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Gingerbread Cookies

No need to run - this one is a keeper!
Perfectly spiced and sweetened with molasses, they are one of the most popular cookies on the holiday platter. Crunchy on the edges, warm and soft on the inside, no cookie platter is complete without them. The silly smiles and cute buttons on this batch make them absolutely irresistible!

Gingerbread cookies


  • Unsalted butter - 2/3 cup at room temperature

  • Light brown sugar - 3/4 cup, packed

  • Molasses - 2/3 cup 

  • Egg - 1 large, at room temperature

  • Vanilla extract - 1 teaspoon

  • All purpose flour - 3 1/2 cups 

  • Baking soda - 1 teaspoon

  • Salt - 1/2 teaspoon 

  • Ground ginger - 1 tablespoon

  • Ground cinnamon - 1 teaspoon

  • Ground cloves - 1/2 teaspoon (optional)

  • Royal icing (optional) Recipe here


  1. Beat the softened butter until smooth and creamy.

  2. Add brown sugar and molasses and beat on medium speed till well combined. 

  3. and sugar till smooth and creamy - it takes about 2 minutes. Add in the egg and beat till incorporated.

  4. Beat in the egg and vanilla on high for about a minute. Be sure to scrape down the sides of the bowl as needed. 

  5. Sift the dry ingredients together - flour, baking powder, salt, ginger, cinnamon, all spice and cloves.

  6. Slowly combine the wet and dry mixtures to create the cookie dough. Tghe dough will be sticky.

  7. Shape into flat disks, cover in plastic wrap and refrigerate for at least a couple of hours, preferably overnight. 

  8. Set the oven racks to the lower and upper one third of the oven and preheat the oven to 350°F.

  9. Line two baking sheets with parchment paper or silicone mats.  

  10. Roll out the first disc of chilled dough on a floured surface and cut out the cookies with your favorite shapes - I used the gingerbread man shape. Re-roll the remaining dough and continue cutting until all the dough is used. Repeat with the second disc of dough.

  11. Arrange cookies on baking sheets an inches apart. Bake for 10 minutes or until lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. If you like the cookies crunchier, bake for an additional 2 - 3 minutes. 

  12. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.

  13. Decoration: Decorate with royal icing. For a quick recipe of egg and eggless icing, check out the royal icing page here.

  14. Allow to set completely. 

  15. Arrange on a platter and serve. 

Products used in this recipe

Silicone baking mat

All purpose flour

Electric mixer

Did you bake this cookie? I'd LOVE to see it! 

Snap a picture and hashtag #tessiefoodculture or tag me @tessiefoodculture on Instagram!


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