These Gingerbread Cookies are perfect for getting you in the Holiday spirit. An award-winning recipe with warm spices and molasses!
Merry Christmas!
These Award Winning Gingerbread Cookies will get you feeling festive and make your Christmas Cookie Exchange clamor for the recipe! Shared by a family friend, they have won three cookie competitions!
Making these cookies is a delightful and stress-free experience. Mixing together butter, sugar, and molasses creates a dough that’s both easy to handle and bursting with flavor. Rolling the dough into balls, giving them a sugary coating, and watching them transform into cookies with a delightful crunch on the outside and a soft, tender inside is simply heartwarming. Whether you’re a seasoned baker or just starting out, these Gingerbread Cookies are a treat that will add a touch of holiday magic to your gatherings. So, let’s whip up some homemade joy and make your holidays even more special!
Other yummy Christmas Recipes like Strawberry Pavlova and Turtle Cheesecake can create quite the buzz too!
Video: How to Make Gingerbread Cookies
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Sabrina’s Gingerbread Cookie Recipe
Sabrina’s Gingerbread Cookie recipe is your ticket to the heartwarming flavors of the holiday season. Imagine a magical mix of ginger, cinnamon, cloves, and molasses, all in one cookie. It’s like a cozy holiday hug in dessert form! Sound interesting? Then you’ll love to try our Santa Gingerbread Pancakes.
Gingerbread cookies trace their origins to medieval Europe, with spices like ginger arriving through Crusaders. Initially a luxury, they featured intricate shapes and gold leaf decoration. Over time, gingerbread cookies became a festive treat at European fairs and holidays. European settlers brought gingerbread traditions to North America in the 17th century, leading to the development of the classic gingerbread cookie we enjoy today, especially during Christmas.
Creating these cookies is as easy as a winter breeze. You’ll whip up a batch by creaming butter, sugar, and molasses, adding a splash of orange juice, and blending it all with dry ingredients. Roll the dough in sugar for an extra touch of sweetness, and voilà! You’ve got cookies that are perfect for family gatherings and festive parties.
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Can These Be Made Ahead of Time?
Yes, they can! The dough can be refrigerated for 1-2 days in advance. This makes it a convenient option for those looking to prepare in advance and bake fresh, warm cookies when needed!
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Ingredients
- 2 ¼ cups Flour: The primary dry ingredient, flour serves as the base, providing structure and texture to the cookies. All-purpose flour works best.
- 2 teaspoons Ground Ginger: Ground ginger adds that delightful, signature spiciness to the cookies, infusing them with warm and zesty flavor. It’s a key player in gingerbread cookies, and there’s no perfect substitute.
- 1 teaspoon Baking Soda: Baking soda acts as a leavening agent, making the cookies rise and become light and fluffy.
- 1 teaspoon Cinnamon: Cinnamon brings that cozy, aromatic sweetness to the cookies, enhancing their overall warmth. Cinnamon is a gingerbread essential.
- ½ teaspoon Ground Cloves: Ground cloves provide a unique, earthy depth of flavor, complementing the ginger.
- ¼ teaspoon Salt: Salt enhances the overall taste by balancing sweetness and intensifying other flavors. Regular table salt or sea salt both work well.
- ¾ cup Butter, softened: Butter adds richness and moisture to the cookies, making them tender and flavorful. Unsalted butter is preferred, but you can use salted butter and adjust the added salt accordingly.
- 1 cup Sugar: Sugar sweetens the dough and adds that classic cookie sweetness. You can use white sugar or granulated sugar, or even brown sugar for a slightly stronger molasses flavor.
- 1 large Egg: The egg binds the ingredients together and adds moisture, resulting in a chewy texture.
- 1 tablespoon Orange juice: Orange juice provides a subtle citrusy note that balances the spices.
- ¼ cup Molasses: Molasses is the star of gingerbread cookies, giving them their iconic flavor and color.
- ¼ cup Sugar (for rolling): This additional sugar is used to coat the dough before baking, creating a sweet and slightly crispy exterior. You can use coarse sugar for extra crunch or regular granulated sugar.
