Award Winning Gingerbread Cookies

These Gingerbread Cookies will get you feeling festive and make your Christmas Cookie Exchange clamor for the recipe! Given to me by a family friend, they have won three cookie competitions!

This Gingerbread Cookie Recipe will get you feeling festive and make your Christmas Cookie Exchange clamor for the recipe! Given to me by a family friend, they have won three cookie competitions in less than 10 years!

The Ultimate Gingerbread Cookies

MERRY CHRISTMAS!!! Okay, okay it isn’t officially Christmas yet…technically it isn’t even December yet, but nothing can lessen my excitement for my favorite holiday of the year. I’ve been counting down the days until Black Friday all month. I know you probably think it is because of the awesome deals but it isn’t. Black Friday is officially the start of Christmas in our house! We wake up in the morning (at a normal time), enjoy some Santa Gingerbread Pancakes (coming soon!) and get ready to go buy our Christmas tree! By early afternoon its been washed and dried and we spend the afternoon decorating the tree, eating these Gingerbread Cookies, listening to Christmas music and making homemade ornaments. Black Friday is almost better than Christmas Day itself to me.

I think it is officially okay to be all about Christmas now right? Once Thanksgiving passes the Christmas floodgates burst open! These gingerbread cookies are based on a recipe given to me by a family friend who has won THREE cookie contests with them! I’ve always loved gingerbread cookies but having never made them for myself I would always buy the gingerbread assortment with chocolate under them. They are the same kind my grandmother used to buy so the memories they would bring back were so special.

Now that I have a family I am so excited about making new traditions that when I find recipes like this one, I make it part of a tradition they can count on each year. Maybe in 30 years or so when they have kids (wow that idea sounds insane) they will ask me for the recipe to make for their own little ones. And because I am a total sucker for my little ones I caved in just a few seconds when my oldest declared they needed gingerbread men sprinkles. I think it adds something, don’t you? Ha.How to make gingerbread cookiesI have just a few suggestions for this recipe so it works out for you. I know sometimes when I make cookies I want them to be done in 20 minutes and having to wait makes me pretty unhappy. So I am warning you ahead of time, please put this dough in the fridge! 2-3 hours will work magic. If you don’t you will have a hot (literal, haha) mess of sticky dough on your hands. Forming them will be a nightmare and they will get FLAT. Chill the dough and you won’t regret it 🙂

If you don’t have the orange juice feel free to use water, the orange juice really makes the flavor pop. It doesn’t taste like orange, it is similar to when you add coffee to a chocolate cake batter to intensify the chocolate flavor. It is like a secret ingredient that makes the cookie go from good to award winning!

When you form the dough into a ball and roll it into the sugar be sure you press it down a bit. I use a water glass bottom to press it down to about 1/2 the ball’s thickness.

Last and most important, send some to me after you make them. They’re one of my favorite cookies and an anchor recipe of my Christmas Cookie Swap Plate.Easy Gingerbread Cookies Recipe

These Gingerbread Cookies will get you feeling festive and make your Christmas Cookie Exchange clamor for the recipe! Given to me by a family friend, they have won three cookie competitions in less than 10 years!
4.93 from 187 votes

Best Gingerbread Cookies Recipe

These Gingerbread Cookies will get you feeling festive and make your Christmas Cookie Exchange clamor for the recipe! Given to me by a family friend, they have won three cookie competitions in less than 10 years!
Course Dessert
Cuisine American
Keyword Award Winning Gingerbread Cookies
Prep Time 3 minutes
Cook Time 10 minutes
Total Time 3 minutes
Servings 36 Servings
Calories 98 kcal
Author Sabrina Snyder


  • 2 1/4 cups flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup butter , softened
  • 1 cup white sugar
  • 1 egg
  • 1 tablespoon orange juice
  • 1/4 cup molasses
  • 1/4 cup sugar


  1. Sift together the dry ingredients (flour, ginger, baking soda, cinnamon, cloves and salt.)
  2. Cream the butter and 1 cup sugar.
  3. Add the egg and beat until fully incorporated.
  4. Add the orange juice and molasses (I use light molasses) until combined.
  5. Add in the dry ingredients in small batches until just combined.
  6. Refrigerate for 2-3 hours, if you can't at least put it in the freezer for a half an hour.

  7. Preheat the oven to 350 degrees.
  8. In about 2 tablespoon balls, roll into the 1/4 cup sugar and flatten so it looks like the thickness of a double stuff Oreo, really thick but clearly flattened.
  9. Bake for 9-11 minutes.

Nutrition Facts
Best Gingerbread Cookies Recipe
Amount Per Serving
Calories 98 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 14mg5%
Sodium 83mg4%
Potassium 46mg1%
Carbohydrates 14g5%
Sugar 8g9%
Protein 1g2%
Vitamin A 125IU3%
Vitamin C 0.2mg0%
Calcium 8mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

The Best Gingerbread Cookie Recipe

These Gingerbread Cookies will get you feeling festive and make your Christmas Cookie Exchange clamor for the recipe! Given to me by a family friend, they have won three cookie competitions in less than 10 years!
These Gingerbread Cookies will get you feeling festive and make your Christmas Cookie Exchange clamor for the recipe! Given to me by a family friend, they have won three cookie competitions in less than 10 years!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. These are by far the best gingerbread cookies around. I even prefer it to my famous chocolate chip cookies! Can’t go wrong with this recipe!

  2. Can this dough be frozen ahead of time before cooking? If so, and I bake them from frozen? I was hoping to prep all my cookies and bake just before I gift them.

    1. Yes, it can be frozen. You can either add a few minutes to the bake time if you want to bake them from frozen or allow them to thaw in the refrigerator for a few hours before baking. Enjoy!

  3. Yummy! I’ve wanted to make homemade gingerbread for a while, and this was my trial recipe. I wasn’t sure if my husband, who’s not a huge gingerbread person, would like them, but he did!! My children, of course, devoured them!
    Super easy to mix up with my little kids, and they were easy to roll after chilling. Will definitely make again.
    Thanks for making my first gingerbread attempt a success!

  4. I love this recipe and have made them the last couple years. This year I wanted to make them for all my co workers. It’s a large amount of cookies. About 200. I was wondering how I should go about scaling the recipe or if I should just make a lot of batches 🙂 please help!

  5. Hi. I made these this year on a friend’s recommendation. I used the 2 tbsp. measure you recommended and the cookies are huge! I only got half the 36 number your recipe says. I was reluctant to reduce the size because of the bake time but I’ll play around with the portions in the future. Not all complaints, though. The house smells amazing and my tongue is tingling, which is something I want in a gingerbread cookie. Thank you. The taste is amazing and much easier and less time confusing than trying to find Pepperidge Farms’ version. I’ll never buy store bought again.

