My Favorite Gingerbread Cookies

Here is my favorite gingerbread cookies recipe and one of the most popular Christmas cookie recipes on this website. Soft in the centers, crisp on the edges, perfectly spiced, molasses and brown sugar-sweetened holiday goodness. 

This is the best recipe for gingerbread men! Easy to mix together, taste unbelievable, and fun to decorate! Gingerbread cookie recipe on

Whenever I think of Christmas cookies, gingerbread cookies come to mind first. Well, after Christmas sugar cookies of course! Their spice, their molasses flavor, their SMILES, and their charm are obviously irresistible. Gingerbread cookies, you have my heart.

Gingerbread Cookies Video Tutorial

I’ve never shared a gingerbread cookie recipe on my blog before. The truth is, I haven’t been able to find “the one” I’m proud of to post on my blog. I’ve tried them for the past few years and, while each batch is certainly tasty, I’m always left disappointed in the flavor and texture department. So, I made it a point to really work on a perfect gingerbread men cookie recipe. Or at least one that is perfect in my eyes and on my tastebuds! You’ll love these too.

Ingredients in Gingerbread Cookies

Gingerbread cookie recipes all start the same and mine comes from my mom. To her recipe, I add a little more molasses and increase the amount of spice favors (cinnamon, ginger, cloves, and allspice). I like a gingerbread cookies with A LOT of flavor and I know you will too. Because of the added sticky sweetener (molasses), I add a little more flour to help soak it all up.

  1. Flour so the cookies can keep their shape.
  2. Molasses + spices for flavor
  3. Egg so the gingerbread cookies have structure and richness
  4. Brown sugar instead of white granulated sugar. I always use brown sugar when its flavor is appropriate!

My favorite gingerbread cookie recipe! Soft in the centers, crisp on the edges, and so much flavor!!

How to Make Gingerbread Cookies

Let’s walk through the gingerbread cookie recipe so you feel confident when you begin baking.

Chill the dough: The dough is sticky once it’s all beaten together in your mixing bowl and therefore, it absolutely MUST be chilled for at least 3 hours. Give yourself enough time in the kitchen or make the cookie dough and chill it overnight. You want your cookie dough firm so the cookies hold their shape and you want your cookie dough manageable so you can work with it. You won’t have either unless you have chilled cookie dough!

Wrap up the dough: It’s easiest to wrap the dough in plastic wrap before chilling. Scoop out 1/2 of the prepared cookie dough, plop it onto a long sheet of plastic wrap, wrap it up, and flatten it out into a disc. Repeat with the other 1/2 of dough. Then chill. See that photo above? That’s what you’re doing, but you’ll have 2 discs. Why are you doing this? It’s easier to roll out the chilled cookie dough when it is in a disc shape. Also, the cookie dough chills faster when there is less volume. And it’s just easier to work with smaller portions when rolling/shaping!

Roll it out: After chilling, roll out the chilled cookie dough discs until about 1/4-inch thick. Don’t be afraid to flour your hands, rolling pin, work surface, and everything in the world. By that, I mean: the cookie dough can become sticky as you work. So, don’t be scared to add more flour to the work surface. The flour spots on top of your shaped cookie dough will bake off.

This is the best recipe for gingerbread men! Easy to mix together, taste unbelievable, and fun to decorate! Gingerbread cookie recipe on

This is the best recipe for gingerbread men! Easy to mix together, taste unbelievable, and fun to decorate! Gingerbread cookie recipe on

Place the cut-out cookies onto a lined baking sheet about 1 inch apart. The cookies won’t really spread, but you want to make sure they have enough room to breathe. They are gingerbread people, after all!!

How to Decorate Gingerbread Cookies

After they’ve baked and cooled, it’s time to decorate the cookies. We’re talking smiles, eyes, bow-ties, buttons, squiggles, whatever your gingerbread men cookie loving heart desires. This is when it’s really fun to have a friend or little baker in the kitchen with you. You can use the easy glaze icing recipe I posted with my Christmas sugar cookies or my traditional royal icing recipe, whichever you prefer.

Tint the icing with a couple drops of food coloring to spice things up, too!

This is the best recipe for gingerbread men! Easy to mix together, taste unbelievable, and fun to decorate! Gingerbread cookie recipe on

It’s difficult not to love this recipe which is why they’re my favorite gingerbread cookies!

  • The dough comes together easily
  • The flavor is spot on- lots of molasses, ginger, cinnamon, all-spice, and cloves
  • The edges are slightly crisp
  • The centers are soft and chewy
  • They’re so easy to decorate.