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Kitchen Tools & Equipment
Mixing Bowls: Mixing bowls are essential for combining dry and wet ingredients. Choose a set with various sizes to accommodate different stages of the recipe.
Stand Mixer or Hand Mixer: A stand mixer or hand mixer makes creaming butter and sugar a breeze. It ensures a uniform dough consistency. Tip: Start at a low speed to prevent ingredients from flying out of the bowl.
Measuring Cups and Spoons: Precise measurements are crucial in baking. Use measuring cups and spoons to portion flour, sugar, and other ingredients accurately.
Spatula: A spatula helps scrape every bit of dough from the mixing bowl and ensures nothing goes to waste.
Baking Sheets: Baking sheets are where your cookies come to life. Use rimmed baking sheets to prevent cookies from spreading too much. Tip: Line the sheets with parchment paper for easy cleanup and to prevent sticking.
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How to Make Easy Gingerbread Cookies
Time needed: 3 hours and 15 minutes.
- Step 1: Combine Dry Ingredients
In a mixing bowl, sift together the flour, ground ginger, baking soda, cinnamon, ground cloves, and salt. Set this dry flour mixture aside.
- Step 2: Cream Butter and Sugar
In a separate mixing bowl, or your electric mixer with a paddle attachment, cream together the softened butter and white sugar until the mixture is smooth and well combined.
- Step 3: Add Egg and Orange Juice
Add a large egg to the butter-sugar mixture and beat until fully incorporated. Then, mix in the tablespoon of orange juice until well combined.
- Step 4: Incorporate Molasses
Gradually add the ¼ cup of molasses to the wet mixture and mix until it’s fully integrated.
- Step 5: Combine Wet and Dry Ingredients
Incorporate the dry ingredient mixture into the wet ingredients in small batches, mixing until just combined. Avoid overmixing; you want the dough to come together without overworking it.
- Step 6: Chill the Dough
Refrigerate the cookie dough for 2-3 hours. If you’re in a hurry, you can place it in the freezer for at least 30 minutes to firm it up.
- Step 7: Preheat Oven
Preheat your oven to 350°F (175°C).
- Step 8: Shape and Coat
Take about 2 tablespoons of dough, roll it into balls, and roll each ball in the ¼ cup of sugar to coat. Place them on a baking sheet, leaving space for spreading.
- Step 9: Flatten and Bake
Flatten each dough ball to the thickness of a double-stuffed Oreo. Bake in the preheated oven for 9-11 minutes or until lightly golden brown. Avoid overbaking; you want them slightly soft in the center.
- Step 10: Cool and Enjoy
Once done, remove the cookies from the oven and let them cool on a wire rack. Enjoy your freshly baked Gingerbread Cookies!
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Nutritional Facts
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How to Store
Store leftover gingerbread cookies in an airtight container at room temperature for up to a week, maintaining their texture and flavor.
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Reheating
If cookies become slightly stale, microwave briefly with a damp paper towel for a fresh-baked taste.
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Freezing Cookies
Freeze Gingerbread Cookies by first placing them on a baking sheet until solid, then transferring to an airtight container or freezer bag for long-term storage, up to 2-3 months.
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Frequently Asked Questions
Chilling gingerbread cookie dough is not strictly required, but it is highly recommended for better results. Chilling the dough allows the flavors to meld and enhances the texture of the cookies. It also makes the dough easier to handle and roll, preventing excessive spreading during baking and resulting in thicker, chewier cookies.
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!
When you form the dough into a ball and roll it into the sugar be sure you press it down a bit. Use a water glass bottom to press it down to about ½ the ball’s thickness.
These cookies will travel well if shipped with 1-2 day shipping. Make sure to package them securely in an airtight and well-cushioned container. They’re also a favorite cookie and an anchor recipe of any Christmas Cookie Swap Plate.
To convert measurements to grams, click on the “Metric” option next to “Ingredients” in the recipe card. For example, ¼ cup of molasses is approximately 30 grams.
Yes, adding a tablespoon or two of chopped crystallized ginger bits can be a tasty addition to the recipe.
