How to Make Classic Holiday Gingerbread Cookies
Learn how to make classic gingerbread cookies in this fun-filled, festive tutorial. Grab some holiday cookie cutters and get ready to smell the irresistible aroma of molasses and sweet spices!
Classic Holiday Gingerbread Cookies; photograph by Nader Khouri
My mother used to make dozens and dozens of Christmas cookies. The cookies varied from year to year, but there was always one consistent theme: The lovingly baked and packaged goodies never included any gingerbread men or frosted sugar cookies. My mom had a hard boundary around no cut-out cookies.
Despite her teachings, I had to learn the cut-out cookie lesson myself the hard way. I made my first batch of gingerbread cookies in 2018: four dozen for my first grader’s holiday class party. I very distinctly remember a moment while re-rolling scraps thinking that I was going to crack. I had been managing the to-dos of the holiday season so well up until that very moment. But Gingerbread Boy #33 was when it all became too much.
There are admittedly several steps to making a gingerbread cookie. But I now consider this a feature, not a bug. Each break in the recipe is a chance for you to also take a break. You can certainly make these start to finish in one go, but unless you truly have a leisurely stretch of time, I don’t recommend it. (Certainly not if you plan on involving anyone under the age of 10.) Give yourself the grace to enjoy the process instead of just getting caught up in a list of to-do's. Leave the checking of lists to the big guy in the red suit.
The dough for this gingerbread cookie recipe comes together quickly and easily. After resting in the refrigerator, it rolls out like a dream. If it cracks at all, just push the dough back together gently with your fingertips. The real trick here is sliding the cookie sheets into the fridge for a quick stop before hitting the oven. This step is optional, but helps the cookies maintain their shape while baking — no bloated reindeer or gingerbread men with this recipe. It’s also easier to stash them in the fridge while you finish cutting out the remaining cookies. Juggling oven timers and rolling out dough gets complicated. Once all the cookies have been cut out, then transition to baking.
Jump ahead to:
What flavors are traditional in gingerbread cookies? >>
How to make gingerbread cookies >>
Can I make gingerbread cookie dough ahead of time? >>
How long do baked gingerbread cookies last? >>
What type of icing do I use for gingerbread cookies? >>
How long does royal icing last? >>
Get the recipe: Classic Holiday Gingerbread Cookies >>
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What flavors are traditional in gingerbread cookies?
Besides the standard butter, sugar, and flour, gingerbread cookies have a distinct dark and spicy flavor profile. It includes:
Molasses (not blackstrap molasses)
Brown sugar
Ground ginger
Cinnamon
Cloves
Allspice
How to make gingerbread cookies
Some cookie dough, some royal icing, and a whole lot of imagination result in these festively decorated holiday cookies
Step 1: Make the dough
Cream unsalted butter and sugar together in a stand mixer with the paddle attachment. Scrape down the sides of the mixing bowl and mix in a large egg, followed by the molasses. Add the all-purpose flour and spices to the wet ingredients, mixing slowly until a dough comes together.
Photograph by Meleyna Nomura
Step 2: Chill the dough
Divide the dough into two portions. Place one portion on a section of plastic wrap. Fold one end over the dough, pressing the dough about 1-inch thick. Wrap completely and repeat with remaining dough. Refrigerate at least 1 hour.
Step 3: Cut out cookies
Unwrap one dough portion and place on a lightly floured surface. Dust the top with flour and use a rolling pin to roll the dough about 1/8-inch thick. If the dough cracks at all, just gently push it back together. Use cookie cutters to cut out desired shapes, placing them in a single layer on a baking sheet lined with parchment paper. (Pro tip: If you’re using different sized cookie cutters, keep similarly sized ones together on the same baking sheets; they’ll cook more evenly that way.) Roll the scraps into a ball and reroll into another 1/8-inch thick round. Repeat.
Photograph by Meleyna Nomura
Step 4: Chill cookies
Chill the cookie cut-outs for 10 minutes before baking. Continue rolling and cutting cookies.
Step 5: Bake the cookies
Bake two pans of cookies at a time at 350°F for about 5 minutes, switching the pan positions halfway through. Exact timing may be dependent on the size and shape of your cookies. Cool on a wire rack.
Step 6: Make the frosting
Sift the powdered sugar and meringue powder into the bowl of a stand mixer. Stir in several tablespoons of water. Start mixing on low speed, then increase to high and whisk for 3-5 minutes, until soft peaks form. Tint as desired.
Photograph by Meleyna Nomura
Step 7: Decorate
Now the fun part — decorate!
Can I make gingerbread cookie dough ahead of time?
Gingerbread cookie dough requires a minimum hour of chilling time before you can roll it out to cut out cookies. Use this wait time to your advantage. You can make and refrigerate gingerbread cookie dough up to a few days in advance. Just wrap it tightly in plastic wrap and stash it in the refrigerator until you’re ready to roll it out.
Alternatively, the dough can be refrigerated after the cookies have been cut out. Store them in single layers separated with parchment paper in an airtight container.
If you really want to get ahead of the game, you can freeze the dough up to a month ahead of time. Just let it thaw in the refrigerator overnight.
How long do baked gingerbread cookies last?
Gingerbread cookies, iced or uniced, keep well for up to a week after baking. Store the baked cookies in an airtight container at room temperature.
Gingerbread cookies can also be frozen before icing them. Store in an airtight container in the freezer for up to two months.
What type of icing do I use for gingerbread cookies?
Royal icing is the best for gingerbread cookies. The icing dries hard, perfect for decorating cookies that won’t lose their patterns when stacked. Exactly what you want for bundling up and gifting to friends and family. Just give the cookies 30 minutes to an hour for the icing to dry and set completely.
Royal icing varies from the traditional milk-and-powdered-sugar icing recipe with the simple addition of egg whites. Some recipes use fresh egg whites. This recipe calls for meringue powder, which you can find in the baking section of well-stocked grocery stores.
How long does royal icing last?
Meringue powder also has the benefit of being very long lasting. Royal icing can be mixed up and stored in an airtight container at room temperature for up to two weeks. Just give it a good whisk before using — you may need to add a little additional water or powdered sugar to adjust the consistency as needed.
Get the recipe: Classic Holiday Gingerbread Cookies
I didn’t grow up with gingerbread men as a part of my holiday tradition, but I’m so glad to have this recipe so that my kids have it as theirs.
Holiday cookie marathon
Looking for more ways to satisfy your holiday sweet tooth? Look no further.