Don’t forget the other Christmas classic: Peanut Butter Blossoms

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My Favorite Gingerbread Men Recipe

  • Author: Sally
  • Prep Time: 4 hours
  • Cook Time: 10 minutes
  • Total Time: 4 hours, 30 minutes
  • Yield: 24 four-inch cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: German


This is my favorite gingerbread cookies recipe and it’s also loved by millions. Soft in the centers, crisp on the edges, and perfectly spiced. I played around with the spices a lot and really loved the flavor of these cookies when using a full Tablespoon each of ground ginger and ground cinnamon. Make sure you chill the cookie dough discs for a minimum of 3 hours.


  • 10 Tablespoons (2/3 cup; 145g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light or dark brown sugar
  • 2/3 cup (200g) unsulphured molasses
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3 and 1/2 cups (437g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 Tablespoon ground ginger (yes, 1 full Tablespoon!)
  • 1 Tablespoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • optional: easy cookie icing or royal icing


  1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and molasses and beat on medium high speed until combined and creamy-looking. Scrape down the sides and bottom of the bowl as needed. Next, beat in egg and vanilla on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed. The butter may separate; that’s ok.
  2. In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick and slightly sticky. Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Please see photo and description above in my post. Chill discs for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
  3. Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  4. Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Don’t be afraid to continually flour the work surface as needed- this dough can be sticky. Roll out disc until 1/4-inch thick. Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.
  5. Bake cookies for about 9-10 minutes. If your cookie cutters are smaller than 4 inches, bake for about 8 minutes. If your cookie cutters are larger than 4 inches, bake for about 11 minutes. My oven has hot spots and yours may too- so be sure to rotate the pan once during bake time.
  6. Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Once completely cool, decorate as desired.
  7. Cookies stay fresh covered at room temperature for up to 1 week.


  1. Make Ahead & Freezing Instructions: Baked and decorated (or not decorated) cookies freeze well – up to three months. Unbaked cookie dough discs (just the dough prepared through step 2) freeze well – up to three months. Thaw overnight in the refrigerator then continue with step 3.
  2. Gingerbread House: This cookie dough is not sturdy enough for gingerbread houses. Here is my gingerbread house recipe.
  3. Special Tools: Cookie cutters, rolling pin, large baking sheets (these are what I use for baking, baking mats

Keywords: gingerbread cookies, gingerbread men


This is the best recipe for gingerbread men! Easy to mix together, taste unbelievable, and fun to decorate! Gingerbread cookie recipe on


Comments are closed.

  1. First time Gingerbread cookie maker here— Just made this dough and it’s far darker than the picture and very strong smelling …. I used blackstrap molasses. Is this batch a bust? I wanted to make them for kids to decorate at a Christmas party but maybe now they’ll be too strong ?

    1. Hi Kristin! Blackstrap molasses is quite bitter, strong, and extremely dark. I recommend using regular dark unsulphured molasses. Your cookies will have a very strong flavor.

      1. …well, That explains why my cookies didn’t taste good. (last year when I made these, they were awesome)
        I just went to check which molasses I used….. Blaskstap molasses. @#! yikes! Next time i will pay more attention to my grocery shopping and be sure to buy the right kind of molasses.

        Sally, thank you for all the great recipes.

    2. You want to use Fancy Molasses vs Black Strap for baking. I’m from Canada the brand I use is Crosby’s .

  2. I swear you had a link with this recipe, to gingerbread for houses… do you still have that recipe? Planning to make both but need all the ingredients.

    Your cookies were a huge hit last Christmas with my children.

    1. Hi Tammy, Here is my Gingerbread House! Enjoy!

      1. Thank you!

    2. This was our first time making gingerbread cookies and they are wonderful. Our three year old granddaughter helped and we all had so much fun. Then we tasted them.. absolutely delicious.

  3. Hi Sally,

    I baked these cookies for the first time yesterday but I had a couple of problems. First of all the colour was pretty much darker than your cookies. What kind of molasses do you use? Secondly the surface of the cookies cracked a lot, they had many areas with holes. I used different type of the cutters and the cookies didn’t really keep their form. Do you maybe know what could cause the problem? The only change I made was using Erythritol to replace half of the sugar.

    1. Hi Ayca, happy to help. I typically use Grandma’s brand dark molasses. The color widely varies depending on the brand you are using. The cracking and uneven baking is due to the replacement of sugar. I don’t recommend replacing any of it with erythritol in this cookie recipe.

  4. Approx how many regular sized gingerbread men does this recipe make? (5 inch)

    1. Hi Mara, You should get at least 24 cookies from one batch!

    2. Carole from Jersey Shore says:

      I had no problem with rolling the dough. I floured my board and then put a layer of parchment paper over the dough and the rolled out to a quarter inch. Gingerbread men came out perfectly.

