Dessert

Classic Gingerbread Cookies

These are the gingerbread cookies people expect: deeply spiced with ginger, cinnamon and cloves, with crisp edges and a tender crumb. Roll, cut into shapes, and bake until the edges firm up but the centers stay yielding.

91calper serving 1gprotein 13gcarbs 4gfat 25min prep 10min cook 24serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

Members

Create a free account to see the full recipe

Free members get the full ingredients, step-by-step method and the ability to save favorites.

Start free Log in

Gingerbread Cookies — common questions

Can I make the dough ahead?

Yes, wrap the dough tightly in plastic and refrigerate for up to 3 days, or freeze for up to 1 month. Thaw in the fridge overnight before rolling and baking.

Can I freeze baked gingerbread cookies?

Absolutely. Cool completely, layer between parchment in an airtight container, and freeze for up to 3 months. They thaw at room temperature in 30 minutes and taste fresh.

What if my cookies spread too thin or turn out cakey?

Spreading means the dough was too warm or too soft; always chill for the full 2 hours and work quickly. For cakey texture, you likely added too much flour during mixing; measure by spooning flour into the cup and leveling, never scooping directly into the bag.

Can I decorate them?

Yes. Once completely cool, pipe royal icing (3 egg whites beaten with 1 pound powdered sugar and a squeeze of lemon) using a small piping bag.

How do I store baked cookies?

Keep in an airtight container at room temperature for up to 5 days. If they dry out, add a slice of bread to the container for a day to soften them.

Can I use blackstrap molasses instead of unsulfured?

Unsulfured molasses is the traditional choice and tastes less bitter; blackstrap will produce a darker, more assertive flavor that some people dislike. Stick with unsulfured if you can find it.