You can try our Royal Icing recipe, which pairs well with these cookies. You can find the recipe here: Royal Icing Recipe.
Using a gingerbread man mold can be a fun and creative twist to the recipe. It can result in puffier and more festive-shaped cookies.
The recipe calls for plain all-purpose flour. There’s no need to use self-rising or specialty flours.
If you prefer smaller cookies, you can adjust the size to 1 tablespoon each. The original recipe suggests using 2 tablespoon-sized balls.
Orange juice helps balance the flavors of ginger and molasses in the cookies. It doesn’t impart an orange taste but enhances the overall flavor profile
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Recipe Card
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 sugar
- 1 large egg
- 1 tablespoon orange juice
- 1/4 cup molasses
- 1/4 cup sugar
Instructions
- Sift together the dry ingredients (flour, ginger, baking soda, cinnamon, cloves and salt.)
- Cream the butter and 1 cup sugar.
- Add the egg and beat until fully incorporated.
- Add the orange juice and molasses (I use light molasses) until combined.
- Add in the dry ingredients in small batches until just combined.
- Refrigerate for 2-3 hours, if you can't at least put it in the freezer for a half an hour.
- Preheat the oven to 350 degrees.
- In about 2 tablespoon balls, roll into the ¼ cup sugar and flatten so it looks like the thickness of a double stuff Oreo, really thick but clearly flattened.
- Bake for 9-11 minutes.
Video
Notes
- Click on the “yield” amount to slide and change the number of servings and the recipe will automatically update!
- To convert measurements to grams, click on the “Metric” option next to “Ingredients” in the recipe card.
Nutrition
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More Festive Christmas Cookies
Photos used in previous versions of this post.
My god they look and sound super delicious! I am trying them this weekend thank you!!
When you say “Orange Juice” are you referring to freshly squeezed or from a frozen concentrate or premade Juice like Simply Made or SunnyD?
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!).
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 ?
Sorry this comment took so long to get to, it ended up in my spam filter somehow! Do you mean before baking or after?
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!)
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.
You state on the recipe 1/4cup sugar then on the instructions you state 1 cup of sugar? Which is correct?
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. 🙂
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?
So sorry, this comment got snared in the spam filter!
Plain white granulated sugar 🙂
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! 🙂
I’m so glad you loved them! I would love to see how yours turned out if you’d like to post a photo on my Facebook page!
why do people like to leave 5-star ratings for a recipe they haven’t tried? Don’t rate until you try…
Yup, I get all excited when I see ratings in my notifications and then see they are just excited about the recipe, haha.
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!
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 🙂
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
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 🙂
What is the glaze that you used on these? It looks so pretty?
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.
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.
I got 36 🙂 It should be in the recipe card, but I will double check it is there.
Can you explain the difference between sugar and white sugar?
No difference, sorry did I make the recipe confusing somewhere?
Cant wait to try these! What type of frosting did you “dip” them in…will a standard buttercream pair well?
I actually just melted a bit of white chocolate for them. 30 second intervals in the microwave until just melted. 🙂
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!
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.
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!
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. 🙂
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?
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.
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 😉
My house is going to be like that every weekend for the next couple weeks! I love holiday baking!
How many doz. will I get with this recipe?
I got three dozen 🙂
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
Aww!! You made my day! I am so glad you enjoyed the recipe, it is one of my favorites too!!
These look absolutely delicious! Totally pinning to make this holiday season!
Thanks, Kristin! I hope your family loves them!
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.
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. 🙂
Your cookies look so delish. I’ve just added this recipe to my holiday baking to do list, can’t wait to try these.
Thanks, Janis! I hope you enjoy them!
Ahh. I love gingerbread cookies! I’ve never really mastered a recipe. Guess I’ll try this one!
I hope you love it!
These look so good. i love everything gingerbread. Can’t wait to try these.
If you love gingerbread then these are the cookies for you!
MMM those pictures look so good to eat! I’ve never made my own gingerbread but I think it’s time I give it a go with this recipe!
They’re award winning for a reason!
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.
Thanks! Let me know how they turn out!
