This is the best gingerbread cookies recipe that is easy to make and perfect for making special holiday memories with your family. A classic gingerbread cookie recipe that will make the tastiest cut out gingerbread cookies!
Why I love this recipe:
- Easy to make- you only need a handful of ingredients and the dough comes together without much fuss!
- Smells like Christmas- The spices when you mix everything together then make you want to curl up on the couch and watch a holiday movie!
- Memories- This recipe is simple and wonderful for making with family or your kids.
- Flavor- The cookies themselves are delicious. They are soft, chewy, and so fun to decorate!
Make sure to check out these other tasty gingerbread recipes: Crinkle Cut Gingerbread Cookies, Gingerbread Cookie Tree (coming soon), Gingerbread Bundt Cake, and Easy Gingerbread Trifle.
This recipe was given to me by my mother-in-law. She makes these every year and it's so special to get to share them with all of you!
If you want more family recipes check out my Grandma's salmon croquettes, mom's cinnamon pull apart, orange salad, and deviled eggs, my dad's chocolate chip pie, and my sister's chocolate pudding pie!
What you need for Gingerbread Cookies
- Butter- I recommend using unsalted, if you use salted omit the salt from the recipe
- White Sugar
- Molasses - I like to use blackstrap but you can use your favorite type.
- Buttermilk - This helps make the cookies tender!
- Flour- I use regular all-purpose flour.
- Ginger Powder- wouldn’t be a Gingerbread Cookie without this!
- Baking Soda
- Baking Powder
- Salt
For the Icing:
- Meringue Powder- This will help the icing set nicely.
- Powdered Sugar
- Warm Water
- Red and Green Gel Food Coloring - Optional
- Red and Green Sprinkles - Optional
How to make the Best Gingerbread Cookies?
- Cream the butter and sugar until light and fluffy.
- Then mix in the molasses and buttermilk.
- Add the flour, ginger, baking soda, salt and baking powder and mix until fully combined.
- Divide dough in half, wrapping each half in plastic wrap then refrigerate for at least 3 hrs.
- Once the dough is chilled, roll flat and cut out the gingerbread men shapes.
- Bake then allow cookies to cool fully before decorating.
How to make the Royal Icing?
- Using a stand mixer combine the meringue powder and powdered sugar.
- Add in the warm water then mix on high until stiff peaks form.
- Separate the icing into 3 bowls adding red and green coloring to two of them.
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What is the best icing for gingerbread cookies?
For gingerbread cookies I recommend royal icing using meringue powder. It’s easy to make and makes a nice opaque frosting that colors beautifully.
Frosting using milk and powdered sugar can work, but it can easily get super runny and not set up well.
If you want a thicker frosting, I recommend a buttercream frosting like I used to decorate these sugar cookies with.
Can you make the dough ahead of time?
You can make the dough ahead of time and freeze it. Just make sure to allow it to thaw 24 hours in the refrigerator before attempting to roll and cut the dough.
Do I have to use a cookie cutter?
No, although it makes it more fun to cut out different holiday shapes. Just roll into 1-inch balls placed on a lined baking sheet and bake for 7-10 minutes.
How To Store Cookies?
After cookies are baked, cooled, and iced, place in an airtight container or zip lock baggie. Store in the refrigerator or in a dry cool place for 3-4 days.
Top Tips For the Best Cookies
- Soften Butter Fast: If you forget to let your butter, come to room temperature, simply place the cold butter on a microwave safe dish, microwave on 30% power for 15 second intervals until softened.
- Separating the dough into two halves and forming them into discs makes working with the dough after it’s chilled easier.
- Cookie Thickness: Roll the dough into ¼ inch thickness for soft cookies. If you want crisper cookies, roll a bit thinner!
- Cutting Cookies: Dip your cookie cutter in some flour then cut the dough and place on the prepared baking sheet.
- Icing Color: You will only need 1-2 drops of food coloring. As the icing dries the color will darken.
If you like this recipe check out my other fun Christmas recipes like: Christmas Popcorn, Red Velvet Crinkle Cut Cookies, Peppermint Bark, Christmas Wreath Cookies, Little Debbie Christmas Tree Cake Dip, and this fun Toffee Cracker Candy!!
Watch how to make this recipe!
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Best Gingerbread Cookies
Ingredients
- ¾ cup granulated white sugar
- ½ cup unsalted butter softened*
- ¾ cup molasses
- ½ cup buttermilk
- 4 cups flour
- 2 ½ teaspoon ginger powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon baking powder
Easy White Cookie Icing*
- 2 tbs meringue powder
- 2 cups powdered sugar
- 3 tbs warm water + more if needed to thin
- Red and Green Gel Food Coloring- optional
- Red and Green Sprinkles- optional
Instructions
- Using a stand mixer or a hand mixer, cream the butter and sugar.¾ cup granulated white sugar, ½ cup unsalted butter
- Beat in molasses and buttermilk.¾ cup molasses, ½ cup buttermilk
- Add flour, ginger, baking soda, salt, and baking powder. Stir until fully combined.4 cups flour, 2 ½ teaspoon ginger powder, 1 teaspoon baking soda, ¾ teaspoon salt, ½ teaspoon baking powder
- Scoop out ½ of the dough and wrap with plastic wrap, forming a disc.* Repeat with the other half. Refrigerate for 3 hours or overnight.
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Roll dough* to ¼ inch thickness for soft cookies, thinner for crispier cookies. Dip your cookie cutter in flour then cut the dough and place on prepared baking sheet.
- Bake for 7-10 minutes.
- Once baked, transfer cookies to a cooling rack. Allow cookies to cool completely before frosting.
- In a bowl using a hand mixer (or stand mixer), stir together the meringue powder and the powdered sugar.2 tbs meringue powder, 2 cups powdered sugar
- Add the water and mix on medium low, then once combined mix on medium high until stiff peaks form.3 tbs warm water + more if needed to thin
- Divide frosting into bowls, then stir in gel food coloring into each bowl. I like to keep one white, then add green and red coloring to their own bowls.Red and Green Gel Food Coloring- optional
- Decorate using a piping bag with a small round tip (wilton #2 or #3) or just cut the end off of a plastic bag.
- Icing will take a ~6 hours to set completely but you can eat it any time before that.
- Add sprinkles after you decorate each cookieRed and Green Sprinkles- optional
Notes
- *If you forget to let your butter, come to room temperature, simply place the cold butter on a microwave safe dish, microwave on 30% power for 15 second intervals until softened.
- Separating the dough into two halves and forming them into discs makes working with the dough after it’s chilled easier.
- Rolling out- Roll the dough between two pieces of parchment paper for a no-stick, mess free time! See video for visual.
- Icing- This will make enough to make small details like eyes, buttons and lines on the arms and legs. If you want to ice the entire cookie double or triple this recipe.
- As the icing dries the color will darken.
Lisa says
I love this recipe! It's great for all types of cut out gingerbread cookies!