Award Winning Gingerbread Cookies

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These Gingerbread Cookies will get you feeling festive and make your Christmas Cookie Exchange clamor for the recipe! Given to me by a family friend, they have won three cookie competitions!

This Gingerbread Cookie Recipe will get you feeling festive and make your Christmas Cookie Exchange clamor for the recipe! Given to me by a family friend, they have won three cookie competitions in less than 10 years!

The Ultimate Gingerbread Cookies


MERRY CHRISTMAS!!! Okay, okay it isn’t officially Christmas yet…technically it isn’t even December yet, but nothing can lessen my excitement for my favorite holiday of the year. I’ve been counting down the days until Black Friday all month. I know you probably think it is because of the awesome deals but it isn’t. Black Friday is officially the start of Christmas in our house! We wake up in the morning (at a normal time), enjoy some Santa Gingerbread Pancakes (coming soon!) and get ready to go buy our Christmas tree! By early afternoon its been washed and dried and we spend the afternoon decorating the tree, eating these Gingerbread Cookies, listening to Christmas music and making homemade ornaments. Black Friday is almost better than Christmas Day itself to me.

I think it is officially okay to be all about Christmas now right? Once Thanksgiving passes the Christmas floodgates burst open! These gingerbread cookies are based on a recipe given to me by a family friend who has won THREE cookie contests with them! I’ve always loved gingerbread cookies but having never made them for myself I would always buy the gingerbread assortment with chocolate under them. They are the same kind my grandmother used to buy so the memories they would bring back were so special.

Now that I have a family I am so excited about making new traditions that when I find recipes like this one, I make it part of a tradition they can count on each year. Maybe in 30 years or so when they have kids (wow that idea sounds insane) they will ask me for the recipe to make for their own little ones. And because I am a total sucker for my little ones I caved in just a few seconds when my oldest declared they needed gingerbread men sprinkles. I think it adds something, don’t you? Ha.How to make gingerbread cookiesI have just a few suggestions for this recipe so it works out for you. I know sometimes when I make cookies I want them to be done in 20 minutes and having to wait makes me pretty unhappy. So I am warning you ahead of time, please put this dough in the fridge! 2-3 hours will work magic. If you don’t you will have a hot (literal, haha) mess of sticky dough on your hands. Forming them will be a nightmare and they will get FLAT. Chill the dough and you won’t regret it 🙂

If you don’t have the orange juice feel free to use water, the orange juice really makes the flavor pop. It doesn’t taste like orange, it is similar to when you add coffee to a chocolate cake batter to intensify the chocolate flavor. It is like a secret ingredient that makes the cookie go from good to award winning!

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When you form the dough into a ball and roll it into the sugar be sure you press it down a bit. I use a water glass bottom to press it down to about 1/2 the ball’s thickness.

Last and most important, send some to me after you make them. They’re one of my favorite cookies and an anchor recipe of my Christmas Cookie Swap Plate.Easy Gingerbread Cookies Recipe

Recipe

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Best Gingerbread Cookies Recipe

5
  • Yield: 36 Servings
  • Prep Time: 3 minutes
  • Cook Time: 10 minutes
  • Total Time: 3 minutes
  • Course: Dessert
  • Cuisine: American
These Gingerbread Cookies will get you feeling festive and make your Christmas Cookie Exchange clamor for the recipe! Given to me by a family friend, they have won three cookie competitions in less than 10 years!

Ingredients

  • 2 1/4 cups flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup butter softened
  • 1 cup white sugar
  • 1 egg
  • 1 tablespoon orange juice
  • 1/4 cup molasses
  • 1/4 cup sugar

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Sift together the dry ingredients (flour, ginger, baking soda, cinnamon, cloves and salt.)
  2. Cream the butter and 1 cup sugar.
  3. Add the egg and beat until fully incorporated.
  4. Add the orange juice and molasses (I use light molasses) until combined.
  5. Add in the dry ingredients in small batches until just combined.
  6. Refrigerate for 2-3 hours, if you can't at least put it in the freezer for a half an hour.
  7. Preheat the oven to 350 degrees.
  8. In about 2 tablespoon balls, roll into the 1/4 cup sugar and flatten so it looks like the thickness of a double stuff Oreo, really thick but clearly flattened.
  9. Bake for 9-11 minutes.

