Easy Christmas Cookies
This post may contain affiliate links.
Read our Disclaimer.
Leave a Comment ★★★★★
Easy Christmas Cookies
These classic gingerbread cookies are the heart of holiday baking, made from scratch with warm spices like ginger, cinnamon, and cloves. The dough is wonderfully easy to roll and cut, creating perfect canvases for festive cookie decorating. They fill your home with the most inviting aroma and are ideal for creating lasting memories with family.
The scent of these gingerbread cookies baking instantly transports me back to my grandmother’s kitchen, where the holidays truly began. There’s a special magic in rolling out the dough and seeing the festive shapes come to life, a ritual I now cherish with my own children. We love to pair a warm cookie with a cup of tea after building a gingerbread house, and they make a wonderful addition to any cookie tray alongside classic chocolate chip cookies or bright cranberry orange cookies. For a truly decadent spread, I often include festive reindeer brownie bites.
Why This Gingerbread is a Holiday Staple
- Warm Spiced Flavor: The blend of ginger, cinnamon, and cloves creates an aromatic, classic holiday taste.
- Perfect for Decorating: Their sturdy yet soft texture holds intricate shapes and royal icing beautifully.
- Make-Ahead Dough: You can prepare the dough days in advance, making holiday prep so much easier.
- Family Fun Activity: From rolling to decorating, making these is a cherished activity for all ages.
Gathering Your Gingerbread Cookie Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- All-purpose flour: Provides the structure for the cookies so they hold their shape.
- Ground ginger, cinnamon, and cloves: This trio of warm spices gives gingerbread its signature aromatic flavor.
- Unsalted butter, softened: Creaming the butter with sugar creates a tender, melt-in-your-mouth texture.
- Light brown sugar: Adds a subtle molasses flavor and soft chewiness to the baked cookies.
- Robust molasses: The key ingredient for that deep, rich gingerbread color and distinctive taste.
- Egg and vanilla extract: Bind the dough together and add a subtle depth of flavor.
Gingerbread Cookies
Soft & fragrant gingerbread cookies with perfect spicing. Easy recipe with chilling tips for perfectly cut-out shapes that hold their detail while baking.
Equipment
- mixing bowl
- electric mixer
- whisk
- measuring cups
- measuring spoons
- plastic wrap
- oven
- baking sheets
- parchment paper
- Rolling Pin
- cookie cutters
- wire rack
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 tablespoon ground ginger
- 1.5 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter softened
- 1 cup light brown sugar packed
- 0.5 cup robust molasses
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set aside.
- In a large bowl, using an electric mixer, cream together the softened unsalted butter and packed light brown sugar on medium speed until the mixture is light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl as needed.
- Beat in the robust molasses, the large egg at room temperature, and the vanilla extract until fully combined, ensuring no streaks of egg yolk remain. The mixture should be smooth and cohesive.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; stop as soon as no dry streaks of flour are visible. The dough will be soft and slightly sticky.
- Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 2 days. This chilling time is crucial for the dough to firm up, making it easier to roll and preventing the cookies from spreading too much during baking.
- When ready to bake, preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disc of chilled dough to a thickness of 1/4 inch. Use cookie cutters to cut out desired shapes, transferring them to the prepared baking sheets, spaced about 1 inch apart. Reroll any scraps once.
- Bake for 8 to 11 minutes, or until the edges are set and lightly browned, but the centers still look slightly soft. Baking time will vary depending on the size and thickness of your cookies.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Once fully cooled, decorate as desired or store in an airtight container at room temperature for up to one week.
Notes
Do not overbake, as this will result in hard, dry cookies. Dough can be refrigerated for up to 2 days.
Creative Gingerbread Cookie Variations
- Lemon Glaze: Top cooled cookies with a simple glaze made from powdered sugar and fresh lemon juice for a bright twist.
- Spiced Sugar Sprinkle: Before baking, brush with milk and sprinkle with a mix of coarse sugar and a pinch of cinnamon.
- Chocolate Dip: Dip half of each cooled cookie in melted dark chocolate for an elegant and decadent finish.
My Pro Tips for Perfect Gingerbread
- Chill the Dough: This crucial step prevents the cookies from spreading and makes rolling much easier.
- Flour Your Surface: Use just enough flour to prevent sticking, but too much can make the dough tough.
- Don’t Overbake: The cookies are done when the edges are set but the centers still look soft.
- Cool Completely: Let the cookies cool fully on the baking sheet before decorating for the best results. For more cookie-baking wisdom, my chewy lemon cookies recipe has great tips on achieving the ideal texture.
How to Store and Keep Gingerbread Fresh
- Store: Keep decorated or plain cookies in an airtight container at room temperature for up to one week.
- Freeze: Freeze undecorated cookies in a single layer, then transfer to a freezer bag for up to 3 months.
- Freeze Dough: You can also freeze the dough discs, tightly wrapped, for up to 2 months; thaw in the fridge before rolling.
- Make-Ahead Tip: The dough can be made and refrigerated up to 2 days in advance, perfect for getting ahead during the busy season, much like preparing banana bread batter ahead of time.
Frequently Asked Questions
Why are my gingerbread cookies so hard?
This is usually caused by overbaking. Gingerbread cookies continue to firm up as they cool on the baking sheet. Remove them from the oven when the edges are just set but the centers still look soft and slightly puffy for a perfectly soft cookie.
Can I make gingerbread cookie dough ahead of time?
Absolutely. The dough benefits from chilling, and you can make it up to 2 days in advance. Just wrap the discs tightly in plastic wrap and store them in the refrigerator until you’re ready to roll and bake.
What is the best way to roll gingerbread cookie dough?
Roll the chilled dough on a lightly floured surface to about 1/4-inch thickness. If the dough cracks, let it sit at room temperature for 5-10 minutes. Using guides on your rolling pin can help achieve an even thickness for uniform baking.
How can I prevent my gingerbread men from spreading?
Ensuring your dough is thoroughly chilled is the key. Also, make sure your baking powder is fresh and not expired, as old leavening agents can cause excessive spreading. Always bake on a cool baking sheet.
More Holiday Treats to Bake
Bake a Batch of Gingerbread Magic
With their warm, spiced aroma and classic holiday charm, these gingerbread cookies are more than just a treat, they’re a tradition. The simple process of making them creates such joyful moments. I hope this recipe becomes a cherished part of your family’s celebrations for years to come.
