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Soft and chewy Gingerbread Cookies recipe made with a simple gingerbread recipe and decorated however you like! Everyone loves this classic recipe and they taste delicious!
Looking for more holiday treats? Don't miss our Ginger Molasses Cookies, Caramel Popcorn, or Chocolate Fudge! And don't miss my Christmas Dinner Menu Ideas!
When I was young, we often decorated the “kids” Christmas tree with gingerbread cookies and it made the house smell amazing. This is the BEST recipe for soft, chewy gingerbread cookies.
What I LOVE about them:
- Soft and Chewy: Gingerbread cookies have a reputation for being hard and crispy, but not this recipe! Follow my baking tips and they will turn out perfectly soft and chewy.
- Make Ahead or Freeze: You can prepare the chewy gingerbread cookies or dough in advance. See tips below in the post.
- Fun to Decorate: Kids of all ages love decorating Christmas gingerbread man cookies so plan it for your next Christmas party! You can make the soft gingerbread cookies and frosting ahead of time so that the kids can just enjoy decorating.
How to make Gingerbread Cookies:
Gingerbread is made with the following simple ingredients: brown sugar, flour, baking soda, cinnamon, ginger, cloves, salt, butter, milk, and molasses!
Make the Gingerbread: Mix flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt in a large mixing bowl. Add chunks of butter and incorporate them with a pastry blender until the mixture resembles fine crumbs. Mix in the molasses and milk until combined.
Refrigerate: Cover the dough in plastic wrap and refrigerate it for 2 hours or overnight.
Roll the Dough: When ready to bake, roll out the dough to ½ inch thickness, use cookie cutters to cut gingerbread men, and place them on your cookie sheet. Bake them for about 10 minutes at 350 degrees F. Once cool, frost and decorate, if desired! You can use any kind of frosting or icing, and candy. It really is the best gingerbread cookies recipe!
Make Ahead And Freezing Instructions:
To Make Ahead: Make the gingerbread and store it, well covered, in the refrigerator for 3-4 days. Roll out and cut into cookies when ready to bake. You can also bake the cookies and freeze them.
To Freeze: wrap the dough really well in plastic wrap and place in a freezer safe bag. Freeze for 2-3 months. Allow the dough to thaw overnight in the refrigerator before attempting to roll. Baked cookies can also be frozen for up to 3 months.
For more holiday magic, try roasting chestnuts!
Gingerbread Man Cookies
Equipment
- Stand Mixer optional
Ingredients
- 3 cups all-purpose flour
- 3/4 cup dark brown sugar, , packed
- 3/4 teaspoon baking soda
- 1 Tablespoon ground cinnamon
- 1 Tablespoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 12 Tablespoons butter, , room temperature, cut into 12 pieces
- 3/4 cup molasses, (dark molasses)
- 2 Tablespoons milk
For the frosting:
- 2 Tablespoons butter, , room temperature
- 2 cups powdered sugar
- 2 Tablespoons milk
Instructions
- Add flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt to a mixing bowl and mix.3 cups all-purpose flour, ¾ cup dark brown sugar, ¾ teaspoon baking soda, 1 Tablespoon ground cinnamon, 1 Tablespoon ground ginger, ½ teaspoon ground cloves, ½ teaspoon salt
- Add the butter pieces and use a pastry blender to cut the butter in until the mixture resembles fine meal.12 Tablespoons butter
- With a mixer running on low speed gradually add the molasses and milk and mix until combined, about 30 seconds.¾ cup molasses, 2 Tablespoons milk
- Divide the dough in half, forming each into a ball. Wrap each in plastic wrap and refrigerate for 2 hours or overnight, or place in the freezer for about 20 minutes, until firm, if you’re in a hurry. (Refrigeration is mandatory or the dough will be too sticky to handle).
- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Remove one dough sheet from the fridge/freezer and place on a well floured counter. Lightly flour the top of the dough and the rolling pin and roll out the dough (dust with a little more flour if needed), until it’s about ½ inch thick. Cut gingerbread men and place them on prepared baking sheets.
- Refrigerate the gingerbread men for 5 minutes (meanwhile you can roll out the other dough ball).
- Bake the cookies until set in the centers and the dough barely retains and imprint when touched very gently with fingertip, 8 to 11 minutes (depending on the size of your cookie cutter). Do not overbake!!
- Remove the cookies to a wire rack. Allow to cool to room temperature before frosting.
- Store gingerbread cookies in an airtight container with parchment paper between the layers. Freeze for up to 3 months.
For the frosting:
- Add butter, milk, and 1 cup of powdered sugar to a bowl. Mix until smooth. Add additional cup of powdered sugar and mix until smooth. Add frosting to piping bag if desired.2 Tablespoons butter, 2 cups powdered sugar, 2 Tablespoons milk
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe December 2018. Updated December 2020 and November 2022.
Process photos by Nikole from The Travel Palate
This is my second year making this recipe and it is a winner. The softest and best tasting gingerbread cookies.
Last Christmas was the first time I have attempted Gingerbread cookies and I used this recipe, I shipped them in air tight containers to my critically ill sister, whom loved them, she made me a cute video while trying them and she loved them, this year I will bake them In her memory for her children, Thank you for sharing your recipe and helping me make my sisters last Christmas filled with all the things she loved.
An excellent recipe for sure! These are the best gingerbread cookies I have ever had! I love that they are soft. Thank you for the recipe Lauren 🙂 P.S. I really like your TikTok’s too 🙂
this cookie was amazing it won the golden cookie award in my 8th grade baking class and my group won out of seven groups for taste and presentation. I just want to thank my parents and lauren allen for this award. peace out.
Can i store the frosting?
Yes, you can store the frosting! Keep it in an airtight container in the refrigerator for up to 1 week. When you’re ready to use it, let it come to room temperature and give it a quick stir, you may need to add a tiny splash of milk to get it back to the right consistency for piping or spreading.
How long are these fresh and can I place the cookies in the freezer?
The cookies stay fresh in an airtight container (with parchment between layers) for about a week. Yes, you can freeze them for up to 3 months just make sure they’re in a freezer-safe container or bag. Thaw at room temperature when you’re ready to enjoy them!
These taste amazing! They didn’t combine but I added an egg and they finally mixed together. If you all are having a hard time with them combining add 1 large egg! Thank you Lauren! My home smells like Christmas, I will be making these every December! (PS this is my fist time making gingerbread cookies!!)
Made these last year with my 3yr old and 1 year old, along with many other cookies. I gave out to family, friends, and neighbors and had so many comment and ask me for the gingerbread man recipe! This year a neighbor asked me for my recipe because she remembered me gifting her some and they were the only cookies her family would eat! Absolutely easy recipe – I was intimidated the first time I made them, but it came together so easy and was even delicious without icing! Love this and have it saved to use for years to come!
No egg? lol did we forget to include one egg to the recipe? I haven’t cooked the dough yet but it would t combine and I added an egg (not included in the recipe) and finally it combined!
It makes it so much better Aimee!
This has been our go to gingerbread recipe for 3 years. It’s become the kids’ favorite cookie both to bake and eat!
Second year making these!
I replaced the molasses with honey since we like clean ingredients. Everyone loves them!