Crisp Gingerbread Cookies
Published Dec 11, 2018•Updated Sep 03, 2024
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Use cookie cutters to make these Crisp Gingerbread Cookies in any shape. The flavor has just the right amount of spice and a subtle sweetness. They go great with chocolate so top them with mini M&Ms before baking or dip the finished cookies in hot cocoa.
This is the first year that I decided to tackle making true cut-out gingerbread cookies with my four-year-olds. It was a huge success! They loved cutting out all of the shapes, and the whole house smelled like sugar and spice. The only thing that would have made it more festive would have been snow falling out the window. (It’s been a very snowy year so far, so we came close!)
Last year we made Chocolate Rice Krispy “Gingerbread” and used a huge variety of toppings. This year, the fun was in cutting out the shapes, so we kept the toppings super simple – just mini M&Ms. Though I made Christmas tree shapes here, you better believe that the kids used every cookie cutter we own.
Thanks to a newfound awareness around cookies after watching too many episodes of the Great British Baking Show, I have discovered this type of crisp gingerbread cookie to be my favorite. The spices are distinct but not overwhelming and the cookies are not too sweet. The gingerbread cookies are thin and crisp and have a satisfying crunch.
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Pin It NowWhat Spices To Use In Gingerbread Cookies
Ground ginger, ground cinnamon, and ground cloves are the most common spices found in gingerbread cookies. Ground ginger should be present in the largest amount, usually a proportion of about 3:1 ground ginger to the other two spices.
Ground nutmeg, allspice, and ground pepper are optional, but can add dimension and depth of flavor to gingerbread cookies. A small amount of lemon zest can also add a fresh citrus note.
How to Freeze Gingerbread Cookies
The best Christmas cookies are the ones that can be made ahead and frozen. Since the most fun comes from decorating the gingerbread cookies, bake them ahead and freeze them without decoration. That way you can just defrost them and decorate them whenever you’d like!
To freeze gingerbread cookies: Prepare and bake the gingerbread cookies according to directions. Allow them to cool completely and then transfer them to a plastic zip-top freezer bag. Seal the bag, gently pressing out as much extra air as possible. Freeze cookies for up to 3 months.
To serve frozen gingerbread cookies: Set cookies out on half sheet pans or wire cooling racks and let come to room temperature. When cool, decorate them with icing and sprinkles!
More Easy Holiday Cookie Recipes
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Crisp Gingerbread Cookies
Equipment
- Mixing Bowl
- Stand Mixer
- Half Sheet Pan
- Parchment Paper
Ingredients
- 2 1/2 cups All-Purpose Flour, plus more for dusting
- 1 Tablespoon Ground Ginger (it sounds like a lot, but 1 Tbsp is what you’ll need)
- 1 1/2 teaspoon Cinnamon
- 1 1/2 teaspoon Baking Powder
- 3/4 teaspoon Baking Soda
- 1/2 teaspoon Allspice
- 1/2 teaspoon Salt
- 6 Tablespoons Unsalted Butter, softened
- 3/4 cup Dark Brown Sugar
- 1 Large Egg
- 1/2 cup Molasses
- 2 teaspoons Pure Vanilla Extract
- Toppings for decorating cookies like icing, sprinkles, or mini M&Ms.
Instructions
- In a medium mixing bowl, whisk together flour, ground ginger, cinnamon, baking powder, baking soda, allspice, and salt. Set aside.
- Using a standing mixer or hand mixer, beat butter, sugar, and egg together until smooth.
- Add molasses and vanilla and mix on medium until well blended.
- Add dry ingredients in two increments, mixing on low between each addition, until evenly combined.
- Divide dough in half (this makes it easier to roll out later) and wrap in plastic wrap.
- Refrigerate dough for at least 2 hours and up to 24 hours.
- When ready to bake, heat oven to 350 degrees F.
- Spray a sheet pan with nonstick cooking spray (or use parchment paper or a baking mat.
- Dust a work surface lightly with flour and roll dough out to about 1/4 inch thick. (Note: If the dough feels sticky, gently knead a bit more flour into the dough as you work until it easily rolls out.)
- Cut into shapes and transfer to sheet pan.
- If using M&Ms as decoration, press them into the cookies.
- Bake until cookies are set, 10 to 12 minutes. (Note: If the cookies start to darken around the edges, take them out of the oven immediately; that’s a good sign they are done.)
- Transfer to a wire rack to cool completely. Decorate as you’d like!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just three sisters….and their many dolls.
I am waiting to cut the cookies but not sure they will yield 40 cookies with my size cookie cutter. we will see.
Any chance anyone knows where to purchase that awesome cookie cutter? It is so different than the typical Christmas Tree cutter. Thank you
Oh my goodness – I’ve had that for so many years and have no idea where I got it. But maybe someone else has bought one like it more recently and can chime in here! I agree – it’s my absolute favorite – love the shape
Such a great recipe! With the molasses and spices, you can’t go wrong! These cookies are perfect for parties because of the crispness. The recipe is easy but does require quite a list of ingredients. However, once you’ve collected your ingredients, you can make extra cookies for gift giving. I have already made 4 batches and have solved many of my gift giving ideas! Thanks for sharing this amazing recipe!! (I even flavored my homemade icings with lemon, almond and peppermint extracts)
Yay! I’m so glad you liked it. And what a wonderful gift idea – how fun!
THESE stupid cookies are a lot of work….. THEY’RE FANTASTIC….crisp for dunking…. and put a slice of bread in a container with them and you get a little soft ones…. for those mates that don’t have the Ivoryies . The flavor is perfect….most awesome….
I’m trying to satisfy some picky gingerbread/ginger snap eaters and I think your recipe will do the trick. But I don’t need 40 cookies. Can the dough itself be frozen?
Yes! The dough can be frozen. You can freeze it before cutting out shapes or after. I actually love to just bake all the cookies and freeze the baked cookies to defrost whenever we want one.
Hi Jess- I guess I am pretty picky about my gingerbread cookies, but I have made a couple different kinds each year and mostly think they are OK. I found your recipe looking to re-create a ginger star cookie from a favorite Rhode Island bakery. This one is easily my favorite… So much better than just OK… It is exactly what gingerbread cookie should be! We added a drizzle of royal icing, but made the cookies exactly as described. These really really are wonderful – and everything I hoped they would be!
Thanks so much Alicia! I’m so glad you liked them as much as we do!
The perfect gingerbread recipe I’ve been looking for. Crunchy and have a lovely snap. I doubled the spice as my family likes them with a lot of heat and used nutmeg instead of allspice and they were wonderful. Thanks so much!
So glad you liked them Tara! Thank you for the note!
Awesome.
My very first gingerbread men. They turned out exactly as you said. Yummy and spicey.
amazing cookies