Classic Gingerbread Christmas Cookies – Spiced, Sweet, and Perfectly Festive
These gingerbread cookies are the heart of holiday baking—warmly spiced, slightly crisp on the edges, soft in the center, and irresistibly cozy. Perfect for decorating with loved ones or enjoying with a mug of hot cocoa, they’re a Christmas tradition that never goes out of style.
Gingerbread has been a beloved holiday tradition for centuries, with roots tracing back to medieval Europe where spiced cookies were served at festivals and fairs.
Over time, they became a symbol of warmth and celebration, especially during Christmas, when families would gather to bake and decorate them together.
This classic recipe carries on that tradition with a perfectly balanced mix of molasses, ginger, cinnamon, and cloves that fills your home with the unmistakable aroma of the holidays.
Why You’ll Love This Recipe
- Easy to Make: Simple ingredients and straightforward steps, perfect for holiday baking with kids.
- Customizable: Shape them into classic gingerbread men, stars, or festive cut-outs, and decorate as simply or elaborately as you like.
- Perfect Texture: Crisp edges with a soft, chewy center that keeps them irresistible.
- Full of Holiday Flavor: Warm spices and molasses create that nostalgic, cozy taste everyone craves in December.
- Great for Gifting: Beautifully decorated cookies make a thoughtful, homemade present.
Classic Gingerbread Christmas Cookies
Ingredients
- 3 cups 360 g all-purpose flour – spooned and leveled
- Substitute: Use half whole wheat flour for a slightly nuttier flavor.
- ¾ cup 150 g brown sugar – light or dark
- Tip: Dark brown sugar adds a richer molasses taste.
- ½ cup 120 g unsalted butter, softened
- Alternative: Margarine or plant-based butter for dairy-free.
- ½ cup 120 ml molasses – unsulfured, for that deep gingerbread flavor
- Substitute: Dark corn syrup or honey flavor will be lighter.
- 1 large egg – room temperature
- Alternative: Flax egg 1 tbsp flaxseed meal + 3 tbsp water for vegan.
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp ground ginger – warm and spicy
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground nutmeg optional, for extra depth
- 2 –3 tbsp milk – to adjust dough consistency
- Alternative: Non-dairy milk works perfectly.
- Optional for decorating:
- Royal icing sprinkles, colored sugar, or melted chocolate.
Instructions
- Cream the butter and sugar:
- In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy (about 2–3 minutes). The mixture should look creamy and pale.
- Add wet ingredients:
- Beat in the egg and molasses until fully combined. The batter will turn a rich, dark brown and smell sweetly spiced.
- Mix dry ingredients:
- In another bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- Combine wet and dry:
- Slowly add the dry mixture into the wet ingredients, mixing on low speed until just combined. The dough should be thick but pliable. If it feels too crumbly, add 1–2 tablespoons of milk.
- Chill the dough:
- Shape dough into a disc, wrap in plastic, and refrigerate for at least 1 hour (or overnight). This step makes rolling easier and helps the cookies hold their shape.
- Preheat and prepare:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll and cut:
- On a lightly floured surface, roll dough to about ¼ inch (6 mm) thickness. Cut into festive shapes with cookie cutters.
- Bake:
- Place cookies 1 inch apart on baking sheets. Bake for 8–10 minutes, until edges are just starting to brown and cookies look set.
- Tip: For softer cookies, bake closer to 8 minutes; for crispier, leave for 10–11 minutes.
- Cool:
- Let cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. They should feel firm but slightly soft in the center.
- Decorate and enjoy:
- Once cooled, decorate with icing and sprinkles—or enjoy them plain with a mug of hot cocoa.
Pro Tips & Variations
- Flavor Boosts: Add orange zest for a citrusy twist, or dip half of each cookie in melted dark chocolate for a rich contrast.
- Spice Swap: Adjust the spice level—use extra ginger for more zing, or add cardamom for a unique flavor.
- Gluten-Free: Substitute a 1:1 gluten-free flour blend for all-purpose flour. Be sure to chill the dough well for easier rolling.
- Vegan-Friendly: Replace butter with plant-based margarine, egg with a flax egg, and milk with non-dairy alternatives.
- Healthier Version: Cut back the sugar slightly and use whole wheat pastry flour for added fiber.
Storage & Freezing Tips:
- Store cooled cookies in an airtight container at room temperature for up to 1 week.
- Freeze undecorated cookies in layers with parchment between them for up to 3 months.
- You can also freeze the dough (wrapped tightly) for up to 2 months—just thaw overnight in the fridge before rolling and baking.
Serving Suggestions
- Pair cookies with hot cocoa, mulled cider, or spiced tea for a cozy winter treat.
- Use them as decorative ornaments by poking a hole at the top before baking and tying with ribbon after decorating.
- Arrange a platter of gingerbread men, snowflakes, and stars as a holiday centerpiece for parties.
- These make wonderful edible gifts—pack them in tins or jars with festive ribbon.
Frequently Asked Questions
Q: Can I make the dough ahead of time?
Yes! The dough can be made up to 2 days in advance. Keep it tightly wrapped in the refrigerator until ready to roll and bake.
Q: Can I freeze decorated cookies?
It’s best to freeze undecorated cookies. Frosted or iced cookies can become messy when thawed. Instead, freeze plain cookies and decorate after thawing.
Q: How do I keep the cookies soft?
Store them with a slice of bread in the container—the bread will absorb moisture and help keep cookies chewy.
Q: My cookies spread too much. What happened?
This usually means the dough wasn’t chilled long enough, or the butter was too soft. Always chill the dough for at least 1 hour before baking.
