Gingerbread cookies are a must during the holiday season! These cookies are soft in the middle, slightly crispy around the edges, and filled with warm spices like cinnamon, ginger, and cloves. They’re fun to make, decorate, and even more fun to eat. Whether you’re baking with kids, preparing for a Christmas party, or just want to enjoy a cozy winter snack, these cookies are perfect.
This recipe is easy to follow and gives you the classic gingerbread flavour. You can cut the dough into any shape you like — gingerbread men, stars, trees, or hearts — and decorate them with a simple icing.
Ingredients You’ll Need
Dry Ingredients:
- 3 cups (390g) all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Wet Ingredients:
- ½ cup unsalted butter (softened)
- ⅔ cup packed dark brown sugar
- ½ cup unsulphured molasses
- 1 large egg (at room temperature)
- 1 teaspoon pure vanilla extract
For Icing:
- 1 cup powdered sugar
- 1 tablespoon + 1 teaspoon milk (any kind)
- ¼ teaspoon vanilla extract
How to Make Gingerbread Cookies
Step 1: Mix the dry ingredients
In a medium bowl, mix flour, cinnamon, ginger, baking soda, salt, nutmeg, and cloves. Set aside.
Step 2: Cream the butter and sugar
In a stand mixer, beat softened butter and brown sugar for about 2 minutes until light and fluffy.
Step 3: Add molasses, egg, and vanilla
Beat in the molasses, egg, and vanilla extract until everything is well combined.
Step 4: Add the dry mix
Slowly add the dry ingredients into the wet mixture and mix on low until just combined.
Step 5: Chill the dough
Divide the dough into two discs, wrap in plastic, and chill in the fridge for at least 2 hours or overnight.
Step 6: Roll and cut
Preheat the oven to 350°F (175°C). Roll out the dough on a floured surface until it’s ¼ to ⅓ inch thick. Use cookie cutters to cut out shapes and place them 1 inch apart on a lined baking sheet.
Step 7: Bake
Bake for 8–10 minutes depending on the size and thickness of your cookies. Let them cool on the tray for a few minutes, then move to a wire rack to cool fully.
Step 8: Make and apply icing
Whisk powdered sugar, milk, and vanilla until smooth. Adjust consistency as needed. Decorate the cooled cookies using a piping bag or spoon.
Storage Tips
Keep the cookies in an airtight container at room temperature for up to 7 days. You can also freeze them for up to 3 months. If you plan to decorate later, freeze them plain and add icing after thawing.
Nutrition
- Calories: ~110 kcal
- Total Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 13g
- Sugars: 9g (natural sugar from dates)
- Fiber: 2g
- Protein: 2g
- Sodium: 40mg
These gingerbread cookies are soft, delicious, and filled with holiday flavours. They’re fun to bake, decorate, and share with friends and family. Whether you’re baking them for Christmas or just want to enjoy some warm, spiced cookies, this recipe is a sure hit. Make a big batch, decorate with kids, or pack them as sweet gifts — these cookies bring festive cheer in every bite!
FAQ’s
Can I use other nuts instead of walnuts and cashews?
Yes, you can use almonds, pecans, or a mix of any nuts you like. Just make sure they are raw and unsalted for best results.
What if my dates are too dry?
Soak them in warm water for 10–15 minutes to soften. Make sure to drain them properly before adding to the food processor.
How long do these energy balls last?
They stay fresh for up to 1–2 weeks in the fridge or up to 3 months in the freezer when stored in an airtight container.
Can I skip the chocolate chips?
Yes, the chocolate chips are optional. You can leave them out or replace with cacao nibs or chopped nuts for added texture.
Can I make these without a food processor?
It’s possible but harder. You can try using a strong blender, or chop the nuts and dates finely by hand and mix well, but the texture may not be as smooth.
