Gingerbread Cookies: Recipe for Decorating and Enjoying

Soft, warmly spiced gingerbread cookies that hold their shape for decorating. This easy, old-fashioned recipe is perfect for baking with children or grandchildren during the holidays.

Why You’ll Love These Gingerbread Cookies

This gingerbread cookie recipe uses simple pantry ingredients and comes together easily. The dough can be mixed the evening before and chilled so it’s ready to roll and bake the next day. Rolled thin and baked until firm, these cookies hold their shape well—sturdy enough to use as ornaments if you punch a hole before baking, and crisp enough to dunk in a hot drink.

They’re also a wonderful project to do with kids: cutting shapes, punching holes for hanging, and decorating are all part of the fun. The recipe yields a classic gingerbread flavor that pairs perfectly with royal icing or a simple powdered sugar glaze.

Gingerbread Cookie Ingredients

(Printable recipe card follows below with the same ingredient list and full instructions.)

• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter, softened to room temperature
• 1/2 cup packed brown sugar
• 1/2 cup molasses
• 1 egg
• 1/4 teaspoon vanilla extract

Yield and Time

• Yield: about 36 cookies
• Prep time: 1 hour (including chilling)
• Cook time: 8–10 minutes per batch
• Additional time (chilling): at least 3 hours or overnight
• Total time: approximately 4 hours including chill time

Step-by-Step Instructions

1. In a large bowl, whisk together the flour, cinnamon, ginger, cloves, nutmeg, baking powder, baking soda, and salt.
2. In the bowl of an electric mixer, beat the softened butter and brown sugar until light and fluffy, about 3 minutes. Add the molasses, egg, and vanilla and mix until combined.
3. With the mixer on low, gradually add the dry ingredients to the wet ingredients and mix until just combined. Scrape the sides and bottom of the bowl to ensure even mixing.
4. Divide the dough in half. Press each half into a flat disc, wrap in plastic, and chill in the refrigerator for at least 3 hours or overnight. Chilling firms the dough and makes it much easier to roll.
5. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
6. Remove one dough disc from the fridge. Sandwich it between two sheets of parchment and roll to about 1/8 inch thickness. Cut into shapes with cookie cutters. If you plan to hang cookies as ornaments, use a straw or skewer to punch a small hole near the top of each shape before baking.
7. Place cut cookies about 1 inch apart on the prepared baking sheets. Bake 8–10 minutes, until the cookies are firm. Allow to cool completely before decorating.
8. Decorate with royal icing or a powdered sugar glaze once the cookies are fully cool.

Royal Icing: Ingredients and Method

• 3 egg whites
• 4 cups sifted icing (confectioners’) sugar
• 1/2 teaspoon almond or vanilla extract

1. Beat the egg whites in a stand mixer bowl until frothy.
2. Gradually add sifted icing sugar, one cup at a time. Stop and scrape down the bowl as needed. Add the extract.
3. Beat until glossy and stiff peaks form, about 5–7 minutes. Transfer to piping bags fitted with small round tips for decorating.
4. If you need a thinner consistency for flooding, add a few drops of water at a time until you reach the desired flow. Cover any leftover icing, as royal icing dries quickly when exposed to air.

Note: This royal icing makes a generous amount. If you prefer less, the recipe can be halved and will still be enough for a typical batch of decorated cookies.

Tips for Rolling Out Gingerbread Dough

• Always chill the dough for at least 3 hours. It’s sticky when warm, and chilling makes it easier to handle.
• Form the dough into smooth discs before chilling to help it hold together when you roll it out.
• Sandwich the dough between two sheets of parchment paper to roll it out cleanly and prevent sticking.
• Dust the parchment and the top of the dough with flour as needed. This dough tolerates a little extra flour when rolling.
• If the dough becomes sticky while rolling or cutting, pop it in the freezer for 5 minutes to firm up, then continue.
• Roll fairly thin (about 1/8 inch) — these cookies don’t spread much but will puff slightly while baking.

Tips for Decorating

• Use piping bags for better control; a plastic squeeze bottle can be easier for children.
• If you make a mistake, wipe the icing away immediately or wait until it dries and gently scrape it off.
• Divide icing to color with food coloring if you want multiple shades. Keep any unused icing covered to prevent hardening.
• For a sturdier, ornament-like finish, let royal icing dry completely before hanging or packaging cookies.

How to Turn Gingerbread Cookies into Christmas Decorations

Punch a small hole in the top of each cookie with a straw before baking. After decorating and fully drying, thread ribbon or baker’s twine through the hole to hang cookies on the tree or tie them to gifts. They add a cozy, homemade touch to holiday decor and make lovely edible gifts.

Have fun baking and decorating—these gingerbread cookies bring warm holiday scents and festive cheer to your kitchen. They’re perfect for sharing, gifting, or using as sweet handmade decor.