Nutrition Information

Yield: 36 Servings, Amount per serving: calories

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The Best Gingerbread Cookie Recipe

These Gingerbread Cookies will get you feeling festive and make your Christmas Cookie Exchange clamor for the recipe! Given to me by a family friend, they have won three cookie competitions in less than 10 years!
These Gingerbread Cookies will get you feeling festive and make your Christmas Cookie Exchange clamor for the recipe! Given to me by a family friend, they have won three cookie competitions in less than 10 years!

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Comments

      1. I just made your cookies and they are so good! I used white sugar but in one of your comments you mentioned the amazing pairing of brown sugar and molasses. Did you have a different recipe using brown sugar? thanks!

        1. Nope, sorry for the confusion. I think I was meaning to say that white sugar + molasses makes brown sugar but I’m just going to assume I replied late at night and was punch drunk! These are my one and only gingerbread cookies and I wouldn’t swap anything in or out.

          1. Sorry for the delay this comment got snagged in the spam filter! The last step is for the 1/4 sugar to roll to dough ball in before baking. It helps give the cookie a bit of a sugary crunch 🙂

          2. I haven’t tried adding anything extra as my family is obsessed with them just the way they are but it sounds like a fun addition. Come back and let me know how it turns out.

      1. Unsalted, if I were to ever use salted (I don’t though), I would 100% notate it. As a general rule unsalted is the way to go as you can always add salt. 🙂

  1. These look amazing. I haven’t had gingerbread in so long. No one I know makes it quite the way I like it but this looks thin and exactly like I like it!

    1. If you want them extra thin, you can smush the dough down before baking – it won’t look as pretty, but they will definitely be thinner!

  2. I am such an impatient baker. I really hate putting dough in the fridge for hours, but I have learned over time that it really does make for better cookies, so I reluctantly do it haha. I will usually make cookies first thing in the morning, so that the dough can chill while I get myself and the kids ready for the day. it seems to go by quicker that way. This recipe sounds amazing. Gingerbread is one of my favorite flavors!

    1. I think the first time I did it was back in college when I made those crazy amazing chocolate chip cookies. I even let it age in the dorm fridge. So now I learned but I would never have thought it mattered before!

  3. Gingerbread cookies are my favorites. These look so good. I would love to make them with my daughters. I know we would have so much fun baking them.

  4. I won’t lie, I am horrible at baking, so I need a recipe like this… one that is award winning may just help me. Oh and by the way, it sounds amazing, too. Thanks for sharing.

    1. Thanks, Shauna! Like anything else, getting better at baking just takes practice – even my husband has started to show some improvement!

  5. I am not a fan of molasses so I make these without any. I have a recipe that tastes just like them but without the molasses. But your cookies look SO good I would be willing to try one anyway!

  6. First, I love the orange juice–I make a cookie similar to this, but not with orange juice. I think that is a nice touch. Second, I am right there with ya about Black Friday–the Holidays are here!!!!!! And third, right there with ya for the cookies too! Cookie tins are the best part of the holidays (well, cookie and candy). I’ve gotten quite a few done already!

  7. These Gingerbread Cookies look so delicious and easy to make. I will have to add them to my bake list. I like to bake all the treats for the week on Sundays.

  8. Have you tried rolling this dough out and using cookie cutters with them to have actual gingerbread men? Just curious it it holds up to this.

    1. The dough will spread a bit more than you may want for gingerbread men. I would probably use a different recipe for them. They also tend to have a smoother surface for decorating. 🙂

  9. OMG So excited to try this recipe for gingerbread cookies this holiday season. I recently made the caramel cheddar popcorn recipe and it changed my life! I am making it this year and putting in tins for Christmas gifts!! Thanks,

    Malaika

  10. I’ve never made gingerbread cookies, but this the season to change that ! Falalalalal I’m all about Christmas today, cookies, cakes, ornaments and glitter, my living room is a hot mess of Christmas stuff. All I’m missing are these awesome cookies. Bring some 😉

  11. Have you ever tried freezing then baking? I wonder how it would do if I flattened them then froze, then baked so they would be fresh for gifting…

    Or how long do they last after baking? Stored at room temp?

    1. I’ve never baked these specific cookies from frozen, but another cookie recipe I have done that with I just add a minute of cooking time and it works just fine. I have stored these cookies for a week in a covered container and they are still moist and chewy. They really benefit from the brown sugar and molasses.

