If there was ever a Christmas cookie I wanted to share with you, this is it!
I worked on this homemade gingerbread recipe for honestly probably a couple years and finally perfected it in 2021. I never got around to posting them because I didn’t have method shots or great photos in general; but I decided I don’t care. This gingerbread cookie recipe is too good to let a few crappy photos stop me.
They are perfectly spiced, with just the right amount of molasses and sweetness. This is one cookie recipe I LOVE making; and if you know me at all – you know I don’t really like baking.
Gingerbread recipe ingredients
Flour – for this all purpose is where it’s at.
Baking soda, salt, vanilla and egg – you know the regular old cookie making gang.
Butter, brown sugar and molasses These three things are so important. If you want to try coconut oil or vegan butter – do so at your own risk on this one. I have not tried, so I can’t speak to the results. It has to be the combination of brown sugar & molasses. I use what’s often called Fancy Molasses (which is lighter than black strap). Black strap is too intense.
Spices I may be the only person with this combination of spices but I promise you it’s worth it. I use a full tbsp of ginger and cinnamon. It sounds like a lot but it’s the perfect amount, then I add in some clove, nutmeg and allspice. It might seem like overkill and if you want you can leave the allspice out, but I love it.
What are your favourite Christmas cookie cutters
Ok so I am definitely not always traditional when it comes to the cookie cutters we use. We go back and forth between snowflakes, dinosaurs, hearts and a Christmas mix, I usually let the kids decide.
Snowflakes – these are cookie stamp cutters and we LOVE them.
Dinosaurs – the ones I have are really old from Bulk Barn. These ones are much better.
Hearts – there are so many great ones out there. We’ve got a few different sets fcrom Amazon and Michael’s.
Christmas mix – We love the mixed ones, because then you get a bunch of different shapes. Christmas trees are my personal favourite.
All in all the shapes don’t really matter (besides baking time – so make sure you check that), just pick the ones you want and have a little fun!
How to make gingerbread cookies
This recipe is fairly straightforward and quick, it’s just chilling the dough that takes time. But it is a necessary component.
Mix all the dry ingredients together until fully combined.
Beat the butter, then the brown sugar and molasses and then add the egg and vanilla.
Mix the dry into the wet until fully combined. It will be thick and possibly sticky.
Split in two, wrap and flatten into disks and then pop those babies in the fridge for ideally 4-12 hours.
Bake. These only take about 10 minutes depending on the size of your cookies (check the directions to ensure you don’t overbake).
Gingerbread Christmas Cookie Tips
Don’t use blackstrap molasses – it is too intense and will take over the flavour, instead look for fancy molasses, unsulphured molasses or light molasses.
Make them ahead if you’ve got a lot to do – this recipe freezes really well baked or unbaked. If there frozen, just thaw the dough discs and roll out while it’s still cold but not frozen.
Make sure cookies of the same size go in the oven on the same sheet – if you’re like. meand you do a bunch of different shapes, they can easily cook unevenly if they’re all different sizes. So do snowflakes with snowflkes and gingerbread men with gingerbread men. You get the idea.
Have fun when you decorate – yes a little part of me wants to redo all my kids cookies, haha. BUT, I won’t because they LOVE decorating cookies and it’s so much fun! So let it go, make a mess and enjoy how beautiful and silly they turn out.
I hope you love this recipe and it makes your holiday baking a little easier and a little more fun.
The Best Homemade Gingerbread Cookies
Ingredients
- 31/4 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp ginger
- 1 tbsp cinnamon
- 1/2 tsp allspice
- 3/4 tsp cloves
- 1/4 tsp nutmeg
- 2/3 cup butter softened to room temperature
- 2/3 cup brown sugar
- 1/2 cup molasses
- 1 egg room temperature
- 1 tsp vanilla extract
Instructions
- In a large mixing bowl, whisk together all dry ingredients (the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves) until combined.
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1-2 minutes on medium speed until completely smooth and creamy. Add the brown sugar and molasses and beat on medium speed until combined. Scrape down the sides and bottom of the bowl as needed.
- Next, beat in egg and vanilla on high speed for a couple minutes. Scrape down the sides and bottom of the bowl as needed. The butter may separate; that’s ok.
- On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be really thick. Don't worry that's the way it should be.
- Divide the dough in half and place each piece onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Chill discs for at least 4 hours (overnight is ideal) and up to 3 days. Chilling is a must for this dough.
- Preheat oven to 350°F. Line 2-3 large baking sheets with parchment paper and set aside.
- Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour your work surface. Roll out the disc until it's about 1/4-inch thick. The dough may be crumbly. The more you work it, the more it will come together.
- Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. You can re-roll dough scraps until all the dough has been used. It will get a little harder to work without so just continue to flour your surface and dough or rolling paper when needed. Repeat with remaining disc of dough.
- If you are baking the standard 4” gingerbread man cookies, bake for about 9-10 minutes. If your cookie cutters are smaller (like my snowflakes) bake for 7-8 min. bake for about. If your cookie cutters are larger than 4 inches, bake for about 11-12 minutes. You may want to rotate your pan if you have hot spots in your oven.
- Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely, about 15 more minutes. Once completely cool, decorate as desired.
- Cookies stay fresh in a container for up to one week (even when decorated).
Notes
Nutrition
If you make these cookies, I’d love to hear all about it. Please comment below, post it on Instagram and tag me @mysweetmess and hashtag #mysweetmess. And if you really love it, please share the link with friends and family.
Other recipes you might enjoy
DARK CHOCOLATE CARAMEL PECAN PRETZELS
CHOCOLATE WHITE CHOCOLATE STRAWBERRY COOKIES
PEPPERMINT BROWNIES
Till the next recipe,
Kristen xo
These are amazing! Love that cute star/snowflake shape but those dinosaurs really step up the Christmas cookie game. I can tell your kids had a ball decorating them!
The dinosaurs were definitely the best part for the kids, but I have to admit – I enjoyed them too 😉
These look so fun to make with the kiddos, too! I love these moulds, with a texture or design through the cookie! Molasse is this one ingredient I have a hard time finding around here *in Spain. But I’m on the hunt to make this!
If you can’t find molasses, you can sub in a bit more brown sugar or dark corn syrup will work too.
These are the best gingerbread cookies I’ve ever made! Kept things simple with decorating, just white icing and sparkling sugar but still pretty.
My favourite way to decorate – but kids, haha!
Gingerbread cookies are always a fav this time of year. These were delicious. Loved your decorating ideas.