The BEST Gingerbread Cookies | The Squeaky Mixer

The BEST Gingerbread Cookie Recipe

If you know me or have been following me on social media for some time, you know that gingerbread cookies are my absolute favorite. I love them so much so that I have a lil gingerbread tattooed on my left hand. So without further ado, let’s bake some of the BEST gingerbread cookies together.

The BEST Gingerbread Cookies | The Squeaky Mixer

What Makes Gingerbread Cookies Hard Or Soft?

There are a few contributing factors to the overall texture of Gingerbread Cookies that result in hard or soft cookies. The thickness that you roll your cookies out to will play a large roll in the texture of our cookies. In this recipe we roll the cookies out to 1/4″ thickness. These are thicker cookies and as a result they are softer in texture. Thin cookies bake faster and have a crispier texture.

The fat content in the cookies also play a role in the texture of our cookies. You can thank the butter in this recipe for giving our cookies a soft, slightly chewy delicious texture.

Lastly, the molasses in this recipe helps give our cookies enough moisture to keep them soft and fluffy in the inside while the bottom has the slightest crisp bottom.

The BEST Gingerbread Cookies | The Squeaky Mixer

How To Make Gingerbread Cookies

The key to the perfect Gingerbread Cookie dough is in the mixing. It’s important to be using room temperature ingredients to make it easier for all of the ingredients to combine together evenly. It’s also important not to over mix the cookie dough. Over mixing the dough can lead to a tough textured cookie that doesn’t hold its shape as well. Mix on low speed each time while slowly scraping down the sides of the bowl mixing just until everything is combined.

The BEST Gingerbread Cookies | The Squeaky Mixer

How To Decorate Gingerbread Cookies

Royal icing is a very forgiving icing in that its smoothness and texture allows for the decorating process to be simple, easy, and so much fun. I love to go with the simple classic Gingerbread Cookie designs but you can always spruce up your cookies by adding food dye to your icing, add festive sprinkles, and so much more! Always let your creativity run free in the kitchen and especially with the festive and delicious Gingerbread Cookies that we all know and love.

The BEST Gingerbread Cookies | The Squeaky Mixer
The BEST Gingerbread Cookies | The Squeaky Mixer

All in all, these Gingerbread Cookies make for the perfect Holiday treat so whether you’re attending a cookie swap party, hosting a Christmas party with close friends and family, looking for the perfect addition to a festive Holiday goodie bag, or just looking for a tasty recipe to enjoy this season, HERE IT IS! I am so excited to share this with you all and wish each and every one of you a very happy holiday season.


My absolute favorite cookie…if you couldn’t tell by the tattoo of one on my left hand 😂 Find the full recipe for the BEST Gingerbread Cookies on my website, link in bio! 🤎 #christmascountdown #cookie #cookies #recipe #christmascookies #recipes #christmasrecipes #thesqueakymixer #gingerbread #gingerbreadcookie #gingerbreadrecipe #cookierecipe

♬ Christmas – neozilla

The BEST Gingerbread Cookie Recipe

4.6 from 39 votes
Recipe by Maddison Koutrouba –


Cooking time


Cook Mode

Keep the screen of your device on.


  • 3 3/4 cups all-purpose flour (plus a bit extra for rolling)

  • 1 tsp. baking soda

  • 1/4 tsp. salt

  • 2 1/2 Tsp. ground ginger

  • 1/2 tsp. allspice

  • 1/4 tsp. cloves

  • 3 tsp. cinnamon

  • 10 Tbsp. unsalted butter, room temperature

  • 1 cup light brown sugar

  • 3/4 cups molasses

  • 1 egg, room temperature

  • 2 tsp. vanilla extract

  • Royal Icing
  • 1 cup confectioner’s sugar

  • 1 Tbsp. meringue powder

  • 1/2 – 3 Tbsp. water


  • In a medium sized bowl, whisk together the flour, baking soda, salt, ginger, allspice, cloves, and cinnamon. Set aside.
  • In the bowl of a stand mixer fit with the paddle attachment, cream together the butter and brown sugar. Mix on low speed until fully combined. Be sure to scrape down the sides of the bowl as you mix.
  • Add in the molasses, egg, and vanilla and continue to mix on low speed.
  • Add the dry ingredients to the wet. Scrape down the sides and bottom of the bowl to ensure that everything is combining evenly. Mix one more time after scraping down the bowl then transfer the dough to a sheet of parchment paper lightly sprinkled with flour. Place another sheet of parchment on top of the dough and roll out to 1/4″ thick.
  • Transfer the rolled out dough between parchment onto a cookie sheet and let chill for at least 2 hours or overnight.
  • Once the dough has had enough time to chill, remove the top piece of parchment paper the use cookie cutters of your choice to slice as many cookies as you can. Re-roll the scraps until all of the dough is used up, as you re-roll use a dusting of flour on the top and bottom to help reduce he cookie dough from sticking, you can also dip your cookie cutter in flour to keep your cookies from sticking to the cookie cutters. Place the cut out cookies onto a cookie sheet fit with parchment paper 2″ apart then place in the fridge while the oven preheats.
  • Preheat the oven to 375 degrees F.
  • Bake for 10-12 minutes or until golden on the edges. The cookies will puff up slightly. Allow the cookies to sit on the hot pan after coming out of the oven for about 2 minutes before transferring to a wire rack to cool completely.
  • Allow the cookies to cool completely before decorating.
  • To make the royal icing stir together the confectioner’s sugar, meringue powder, vanilla, and water (1 tsp. at a time) until the consistency is smooth. The icing shouldn’t be too thin that it won’t hold its shape or too thick that it is too hard to pipe.
  • Transfer the icing to a piping bag or if you’re prepping the icing, be sure to cover the bowl with a damp rag to ensure that it doesn’t dry out.
  • Pipe on your gingerbread designs and if you want to add sprinkles, be sure to do so when the icing is still wet otherwise it won’t stick.
  • Enjoy!
  • Storing Your Gingerbread Cookies
  • These cookies can be left out for 2-3 days at room temperature. They are best stored in the fridge sealed in an airtight container or ziplock bag for up to 1 1/2 weeks. These cookies can also be kept sealed frozen for up to 3 months.

Did you make this recipe?

Tag @thesqueakymixer on Instagram! I love to see what you all create.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. I made these for my Christmas party, (used plant based butter) and these came out so delicious and reminded me of the little Debbie gingerbread’s I used to eat as a kid.
    Forever saving this recipe!

  2. 10/10! Last year I made a Pinterest recipe and they came out hard with no flavor!! These are so soft and flavorful! This will forever be my go to recipe! Just enough flavor and not over powering!