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    Home > Recipes > Christmas

    Crisp Gingerbread Cookies

    Published: Dec 11, 2018 · Modified: Oct 17, 2022 · by Jess Smith · Jump to Recipe · 8 Comments · This post may contain affiliate links.

    gingerbread cookies
    gingerbread cookies
    gingerbread cookies

    tree shaped Gingerbread Cookies on a cooling rack

    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.

    Baking Crisp Gingerbread Cookies

    What 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.

    raw Gingerbread Cookies on a parchment lined sheet pan

    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!

    Crisp Gingerbread Cookies on a cooling rack

    Tools for making Crisp Gingerbread Cookies

    • KitchenAid Stand Mixer - Love this thing. Mine’s been making great cookies without fail since 2005.
    • Half Sheet Pan - A good, sturdy half sheet pan insures evenly baked cookies.
    • Parchment Paper Sheets - I only recent discovered these, and I’m totally hooked. These sheets are perfectly sized to fit on a half sheet pan (as opposed to rolls of parchment paper that never quite fit). They even have a very faint grid across the surface that helps with keeping an even amount of space between cookies as they bake.
    • Silpat Non-Stick Baking Mat - If not using parchment to bake cookies, Silpat mats last forever and no cookie will every stick if baked on one of these.

    More Christmas Recipes

    • Chocolate Mint Pinwheel Cookies
    • Bite-Sized Chocolate Brownie Cookies with Candy Cane Topping
    • Candy Cane Meringues
    • Chocolate Peppermint Blossoms
    • Chocolate-Mint Ribbon Cookies
    • Chocolate Mint Pinwheel Cookies
    • Christmas Tree Meringues

    📖 Recipe

    Crisp Gingerbread Cookies
    Print Recipe
    3.89 from 62 votes

    Crisp Gingerbread Cookies

    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.
    Prep Time2 hours hrs 15 minutes mins
    Cook Time10 minutes mins
    Total Time2 hours hrs 25 minutes mins
    Course: Cookies
    Keyword: Christmas, cookies, dessert, Holiday recipe
    Servings: 40 cookies
    Calories: 80kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $2.50

    Equipment

    • Half Sheet Pan
    • Stand Mixer
    • Parchment Paper

    Ingredients

    • 2 ½ cups All-Purpose Flour, plus more for dusting
    • 1 tablespoon Ground Ginger (it sounds like a lot, but 1 tablespoon is what you’ll need)
    • 1 ½ teaspoon Cinnamon
    • 1 ½ teaspoon Baking Powder
    • ¾ teaspoon Baking Soda
    • ½ teaspoon Allspice
    • ½ teaspoon Salt
    • 6 tablespoon Unsalted Butter, softened
    • ¾ cup Dark Brown Sugar
    • 1 Large Egg
    • ½ cup Molasses
    • 2 teaspoon 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 Silpat Baking Mat).
    • Dust a work surface lightly with flour and roll dough out to about ¼ 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

    These cookies will keep at room temperature for 2 to 3 days. After 3 days, they will still be good, but will start to soften and lose their crisp texture.
    Gingerbread cookies freeze well. Bake them as directed and cool completely. Transfer to a zip-top plastic bag and freeze for up to 3 months. Bring to room temperature and then decorate as you’d like.

    Nutrition

    Calories: 80kcal | Carbohydrates: 15g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 58mg | Potassium: 99mg | Fiber: 1g | Sugar: 7g | Vitamin A: 59IU | Calcium: 24mg | Iron: 1mg

     

    Just three sisters....and their many dolls.

    Three sisters

     

    Related

    « Chocolate Peppermint Blossoms
    Candy Cane Meringues »

    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Watches in bd

      January 05, 2019 at 1:05 am

      4 stars
      amazing cookies

      Reply
    2. Liz

      December 21, 2020 at 6:31 pm

      5 stars
      Awesome.
      My very first gingerbread men. They turned out exactly as you said. Yummy and spicey.

      Reply
    3. Tara

      December 23, 2020 at 5:38 pm

      5 stars
      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!

      Reply
      • Jess Smith

        January 04, 2021 at 9:19 am

        So glad you liked them Tara! Thank you for the note!

        Reply
    4. Alicia

      December 28, 2020 at 10:12 pm

      5 stars
      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!

      Reply
      • Jess Smith

        January 04, 2021 at 9:18 am

        Thanks so much Alicia! I'm so glad you liked them as much as we do!

        Reply
    5. Adriene

      December 27, 2022 at 6:53 am

      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?

      Reply
      • Jess Smith

        December 30, 2022 at 11:29 am

        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.

        Reply

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