Gingerbread Cookies are my favorite cookies. I will have to give this recipe a try. I love all the baking i do this time of the year.
I agree! Holiday baking is so much fun!
There is no wonder why these won so many awards. They look just divine.
You should see how they taste!
Can you believe that I’ve never actually made gingerbread cookies before? That has to change, these look amazing!
Well, if you make this recipe for your first time, it probably won’t be the last time!
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!
YES! My cookie tins are starting to stack up now! It is so exciting!
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!
The molasses in this recipe is very balanced with the other flavors – I think you might like them despite your aversion!
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.
Thanks, Shauna! Like anything else, getting better at baking just takes practice – even my husband has started to show some improvement!
Why are you giving this five stars? It’s probably worth it, but frustrating to search for recipes when people evaluate them based on looks.
They are 5 stars because they are literally the best gingerbread cookie I have ever eaten!
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.
We love them too!
Oh man, these are sure to be delicious. I have to experience first-hand how that orange juice boosts the flavor!
I have that first-hand experience and I endorse these wholeheartedly!
Gingerbread cookies are some of my favorites, but I have never made them before. Love this recipe, going to try it!
I’m glad this recipe could be your first! Might as well start with a great one!
Sabrina, these cookies look mouth watering, no wonder they are award winning! They looks so chewy and perfect that I may end up eating my screen lol
Aww you’re so sweet Katalina!
I just love gingerbread. And these cookies look and sound delicious! Yum!
This is a perfect recipe for you! I hope you try them!
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!
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!
My boyfriend loves anything gingerbread. I’ll have to make him some of these.
hope he loves it!
I have NEVER made gingerbread cookies but you just might have encouraged me. Thanks and they look like heaven!!
Thanks! These are worth the effort!
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!
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!
I’d love to make these for my son’s teachers this Christmas. We could also give some to the neighbors. Perfect for this time of year!
I agree! Holiday baking is a lot of fun!
LOVE, LOVE, LOVE Gingerbread cookies! That always bring back christmas to me. I can’t wait to make these again this year.
These are so good that I even make them a couple of times throughout the year when it’s not the season for it!
Hands down my favorite cookie of all time. Can’t wait to try your recipe!
Thanks!
These would make the perfect cookie for a cookie exchange. They look delicious. Thanks for sharing the recipe.
Thanks, Stacie! I think so too!
Gingerbread cookies are my husband’s favorite cookies! We’ll definitely be trying this recipe this year!
I hope he enjoys them! Let me know how they turn out!
Paige, did you bake them? I would love to hear a review from someone who loves them and had a good experience to review them. Merry Christmas, albeit a few years later!
I just made them and they were delicious! Best ginger cookies I’ve ever had! I dipped them in the white chocolate and it was super good.
Those are perfect for the winter and holiday season! Looks so good!
Agreed!
These look so good!! I am all aboard the dessert train for the holiday season 🙂 I cannot believe it is almost December!
Thanks!
Is this sated or unsalted butter? Thanks, Kim
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. 🙂
Boy, you never fail to disappoint. I can’t wait to give this cookies a try. Gingerbread is so classic Christmas.
They were a huge hit over here! I hope you enjoy them too!
What is the icing on these?
Sorry! I totally meant to update the recipe, this is just some melted white chocolate that they were dipped in 🙂
Thank you
No problem! 🙂
I’ll bet they would be delicious dipped in a lemon icing.
I’ll bet you’re onto something there! 😉
I love gingerbread. These cookies sound perfect for Christmas.
Thanks, Robin!
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!
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.
your recipe for the gingerbread cookies dosent say what to do with the 1/4 cup of sugar…???
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 🙂
Thinking about adding some chopped candies ginger I have. Any thoughts?
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.
Omg…Where did you get the gingerbread men sprinkles?
On Amazon, http://amzn.to/2h7NOLP They’re adorable, I couldn’t resist!
What is the white frosting on the outside that you dipped half in before putting on the sprinkles?
I just dipped them in melted white chocolate. So yummy!
Can you refrigerate these for longer than noted?
Yes, you can chill these up to a day if needed. Enjoy!