“3 Irresistible Christmas Gingerbread Cookies

There’s nothing like the smell of Christmas gingerbread cookies baking in the oven to make your home feel warm and festive. I can still remember my first attempt at decorating these cookies as a kid – icing everywhere, sprinkles stuck to my fingers, and lopsided snowmen that somehow tasted better than any perfect bakery cookie. Now it’s my favorite holiday tradition, and this simple recipe is my go-to. With just a few pantry staples and some holiday spirit, you can create soft, spiced gingerbread cookies that are perfect for decorating with royal icing, sparkly sugars, or whatever festive touches you love. Trust me, once you try these, you’ll understand why they’re the highlight of my Christmas baking every year.

Why You’ll Love These Christmas Gingerbread Cookies

These cookies aren’t just delicious – they’re practically magic! Here’s why they disappear faster than Santa’s milk and cookies:

• So simple: No fancy mixer needed – just a bowl and spoon (though I won’t judge if you lick it clean)
• That perfect spice: Ginger, cinnamon, and molasses create that cozy holiday flavor we all crave
• Decorator’s dream: Holds its shape beautifully for icing masterpieces (or happy accidents)
• Gift-ready: Package them up prettier than presents – everyone begs for these!

Seriously, your cookie jar won’t know what hit it.

Ingredients for Christmas Gingerbread Cookies

Gather these simple ingredients – you probably have most in your pantry already! The magic is in how they come together:

• 3 cups all-purpose flour – spoon it in lightly to avoid dense cookies
• 1 tsp baking soda – our little rising helper
• 2 tsp ground ginger – the star of the show!
• 1 tsp ground cinnamon – for that warm holiday hug
• 1/2 tsp ground cloves – just enough to make things interesting
• 1/2 tsp salt – balances all that sweetness perfectly
• 3/4 cup unsalted butter, softened – leave it out for 30 minutes first
• 3/4 cup packed brown sugar – press it into the cup measure
• 1 large egg – room temperature blends better
• 1/2 cup molasses – the sticky glue holding our cookie dreams together

Oh, and grab your favorite holiday cookie cutters – we’re making memories here!

How to Make Christmas Gingerbread Cookies

Okay, let’s get baking! These cookies come together faster than you can sing “Jingle Bells” – just follow these simple steps:

Preparing the Dough

First, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper – trust me, this saves so much cleanup later. Now grab your biggest mixing bowl and let’s cream that softened butter with brown sugar until it’s light and fluffy. I usually do this by hand (great holiday arm workout!), but a mixer works too.

Crack in that egg and pour in the molasses – don’t worry if it looks a bit lumpy at this point. In another bowl, whisk together all your dry ingredients (flour, baking soda, spices, and salt). Gradually mix the dry ingredients into the wet mixture until a soft dough forms. If it’s sticky like holiday tape, no problem – just chill it wrapped in plastic for about an hour.

Baking and Decorating

Flour your surface lightly – too much makes tough cookies! Roll the dough to about 1/4-inch thickness (think two stacked quarters). Press your cookie cutters straight down without twisting for clean edges. Bake for 8-10 minutes until they’re just set – they’ll firm up as they cool.

Here’s my secret: let them cool completely on the baking sheet before moving them. I know it’s tempting to decorate warm cookies, but patience makes for perfect icing canvases! Once cooled, go wild with your decorations – royal icing, sprinkles, edible glitter… these cookies can handle your most creative holiday spirit.

Tips for Perfect Christmas Gingerbread Cookies

After years of trial and error (and eating lots of “test” cookies), here are my can’t-live-without tips:

• Chill that dough! If it sticks to your rolling pin, wrap it and pop it in the fridge for 30-60 minutes – cold dough holds shapes beautifully
• Watch the clock: Pull cookies when edges are just firm – they’ll keep baking on the hot tray
• Parchment is magic: No sticking, easy cleanup, and perfectly golden bottoms every time
• Flour lightly: Too much makes cookies tough – dust surfaces sparingly
• Cool completely: Icing slides right off warm cookies (ask me how I know!)

Follow these, and you’ll be the gingerbread hero of your holiday party!

Decorating Ideas for Christmas Gingerbread Cookies

This is where the real holiday magic happens! My kids and I go all out with these cookie canvases every year. For simple elegance, pipe royal icing outlines and “flood” the centers with thinned icing – it dries smooth as glass. Or go wild with colored sugars, edible glitter, and those tiny nonpareils that somehow end up everywhere but the cookies. Pro tip: Use a toothpick to swirl different icing colors for marble effects. Last year we did ugly sweater designs that were adorable disasters. Honestly? The messier the decorating session, the better the memories – and the tastier the cookies seem to get!

Storing and Freezing Christmas Gingerbread Cookies

These cookies stay fresh for days, making them perfect for holiday prep! Store cooled cookies in an airtight container at room temperature – they’ll last up to a week (if they last that long!). To freeze, layer between parchment paper in a freezer-safe container for up to 3 months. Thaw at room temperature before decorating or serving. I always stash a batch in the freezer for those last-minute cookie emergencies – they taste just as amazing!

Nutritional Information for Christmas Gingerbread Cookies

Just so you know what you’re indulging in (no judgment here!): Each cookie has about 120 calories, 4g fat, and 8g sugar. Remember, these are estimates – your exact counts might vary depending on your ingredients and how generously you decorate them. Totally worth every bite though!

Frequently Asked Questions

Can I use honey instead of molasses?
I totally get it – molasses can be tricky to find! While honey will work in a pinch, it’ll change the flavor. Molasses gives that deep, rich gingerbread taste we love. If you must substitute, use 1/2 cup honey but add an extra 1/2 tsp each of ginger and cinnamon to compensate.

How long do decorated cookies last?
With royal icing decorations, they’ll stay fresh about a week in an airtight container at room temperature. Undecorated dough freezes beautifully though – just wrap it tight and freeze for up to 3 months.

Why are my cookies spreading too much?
This usually means your butter was too soft or the dough needed chilling. Next time, pop it in the fridge for 30 minutes before rolling – cold dough holds those cute shapes much better!

Can I make these gluten-free?
Absolutely! Just swap the all-purpose flour 1:1 with your favorite gluten-free blend. The texture will be slightly different, but the holiday spirit stays intact!

Share Your Creations

I’d love to see your gingerbread masterpieces! Snap a photo of your decorated cookies and share them with me – nothing brings more holiday joy than seeing your creative spins on this recipe!

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