  6. OUTSTANDING!! My recipe made about two dozen nice-sized cookies. Some had crinkles in them and some did not which didn’t affect the taste, I just like the crinkles.
    Wondering what I did wrong. I refrigerated the dough for about 2 hours, 20 minutes. Definitely a keeper!!

  7. THE BEST HOLIDAY COOKIES EVER! I first tried this recipe about 4 years ago, and I brought them to my boyfriend’s family Christmas party. Everyone loved them, and I have been expected to bring them every year since. They are so simple, fun to make, and absolutely delicious. I make them for every event I go to during the holiday season, and all of my family and friends love them. Thank you so much for this incredible recipe! It has become a wonderful tradition that I will keep going for the rest of my life!

  8. I made these throughout the month of Dec-ginger cookies to me are holiday cookies. :). Everyone I gave them to requested I bake again. I have another batch in the oven today as a friend asked if I would mind making them one more time :). thanks for sharing the recipe.

  9. I tried this recipe this Christmas and they were the hit of the season. None of my normal standard holiday recipes could compare. Be sure to leave plenty of room on the cookie sheet so they stay nice and round. My cookies were perfectly done and lasted over a week in a ziploc bag.

  10. Hi Sabrina, these look amazing and I’m planning on making them for my Dad who loves ginger! I wanted to know, roughly how long would these last in an air tight container at room temp?

    1. I would say they’ll stay their best up to a week in an airtight container. Ours are usually all eaten way before then, haha!

  11. I forgot to mention, the middle of the cookie is always mushy/raw, and if i leave it longer to cook, the outside gets too crisoy. Ive tried different temos and oven positions, sifferent baking sheets, different amount if cookies baking at a time etc. Could you possibly.make a video? Im so dedicated to figuring out whats wrong!

  12. I have desperately been trying over the last 2 years to get these cookies to bane consistantly. I absolutely love the taste, but in always disappointed at how they end up baking. Ive tried changing the butter measurements, the sugsr, baking time, position of oven rack, different ovens, measuring the dough at different sizes. I dont know what do, please please help!!

    1. So sorry I’m just now seeing this. It got caught in my spam file. Baking can be tricky and there are quite a few things that can cause issues. Feel free to email me at contact @ dinnerthendessert .com so we can troubleshoot together.

    1. You’ll incorporate the dry ingredients in small batches into the mixer until it’s all combined. I hope you enjoy the cookies.

  13. This recipe looks deeeelish! However I’m currently living in Colombia and am having a difficult time locating molasses. Would you be able to recommend an alternative for me? Thanks so much 🙂

  14. These are Spekulatius cookies! But way better as they’re not as dry and crunchy which I’ve never been a fan of. My whole house was filled with the divine smell of them. I just had them with black tea which was a good combination.
    I had one issue, though. I had them for more than two hours in the fridge (5°C) which was probably not enough for slow me. By the end the butter got warm and sticky. Next time I will put them in the freezer (-19°C) for a while right before I make the cookies. I also read the tip to use a metal bowl that was either chilled with the dough or put in the freezer for some extra time to make the cookies.

  15. Third year making these for Christmas. Super easy and delicious. Right amount of firmness on the outside and softness on the inside-chewy goodness. I use red and green sugar in addition to the white for some subtle Christmas color. Everyone always loves them.

  16. Can I use 1/4c bread flour to keep them from flattening out? Or is it not needed?
    Can’t wait to make them tomorrow?

    1. I did put 1/4 c of bread flour. They were great, but next batch I will do the recipe without. Nice crunchy cookie but no chewy in the middle. Can’t wait to make again

  17. Hey- this calls for “white sugar” and “sugar” so I’m slightly confused! When googling, these appear to be the same thing?

        1. The cookie portion contains 1 cup of sugar and the additional 1/4 cup of sugar is for them to be rolled into before baking.

  18. This cookie is really very good! I followed instructions and they came out soft on the inside with a slight bite on outside. I used a 2 Tbl cookie scoop. Great flavor and lots of compliments.

  19. I’ve made these before and they’re my FAVORITE cookie recipe. But this time I did everything the same way and they didn’t flatten and get all gooey! They’re puffy and not gooey. I’m so sad. Any ideas what happened? I refrigerated them overnight so I thought they were too cold and that’s why they didnt flatten and get gooey but then I microwaved the last dough batch and they still came out puffy. I replaced molasses with syrup but I did that last year and they still came out fine last year…

    1. Actually I wonder if it’s my flour…. I live overseas right now and bought Japanese flour. Last year I used regular flour but this year I bought flour using google translate so maybe it’s not an all purpose flour

  20. How are you mixing the ingredients? I have a regular handheld mixer? How long do I know to cream the butter and sugar, and how long do I know to combine until it is good enough? I never made homemade cookies only prepackaged ones. Thank you!

  21. I love these cookies! This is the second year I have made them. After two batches today, I wondering if I could make the dough ahead of time and freeze???? Seriously, these are the best cookies. My whole family and everyone at work and all my friends want these cookies. Last year I must have made 10 batches! Thank you for sharing the delicious recipe. It is printed and will stay on my recipe book for life

    1. I’m so glad you love it so much! You can totally freeze the dough ahead of time. I would suggest rolling them into balls and then flash freezing them to put into a freezer-safe storage bag to store to make it easier to pull out and bake. You’ll need to add additional time, maybe 2-3 minutes more, in the oven if you’re baking them straight from the freezer. Hope this helps!

  22. I have made these cookies three years in a row for Christmas, and for cookie exchanges.
    My family just devour them, when I make them.
    I just made another batch today, and am going to dip them in lemon icing.
    Thank you for the recipe,

  23. Found this recipe online when I was looking for a great gingerbread men recipe, and while it didn’t quite match what I was looking for I am definitely glad I decided to try and make it anyway. Wow! What a fabulous find! I had a bunch of teenagers over the evening after I had made the dough so I decided to try it out on them first. When I noticed that they kept returning for more and more, and how they were raving about how good they were I decided to try them on coworkers and family. Consensus among everyone is that they are absolutely one of the best gingerbread cookies out there. I have made 4 batches this holiday season and i’m getting ready to make my 5th since my sister has put in a special request for a new years eve party she will be attending. Thank you so much for sharing!

