Classic gingerbread cookies bring molasses, ginger and cinnamon to the Christmas cookie plate. Roll the chilled dough, cut your favorite shapes and finish with a few simple icing details.
These are eating-sized cut-outs for a cookie platter or gift box. Keep this batch simple: gingerbread people and stars, with plain cookies alongside decorated ones.
Plan time for chilling and baking several trays. Let the cookies cool completely before adding icing.
Classic Gingerbread Cookies
Per tray: 8–12 minutes · about 3 trays of similar-size shapes
Allow about 2 hours 25 minutes: 35 minutes hands-on, at least 60 minutes chilling, about 30 minutes for three trays and 20 minutes cooling. Cooling includes the pan rest. Decoration, longer chilling and extra trays add time.
Kitchen tools you’ll need
- Digital scale, 1 g increments (0.1 g for small spice weights)
- Small saucepan and a large mixing bowl
- Rolling pin with ¼ inch (6 mm) thickness guides
- Cookie cutters, about 3 inches (7.5 cm)
- Two light-colored aluminum baking sheets, about 13 × 18 inches (33 × 46 cm), and parchment
- Wide spatula, wire cooling rack and oven thermometer
Classic molasses gingerbread cut-out cookies with ginger, cinnamon and crisp edges, ready for simple Christmas decorating.
Ingredients
Scaling adjusts US measures and gram weights. Keep cookie size, oven temperature and baking time per tray unchanged; more trays increase total time. Weigh beaten egg when making a half batch.
Cookie dough
Spice blend
Instructions
A · Prepare & mix
- Melt & seasonGently melt butter over low heat. Remove from the heat and stir in sugar, molasses, salt and spices until evenly combined. Let cool until lukewarm before beating in the egg.
- CombineWhisk flour with baking powder and baking soda, then mix into the wet ingredients until no dry flour remains. Dough will be sticky; do not add more flour.
B · Chill
- Firm the doughDivide into two flattened rectangles, wrap tightly and refrigerate at least 60 minutes, until cold and firm enough to roll. Chilling firms the butter and lets the flour hydrate.
C · Roll & cut
- ShapePreheat to 350°F (175°C) conventional, or 320°F (160°C) fan. Lightly flour a clean worktop and rolling pin. Roll one portion ¼ inch (6 mm) thick; cut 3 inches (7.5 cm) shapes. Gather scraps gently; keep the other portion cold.
D · Bake
- Check donenessPlace on parchment-lined pans about 1 inch (2.5 cm) apart. Bake one tray at a time for 8–12 minutes. Check at 8 minutes, especially with fan: edges should darken slightly and surfaces look set. Smaller shapes finish sooner.
E · Cool & finish
- Cool before icingRest on the pan 5 minutes until safe to lift, then transfer to a rack for about 15 minutes or until fully cool. Optional prepared cookie icing may be used according to its packaging; it is additional to this dough formula.
Chef’s Science & Pro Tips
Baker’s science
Brown sugar and molasses help retain moisture. Cooling the melted butter mixture protects the egg; chilling makes the sticky dough manageable without excess flour.
Keep the shapes
If cut-outs soften while you work, refrigerate the loaded tray 10–15 minutes before baking. Use a cool pan and consistent ¼-inch thickness; extra chilling adds to total time.
Flavor & finish
The spice flavor settles after an airtight overnight rest. Decorate only when fully cool, and let icing dry completely before packing so the surface stays tidy.
Storage & Make-Ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 5 days | Store fully cooled cookies airtight in a cool, dry place. Let icing dry, then separate layers with parchment; follow any icing storage instructions. |
| Refrigeration | Dough: up to 48 hours | Keep dough tightly wrapped. Let it soften just enough to roll while remaining cool. Plain baked cookies do not need refrigeration. |
| Freeze raw dough | Up to 2 months at 0°F (−18°C) | Wrap flattened dough portions tightly, then bag. Thaw overnight in the refrigerator and roll while cool. |
| Freeze baked cookies | Up to 2 months at 0°F (−18°C) | For best appearance, freeze undecorated, cooled cookies airtight. Thaw covered at room temperature before icing. |
| Refresh | Before decorating | For crisper edges, warm plain cookies at 300°F (150°C) conventional for 3–5 minutes. Cool on a rack. Do not reheat iced cookies. |
Notes
- Yield is 36–42 cookies depending on cutter shape; nutrition uses 39 cookies. Spice weights are approximate; use spoon equivalents if your scale cannot resolve small quantities. Optional icing is additional. Contains wheat, milk and egg.
Nutrition
Approximate values per cookie, calculated from generic ingredient data for 39 cookies; excludes optional sugar coating and icing. Brand, cookie size and actual yield change these estimates; spices contribute small additional amounts.
KITCHEN TESTEDAPPROVEDGINGERBREAD COOKIES
Frequently Asked Questions
A few helpful answers before you bake.
Why is my gingerbread dough sticky before chilling?
This dough contains melted butter and molasses and is expected to feel sticky immediately after mixing. Wrap it in two flattened portions and refrigerate for at least 1 hour, until cold and firm enough to roll. Adding extra flour at this stage can change the finished texture.
How thick should I roll the cookies?
Aim for ¼ inch (6 mm) and use roughly 3-inch cutters for the stated yield. Keep the thickness even and bake similar-size shapes together. Smaller or thinner shapes may finish sooner, so begin checking at 8 minutes.
How can I stop gingerbread shapes from spreading?
Keep the dough cool, use a cooled baking sheet and avoid working the scraps more than necessary. If the cut-outs soften while you work, refrigerate the loaded tray for 10–15 minutes before baking. Maintain the stated flour amount and even thickness.
When can I decorate the cookies?
Let them rest on the baking sheet for 5 minutes, then transfer to a rack until completely cool. Warm cookies can soften icing. If using prepared cookie icing, follow its package directions and let the decoration dry fully before stacking or packing.
Can I make the dough ahead and freeze it?
Yes. Keep tightly wrapped dough in the refrigerator for up to 48 hours, or freeze flattened, wrapped portions in an airtight bag for up to 2 months at 0°F. Thaw frozen dough overnight in the refrigerator and let it soften only enough to roll while staying cool.
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