves, then remove from heat. Transfer to a measuring cup and let cool to room temperature. Add a splash of water if needed to bring volume back to 1 1/3 cups, as some liquid will have evaporated during browning.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt until well combined.
- Make Dough: In a stand mixer fitted with the paddle attachment (or with an electric mixer in a large bowl), beat the cooled browned butter, light brown sugar, and molasses until smooth and fluffy, about 1 minute. Beat in the large egg, then scrape down the sides of the bowl. Add the dry ingredients in two additions, mixing until the dough is firm enough to hold together in a ball. If the dough is too soft or greasy, incorporate the additional 1/4 cup of flour. Divide dough in half, shape each into a disk, wrap in plastic wrap, and chill for at least 2 hours or up to 2 days.
- Preheat Oven: Heat your oven to 350°F (175°C).
- Roll and Cut Cookies: Take one disk of chilled dough at a time and roll it out between two sheets of parchment paper to about 1/4-inch thickness. Use cookie cutters or a knife to cut into desired shapes such as gingerbread people. Transfer shapes carefully onto parchment-lined baking sheets. Re-roll scraps and cut additional cookies. Chill the prepared cookie shapes on baking sheets for 20 minutes before baking.
- Bake Cookies: Bake in the preheated oven for 10 to 13 minutes, depending on cookie size, until the cookies puff up and set. For crunchier textures, bake 1 to 2 minutes longer until edges begin to brown. Remove from oven and let cool on racks before decorating or serving.
Notes
- Use a light-colored saucepan when browning butter to better monitor the color changes.
- Adding a splash of water after browning the butter helps restore liquid volume lost to evaporation.
- Chilling the dough discs and cookie shapes firm up the dough for easier handling and better texture.
- Cookie baking time may vary with size; watch edges for a light browning for crispier cookies.
- Decorate cooled cookies with royal icing or your favorite icing recipe for festive presentation.
- Dough can be refrigerated for up to 2 days before rolling and baking.
Nutrition
- Serving Size: 1 cookie (approximate)
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