  24. This recipe was an absolute hit with my family.
    I didn’t have ground ginger, so I ended up using fresh ginger which resulted in delicious, subtly spiced biscuits.
    They’re so easy to make and have a great texture- you know, crunchy on the outside and soft on the inside.
    I decorated them with royal icing instead of white chocolate.

    Thank you- I’ll definitly be using this recipe again!

  25. Made this recipe for Christmas. Everyone loved them, including me. This is a wonderful cookie recipe! Guests asked for the recipe themselves. 5 stars, would recommend.

    1. Yay! When they ask for the recipe I take that as a definite win!

      So glad you loved it, thank you for coming back to leave a review! And on Christmas day, I so appreciate it. 🙂

  26. The flavor of these cookies are delicious… but rather flat and I refrigerated dough overnight.
    It didn’t say whether to grease the pan so I did. Is this why they flattened out too much?

    1. My initial thoughts are maybe there wasn’t enough flour or maybe the baking soda is too old. Could either of those things have happened? Also I don’t grease the pan, but I don’t think that was the culprit here probably.

  27. This will probably sound strange but.. could I replace the ginger with something else? I’m considering some spice like mehlep or something..

    1. I’ve never tested it using anything other than ginger. If you decide to try, I’d love to know what worked for you.

  28. This is a delicious recipe! We made the cookies smaller than the recommended 2 T ball and had to bake them 15 min in our oven. We sprinkled sugar on the top instead of rolling the dough in sugar bc I am on a diet.

    My neighbor made them and hers turned out great too. So two thumbs up!

  29. I made these cookies and they tasted delicious! However they did not look like the cookies in your photo. Mine were more rounded, darker, and didn’t have the crinkles on top. Any idea why mine were different?

    1. Did you cook them right out of the fridge with super cold dough? If they were super puffy it could be the temperature of the dough, they didn’t get a chance to spread enough. Or it could be (given the darkness and them cooking before spreading) that maybe your oven runs hot. Do you have an in oven thermometer to check your oven temp?

  30. Do you think I can omit the clove I have all the other ingredients and I want to make without having to go to the store!?

    1. You can either substitute with all spice, if you have it, or make a 50/50 blend of nutmeg and cinnamon to make up for the clove missing (1/4 teaspoon of nutmeg and 1/4 teaspoon of cinnamon). Enjoy!

    1. I’ve found that they don’t keep their gingerbread men shape very well. I would recommend using another recipes specific for using the cookie cutter.

  31. These are definitely the best gingerbread cookies. I won’t make any others. I can’t make them fast enough for my family.

  32. Hi,

    I couldn’t get 36 cookies out of this recipe by doing 2 T. per cookie. Darn! I’m going to a cookie exchange and needed more cookies…will they get too cooked if they’re thinner?

  33. I absolutely love these cookies, and now that I have a sensitivity to gluten I’ve experimented with gluten free flour blends. I finally found the perfect match! Have the flour called for I use almond and the other half I use rice and of course add xanthium gum. They came out splendid! I once made about 8 dz for a church Christmas party and they were devoured. These are the absolute best cookies! I make them frequently for others and now can make gf ones for myself. Thank you for sharing such good with us!

  34. These cookies were a HUGE hit at my cookie exchange at work. They were gone before everyone else’s cookies and those that missed them were upset because “they heard about them” from others. I did do the white chocolate dip also! The only change I did was I added a little cinnamon to my sugar sprinkle before I backed them. Thanks for a marvelous recipe I will definitely do this one again!

  35. I have to make everything I eat unless it’s labeled organic, due to health problems. I used fresh ground heritage grain (sonora) wheat instead of regular flour. I also substituted unbleached minimally processed sugar (non GMO). Since I did not have OJ, I also substituted some fresh pineapple juice I had made yesterday.

    I know that does not sound like an improvement for those not used to using whole grain, but wow. I had been planning to take some to work, but now there is a 0% chance of sharing. Sorry other people, but these are mine, all mine now (plus a family member or two). Maybe this should come with a warning that you need to make a triple batch if there is any chance of them actually making it to any destination other than my own plate. Sorry, cookies usually do not make me that greedy. With having to cut out all chemicals, it is hard to get the variety of food I used to have. (The strict diet slows down my ALS quite a bit) Thanks for this. It was just what I needed, and I was able to make it safe to eat for those on a very strict no artificial chemical diet.

  36. These cookies were a huge hit!! They were the perfect texture and I used the mild flavor molasses so they weren’t too strong. I took them to a family party and they were gone in minutes. I’m making another batch tonight! (The dough is chilling as we speak)

    This really is the perfect Christmas cookie.

  37. I’m wondering if you put them on a greased or not greased cookie sheet. Seems to be the only direction not on the recipe.

  38. These are the best cookies I have ever made in my entire life. I ate them for snacks, dessert, even breakfast…yes, I ate 2 of these bad boys for breakfast one morning while my kids sat at the table in horror. I made them into little shapes and the dough was a nightmare to work even after chilling wso you MUST be super fast if doing shapes because the dough essentially melts. I cannot reiterate enough how delicious these are.

  39. I normally don’t like gingerbread cookies but this recipe was amazing!! A keeper for sure. Thank you for sharing this recipe.

  40. My girls and I made this tonight and made half into cut out gingerbread men. They turned out awesome. We only chilled in freezer for 30 minutes.

  41. I made these last year and I wasnt sure if I even liked molasses cookies! I wanted to be festive and wow i fell in love!! They are the most perfect gooey chewy cookies. I thought i lost this recipe so i was just going to try something totally different, but I cant wait to make these again this year!

  42. I’ve made these cookies for Christmas the past two years and they are legitimately the best gingerbread cookies I’ve ever tasted. Their texture is just perfect, they are both crunchy and chewy, and the flavour profile is both complex and and incredibly pleasing, not too sweet and not too bitter. I get more compliments on these cookies than on anything else. That little bit of orange juice is absolutely essential.
    Thank you!!!!

  43. Hello Sabrina,

    This recipe looks amazing, just wanted to know if you can shape these into gingerbread men.

    Thank you,

  44. I made these cookies but I didn’t get the cracks on top of cookies.
    I baked the total 11 minutes. I was afraid to bake longer.
    I thought I would loose the chewy consistency of the cookie.
    The flavor is great, we love them. I just like the cracked look.

    1. I’m so glad you loved them!! If they have a smoother look, it seems like maybe a longer chill time is needed. Try that for next time and see if that helps.

  45. I made these today with my 7yo son.
    We had the whole family over to sample a few hours after they were done.
    They are some pretty hard critics and these cookies were a hit.
    Every. Single. Person. Loved. Them!!!!
    Thanks so much for the recipe.
    These will be a Xmas staple??

