Christmas Gingerbread Cookies

Start your kitchen warm with the spicy, cozy scent of freshly baked gingerbread — perfect for holiday decorating, gifting, or a nostalgic cookie plate by the tree.

introduction

These Christmas Gingerbread Cookies are classic, crisp-edged cookies with a tender interior and bright warm spices. They bake quickly, hold shapes well for cutting into festive silhouettes, and take decorating beautifully — everything you want for seasonal baking and cookie exchanges.

why make this recipe

• Timeless holiday flavor: molasses, ginger, and cinnamon create that unmistakable gingerbread taste.
• Easy to shape and decorate: dough holds form, so stars, trees, and gingerbread people look sharp.
• Crowd-pleaser: simple ingredients and a familiar aroma make these a favorite at parties, school events, or as edible gifts.

how to make Christmas Gingerbread Cookies

Ingredients :
3 cups all-purpose flour, 1 teaspoon baking soda, 1 tablespoon ground ginger, 1 tablespoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon salt, 3/4 cup unsalted butter, softened, 1/2 cup brown sugar, 1/2 cup granulated sugar, 1 large egg, 1/2 cup molasses, 1 teaspoon vanilla extract

Directions :

1. In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
3. Beat in egg, then stir in molasses and vanilla.
4. Gradually blend in the dry ingredients until combined.
5. Roll dough into balls and flatten on a baking sheet.
6. Bake at 350°F (175°C) for 8-10 minutes or until golden.
7. Let cool before decorating.

how to serve Christmas Gingerbread Cookies

Serve these cookies cooled and decorated with royal icing, simple powdered sugar glaze, or sprinkles for a festive touch. Pair with hot cocoa, mulled cider, or a robust tea. For gift-giving, stack in parchment between layers inside a decorated tin or clear cello bag tied with ribbon.

how to store Christmas Gingerbread Cookies

Keep cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked, cooled cookies in a single layer on a tray until firm, then transfer to a freezer-safe container with parchment between layers; they’ll keep up to 3 months. Thaw at room temperature before decorating or serving.

tips to make Christmas Gingerbread Cookies

• Chill dough briefly if it becomes too soft while shaping; cooler dough is easier to cut and holds detail.
• Roll dough between parchment to avoid extra flour and to preserve smooth cookie surfaces for icing.
• Don’t overbake — pull when edges are set and centers still slightly soft; they’ll firm as they cool.
• For deeper flavor, make the dough a day ahead so flavors meld in the refrigerator.

variation (if any)

• Soft gingerbread: reduce baking time slightly and add a tablespoon of milk to the dough for a chewier texture.
• Spiced mix: add a pinch of nutmeg or cardamom for an aromatic twist.
• Gluten-free: swap with a 1:1 gluten-free flour blend that contains xanthan gum, and watch for minor texture changes.

FAQ

Q: Can I roll the dough thinner for crisper cookies?
A: Yes — thinner rolling yields crisper cookies and sharper cookie-cutter details; adjust baking time slightly.

Q: Can I freeze the raw dough?
A: Yes — shape into a disk or roll, wrap tightly, and freeze up to 1 month. Thaw in the refrigerator before rolling and baking.

Q: How do I prevent cookies from spreading?
A: Make sure your butter is softened, not melted, and chill the dough if it feels too warm. Use properly measured flour and avoid overworking the dough.

Conclusion

For inspiration on different shapes and decoration ideas, check out this round-up of tried-and-true recipes on My Favorite Gingerbread Cookies – Sally’s Baking. If you prefer a softer, glazed version, see the technique and glaze ideas at Soft Gingerbread Cookies with Maple Glaze Recipe – Pinch of Yum.