  12. I made these tonight and they turned out fantastic! I put the dough in the fridge for about 3 or 4 hours then my 6 year old son helped form the balls. Once we had 36 I put them back in the fridge for like 15 minutes to firm up a bit because they were getting kind of soft. He also rolled them in sugar and used a little metal cup to pat them down. After they were flat he dusted the tops with a little more sugar. I wasn’t paying close attention to that part and he literally used so much sugar they were nearly white on top, yikes! He was ALL about doing these and they turned out delicious! I think we’ll be making another batch soon! Thanks for sharing!

    1. So glad you liked them!! I love that your son helped, my oldest only likes poking the cookie dough, so we aren’t quite there yet. 🙂

  13. Thank You for the recipe, can’t wait to make these! Do you know can the dough be rolled out to make gingerbread men?? Thanks!

    1. I wish! I did try that once, but these really need to be made into balls and slightly pressed. When I tried rolling them thin to bake they baked into on giant blob.

  14. They looks amazing!! I’m making them tonight! Do you know about how many cookies this recipe yields? Not sure if I missed it somewhere in the description.

    1. Sorry I didn’t mention it in the post, I just used some melted white chocolate. I would’ve dipped more of them but no one else in the house had the patience to wait anymore.

  15. The flavor of these cookies seem to be great but I had the same problem as some others that the cookies ended up as one big blob. I refrigerated them over night. We are around 8000 elevation and wondered if I was suppose to do something to compensate for that? Any suggestions would be appreciated. Thx so much

    1. Hi Lori, Can you describe the shape of them pre-baking? Were they like a ball but flattened? Sort of like a slightly deflated ball? I basically refrigerate, scoop into the bowl of sugar, roll it in the sugar, put it on the silpat and then press slightly down with a glass to flatten the top. Did you flatten them like a shaped cookie? You can email me at [email protected] and I am happy to discuss. Currently at the airport 🙂

  16. Hi Sabrina and thank you for the amazing recipe.
    I did them on Christmas morning and put them in festive cookie boxes as a present for my friends and family and everybody loved them!
    I just have one problem: I baked them for 9-10 minuted as indicated in the recipe, and although they were relatively soft ( as I like them) when i took them out of the oven and for a couple of hours later, they are not soft anymore. I keep them in an airtight container, but still they have hardened up…Any advice? Should I maybe bake them less?
    Thank you very much again for the recipe and the help!
    Happy Holidays!

    1. So glad you enjoyed the flavor! Did you substitute any ingredients at all? I am eating some today I baked almost 10 days ago and they are still able to be folded in half without fully breaking. I just keep what few I have left in a ziploc bag or in tupperware. I wouldn’t bake less than 9 minutes because I think the centers wouldn’t be fully cooked through. If you want to email me at [email protected] I would be happy to troubleshoot with you 🙂

    1. Yup, I get all excited when I see ratings in my notifications and then see they are just excited about the recipe, haha.

  17. Ooh my gosh I just made these delicious cookies, but added dark chocolate drizzle and they are so amazing! Definitely my all time favorite Christmas cookie from here on out! Thank you for sharing this recipe! 🙂

  18. Sabrina- I’m making these for a “Christmas in July” party. They look fabulous! Two quick questions… can I use the ground ginger that is found in the spice aisle? And, when you say sugar and “white” sugar, are you referring to powdered/ confectioners sugar?

  19. and… have you ever substituted refined sugar for natural cane sugar/ or flour for almond flour? (I’m on a clean-eating kick and want to try a few substitutions!)

    1. So I’m all for substitutions. I think the almond flour would totally take the flavor in an opposite direction but I think you’d probably do great with the natural cane sugar. I have sometimes used raw sugar that I processed in my food processor to make the granules more like plain sugar in baking for clients with pretty reasonably good success.

        1. Sugar is listed twice in the ingredients because the one cup is used in the batter and the 1/4 cup is used to finish off the tops of the cookies. 🙂

  20. I’ll give these cookies a try this weekend. Can you tell me how long I can freeze them for. Oh who am o kidding they’ll never last long enough in my household to get them to the freezer ?

  21. When you say “Orange Juice” are you referring to freshly squeezed or from a frozen concentrate or premade Juice like Simply Made or SunnyD?

    1. Sorry this comment took so long to get to, it ended up in my spam filter somehow! Just normal bottled orange juice, like Simply Made. I would probably not use SunnyD as thats more like a fruit cocktail rather than actual orange juice (but awesome childhood memories of sunnyd!).