  46. After a lot of gingerbread cookie flops over the last year I stumbled acrossed your recipe! THANK YOU??????????. I followed the recipe to the T except I noticed nobody uses vanilla I did about 1/4 tsp. Anyhow best gingerbread cookies I will no longer ply with any other recipe. Thank you so much for sharing!

  47. What is the difference between the white sugar and the 1/4 cup of sugar? I just want to make sure I get it right!

    1. The extra 1/4 cup of white sugar is to roll the balls in before baking. Hopefully that clears up any confusion. Enjoy!

  48. I was looking for a Christmas cookie recipes for my jobs Christmas party bake off and came across this recipe! These cookies look simple to make and very delicious! Thanks for posting this recipe! Looking forward to making these for the party!

  49. Excellent recipe! I made a similar recipe a few weeks ago that didn’t call for chilling the dough and it turned into one big sheet cookie. Chilling this time created perfect cookies. I used ground flax seed as egg substitute and no one knew the difference. They were a big hit.

  50. I love, love, love ginger cookies and these are absolutely the best!!! Would it work to double the recipe? It would be wonderful to have an extra batch of these in the freezer, especially with Christmas so near. They’d also be a wonderful addition to a holiday cookie plate or to include in the food baskets I like to give as gifts. These are now my go-to recipe for ginger cookies!

    1. I frequently double the recipe! I’m so glad these are going into your arsenal, they’ve been my go to for so long, we love them so much!

  51. Looks like most of these comments are folks saying that they can’t wait to try it…. Well, I am writing this immediately following our first batch. This recipe is spectacular!

  52. Definitely a good recipe, I love the flavor. I’m going to definitely be lowering the amount of sugar though, a little to sweet for my taste but still delicious. I’ll also be switching white sugar for brown and adding a tad more molasses and more ginger for a more spicy gingersnap cookie

  53. I made these as directed and they are very good and I’m not really a big fan of gingerbread…until now that is. They are a soft gingerbread sugar cookie I did dip each half into the melted white chocolate and sprinkled with a coarse sugar. Brought some over to the neighbors and got a “your the best neighbor ever” comment. Thanks for a great recipe .

  54. Sabrina, I can’t believe you didn’t mention the awesome SMELL! Oh man. Bring on Christmas!! Thank you for sharing this!?

  55. I made these cookies last night, followed the recipe exactly and they turned out Great! I don’t typically like gingerbread but I recommend these so yummy!!

  56. I have made these cookies twice. The flavor is delicious and they are moist…but they are very flat and smooth. They aren’t crackled or thick like yours. I followed the directions exactly, making sure to chill the dough thoroughly (3 hours). I bought new baking soda and eggs… I am using Grandmas brand of Molasses as it is the only kind sold at my supermarket. Would that make a difference? How long do you cream the sugar and butter together? Would adding more flour help? I appreciate your feedback. It’s a delicious recipe…just want the cookies to look more like a “ traditional ginger/molasses cookie.

    1. I’m glad they’re still yummy but let’s try and figure out why the texture is off. It’s usually from creaming the butter and sugar too long so make sure to not over mix. Also when forming them into balls, make them a bit taller than perfectly round and press down a bit on the top. That might help the shape too. If you try those two things and they still are the same, feel free to email me at contact @ dinnerthendessert .com and we can troubleshoot more.

  57. I made the dough for this cookie recipe yesterday and made the cookies today. Love the flavor of this cookie and the soft texture. I have braces on my teeth so I only try to bake soft cookies. lol Thanks for such an easy and delicious recipe.

  58. I just made these cookies for a bake sale. They are so delicious and easy too!! Honestly I do not want to put them in the bake sale- but I better or else I will eat them !! Lol! ?

  59. Hi, I love Christmas !! And have been looking for a great gingerbread cookies recipes. Can I clarify for Step8, roll the doughball one by one into the 1/4 cup of sugar, remove it and flatten it before baking it ? Is my understanding correct ?

    1. Yes, you just want to get a nice coating of sugar all over it (easier to do in ball form) and then I press it into a cookie shape. Hope this helps clear up any confusion.

  60. Hi Sabrina, This will be my first time using your recipe, but I have a question regarding your molasses type? Dark or light, also what brand of butter and orange juice, as this is relevant to the outcome. Thank you for taking time to respond!

    1. I used Brer Rabbit Molasses (Mild Flavor). I think the higher quality of the ingredients, the better the flavor especially in baking.

  61. Girl these are the best cookies ever!!! Thank you so much for sharing your recipe you are a rock star chef!!! They were so good they now have a permanent spot in my family cookbook!!! Will make these again and again for sure and again ?!!!

  62. I made these for Christmas and everyone I gave them to loved them! I can’t eat gluten or dairy so I didn’t get to try them until today when I made them gluten and dairy free. They were better than I imagined and they will definitely be something I make more than just at Christmas time. 

    1. I just made a batch and am waiting for them to cool. I sampled the batter a few too many times so I know they are going to taste amazing. Two questions though, 1. Did you use salted or unsalted butter and 2. Kosher salt or regular sea salt

      1. They’re so good so I don’t blame you for the sneak taste! I used unsalted butter and kosher salt for this recipe. Enjoy!

  63. Made these a second time to give as gifts to the neighbors and thought I’d contribute some interesting observations for gluten/dairy free people out there. Last time I made them gluten/dairy free but I accidentally used baking powder instead of baking soda and they turned out wonderfully, as stated prior. This time I used baking soda (as the recipe lists) and had some interesting finds: First, I made a gluten/dairy free batch as I did last time and they did not rise and had a different texture (still great). Second, I made a regular full gluten/dairy batch and they turned out much more crinkly and look just like your pictures. Bottom line, for those of you baking gluten/dairy free maybe try this recipe with baking powder substituted for the soda for more of a cookie-like outcome.

  64. Made these last night as I’ve never made or eaten a gingerbread cookie that wasn’t a traditional gingerbread man. To be perfectly honest, I was sceptic as I don’t like gingerbread men, but I gave it a shot nonetheless (I also know that any cookie recipe that uses molasses is not playing around). Safe to say, I’m absolutely a convert! They turned out fantastic!! My mom has dubbed them “the best cookies she’s had – ever!” which is quite the complement as she’s not a huge dessert person (which makes me fear I’m adopted as I live for dessert). Will never use another recipe for these cookies again and am looking forward to giving more of your recipes a try!

  65. May I say these cookies live up to the title “Award winning”.

    I made these last night and my boys and husband loved them……….OK understatement, we were all blown away. They’re so good I woke up this morning to prep for two more batches, so that I can give them out as gifts to family for Christmas

    Thank you again for sharing this recipe. It is indeed my new favorite of all the cookies I’ve baked.

