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+ servings
decorated gingerbread men and snowflakes on grey surface

Easy Gingerbread Cookies

Author: Gail Ng
These easy gingerbread cookies are deeply spiced for extra kick and decorated with a simple icing. They’re the perfect holiday cookie to make and decorate with your loved ones!
5 from 2 votes
Prep Time 1 hr 15 mins
Cook Time 10 mins
Chilling Time 4 hrs
Total Time 5 hrs 25 mins
Yield 45 cookies
Category Dessert
Cuisine American


Gingerbread Cookies

  • 450 g all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cloves
  • 125 g unsalted butter, melted
  • 125 g brown sugar
  • 200 g cooking molasses
  • 1 large egg
  • 1 teaspoon vanilla extract


  • 140 g powdered sugar
  • 24 g milk, dairy or non-dairy


Gingerbread Cookies

  • In a medium bowl, stir together the flour, baking soda, salt, cinnamon, ginger, allspice, and cloves. Set aside.
  • In a large bowl, whisk together melted butter and brown sugar until combined. Add in the molasses, egg, and vanilla extract and whisk until smooth.
  • Add the flour mixture into the butter mixture and fold together with a spatula until it forms a soft and crumbly dough.
  • Turn out the dough onto a sheet of plastic wrap and use your hands to press together to form a flattened disc. Wrap dough in plastic wrap and chill in the fridge for at least 4 hours or overnight.
  • When you’re ready to roll the dough out, leave the dough at room temperature for 15-20 minutes to soften before rolling. Meanwhile, preheat the oven to 350°F and line a baking sheet with parchment paper.
  • On a floured surface, roll the dough out to about ⅛” thick. Use cookie cutters of your choice to cut out your cookies and transfer them to a baking sheet. They won’t spread much at all so you can place them about ½” apart. Re-roll the scraps and repeat until you use up your dough.
  • Bake cookies for about 9-10 minutes. Let cookies cool on the baking tray for 5-10 minutes before transferring to a wire rack to cool completely before icing.


  • In a small bowl, stir together powdered sugar and milk until thick and smooth. If it’s too runny, add more powdered sugar. If it’s too stiff, add a bit more milk.
  • Transfer to a small piping bag and snip the tip of the bag off.
  • Pipe icing onto cookies and let dry completely, about 15 minutes, before storing.


Calories: 95kcal | Carbohydrates: 17g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 55mg | Potassium: 85mg | Fiber: 1g | Sugar: 9g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
Keywords best gingerbread cookies, easy gingerbread cookies, gingerbread cookies
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