  22. It would be helpful if people did not rate a recipe they haven’t tried as it is very misleading. It may be helpful to make an announcement to your followers.

    Kindest regards

    1. Hi! I agree it can seem like “How would you know it is 5 stars?” if you haven’t made it and I’ve mentioned it before in emails (most of my immediate commenters are email subscribers), but I think its a pretty standard issue amongst recipe raters. I know when I’m looking for a recipe I always scan for people who clearly made the recipe too. Oh, and I skip the ones who are of the “hey this was 5 stars but I changed these 5 things about it”

  23. These cookies look amazing — and your photography is terrific! Was wondering if you use Tailwind — because I am starting a new tribe called CHRISTMAS COOKIES and I’d love for you to participate! If you’re interested, send me an e-mail and I’ll invite you! Thanks — these cookies are going on my MUST TRY list this year!

    1. If you would like to contact me (contact @ dinnerthendessert . com) to troubleshoot, I don’t quite have enough information to know what went wrong with your recipe. I do think the most important step is cooling the dough, did you cool it for the full amount of time?

  24. Hey hey!! I love baking season!! I try and bake all year but I live in San Diego so sometimes it gets waaayyy too hott to bake but thankfully by November we have chilly mornings and cooler afternoons to where I can turn on my oven and not be sweating from the heat outside…..lol
    Im super excited for this holiday season as it is my fav time of the year where my kitchen is turned into a baking cookie/candy shop and dinner is rarely prepared. Lol
    I was curious on your ingrediants….I wanted to know if any of them have to be a specific brand like is there only one kind of mollasses you use or a specific OJ you use….;-) Thanks
    P.S. These look absolutely crazy good ridiculous lol

    1. I don’t think a particular brand makes a difference but we love Trader Joe’s orange juice! The molasses is pictured in the recipe but again I’m not partial to a particular brand. And yes I agree we’re finally feeling the winter here in CA! I am loving it!

    1. You can but the oj really adds a noticeable bump in the flavor. I’ve made it both ways and people always prefer the version with the oj.

  25. Just made these and have some more in the oven. The smell is delightful and they look wonderful. My son can’t stop eating them and he’s a picky eater! Thanks so much for the recipe! Mine baked for 10 minutes and were PERFECT!

  26. These are my favorite! You can substitute dark brown sugar for the white sugar + molasses; they end up a little softer. If you want to make the dough ahead of time, scoop half onto each of two sheets of waxed paper. Form into 1.5″ logs, wrap in the waxed paper and then in plastic wrap and freeze. When you’re ready to bake, slice into 3/8″ slices, roll in sugar, and bake as usual.

  27. Can the dough be frozen? I’m planning to prep as much of my Christmas baking ahead of time and make “fresh” cookies each time we have family over.

    1. Yes, you can freeze it ahead of time just thaw it a bit in the refrigerator before baking. I love to plan ahead as well, especially this time of year!

  28. Hi

    Would these be good to use with a traditional gingerbread man cookie cutter? They look so good but my kids love the men and women shaped cookies 🙂

    Thanks!

    1. They’re not meant to be a cut out so they might not look as pretty as traditional cut out. If you do try, come back and let me know how they turned out.

  29. I just made these and they turned out GREAT! This was a trial run because I want to make some for Christmas dinner. They are soft and chewy and delicious. Thanks for the great recipe!

  30. Made these and could NOT stop eating them! These are, honestly, the BEST gingerbread cookies I have ever eaten!!
    I love to try a variety of recipes, and this, BY FAR, is the most AMAZING one for these cookies. I won’t bother wasting any more time, energy, or ingredients searching for additional recipes. Sticking to this one and this one only. Thank you so much for sharing!! I’ve already been asked for the recipe numerous times and every time someone tries one, you could hear an audible moan of delight. Now, that’s how you know you have a winner! 😉

    1. Thank you so much for coming back to let me know how much you love them and for sharing the recipe with others. My family loves them too and they don’t last very long at all after coming out of the oven.

  31. I doubled the ingredients for more cookies. The first ones I put in the oven came out perfect, and then the next 2 trays that went into the oven came out burnt/crunchy, and I did nothing different! Any ideas?

    1. Oh no! I would try cutting down on the baking time on all of your batches after the first. Also make sure that your baking sheets are completely cooled before starting to bake a new batch.