  66. Delicious! I Didn’t have oj so used 1T water and 1tsp dried orange rind. I forgot to press down but they cooked perfectly. I I did put dough in fridge overnight. Got raves!!

    1. It’s part of the flavoring of the cookie so if you leave it out, it will change the flavor of the cookie. If you’re ok with that, then omit it and give it a try.

  67. Hi! I made these cookies tonight and they are absolutely delicious!! I do have one question. Although mine taste delicious they don’t have the cracks and valleys that your cookies do … did I do something wrong? 

    1. If the texture is off, it sounds like the dough needed more chilling time. I’m so glad you enjoyed them. They are such a family favorite that we eat the all year round!!

  68. My family loved these cookies. I am not a fan of these kind of cookies but this recipe made me like them. Thank you for such a wonderful recipe. I made several batches of these wonderful cookies as posted but this last batch i added the white chocolate chips into the batter ( got lazy xD) Both ways were great. Will be making these every Christmas. Thanks

  69. Just made these and they were my first attempt at gingerbread cookies. They were really good. Might add an extra teaspoon of ginger next time, just because I love ginger! This will definitely go in my recipe box for many years. Thanks for sharing.

    1. I don’t think this is the best recipe for gingerbread men. The dough will spread a bit more than you want. Also, you’ll want to use a recipe that creates a smoother surface for decorating.

  70. this is my second year in a row baking these cookies for Christmas and they taste amazing! but I’m having some trouble with the baking time. I follow the recipe exactly but at 11 minutes they look really mushy and underdone. Are they supposed to look that way and then they firm up when they cool? They also bake inconsistently and there’s smooth on top unlike yours. What am I doing wrong?

    1. I’m so glad you love them!! If your texture is smoother, it sounds like the dough needs more chilling time. Also, these do firm up a bit more once out of the oven but they shouldn’t be mushy. I think a longer chill time might solve both issues. Let me know how it works out for your next batch 🙂

  71. Everyone loved these! They won my cookie exchange. My family and neighbors loved them also. Best gingerbread cookies I’ve ever had.

    One note about the recipe though. I did a test batch of a few different cookies when I was deciding what to make for the cookie exchange. When I followed the recipe directions of 2 tablespoons of dough per cookie, I only got 18 cookies out of it instead of 36; also, they were huge! When I made them for the cookie exchange and for my neighbors, I used 1 tablespoon of dough per cookie. Got 36 cookies per batch and they were the perfect size. Is that part of the recipe a misprint?

    1. That’s so awesome that you won!! I seriously love hearing this!!
      Thanks for the info on the yield count. After the holidays, I’ll do some testing again and adjust if needed.

  72. These cookies are amazing! I can’t wait to share them tomorrow at my family’s cookie exchange. I will be making these over and over again. Thank you for the recipe!

    1. This recipe isn’t the best for shaping because the dough will spread out a bit more than you’d want. I would probably use a different recipe for that. You’ll also want a smoother surface for decorating.

  73. Made these for my Christmas Cookie Exchange at work.  They taste wonderful and look amazing!   I purchased the mini gingerbread men online and they were so tiny and many broken, I would not use them again. Instead I would dip 1/2 in white chocolate and drizzle more on other half.  Thanks for sharing this great cookie recipe.

    1. Thanks for dropping by to let me know! I’m so glad you enjoyed them! That’s a bummer about the mini gingerbread men though 🙁

  74. I’m definitely going to try these. Looks amazing. I cant wait to try it. This is my first time making gingerbread cookies.

  75. Made these last night and they are amazing! I used 1/2 brown sugar and half white sugar. Brown sugar and ginger are just a match made in heaven. The cookies are thick and chewy and couldn’t be better. Awesome recipe!

  76. Just made these and they were just as yummy as described! What did you dip them in for the cute white half?? Thanks 🙂 

  77. I have never liked gingerbread. Thought I’d give this recipe a try and now this is all I want for Christmas cookies!!! Excellent! So glad I tried it. Thank you for sharing!

  78. Can I freeze these cookies after baking them? If so, would you recommend thawing them in the fridge or reheating them in the oven?


    1. I made some last year and put them in the freezer for 6 months before eating. They were just a delicious as right out of the oven. I just let them thaw on a plate and ate room temperature. It only took about 20 minutes. Planning to do again this year.

  79. Followed the recipe last night, and they came out perfect. It’s worth mentioning that I refrigerated the dough for an hour, baked them for exactly 11 minutes and did not use convection mode on the oven. Take them off the cookie sheet immediately or the bottoms overcook – learned the hard way with the first dozen. As others said, this is not for cookie cutters as the dough spreads too much.

    Next time, I will add some diced uncrystallize ginger to add a bit more kick. This will be my go-to recipe for cookie giveaways this holiday.

  80. Made these yesterday and I added chocolate chips. Fridged for 4 hours. Scooped out, rolled in sugar (well sugar and cinnamon bc I had that combo leftover from another recipe) and stamped down with the bottom of a glass cup til the size of a double stuffed oreo. Baked for 9 minutes and then let them cool completely. They were AMAZING! Chewy yet firm around the edges. Perfect flavor. My kids and husband looooved them. I only made about a dozen and froze the rest. I plopped the dough onto wax paper and rolled into a log. Then I rolled it in the cinnamon sugar mixture and rolled it back up in the wax paper. Wrapped it in parchment then foil. I plan to cut disc’s from the log and bake. Maybe sprinkle sugar on top too. Thanks for a great recipe! We all loved it! Definitely award winning lol

  81. Wow! I made these and they are AMAZING! Didn’t change anything in the recipe and they turned out perfect. Thank you for the recipe!

    1. The dough will spread a bit more than you may want when using cookie cutters. I would probably use a different recipe if you want to use them. Sorry.

    1. I wouldn’t recommend this recipe for shaping into gingerbread men. The dough spreads out a bit more and isn’t as smooth as you’d probably like.

    1. No unfortunately the molasses is a key ingredient in the recipe. I love easy substitutions but that would change the most important part of these cookies.

  82. i am going to my boyfriend’s house and he has a niece (5) and nephew (7). I decided to make these cookies and put some vanilla ice cream between them for a Christmas gingerbread ice cream cookie sandwich. We demo’d one and it was amazing! Also, as an aside, I did not have OJ but i did have a tangerine, and it seemed to work well as a substitute.

    happy holidays!

