This gingerbread recipe is easy to make, so delicious, and perfect for decorating!

Happy Holidays everyone! If you’re looking for the perfect gingerbread recipe, you’ve come to the right place. It’s based off of a recipe from Sally’s Baking Addiction and after making a few tweaks it’s perfection. The best part of making gingerbread is that it’ll make your whole house smell amazing!

You will need the following equipment for these cookies:

  • Cookie cutters: Cookie cutters like these will help you get the job done
  • Rolling pin: I have a simple rolling pin like this
  • Mixer: Either a stand mixer or hand mixer will be great!
  • Pastry bag (optional): If you’d like to get extra detailed with your icing, I would recommend using a pastry bag. But I just used a small ziplock for mine, and cut off a tiny corner with some scissors.

I used royal icing to decorate my cookies and you can use any Christmas cutters you have on hand for these. I used a gingerbread man, snowflake and Christmas tree cookie cutter for mine. Okay now let’s go ahead and make a batch of these bad boys.


  • 10 Tablespoons (2/3 cup; 145g) unsalted butter, softened
  • 3/4 cup (150g) packed light or dark brown sugar
  • Zest of one small orange
  • 2/3 cup (200g) molasses
  • 1 large egg, at room temperature
  • 1 and 1/2 teaspoon pure vanilla extract
  • 3 and 1/2 cups (437g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tbsp of fresh ginger
  • 1 Tablespoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • optional: I used Sally’s royal icing


  1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and molasses and beat on medium high speed until combined. Add in egg and vanilla on high speed for 2 full minutes.
  2. Whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined in a small separate bowl. On low speed, slowly mix into the wet ingredients until just combined. Divide dough in half and place each onto a large piece of plastic wrap. Chill dough for at least 3 hours and up to 3 days. Chilling is required for this recipe!
  3. Preheat oven to 350°F.  Line 2-3 large baking sheets with parchment paper.
  4. Generously flour a work surface, as well as your hands and the rolling pin. Roll out one dough half until 1/4-inch thick. Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is used. Repeat with remaining half of dough.
  5. Bake cookies for about 9-10 minutes. Once cooled, ice with royal icing!

PS Looking for other Christmas cookie recipe ideas?

Try these

Pistachio Linzers

Keebler Fudge Striped Cookies

Lastly, if you try these gingerbread cookies make sure to comment below on my post and of course tag me on Instagram. Would love to see how they turn out!

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