I’m sharing my Easy Homemade Gingerbread Cookies recipe that makes sturdy, perfectly shaped cookies ideal for decorating, plus clever icing and decoration ideas to inspire your holiday baking.

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I love these Easy Homemade Gingerbread Cookies because they hold sharp edges for decorating and they taste like real spice without being fussy. I was looking for a cookie that keeps its shape so my Homemade Icing For Gingerbread Cookies actually looks like art, not a melted mess.

The dough comes together fast, with warm ground ginger and plenty of unsalted butter to make it rich but not greasy. I promise you’ll want to test one straight from the oven then spend the afternoon decorating tiny cookie scenes.

Stick around, I bet you’ll be surprised how simple they are.

Ingredients

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All-purpose flour gives body and chew, mostly carbs, little fiber or protein.
Ground ginger adds warmth and bite, low calories, some antioxidants, strong flavor.
Molasses brings deep sweetness and iron, it’s got extra minerals, rich caramel-like flavor.
Dark brown sugar sweetens and keeps cookies soft, mostly simple carbs.
Butter gives fat for richness and tender crumb, it’s mostly saturated fat energy.
Egg binds, adds protein and moisture, helps structure and gives golden color.
Baking soda lifts and slightly browns, not nutritious but crucial for texture.
Ground cinnamon adds sweet, woody aroma, tiny antioxidants, mild warming spice.
Cloves punch up warmth and depth, very aromatic, used sparingly.

Ingredient Quantities

3 cups (360 g) all purpose flour

2 tbsp (about 14 g) ground ginger

2 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground nutmeg

1 tsp baking soda

1/2 tsp fine salt

3/4 cup (170 g) unsalted butter softened

3/4 cup (150 g) packed dark brown sugar

1/2 cup (160 g) unsulphured molasses

1 large egg at room temp

1 tsp vanilla extract

1 tbsp milk or cream optional

How to Make this

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1. Whisk together 3 cups (360 g) all purpose flour, 2 tbsp ground ginger, 2 tsp ground cinnamon, 1/2 tsp ground cloves, 1/2 tsp ground nutmeg, 1 tsp baking soda and 1/2 tsp fine salt in a bowl so it’s evenly mixed.

2. In a large bowl cream 3/4 cup (170 g) softened unsalted butter with 3/4 cup (150 g) packed dark brown sugar until light and fluffy, about 2 to 3 minutes, scraping the bowl a couple times.

3. Beat in 1/2 cup (160 g) unsulphured molasses, 1 large room temperature egg and 1 tsp vanilla extract until combined and smooth; room temp egg helps everything come together.

4. Add the dry mix to the wet in two or three additions, mixing until a soft dough forms. If it looks too dry add up to 1 tbsp milk or cream, if too sticky chill 15 to 30 minutes before rolling.

5. Divide dough in half, flatten each into a disk, wrap in plastic and chill at least 1 hour (or overnight for best shape). Don’t skip this step if you want cookies that don’t spread.

6. Preheat oven to 350°F (175°C). Line baking sheets with parchment and if you want, chill the baking sheet in the fridge so cookies keep sharp edges.

7. On a lightly floured surface or between two sheets of parchment roll one disk to about 1/4 inch thickness. Cut shapes, place them on the prepared sheet about 1 inch apart. If dough warmed while cutting, chill the tray 10 to 15 minutes before baking.

8. Bake 8 to 10 minutes for thinner cutouts, 10 to 12 minutes for thicker ones. Edges should be set and centers slightly soft. Rotate pans halfway if baking more than one tray.

9. Let cookies cool on the baking sheet about 5 minutes to firm up, then transfer to a wire rack to cool completely before decorating. For decorating use royal icing or a thick glaze, pipe outlines then flood, and store cookies in an airtight container with parchment between layers.

Equipment Needed

1. Digital kitchen scale (best for grams; cups work too)
2. Measuring cups and spoons
3. Mixing bowls (one large for creaming, one medium for dry mix)
4. Electric mixer (stand or hand) or a sturdy wooden spoon for creaming
5. Whisk (for the flour and spices)
6. Rubber spatula (for scraping and folding)
7. Rolling pin (to roll dough to about 1/4 inch)
8. Cookie cutters and a bench scraper (helps lift shapes)
9. Baking sheets, parchment paper and a wire cooling rack

FAQ

Q: How should I store these cookies so they stay fresh? A: Store cooled cookies in an airtight container at room temp for up to 4 days. You can freeze baked cookies up to 3 months, or freeze shaped dough flat between sheets of parchment then bag it for up to 3 months; thaw in fridge overnight before baking.

Q: Why do these gingerbread cookies not spread when baked? A: The dough is fairly stiff because of the flour to fat ratio and the molasses, and chilling firms the butter so the cookies keep their shape. Also you use baking soda not baking powder, so they rise a bit but dont flatten out.

Q: I want softer cookies or crisper ones. What should I change? A: For softer cookies bake a minute or two less and keep them slightly thicker. For crispier ones roll thinner and bake a little longer until edges are browned. Oven times vary so start checking early.

Q: Can I swap the molasses or brown sugar? A: You can use light molasses instead of dark for milder flavor, but skip molasses and the texture changes. If you dont have dark brown sugar, use light brown sugar or make brown sugar by stirring 1 to 2 tbsp molasses into 1 cup granulated sugar.

