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!

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

4.92 from 83 votes
  • Yield: 36 Servings
  • Prep Time: 3 minutes
  • Cook Time: 10 minutes
  • Total Time: 3 minutes
  • Course: Dessert
  • Cuisine: American
  • Author: Sabrina Snyder
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: 98 calories, Calories: 98g, Carbohydrates: 14g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 14mg, Sodium: 83mg, Potassium: 46mg, Sugar: 8g, Vitamin A: 2.5g, Vitamin C: 0.3g, Calcium: 0.8g, Iron: 2.9g

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Keyword: Award Winning Gingerbread Cookies
Save Recipe

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!

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.

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. I have made these cookies three years in a row for Christmas, and for cookie exchanges.
    My family just devour them, when I make them.
    I just made another batch today, and am going to dip them in lemon icing.
    Thank you for the recipe,

  2. Found this recipe online when I was looking for a great gingerbread men recipe, and while it didn’t quite match what I was looking for I am definitely glad I decided to try and make it anyway. Wow! What a fabulous find! I had a bunch of teenagers over the evening after I had made the dough so I decided to try it out on them first. When I noticed that they kept returning for more and more, and how they were raving about how good they were I decided to try them on coworkers and family. Consensus among everyone is that they are absolutely one of the best gingerbread cookies out there. I have made 4 batches this holiday season and i’m getting ready to make my 5th since my sister has put in a special request for a new years eve party she will be attending. Thank you so much for sharing!

  3. This recipe was an absolute hit with my family.
    I didn’t have ground ginger, so I ended up using fresh ginger which resulted in delicious, subtly spiced biscuits.
    They’re so easy to make and have a great texture- you know, crunchy on the outside and soft on the inside.
    I decorated them with royal icing instead of white chocolate.

    Thank you- I’ll definitly be using this recipe again!

  4. Made this recipe for Christmas. Everyone loved them, including me. This is a wonderful cookie recipe! Guests asked for the recipe themselves. 5 stars, would recommend.

    1. Yay! When they ask for the recipe I take that as a definite win!

      So glad you loved it, thank you for coming back to leave a review! And on Christmas day, I so appreciate it. 🙂

  5. The flavor of these cookies are delicious… but rather flat and I refrigerated dough overnight.
    It didn’t say whether to grease the pan so I did. Is this why they flattened out too much?

    1. My initial thoughts are maybe there wasn’t enough flour or maybe the baking soda is too old. Could either of those things have happened? Also I don’t grease the pan, but I don’t think that was the culprit here probably.

  6. This will probably sound strange but.. could I replace the ginger with something else? I’m considering some spice like mehlep or something..

  7. This is a delicious recipe! We made the cookies smaller than the recommended 2 T ball and had to bake them 15 min in our oven. We sprinkled sugar on the top instead of rolling the dough in sugar bc I am on a diet.

    My neighbor made them and hers turned out great too. So two thumbs up!

  8. I made these cookies and they tasted delicious! However they did not look like the cookies in your photo. Mine were more rounded, darker, and didn’t have the crinkles on top. Any idea why mine were different?

    1. Did you cook them right out of the fridge with super cold dough? If they were super puffy it could be the temperature of the dough, they didn’t get a chance to spread enough. Or it could be (given the darkness and them cooking before spreading) that maybe your oven runs hot. Do you have an in oven thermometer to check your oven temp?

    1. You can either substitute with all spice, if you have it, or make a 50/50 blend of nutmeg and cinnamon to make up for the clove missing (1/4 teaspoon of nutmeg and 1/4 teaspoon of cinnamon). Enjoy!

    1. I’ve found that they don’t keep their gingerbread men shape very well. I would recommend using another recipes specific for using the cookie cutter.

  9. Hi,

    I couldn’t get 36 cookies out of this recipe by doing 2 T. per cookie. Darn! I’m going to a cookie exchange and needed more cookies…will they get too cooked if they’re thinner?

  10. I absolutely love these cookies, and now that I have a sensitivity to gluten I’ve experimented with gluten free flour blends. I finally found the perfect match! Have the flour called for I use almond and the other half I use rice and of course add xanthium gum. They came out splendid! I once made about 8 dz for a church Christmas party and they were devoured. These are the absolute best cookies! I make them frequently for others and now can make gf ones for myself. Thank you for sharing such good with us!

  11. These cookies were a HUGE hit at my cookie exchange at work. They were gone before everyone else’s cookies and those that missed them were upset because “they heard about them” from others. I did do the white chocolate dip also! The only change I did was I added a little cinnamon to my sugar sprinkle before I backed them. Thanks for a marvelous recipe I will definitely do this one again!

  12. I have to make everything I eat unless it’s labeled organic, due to health problems. I used fresh ground heritage grain (sonora) wheat instead of regular flour. I also substituted unbleached minimally processed sugar (non GMO). Since I did not have OJ, I also substituted some fresh pineapple juice I had made yesterday.

    I know that does not sound like an improvement for those not used to using whole grain, but wow. I had been planning to take some to work, but now there is a 0% chance of sharing. Sorry other people, but these are mine, all mine now (plus a family member or two). Maybe this should come with a warning that you need to make a triple batch if there is any chance of them actually making it to any destination other than my own plate. Sorry, cookies usually do not make me that greedy. With having to cut out all chemicals, it is hard to get the variety of food I used to have. (The strict diet slows down my ALS quite a bit) Thanks for this. It was just what I needed, and I was able to make it safe to eat for those on a very strict no artificial chemical diet.

  13. These cookies were a huge hit!! They were the perfect texture and I used the mild flavor molasses so they weren’t too strong. I took them to a family party and they were gone in minutes. I’m making another batch tonight! (The dough is chilling as we speak)

    This really is the perfect Christmas cookie.

  14. These are the best cookies I have ever made in my entire life. I ate them for snacks, dessert, even breakfast…yes, I ate 2 of these bad boys for breakfast one morning while my kids sat at the table in horror. I made them into little shapes and the dough was a nightmare to work even after chilling wso you MUST be super fast if doing shapes because the dough essentially melts. I cannot reiterate enough how delicious these are.