  32. Just made these and they taste amazing. They were also really easy to make. I got busy so I had to leave the dough in the refrigerator overnight and it was fine. I might do that on purpose next time to save time. I’m definitely going to make them again in 2 weeks for Christmas. These have earned a permanent spot in my cookie recipe box.

  33. Have you tried freezing the dough? Would that be a bad idea with this recipe? If not freeze, could it be refrigerated for up to a week? #Holidaybaking Thanks!

    1. This weekend I froze/defrosted/rolled in sugar and baked the dough with no ill effects! I did freeze it in pre-measured cookie sized chunks. Can’t speak for refrigerating for a week though, that seems like it may dry out your dough a bit too much.

    1. You’re so welcome! I’m so glad you loved them and then came back to tell me about it! They’re a huge hit in our household too especially during the holidays!

  34. My husband loves gingerbread cookies, but unfortunately found out he has a bad casein allergy ( dairy).
    I tried making this recipe with vegan margarine, and oh man did they turn out great!! My husbands thanks you for the awesome recipe! I like orange flavour so much that I added zested orange peel as well!

  35. Love the cookies but mine turned out fluffy, not chewy and suggestions? I followed the instructions except I refrigerated overnight.

    1. Hey Lauren, you didn’t adjust the brown sugar quantity at all did you? Also how did you measure the flour? Sometimes if you take the measuring cup and scoop out of the bag of flour it can compact the flour in the cup so you’re inadvertently adding more flour than intended. Lastly did you flatten the cookie dough balls a little bit before baking? Perhaps a little flatter would help the cookies spread for you a bit more which would add to the chewiness. If you want to trouble shoot via email I am always available too! contact @ dinnerthendessert.com

  36. Thanks for sharing your recipe Sabrina. I have been looking for a chewy gingerbread cookie. These look easy to make. I hope mine turn out.

  37. thank you for this recipe. This is the recipe that I used to make with my Mom from the time that I was about 2 years old. (I am now 64.) My job was to roll the balls in sugar. Unfortunately, when my Mom got dementia, she threw out all her recipes instead of asking me or my siblings if we would like them. Slowly, I am able to find some of these old recipes on the internet. This was my favorite cookie growing up as my Mom had a batch cooked for us when we came home from school. She made cookies and biscuits every day. May you have a Blessed Christmas season.

    1. It’s so nice to hear that you were able to be reunited with this recipe in honor of your Mother.
      Happy Holidays to you as well!

    1. You can replace part but not all of the all-purpose flour with whole wheat flour when baking. Blending whole wheat flour with all-purpose flour (use half of each) will lighten the finished product while keeping the nutritional benefits of whole wheat. The cookies might not look the same and they could be a bit coarser in texture and have less volume. If you decide to try it, come back and let me know how they turned out!

  38. I just have to say, I made these cookies for a cookie exchange at work. They are the best cookies I’ve ever made! I felt like I needed to open a bakery after tasting these! And I did the white chocolate on half and it made them even better! Definitely going to be checking out more of your recipes!!!

  39. Can I make the dough ahead of time like 2 days before baking it? If so, should I freeze it or put it in the fridge?

    1. They were just dipped in melted white chocolate 🙂 I was going to add it to the recipe then got outvoted at home to leave it as the classic version but it was so pretty i had to leave it in the picture. Sorry for the confusion!

    1. So glad you enjoyed them! I celebrated your comment by sauntering into the kitchen and enjoying one too. Never mind that it is midnight here, holiday calories don’t count!

  40. I’m just making these now and one batch only makes 18 if you’re making two-tablespoon-size balls. I made my second batch at 1tbsp. size, just so they go a bit farther for the Christmas goodie trays I give out to my neighbors. Amazing flavour, definitely a keeper! Thanks for sharing!!!

    1. Thanks for letting me know you enjoyed them! Good to know how many turned out for you, I was shy of 2 tablespoons but still got 36 but good notes for those gifting cookie trays!

  41. Do not know what happened but followed the recipe and did everything right but both batched just spead like crepes. They’re very good but large and flat as can be. So confused as to what happened 🙁

  42. These taste awesome! A bit spicier than the normal gingerbread cookies I make but it’s a good thing, in my opinion. The orange juice really does bring out the ginger more!

    Made the dough the day before and just baked a batch the next day and they turned out perfect and soft. I’m going to dip half in white chocolate and put royal icing on the other half! Thanks so much for the easy to follow recipe!

