This Gingerbread Cookie Recipe Will Spice Up Your Holiday Game

Prep Time
2 hours 30 mins
Cook Time
45 mins

No holiday cookie lineup is complete without a few gingerbread creations (like gingerbread sweaters), and no master holiday baker could go without a killer gingerbread house of some kind. But all these festive confections start with a solid, reliable recipe for gingerbread at their foundation. Scroll on to get started with the basics.

See our ‘Grammable Holiday Cookie Guide.

(Recipe via Vickie Liu; photos via Brittany Griffin/Brit + Co)

Brit + Co may at times use affiliate links to promote products sold by others, but always offers genuine editorial recommendations.

Easy Gingerbread Cookie Recipe

Total time: 3 hours 15 mins
Serves 24

star_rate star_rate star_rate star_rate star_rate
star_rate star_rate star_rate star_rate star_rate
Be the first to rate this recipe


  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 3/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 6 tablespoons unsalted butter
  • 3/4 cup dark brown sugar
  • 1 large egg
  • 1/2 cup molasses
  • 2 teaspoons vanilla



In a small bowl, mix flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.


Fit a stand mixer with the paddle attachment. Add butter, sugar, and eggs. Mix until fluffy. Then add molasses and vanilla. Continue to mix until blended, stoping and scraping down the sides of the bowl with a spatula as needed.


Slowly add flour mixture on low speed, then beat until combined. The dough will get pretty thick once you’ve added all of the flour mixture. If you need to, incorporate the last bit with your hands.


Divide the dough into half and make each section into a ball. Wrap in plastic and let stand at room temperature for at least two hours. Dough can be stored in the refrigerator for up to four days, but bring it back up to room temperature before using.


Preheat the oven to 375°F. Line cookie sheets with parchment paper.


Roll out to about 1/4-inch thickness with a rolling pin on a well-floured flat surface or between two pieces of parchment paper. Be sure to also flour your rolling pin as well.


Cut out cookies with cookie cutters of your choice, and bake for 7-10 minutes.


Allow the cookies to stand until they are firm enough to move to a wire rack. Cool on wire rack for 30 minutes.

Loading more content