  5. Hi Sally!

    I am getting ready to make my holiday cookies, which include these. Last time I made them they tasted AMAZING, however, I couldn’t roll them – they were way too sticky. I ended up having to toss my first batch because they stuck everywhere and to everything. I tried a small sample of the second and the same thing happened, so I just rolled them into balls and baked them that way instead (they were still delicious). I live in Florida, so wondered if maybe the weather was a factor? Any tips you have are appreciated.


    1. Hi Jessica! Weather could be the issue. But, also, careful measuring the molasses. It’s a wet ingredient, so you could easily be over-measuring. The dough sticks to a surface unless you flour it pretty well. It could just be a matter of flouring your work surface with extra extra flour next time. I promise it rolls out– just take your time and use extra flour. A thin, flat spatula helps transfer the shaped cookies to the baking sheet.

  6. Hi Sally! I am so glad I found your recipe to try. My family and I went to Disneyland for thanksgiving and loved their gingerbread cookies. So I would love to try your recipe and create that memory for Christmas. I would love to do dipped chocolate maybe for the feet of the gingerbread for boots. Do you have any recommendations to do chocolate? How to make? Brand to use? Thank you so much!

    1. Hi Stephanie! It would be best to use pure baking chocolate for dipping– it’s what I always recommend if coating something in chocolate. Use the 4 ounce bars found in the baking aisle next to the chocolate chips. I recommend Baker’s or Ghirardelli brands. Semi-sweet is perfect.

  7. Trudy Hemstad says:

    Made them tonight. Great taste. Made Christmas trees and Holly and bells because I had cutters. My oven is convection so did 325 for 8 minutes. Never sure when they are done. How do you decide time ?

    1. Hi Trudy! When the edges appear set.

  8. Wendy Robinson says:

    Hi Sally,
    I will be baking these cookies at 5300 ft above sea level (Denver CO) what adjustments do I need to make? Thanks Wendy

    1. Hi Wendy, I wish I could help, but I have no experience baking at high altitude. I know some readers have found this chart helpful:

    2. Wendy, I am born and raised in CO. Believe it or not when I lived in South Denver I never made the high altitude adjustment for cookies. I actually never made an adjustment when we were up on the weekends skiing. The only time it was truly necessary was with cakes and pastries.

      1. Wendy Robinson says:

        Thank you for responding. I didn’t make any adjustments and the cookies came out well. Wendy

  9. I was going to try making gluten-free with Bob’s red mill 1 to 1. Any tips or modifications necessary when using that?

    1. Hi Amanda! I don’t have a lot of experience baking with GF flours, sorry. Please let me know if you try it!

  10. Got a lot of compliments and a coworker asked for the recipe! My boys and I had fun decorating the 48 cookies we got out of one batch 🙂 thank you !

  11. This is the BEST gingerbread men cookie recipe! So flavorful and soft!!! Love love love them!! Thank you so much for sharing!

    1. I’m thrilled you love them so much, Peggy!

  12. I made these with Bob’s Red Mill 1 to 1 gluten free flour (everything else the same) and they turned out great! I use a scale and the weight in grams was different than with AP flour, but the back of the bag tells you how many grams are in 1/4 c.

  13. Hi. What can I substitute the molasses with? I’m in SA molasses not easily available to us

    1. Hi Sue, some have used honey but I cannot personally comment on that since I’ve never tried it. The flavor and texture of the cookies will change without molasses, so I really don’t recommend swapping it out. For an alternative, try my chocolate sugar cookies!

    2. Hi Sue,
      I’ve been hunting around for molasses and I couldnt find anywhere I live apart from blackstrap (I live in New Zealand). Apparently treacle is basically the same as molasses so if you can find treacle it might work. I’m going to try this recipe tomorrow so I can let you know 🙂

  14. Jyothi Badkar says:

    Baked these cute little men yesterday. They were perfect. Loved them. Going to bake them again. Thanks for sharing the recipe. Am saving this recipe.

  15. Dear Sally,
    I had made this recipe last year and had no problems, but maybe I’ve become a little rusty because this year I’m having some difficulties. My dough, when fully formed and mixed, is not as sticky and is instead, crumbly and dry. I followed the measurements but I am unsure as to why my dough would be so dry. My first question is whether you measure molasses with a measuring cup for liquids or for solids, then I was wondering if you had any thoughts as to why my dough is doing this! Ah so frustrating because they were such a hit the first time around. Thank you!