  83. These taste awesome! A bit spicier than the normal gingerbread cookies I make but it’s a good thing, in my opinion. The orange juice really does bring out the ginger more!

    Made the dough the day before and just baked a batch the next day and they turned out perfect and soft. I’m going to dip half in white chocolate and put royal icing on the other half! Thanks so much for the easy to follow recipe!

    1. Yay! I am so glad you enjoyed them! And I promise when you dip them in white chocolate you’re going to love them even more!

  84. Do not know what happened but followed the recipe and did everything right but both batched just spead like crepes. They’re very good but large and flat as can be. So confused as to what happened 🙁

    1. I’m so sorry that happened! Did you chill them long enough? If they didn’t chill enough they would spread way too much.

  85. I’m just making these now and one batch only makes 18 if you’re making two-tablespoon-size balls. I made my second batch at 1tbsp. size, just so they go a bit farther for the Christmas goodie trays I give out to my neighbors. Amazing flavour, definitely a keeper! Thanks for sharing!!!

    1. Thanks for letting me know you enjoyed them! Good to know how many turned out for you, I was shy of 2 tablespoons but still got 36 but good notes for those gifting cookie trays!

  86. I baked these tonight. They are incredible!! Thanks so much! I shared this blog on FB because I loved them so much. ?

    1. So glad you enjoyed them! I celebrated your comment by sauntering into the kitchen and enjoying one too. Never mind that it is midnight here, holiday calories don’t count!

    1. They were just dipped in melted white chocolate 🙂 I was going to add it to the recipe then got outvoted at home to leave it as the classic version but it was so pretty i had to leave it in the picture. Sorry for the confusion!

  87. Can I make the dough ahead of time like 2 days before baking it? If so, should I freeze it or put it in the fridge?

  88. I just have to say, I made these cookies for a cookie exchange at work. They are the best cookies I’ve ever made! I felt like I needed to open a bakery after tasting these! And I did the white chocolate on half and it made them even better! Definitely going to be checking out more of your recipes!!!

    1. You can replace part but not all of the all-purpose flour with whole wheat flour when baking. Blending whole wheat flour with all-purpose flour (use half of each) will lighten the finished product while keeping the nutritional benefits of whole wheat. The cookies might not look the same and they could be a bit coarser in texture and have less volume. If you decide to try it, come back and let me know how they turned out!

  89. These just won me best cookie at my cookie exchange! I am not a baker whatsoever but this recipe is incredible so thankyou!!

  90. thank you for this recipe. This is the recipe that I used to make with my Mom from the time that I was about 2 years old. (I am now 64.) My job was to roll the balls in sugar. Unfortunately, when my Mom got dementia, she threw out all her recipes instead of asking me or my siblings if we would like them. Slowly, I am able to find some of these old recipes on the internet. This was my favorite cookie growing up as my Mom had a batch cooked for us when we came home from school. She made cookies and biscuits every day. May you have a Blessed Christmas season.

    1. It’s so nice to hear that you were able to be reunited with this recipe in honor of your Mother.
      Happy Holidays to you as well!

  91. I would like to know what type of white icing in the picture is and where did you find the gingerbread men sprinkles!!!! ??

  92. Thanks for sharing your recipe Sabrina. I have been looking for a chewy gingerbread cookie. These look easy to make. I hope mine turn out.

  93. Love the cookies but mine turned out fluffy, not chewy and suggestions? I followed the instructions except I refrigerated overnight.

    1. Hey Lauren, you didn’t adjust the brown sugar quantity at all did you? Also how did you measure the flour? Sometimes if you take the measuring cup and scoop out of the bag of flour it can compact the flour in the cup so you’re inadvertently adding more flour than intended. Lastly did you flatten the cookie dough balls a little bit before baking? Perhaps a little flatter would help the cookies spread for you a bit more which would add to the chewiness. If you want to trouble shoot via email I am always available too! contact @

  94. My husband loves gingerbread cookies, but unfortunately found out he has a bad casein allergy ( dairy).
    I tried making this recipe with vegan margarine, and oh man did they turn out great!! My husbands thanks you for the awesome recipe! I like orange flavour so much that I added zested orange peel as well!

  95. So amazing! Soft and addicting. I have made these twice already and about to make them again for the holidays. Thank you for a wonderful recipe!

    1. You’re so welcome! I’m so glad you loved them and then came back to tell me about it! They’re a huge hit in our household too especially during the holidays!

  96. Have you tried freezing the dough? Would that be a bad idea with this recipe? If not freeze, could it be refrigerated for up to a week? #Holidaybaking Thanks!

    1. This weekend I froze/defrosted/rolled in sugar and baked the dough with no ill effects! I did freeze it in pre-measured cookie sized chunks. Can’t speak for refrigerating for a week though, that seems like it may dry out your dough a bit too much.

  97. Just made these and they taste amazing. They were also really easy to make. I got busy so I had to leave the dough in the refrigerator overnight and it was fine. I might do that on purpose next time to save time. I’m definitely going to make them again in 2 weeks for Christmas. These have earned a permanent spot in my cookie recipe box.

    1. Awww, that’s so sweet! You totally made my day! I’m so glad you loved them and then came back to tell me about it!

  98. I doubled the ingredients for more cookies. The first ones I put in the oven came out perfect, and then the next 2 trays that went into the oven came out burnt/crunchy, and I did nothing different! Any ideas?

    1. Oh no! I would try cutting down on the baking time on all of your batches after the first. Also make sure that your baking sheets are completely cooled before starting to bake a new batch.

  99. Made these and could NOT stop eating them! These are, honestly, the BEST gingerbread cookies I have ever eaten!!
    I love to try a variety of recipes, and this, BY FAR, is the most AMAZING one for these cookies. I won’t bother wasting any more time, energy, or ingredients searching for additional recipes. Sticking to this one and this one only. Thank you so much for sharing!! I’ve already been asked for the recipe numerous times and every time someone tries one, you could hear an audible moan of delight. Now, that’s how you know you have a winner! 😉

    1. Thank you so much for coming back to let me know how much you love them and for sharing the recipe with others. My family loves them too and they don’t last very long at all after coming out of the oven.

  100. I just made these and they turned out GREAT! This was a trial run because I want to make some for Christmas dinner. They are soft and chewy and delicious. Thanks for the great recipe!

  101. Hi

    Would these be good to use with a traditional gingerbread man cookie cutter? They look so good but my kids love the men and women shaped cookies 🙂


    1. They’re not meant to be a cut out so they might not look as pretty as traditional cut out. If you do try, come back and let me know how they turned out.