    1. Yay! I am so glad you enjoyed them! And I promise when you dip them in white chocolate you’re going to love them even more!

  43. i am going to my boyfriend’s house and he has a niece (5) and nephew (7). I decided to make these cookies and put some vanilla ice cream between them for a Christmas gingerbread ice cream cookie sandwich. We demo’d one and it was amazing! Also, as an aside, I did not have OJ but i did have a tangerine, and it seemed to work well as a substitute.

    happy holidays!

    1. No unfortunately the molasses is a key ingredient in the recipe. I love easy substitutions but that would change the most important part of these cookies.

    1. I wouldn’t recommend this recipe for shaping into gingerbread men. The dough spreads out a bit more and isn’t as smooth as you’d probably like.

    1. The dough will spread a bit more than you may want when using cookie cutters. I would probably use a different recipe if you want to use them. Sorry.

  44. Wow! I made these and they are AMAZING! Didn’t change anything in the recipe and they turned out perfect. Thank you for the recipe!

  45. Made these yesterday and I added chocolate chips. Fridged for 4 hours. Scooped out, rolled in sugar (well sugar and cinnamon bc I had that combo leftover from another recipe) and stamped down with the bottom of a glass cup til the size of a double stuffed oreo. Baked for 9 minutes and then let them cool completely. They were AMAZING! Chewy yet firm around the edges. Perfect flavor. My kids and husband looooved them. I only made about a dozen and froze the rest. I plopped the dough onto wax paper and rolled into a log. Then I rolled it in the cinnamon sugar mixture and rolled it back up in the wax paper. Wrapped it in parchment then foil. I plan to cut disc’s from the log and bake. Maybe sprinkle sugar on top too. Thanks for a great recipe! We all loved it! Definitely award winning lol

    Rating: 5
  46. Followed the recipe last night, and they came out perfect. It’s worth mentioning that I refrigerated the dough for an hour, baked them for exactly 11 minutes and did not use convection mode on the oven. Take them off the cookie sheet immediately or the bottoms overcook – learned the hard way with the first dozen. As others said, this is not for cookie cutters as the dough spreads too much.Next time, I will add some diced uncrystallize ginger to add a bit more kick. This will be my go-to recipe for cookie giveaways this holiday.

    Rating: 5
  47. Can I freeze these cookies after baking them? If so, would you recommend thawing them in the fridge or reheating them in the oven?

    Thanks,
    Olivia

    1. I made some last year and put them in the freezer for 6 months before eating. They were just a delicious as right out of the oven. I just let them thaw on a plate and ate room temperature. It only took about 20 minutes. Planning to do again this year.

  48. I have never liked gingerbread. Thought I’d give this recipe a try and now this is all I want for Christmas cookies!!! Excellent! So glad I tried it. Thank you for sharing!

    Rating: 5
  49. Just made these and they were just as yummy as described! What did you dip them in for the cute white half?? Thanks 🙂 

    Rating: 5
  50. Made these last night and they are amazing! I used 1/2 brown sugar and half white sugar. Brown sugar and ginger are just a match made in heaven. The cookies are thick and chewy and couldn’t be better. Awesome recipe!

    Rating: 5
  51. Made these for my Christmas Cookie Exchange at work.  They taste wonderful and look amazing!   I purchased the mini gingerbread men online and they were so tiny and many broken, I would not use them again. Instead I would dip 1/2 in white chocolate and drizzle more on other half.  Thanks for sharing this great cookie recipe.

    Rating: 5
    1. Thanks for dropping by to let me know! I’m so glad you enjoyed them! That’s a bummer about the mini gingerbread men though 🙁

    1. This recipe isn’t the best for shaping because the dough will spread out a bit more than you’d want. I would probably use a different recipe for that. You’ll also want a smoother surface for decorating.

  52. These cookies are amazing! I can’t wait to share them tomorrow at my family’s cookie exchange. I will be making these over and over again. Thank you for the recipe!

    Rating: 5
  53. Everyone loved these! They won my cookie exchange. My family and neighbors loved them also. Best gingerbread cookies I’ve ever had.One note about the recipe though. I did a test batch of a few different cookies when I was deciding what to make for the cookie exchange. When I followed the recipe directions of 2 tablespoons of dough per cookie, I only got 18 cookies out of it instead of 36; also, they were huge! When I made them for the cookie exchange and for my neighbors, I used 1 tablespoon of dough per cookie. Got 36 cookies per batch and they were the perfect size. Is that part of the recipe a misprint?

