Gingerbread Cookies

As holiday baking season draws to a close, thought it would only be appropriate to post the recipe for one of my all-time favorites — classic gingerbread cookies!!

I know there are about a zillion different ways to make gingerbread cookies, but this recipe is a tribute to how we always made them growing up.  They are just slightly chewy, spiced but not too spiced, and perfect for rolling out and cutting into whatever fun shapes you choose.

This year I experimented with a few other fun “shape” options (watch for more gingerbread cookie posts to come soon!).  But here are a few Christmas classics, decorated with some simple Royal icing.  Always fun and delicious!

Look forward to continuing this tradition for years to come.  :)

Gingerbread Cookies

You will love this delicious and classic holiday gingerbread cookies recipe!


  • 3 1/4 cups sifted all-purpose flour
  • 3/4 tsp. baking soda
  • 3/4 cup (1 1/2 sticks) unsalted butter (room temperature, softened)
  • 1/2 cup dark-brown sugar, packed
  • 1 Tbsp. ground ginger
  • 1 Tbsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. finely ground black pepper (optional)
  • 1/2 tsp. salt
  • 1 large egg
  • 1/2 cup unsulfured molasses
  • optional: red hots, sprinkles, icing


In a large bowl, sift together flour, baking soda, and spices. Set aside.

In an electric mixer fitted with the paddle attachment, cream the butter. Add sugar and beat until fluffy. Mix in eggs and molasses. Gradually add the flour mixture; combine on low speed. (You may need to work it with your hands to incorporate the last bit of flour.) Divide dough in thirds; wrap each third in plastic. Chill for at least 1 hour or overnight. Before rolling out, let sit at room temperature for 5-10 minutes. If after refrigerating the dough feels too soft to roll-out, work in a little more flour.

Heat oven to 350°. Place a dough third on a large piece of lightly floured parchment paper or wax paper. Using a rolling pin, roll dough 1/8 inch thick. Refrigerate again for 5-10 minutes to make it easier to cut out the cookies. Use either a cookie cutter to cut into desired shapes. Press candy pieces in the center of each cookie if desired for "buttons".

Transfer to ungreased baking sheets. Bake until crisp but not darkened, 8 to 10 minutes. Remove from oven. Let sit a few minutes and then use a metal spatula to transfer cookies to a wire rack to cool completely. Decorate as desired.

Recipe slightly adapted from Simply Recipes

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Ali’s Tip:

If your cookie cutters are sticking, just dip the edges in a little flour before cutting out your cookies.

Leave a Comment:


  1. Pauli — July 5, 2012 @ 12:50 am (#)

    Made them today and I must say: I love them!!

  2. Sarah M. — December 4, 2013 @ 11:52 am (#)

    Making these for high school product fair, hope they turn out okay!!

  3. Mandy — December 17, 2013 @ 9:29 pm (#)

    We made these today and they came out great! The cookies held their shape really well during baking and were the perfect texture…plus super yummy! Keeping this recipe for sure!

  4. Julian — November 23, 2015 @ 9:08 am (#)

    Can I substitute the molasses with another ingredient or skip it? or it’s a must ?

    • Hayley @ Gimme Some Oven — November 23, 2015 @ 9:23 am (#)

      Unfortunately the molasses is definitely what makes these cookies, so there isn’t really a substitute for this recipe – they wouldn’t really be gingerbread cookies without it. We hope this helps, and that you enjoy these if you make them! :)


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