Award Winning Gingerbread Cookies Recipe

by Sabrina Snyder

Published on Last updated

475 Comments

4.93 from 196 votes
36 Servings
Prep Time 5 minutes
Cook Time 10 minutes
Refrigeration Time 3 hours
Total Time 3 hours 15 minutes
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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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Best Gingerbread Cookies on serving plate
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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.

  1. 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.Sifting flour

  2. 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.mixing butter and sugar

  3. 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.adding egg to bowl

  4. Step 4: Incorporate Molasses

    Gradually add the ¼ cup of molasses to the wet mixture and mix until it’s fully integrated.adding molasses to a bowl

  5. 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.mixing dry and wet ingredients

  6. 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.cookie dough ready to be chilled

  7. Step 7: Preheat Oven

    Preheat your oven to 350°F (175°C).

  8. 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.round dough ball dipped into sugar

  9. 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.cup flattening a round dough ball

  10. 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!spatula lifting cookie off of baking sheet

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Nutritional Facts

Nutrition Facts
Best Gingerbread Cookies Recipe
Amount Per Serving
Calories 98 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 14mg5%
Sodium 83mg4%
Potassium 46mg1%
Carbohydrates 14g5%
Sugar 8g9%
Protein 1g2%
Vitamin A 125IU3%
Vitamin C 0.2mg0%
Calcium 8mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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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

Do you have to chill Gingerbread Cookie dough?

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.

Can I substitute the orange juice in this recipe?

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!

How do I shape the cookie dough for baking?

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.

Can these Gingerbread Cookies be mailed?

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.

How do I convert cup measurements to grams for ingredients like molasses?

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.

Can I add chopped crystallized ginger to the recipe?

Yes, adding a tablespoon or two of chopped crystallized ginger bits can be a tasty addition to the recipe.

What icing should I use for these cookies?

You can try our Royal Icing recipe, which pairs well with these cookies. You can find the recipe here: Royal Icing Recipe.

Can I use a cookie cutter for these cookies?

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.

Should I use self-rising or all-purpose flour for this recipe?

The recipe calls for plain all-purpose flour. There’s no need to use self-rising or specialty flours.

What size should I make the cookies?

If you prefer smaller cookies, you can adjust the size to 1 tablespoon each. The original recipe suggests using 2 tablespoon-sized balls.

What’s the purpose of orange juice in the recipe?

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

Best Best Gingerbread Cookies on serving plate Cookies 2
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Recipe Card

Dinner, then Dessert

Best Gingerbread Cookies Recipe

These Gingerbread Cookies are perfect for getting you in the Holiday spirit. An award-winning recipe with warm spices and molasses!
Yield 36 Servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 3 hours 15 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Best Gingerbread Cookies on serving plate
PrintRate

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

  1. Click on the “yield” amount to slide and change the number of servings and the recipe will automatically update!  
  2. To convert measurements to grams, click on the “Metric” option next to “Ingredients” in the recipe card.

Nutrition

Calories: 98kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 83mg | Potassium: 46mg | Sugar: 8g | Vitamin A: 125IU | Vitamin C: 0.2mg | Calcium: 8mg | Iron: 0.5mg

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Photos used in previous versions of this post.

Best Gingerbread Cookies Collage of cookie balls
The Best Gingerbread Cookie Recipe
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!
Easy Gingerbread Cookies Recipe
Best Gingerbread Cookies Collage
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!
How to make gingerbread cookies
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!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. 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!

    Reply

    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.

      Reply

  7. 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.

    Reply

    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 🙁

      Reply

  9. I’m definitely going to try these. Looks amazing. I cant wait to try it. This is my first time making gingerbread cookies.

    Reply

  10. 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!

    Reply

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

    Reply

  12. 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!

    Reply

  13. 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

    Reply

    2. 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.

      Reply

  14. 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.

    Reply

  15. 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

    Reply

  16. 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!

    Reply

    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.

      Reply

    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.

      Reply

    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.

      Reply

  20. 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!

    Reply

  21. 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!

    Reply

    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!

      Reply

  22. 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 🙁

    Reply

    1. I’m so sorry that happened! Did you chill them long enough? If they didn’t chill enough they would spread way too much.

      Reply

  23. 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!!!

    Reply

    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!

      Reply

  24. I baked these tonight. They are incredible!! Thanks so much! I shared this blog on FB because I loved them so much. ?

    Reply

    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!

      Reply

    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!

      Reply

  26. 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?

    Reply

  27. 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!!!

    Reply

    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!

      Reply

  29. These just won me best cookie at my cookie exchange! I am not a baker whatsoever but this recipe is incredible so thankyou!!

    Reply

  30. 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.

    Reply

    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!

      Reply

  31. I would like to know what type of white icing in the picture is and where did you find the gingerbread men sprinkles!!!! ??

    Reply

  32. 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.

    Reply

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

    Reply

    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

      Reply

  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!

    Reply

  35. So amazing! Soft and addicting. I have made these twice already and about to make them again for the holidays. Thank you for a wonderful recipe!

    Reply

    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!

      Reply

  36. 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!

    Reply

    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.

      Reply

  37. 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.

    Reply

    1. Awww, that’s so sweet! You totally made my day! I’m so glad you loved them and then came back to tell me about it!

      Reply

  38. 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?

    Reply

    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.

      Reply

  39. 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! 😉

    Reply

    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.

      Reply

  40. 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!

    Reply

  41. 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!

    Reply

    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.

      Reply

  42. 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.

    Reply

    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!

      Reply

  43. 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.

    Reply

  44. 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!

    Reply

    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.

      Reply

  47. 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

    Reply

    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!

      Reply

    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?

      Reply

  49. 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!

    Reply

  50. 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

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    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”

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