    Rating: 5
    1. That’s so awesome that you won!! I seriously love hearing this!!
      Thanks for the info on the yield count. After the holidays, I’ll do some testing again and adjust if needed.

  54. this is my second year in a row baking these cookies for Christmas and they taste amazing! but I’m having some trouble with the baking time. I follow the recipe exactly but at 11 minutes they look really mushy and underdone. Are they supposed to look that way and then they firm up when they cool? They also bake inconsistently and there’s smooth on top unlike yours. What am I doing wrong?

    1. I’m so glad you love them!! If your texture is smoother, it sounds like the dough needs more chilling time. Also, these do firm up a bit more once out of the oven but they shouldn’t be mushy. I think a longer chill time might solve both issues. Let me know how it works out for your next batch 🙂

    1. I don’t think this is the best recipe for gingerbread men. The dough will spread a bit more than you want. Also, you’ll want to use a recipe that creates a smoother surface for decorating.

  55. Just made these and they were my first attempt at gingerbread cookies. They were really good. Might add an extra teaspoon of ginger next time, just because I love ginger! This will definitely go in my recipe box for many years. Thanks for sharing.

    Rating: 4
  56. My family loved these cookies. I am not a fan of these kind of cookies but this recipe made me like them. Thank you for such a wonderful recipe. I made several batches of these wonderful cookies as posted but this last batch i added the white chocolate chips into the batter ( got lazy xD) Both ways were great. Will be making these every Christmas. Thanks

    Rating: 5
  57. Hi! I made these cookies tonight and they are absolutely delicious!! I do have one question. Although mine taste delicious they don’t have the cracks and valleys that your cookies do … did I do something wrong? 

    Rating: 5
    1. If the texture is off, it sounds like the dough needed more chilling time. I’m so glad you enjoyed them. They are such a family favorite that we eat the all year round!!

    1. It’s part of the flavoring of the cookie so if you leave it out, it will change the flavor of the cookie. If you’re ok with that, then omit it and give it a try.

  58. Delicious! I Didn’t have oj so used 1T water and 1tsp dried orange rind. I forgot to press down but they cooked perfectly. I I did put dough in fridge overnight. Got raves!!

    Rating: 5
  59. May I say these cookies live up to the title “Award winning”. I made these last night and my boys and husband loved them……….OK understatement, we were all blown away. They’re so good I woke up this morning to prep for two more batches, so that I can give them out as gifts to family for ChristmasThank you again for sharing this recipe. It is indeed my new favorite of all the cookies I’ve baked.

    Rating: 4
  60. Made these last night as I’ve never made or eaten a gingerbread cookie that wasn’t a traditional gingerbread man. To be perfectly honest, I was sceptic as I don’t like gingerbread men, but I gave it a shot nonetheless (I also know that any cookie recipe that uses molasses is not playing around). Safe to say, I’m absolutely a convert! They turned out fantastic!! My mom has dubbed them “the best cookies she’s had – ever!” which is quite the complement as she’s not a huge dessert person (which makes me fear I’m adopted as I live for dessert). Will never use another recipe for these cookies again and am looking forward to giving more of your recipes a try!

    Rating: 5
  61. Made these a second time to give as gifts to the neighbors and thought I’d contribute some interesting observations for gluten/dairy free people out there. Last time I made them gluten/dairy free but I accidentally used baking powder instead of baking soda and they turned out wonderfully, as stated prior. This time I used baking soda (as the recipe lists) and had some interesting finds: First, I made a gluten/dairy free batch as I did last time and they did not rise and had a different texture (still great). Second, I made a regular full gluten/dairy batch and they turned out much more crinkly and look just like your pictures. Bottom line, for those of you baking gluten/dairy free maybe try this recipe with baking powder substituted for the soda for more of a cookie-like outcome.

    Rating: 5
  62. I made these for Christmas and everyone I gave them to loved them! I can’t eat gluten or dairy so I didn’t get to try them until today when I made them gluten and dairy free. They were better than I imagined and they will definitely be something I make more than just at Christmas time. 

    Rating: 5
  63. Girl these are the best cookies ever!!! Thank you so much for sharing your recipe you are a rock star chef!!! They were so good they now have a permanent spot in my family cookbook!!! Will make these again and again for sure and again ?!!!

    Rating: 5