  102. Can the dough be frozen? I’m planning to prep as much of my Christmas baking ahead of time and make “fresh” cookies each time we have family over.

    1. Yes, you can freeze it ahead of time just thaw it a bit in the refrigerator before baking. I love to plan ahead as well, especially this time of year!

  103. These are my favorite! You can substitute dark brown sugar for the white sugar + molasses; they end up a little softer. If you want to make the dough ahead of time, scoop half onto each of two sheets of waxed paper. Form into 1.5″ logs, wrap in the waxed paper and then in plastic wrap and freeze. When you’re ready to bake, slice into 3/8″ slices, roll in sugar, and bake as usual.

  104. Just made these and have some more in the oven. The smell is delightful and they look wonderful. My son can’t stop eating them and he’s a picky eater! Thanks so much for the recipe! Mine baked for 10 minutes and were PERFECT!

    1. You can but the oj really adds a noticeable bump in the flavor. I’ve made it both ways and people always prefer the version with the oj.

  105. Hey hey!! I love baking season!! I try and bake all year but I live in San Diego so sometimes it gets waaayyy too hott to bake but thankfully by November we have chilly mornings and cooler afternoons to where I can turn on my oven and not be sweating from the heat outside…
    Im super excited for this holiday season as it is my fav time of the year where my kitchen is turned into a baking cookie/candy shop and dinner is rarely prepared. Lol
    I was curious on your ingrediants….I wanted to know if any of them have to be a specific brand like is there only one kind of mollasses you use or a specific OJ you use….;-) Thanks
    P.S. These look absolutely crazy good ridiculous lol

    1. I don’t think a particular brand makes a difference but we love Trader Joe’s orange juice! The molasses is pictured in the recipe but again I’m not partial to a particular brand. And yes I agree we’re finally feeling the winter here in CA! I am loving it!

    1. If you would like to contact me (contact @ dinnerthendessert . com) to troubleshoot, I don’t quite have enough information to know what went wrong with your recipe. I do think the most important step is cooling the dough, did you cool it for the full amount of time?

  106. These cookies look amazing — and your photography is terrific! Was wondering if you use Tailwind — because I am starting a new tribe called CHRISTMAS COOKIES and I’d love for you to participate! If you’re interested, send me an e-mail and I’ll invite you! Thanks — these cookies are going on my MUST TRY list this year!

  107. It would be helpful if people did not rate a recipe they haven’t tried as it is very misleading. It may be helpful to make an announcement to your followers.

    Kindest regards

    1. Hi! I agree it can seem like “How would you know it is 5 stars?” if you haven’t made it and I’ve mentioned it before in emails (most of my immediate commenters are email subscribers), but I think its a pretty standard issue amongst recipe raters. I know when I’m looking for a recipe I always scan for people who clearly made the recipe too. Oh, and I skip the ones who are of the “hey this was 5 stars but I changed these 5 things about it”

  108. When you say “Orange Juice” are you referring to freshly squeezed or from a frozen concentrate or premade Juice like Simply Made or SunnyD?

    1. Sorry this comment took so long to get to, it ended up in my spam filter somehow! Just normal bottled orange juice, like Simply Made. I would probably not use SunnyD as thats more like a fruit cocktail rather than actual orange juice (but awesome childhood memories of sunnyd!).

  109. I’ll give these cookies a try this weekend. Can you tell me how long I can freeze them for. Oh who am o kidding they’ll never last long enough in my household to get them to the freezer ?

    1. Sorry this comment took so long to get to, it ended up in my spam filter somehow! Do you mean before baking or after?

  110. and… have you ever substituted refined sugar for natural cane sugar/ or flour for almond flour? (I’m on a clean-eating kick and want to try a few substitutions!)

    1. So I’m all for substitutions. I think the almond flour would totally take the flavor in an opposite direction but I think you’d probably do great with the natural cane sugar. I have sometimes used raw sugar that I processed in my food processor to make the granules more like plain sugar in baking for clients with pretty reasonably good success.

        1. Sugar is listed twice in the ingredients because the one cup is used in the batter and the 1/4 cup is used to finish off the tops of the cookies. 🙂

  111. Sabrina- I’m making these for a “Christmas in July” party. They look fabulous! Two quick questions… can I use the ground ginger that is found in the spice aisle? And, when you say sugar and “white” sugar, are you referring to powdered/ confectioners sugar?

  112. Ooh my gosh I just made these delicious cookies, but added dark chocolate drizzle and they are so amazing! Definitely my all time favorite Christmas cookie from here on out! Thank you for sharing this recipe! 🙂

  113. why do people like to leave 5-star ratings for a recipe they haven’t tried? Don’t rate until you try…

    1. Yup, I get all excited when I see ratings in my notifications and then see they are just excited about the recipe, haha.

  114. Hi Sabrina and thank you for the amazing recipe.
    I did them on Christmas morning and put them in festive cookie boxes as a present for my friends and family and everybody loved them!
    I just have one problem: I baked them for 9-10 minuted as indicated in the recipe, and although they were relatively soft ( as I like them) when i took them out of the oven and for a couple of hours later, they are not soft anymore. I keep them in an airtight container, but still they have hardened up…Any advice? Should I maybe bake them less?
    Thank you very much again for the recipe and the help!
    Happy Holidays!

    1. So glad you enjoyed the flavor! Did you substitute any ingredients at all? I am eating some today I baked almost 10 days ago and they are still able to be folded in half without fully breaking. I just keep what few I have left in a ziploc bag or in tupperware. I wouldn’t bake less than 9 minutes because I think the centers wouldn’t be fully cooked through. If you want to email me at [email protected] I would be happy to troubleshoot with you 🙂

  115. The flavor of these cookies seem to be great but I had the same problem as some others that the cookies ended up as one big blob. I refrigerated them over night. We are around 8000 elevation and wondered if I was suppose to do something to compensate for that? Any suggestions would be appreciated. Thx so much

    1. Hi Lori, Can you describe the shape of them pre-baking? Were they like a ball but flattened? Sort of like a slightly deflated ball? I basically refrigerate, scoop into the bowl of sugar, roll it in the sugar, put it on the silpat and then press slightly down with a glass to flatten the top. Did you flatten them like a shaped cookie? You can email me at [email protected] and I am happy to discuss. Currently at the airport 🙂

    1. Sorry I didn’t mention it in the post, I just used some melted white chocolate. I would’ve dipped more of them but no one else in the house had the patience to wait anymore.

  116. They looks amazing!! I’m making them tonight! Do you know about how many cookies this recipe yields? Not sure if I missed it somewhere in the description.

