The Very Best Gingerbread Cookie Recipe

Soft, chewy and slightly spiced, this the BEST Gingerbread Cookie recipe ever. A tried and true favorite for years, this classic gingerbread cookie dough yields the perfect cookie every single time. Totally fool-proof!

The BEST, easiest and most fool-proof Gingerbread Cookie Recipe ever. |

Note: Photos and post updated on December 11, 2016.

One of the very first recipes I ever posted on my blog was for these Classic Gingerbread Cookies. Little did I know I’d morph this recipe into a million and one different desserts over the years.  It’s positively the BEST Gingerbread Cookie Recipe ever and I’ll never change it…not for a million years.  It’s one of those things that you know to leave it alone. If it’s not broken…don’t fix it.  Did your mom ever say that?

The BEST, easiest and most fool-proof Gingerbread Cookie Recipe ever. |

Well, this is one of those recipes.  And year after year…my little guy asks me over and over again when we will make the Gingerbread Mummies.…or the Gingerbread Men…or the Gingerbread Houses.  It’s that good.  He count’s the sleeps until it’s time to bust out the mixer and whip up the dough.  It’s so easy to make, I really should start making these for every holiday of the year.

The BEST, easiest and most fool-proof Gingerbread Cookie Recipe ever. |

And now you can decorate them with this Royal Icing that’s equally fabulous and perfect in every way.  It’s the frosting that hardens to you can stack your little men or snowflakes without worry that the frosting will smear and smudge making all your hard work for naught.  You know what I’m talking about.  That kind of worry that makes you bag the whole giving cookies away idea and just eat them all yourself. So you don’t have to worry about smudgy frosting.  Right?

Ready in minutes and super easy, this is the BEST way to make Royal Icing from scratch. |

And if you’re not really in the mood to cut out all those little men or snowflakes or mittens or stocking then you should definitely make these little Gingerbread cups….fill them with ganache and not share those either. Because you bought everyone on your list gifts anyway so why give away all your hard work. Right?

The BEST, easiest and most fool-proof Gingerbread Cookie Recipe ever. |

The Twelve Days of Cookies – Classic Gingerbread Cookies

Preparation 10 minutes 2018-01-21T00:10:00+00:00 Cook Time 20 minutes 2018-01-21T00:20:00+00:00
Serves 36 cookies     adjust servings


  • 1/2 cup unsalted butter at room temperature
  • 2 1/2 cups all purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup molasses
  • 1 large egg at room temperature
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt

For the frosting

  • 2 cups sifted powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons whole milk


  1. In a bowl of an electric mixer, beat the butter until light and fluffy.
  2. In a separate small bowl, whisk together the flour, baking powder, ground ginger, baking soda, cinnamon, cloves, nutmeg and salt. Set aside.
  3. Add the sugar to the butter and beat until light and fluffy. Turn the mixer to low and mix in the molasses, egg and balsamic vinegar. Slowly add the dry ingredients to the bowl and continue mixing until thoroughly combined.
  4. Cover and chill about 2 hours or until the dough is easy to handle.
  5. Preheat oven to 400 degrees.
  6. Divide the dough in half and turn out onto a lightly floured surface. Roll each half of the dough to 1/4" thickness adding flour as needed, the dough is very sticky so use flour liberally to prevent your cutouts from sticking to the surface.
  7. Using cookie cutters, cut dough into shapes and place on a baking sheet lined with parchment approximately 1" apart.
  8. Bake in a 400 degree oven for 5-6 minutes. Cool on baking sheets for one minute and move to a wire rack.
  9. In a small bowl, combine the powdered sugar, vanilla and milk. Whisk to combine. Spoon mixture into a pastry bag or zip top bag and snip off the tip. Add two small dots of icing where the eyes should be and then press one eye on each dot. Decorate the cookies and allow to dry for 2-4 hours or overnight.
  10. Store in an airtight container.
2 reviews
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 104kcal Calories from fat 25
% Daily Value
Total Fat 3g 5%
Saturated Fat 2g 10%
Transfat 0g
Cholesterol 12mg 4%
Sodium 46mg 2%
Carbohydrate 19g 6%
Dietary Fiber 0g 0%
Sugars 12g
Protein 1g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g


Gingerbread cutouts

5 comments on “The Very Best Gingerbread Cookie Recipe”

  1. Their shape just makes it easier to bite the head off first! Although I do normally start with the toes instead…

  2. Omg i love gingerbread men. Where did you find the tiny cookie cutter?

  3. Kellie these were so good & just like you said, fool proof. Do have plenty of flour because yes it is a sticky dough. Nice & spicy & stay nice & soft & chewy. Be honest, they are better day 2 ! Couldn’t ask for a nicer recipe. Thanks, but your daily recipes are addictive to my PC recipe file…..can’t wait to try the baked gingerbread oatmeal.
    Merry Christmas Kellie & the best in the coming year❗️‍. ☃️

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