Q: My cookies came out tough or dry. What went wrong? A: Most likely you overmixed after adding flour, or you measured flour wrong by packing the cup. Use the spoon and level method or weigh flour. Also dont overbake, and make sure butter was properly softened not melted.

Q: How do I roll and cut shapes without cracks or tearing? A: Chill the dough at least 30 minutes so it wont stick and it holds edges. Roll between two sheets of parchment for easy transfer, dust lightly with flour, and if pieces crack a little press seams gently with your fingers. If dough gets too warm pop it back in the fridge for 10 minutes.

Easy Gingerbread Cookies (no Spread) Recipe Substitutions and Variations

All purpose flour: swap with a 1:1 gluten free all purpose blend (add about 1/4 tsp xanthan gum if the blend doesn’t contain it). Or use whole wheat pastry flour 1:1 for a nuttier, slightly denser cookie.
Unsalted butter: use solid coconut oil 1:1 for similar fat and crisp edges, expect a mild coconut note. Or use stick margarine 1:1 if you need a dairy free swap, it’ll work but be a bit less rich.
Packed dark brown sugar: if you’re out, use light brown sugar same amount for a milder molasses flavor. Or make your own dark brown sugar by mixing 3/4 cup granulated sugar with 2 tbsp molasses.
Unsulphured molasses: swap with dark corn syrup or maple syrup 1:1 in a pinch, but you’ll lose that deep bittersweet molasses flavor; maple will add a different, sweeter note so the cookies might brown faster.

Pro Tips

– Weigh your flour if you can, seriously. If you dont have a scale, fluff the flour, spoon it into the cup and level it off with a knife so you dont end up with too much and dry cookies.

– Warm the molasses a few seconds so it pours easy and mixes evenly, and use a room temp egg. Cold molasses or egg can make the dough look curdled or uneven and then you end up overworking it.

– Chill, chill, chill. Cold dough = sharp shapes and less spreading. If the dough or cutouts warm up while you work, pop the tray in the fridge for 10 to 15 minutes before baking.

– Bloom the spices for bigger flavor: stir them into the butter/molasses briefly or rub them between your palms to wake them up. If your spices are older theyll be dull, so add a little more, dont be shy.

– Watch doneness, not the clock. Pull cookies when edges are set and centres still a touch soft, they firm as they cool. For softer chew add a tablespoon of cream or a slice of bread in the container for storage, for crisp keep them in an airtight tin without the bread.

Easy Gingerbread Cookies (no Spread) Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I’m sharing my Easy Homemade Gingerbread Cookies recipe that makes sturdy, perfectly shaped cookies ideal for decorating, plus clever icing and decoration ideas to inspire your holiday baking.

Servings

servings

Calories

154

kcal

Equipment: 1. Digital kitchen scale (best for grams; cups work too)
2. Measuring cups and spoons
3. Mixing bowls (one large for creaming, one medium for dry mix)
4. Electric mixer (stand or hand) or a sturdy wooden spoon for creaming
5. Whisk (for the flour and spices)
6. Rubber spatula (for scraping and folding)
7. Rolling pin (to roll dough to about 1/4 inch)
8. Cookie cutters and a bench scraper (helps lift shapes)
9. Baking sheets, parchment paper and a wire cooling rack

Ingredients

3 cups (360 g) all purpose flour
2 tbsp (about 14 g) ground ginger
2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 tsp baking soda
1/2 tsp fine salt
3/4 cup (170 g) unsalted butter softened
3/4 cup (150 g) packed dark brown sugar
1/2 cup (160 g) unsulphured molasses
1 large egg at room temp
1 tsp vanilla extract
1 tbsp milk or cream optional

Directions

Whisk together 3 cups (360 g) all purpose flour, 2 tbsp ground ginger, 2 tsp ground cinnamon, 1/2 tsp ground cloves, 1/2 tsp ground nutmeg, 1 tsp baking soda and 1/2 tsp fine salt in a bowl so it's evenly mixed.
In a large bowl cream 3/4 cup (170 g) softened unsalted butter with 3/4 cup (150 g) packed dark brown sugar until light and fluffy, about 2 to 3 minutes, scraping the bowl a couple times.
Beat in 1/2 cup (160 g) unsulphured molasses, 1 large room temperature egg and 1 tsp vanilla extract until combined and smooth; room temp egg helps everything come together.
Add the dry mix to the wet in two or three additions, mixing until a soft dough forms. If it looks too dry add up to 1 tbsp milk or cream, if too sticky chill 15 to 30 minutes before rolling.
Divide dough in half, flatten each into a disk, wrap in plastic and chill at least 1 hour (or overnight for best shape). Don’t skip this step if you want cookies that don't spread.
Preheat oven to 350°F (175°C). Line baking sheets with parchment and if you want, chill the baking sheet in the fridge so cookies keep sharp edges.
On a lightly floured surface or between two sheets of parchment roll one disk to about 1/4 inch thickness. Cut shapes, place them on the prepared sheet about 1 inch apart. If dough warmed while cutting, chill the tray 10 to 15 minutes before baking.
Bake 8 to 10 minutes for thinner cutouts, 10 to 12 minutes for thicker ones. Edges should be set and centers slightly soft. Rotate pans halfway if baking more than one tray.
Let cookies cool on the baking sheet about 5 minutes to firm up, then transfer to a wire rack to cool completely before decorating. For decorating use royal icing or a thick glaze, pipe outlines then flood, and store cookies in an airtight container with parchment between layers.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.