    1. I actually just melted a bit of white chocolate for them. 30 second intervals in the microwave until just melted. 🙂

  117. Thank You for the recipe, can’t wait to make these! Do you know can the dough be rolled out to make gingerbread men?? Thanks!

    1. I wish! I did try that once, but these really need to be made into balls and slightly pressed. When I tried rolling them thin to bake they baked into on giant blob.

  118. I made these tonight and they turned out fantastic! I put the dough in the fridge for about 3 or 4 hours then my 6 year old son helped form the balls. Once we had 36 I put them back in the fridge for like 15 minutes to firm up a bit because they were getting kind of soft. He also rolled them in sugar and used a little metal cup to pat them down. After they were flat he dusted the tops with a little more sugar. I wasn’t paying close attention to that part and he literally used so much sugar they were nearly white on top, yikes! He was ALL about doing these and they turned out delicious! I think we’ll be making another batch soon! Thanks for sharing!

    1. So glad you liked them!! I love that your son helped, my oldest only likes poking the cookie dough, so we aren’t quite there yet. 🙂

  119. Have you ever tried freezing then baking? I wonder how it would do if I flattened them then froze, then baked so they would be fresh for gifting…

    Or how long do they last after baking? Stored at room temp?

    1. I’ve never baked these specific cookies from frozen, but another cookie recipe I have done that with I just add a minute of cooking time and it works just fine. I have stored these cookies for a week in a covered container and they are still moist and chewy. They really benefit from the brown sugar and molasses.

  120. I’ve never made gingerbread cookies, but this the season to change that ! Falalalalal I’m all about Christmas today, cookies, cakes, ornaments and glitter, my living room is a hot mess of Christmas stuff. All I’m missing are these awesome cookies. Bring some 😉

  121. OMG So excited to try this recipe for gingerbread cookies this holiday season. I recently made the caramel cheddar popcorn recipe and it changed my life! I am making it this year and putting in tins for Christmas gifts!! Thanks,


  122. Have you tried rolling this dough out and using cookie cutters with them to have actual gingerbread men? Just curious it it holds up to this.

    1. The dough will spread a bit more than you may want for gingerbread men. I would probably use a different recipe for them. They also tend to have a smoother surface for decorating. 🙂

  123. Your cookies look so delish. I’ve just added this recipe to my holiday baking to do list, can’t wait to try these.

  124. MMM those pictures look so good to eat! I’ve never made my own gingerbread but I think it’s time I give it a go with this recipe!

  125. These Gingerbread Cookies look so delicious and easy to make. I will have to add them to my bake list. I like to bake all the treats for the week on Sundays.

  126. Gingerbread Cookies are my favorite cookies. I will have to give this recipe a try. I love all the baking i do this time of the year.

  127. First, I love the orange juice–I make a cookie similar to this, but not with orange juice. I think that is a nice touch. Second, I am right there with ya about Black Friday–the Holidays are here!!!!!! And third, right there with ya for the cookies too! Cookie tins are the best part of the holidays (well, cookie and candy). I’ve gotten quite a few done already!

  128. I am not a fan of molasses so I make these without any. I have a recipe that tastes just like them but without the molasses. But your cookies look SO good I would be willing to try one anyway!

    1. The molasses in this recipe is very balanced with the other flavors – I think you might like them despite your aversion!

  129. I won’t lie, I am horrible at baking, so I need a recipe like this… one that is award winning may just help me. Oh and by the way, it sounds amazing, too. Thanks for sharing.

    1. Thanks, Shauna! Like anything else, getting better at baking just takes practice – even my husband has started to show some improvement!

    2. Why are you giving this five stars? It’s probably worth it, but frustrating to search for recipes when people evaluate them based on looks.

  130. Gingerbread cookies are my favorites. These look so good. I would love to make them with my daughters. I know we would have so much fun baking them.

  131. Gingerbread cookies are some of my favorites, but I have never made them before. Love this recipe, going to try it!

  132. Sabrina, these cookies look mouth watering, no wonder they are award winning! They looks so chewy and perfect that I may end up eating my screen lol

  133. I am such an impatient baker. I really hate putting dough in the fridge for hours, but I have learned over time that it really does make for better cookies, so I reluctantly do it haha. I will usually make cookies first thing in the morning, so that the dough can chill while I get myself and the kids ready for the day. it seems to go by quicker that way. This recipe sounds amazing. Gingerbread is one of my favorite flavors!

    1. I think the first time I did it was back in college when I made those crazy amazing chocolate chip cookies. I even let it age in the dorm fridge. So now I learned but I would never have thought it mattered before!

  134. These look amazing. I haven’t had gingerbread in so long. No one I know makes it quite the way I like it but this looks thin and exactly like I like it!

    1. If you want them extra thin, you can smush the dough down before baking – it won’t look as pretty, but they will definitely be thinner!

  135. I’d love to make these for my son’s teachers this Christmas. We could also give some to the neighbors. Perfect for this time of year!

  136. LOVE, LOVE, LOVE Gingerbread cookies! That always bring back christmas to me. I can’t wait to make these again this year.

    1. Paige, did you bake them? I would love to hear a review from someone who loves them and had a good experience to review them. Merry Christmas, albeit a few years later!

      1. I just made them and they were delicious! Best ginger cookies I’ve ever had! I dipped them in the white chocolate and it was super good.

  137. These look so good!! I am all aboard the dessert train for the holiday season 🙂 I cannot believe it is almost December!

      1. Unsalted, if I were to ever use salted (I don’t though), I would 100% notate it. As a general rule unsalted is the way to go as you can always add salt. 🙂

  138. Boy, you never fail to disappoint. I can’t wait to give this cookies a try. Gingerbread is so classic Christmas.

        1. Sorry! I totally meant to update the recipe, this is just some melted white chocolate that they were dipped in 🙂

      1. I just made your cookies and they are so good! I used white sugar but in one of your comments you mentioned the amazing pairing of brown sugar and molasses. Did you have a different recipe using brown sugar? thanks!

        1. Nope, sorry for the confusion. I think I was meaning to say that white sugar + molasses makes brown sugar but I’m just going to assume I replied late at night and was punch drunk! These are my one and only gingerbread cookies and I wouldn’t swap anything in or out.

          1. Sorry for the delay this comment got snagged in the spam filter! The last step is for the 1/4 sugar to roll to dough ball in before baking. It helps give the cookie a bit of a sugary crunch 🙂

          2. I haven’t tried adding anything extra as my family is obsessed with them just the way they are but it sounds like a fun addition. Come back and let me know how it turns out.

          1. What is the white frosting on the outside that you dipped half in before putting on the sprinkles?