    1. Hi Shannon, I usually use a liquid measuring cup for the molasses. Make sure you are measuring your flour properly – spoon and level instead of scooping. Too much flour can soak up all the liquid and make your dough dry.

  16. Hello! Wonderful recipe. However, my cookies came out incredibly soft – even after baking for an additional five minutes. How can I get those crisp edges?

    1. Hi Steven, I’m glad you enjoyed the recipe! If you are rolling our your dough thicker than 1/4 inch your edges might still be on the softer side!

  17. Hi Sally!
    I don’t ever write comments, although I pretty much only ever bake from your recipes 🙂
    Just wanted to share that I’ve been making these gingerbread cookies for 3 years straight. They are my family’s favourite and I make them for everyone I know! Each year at least two new people ask me for “my” recipe. Just wanted to share that your gingerbread recipe is absolutely the BEST!!
    Happy holidays!

    1. Thank you so much for taking the time to leave a comment, Jackie! I’m thrilled that you and your family enjoy these cookies so much!

  18. Hi Sally,

    I baked these cookies last year and they turned out great! This year I started to make them and found the dough was falling apart, it wasn’t sticky at all, and the dough is just overall crumbly. I followed everything to a T, what do you think went wrong? Should I start over from scratch?

    1. Hi Niki, Be sure you are measuring the flour correctly (spoon and level instead of scooping). Too much flour can soak up all the liquid and dry out your dough.

  19. This is my new favorite gingerbread recipe – finally something with a decent amount of spice! I’ve made these twice now and they turned out perfectly, and the texture is spot-on. Thanks!!

    1. I’m so happy you you enjoy these so much, Kat!

  20. I went a bit rogue – followed the instructions right up to when I was supposed to refrigerate it and scraped it into the largest pan I had (15×11 I think? Might be bigger?) and baked it at 300° until it looked done. Cooled it and pressed rice krispies onto top before flipping it out into a cutting board and using cookie cutters on it. Came out really good, but I doubt it would have worked if I hadn’t put greased parchment down before I added the cookie dough.

    1. Caitlin A Johnson says:

      Sorry, meant to say rice krispie treats, not plain cereal…

  21. I have found my favorite gingerbread recipe, thank you! This recipe is a hit in my home and with my friends. Soft and crisp yummy:-) I am making my 3rd batch this season-my family and friends can’t get enough.

  22. My recipe is almost exactly like yours, except mine has 3 Tablespoons of finely grated lemon zest. You should try it, if you haven’t already. It really taste great. BTW, big fan. Your site is ‘Always’ my go to for cookies. Thank you so much. Merry Christmas to you and yours.

  23. I’ve only made drop cookies before but this Christmas I decided to attempt these. It was hard rolling and cutting the dough at first but after a few times it got easier. I messed up the easy icing tho. They tasted great but the icing looked awful lol. I guess I won’t give them out then 😀
    I think I’ll try your sugar cookies next week. Happy holidays, Sally!

  24. ack! my dough is chilling and i just realized i used baking POWDER not baking SODA. What’s going to happen to my cookies?

  25. Hi Sally
    Thank you for your wonderful Christmas cookies cut out recipes. I tried your Sugar and Gingerbread rejoices today. I substituted Nutmeg for the Allspice bcs it wasn’t in hand. They are absolutely Devine! I also followed the sugar cookie recipe to a T and included the almond extract and they are phenomenal!!! Thank you so much. These are keeper recipes.

  26. Love these so much! Thank you for the recipe!

  27. The kids i babysit had a blast decorating these cookies i made them before babysitting for a fun christmas activity. i made a pumpkin pie spice buttercream and dyed it different colors “not a fan of royal icing” and they tasted incredible will use this recipe again. great job, and happy holidays!

  28. Hi Sally,
    Thank you for this wonderful gingerbread cookie recipe! I made them with my nine year old son and we loved them. I saw your instructions for freezing the dough, but I’m also curious about how long the dough discs can last in the refrigerator.

    1. Hi Tina! At least 3 hours and up to 3 days.

  29. Quick tip: my dough was very sticky, it was a lot easier to work with after about 10 minutes in the freezer.

  30. Hi Sally,
    Thank you for the simple to follow steps for a Dad who doesn’t bake often. After having the dough rest in the refrigerator overnight, the dough became very dry and hard to roll. The dough was cracking into a zillions pieces with the cookie cutter. Ideas on what I did wrong? Thank, Mark

    1. Hi Mark, there is an easy fix here. Moisten your fingertips and press your fingers lightly into the rolled out dough to add a little moisture. (A spray bottle with a gently mist of water helps too.)

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally