I love this recipe because it creates cookies that stay soft and tender instead of crunchy. The spice blend is warm without being overpowering, and the dough rolls out smoothly after chilling. I also appreciate how well the cookies freeze, making it easy for me to prep ahead during the busy holiday season. Plus, the recipe yields a generous batch, perfect for gifting or decorating with family.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup butter, softened 1 cup light brown sugar 1 large egg 1 cup molasses (not blackstrap) 1 tablespoon apple cider vinegar or white wine vinegar 2 teaspoons vanilla extract
Dry ingredients: 5 cups flour 1 teaspoon baking soda ½ teaspoon salt
To make the dough, I start by beating together the butter and sugar until they’re well combined. I add the egg, molasses, vinegar, and vanilla, mixing just until everything comes together. In a separate bowl, I whisk the flour, baking soda, salt, and all the spices. Then I add the dry ingredients to the wet mixture and mix on low speed until a soft dough forms.
I cover the dough and chill it for at least 3 hours—or overnight if that works better for my schedule. Once chilled, I preheat the oven to 350°F, divide the dough in half, and roll each portion to about ¼ inch thick on a lightly floured surface. I cut the dough into shapes and place the cookies on lined baking sheets about an inch apart.
When baking, I adjust the time based on the cookie size: smaller cookies take 6–8 minutes, medium ones take 8–10 minutes, and larger shapes like gingerbread men take 12–14 minutes. I remove the cookies when they spring back lightly to the touch. After cooling on the baking sheet for a couple of minutes, I transfer them to a wire rack to cool completely before decorating.
Servings and timing
This recipe makes about 50 mid-sized cookies or around 16 large gingerbread men.
Prep time: 15 minutes Cook time: 45 minutes Chilling time: 3 hours Total time: about 4 hours
Variations
I often swap the homemade spice mix for a pre-made gingerbread spice blend. Using 2 tablespoons plus 1¼ teaspoons works well. I also enjoy adjusting the decoration—sometimes I use a simple powdered sugar icing, and other times I make a more detailed royal icing design. For a citrusy twist, I occasionally add a teaspoon of orange zest to the dough. If I’m making half a batch, I use half of a beaten egg to keep the texture consistent.
storage/reheating
I store cooled gingerbread cookies in an airtight container on the counter for up to 1–2 weeks, although I find they taste best within a few days. If I want to freeze the dough, I wrap it tightly in plastic wrap and freeze it for up to 3 months; thawing overnight in the refrigerator makes it easy to roll out later. Baked cookies also freeze well before decorating. I layer them in a container with wax paper between each layer and freeze them for up to 3 months. When I need them, I just let them thaw on the counter for a couple of hours.
FAQs
How do I keep gingerbread cookies soft?
I remove them from the oven as soon as they spring back lightly to the touch. Overbaking makes them firm, so timing is key.
Can I make the dough ahead of time?
Yes, I often chill the dough overnight. If it becomes too firm, I let it sit at room temperature for about 15 minutes before rolling.
What kind of molasses should I use?
I always use regular molasses and avoid blackstrap, which is too bitter for this recipe.
Can I freeze decorated cookies?
I prefer freezing them undecorated because icing can crack, but decorated cookies can still be frozen carefully in layers.
Why do I need vinegar in gingerbread cookies?
I add vinegar because it reacts with the baking soda to help the cookies rise slightly and stay tender.
Conclusion
This gingerbread cookie recipe is one I return to every holiday season because it’s reliable, easy, and wonderfully flavorful. The dough handles beautifully, the spices fill the kitchen with warmth, and the cookies stay soft long after baking. Whether I’m making them for gifts, gatherings, or a cozy night of decorating, these cookies always bring festive joy.
