Get ready to fall in love with these Gingerbread Sugar Cookies. Soft and chewy, with the ideal balance of sweet and warming spices, these cookies are a holiday staple. They’re simple to prepare and impossible to resist—perfect for cookie exchanges, holiday parties, or a cozy night with a cup of tea.
It’s day 2 of Christmas Cookies Week—have you been following along? Use the hashtag #christmascookies to see the collection of festive recipes shared throughout the week.
Today’s recipe is for delightfully soft and chewy Gingerbread Sugar Cookies. They have the cozy spice notes you expect from gingerbread, with a tender, sugar-dusted exterior that keeps the centers perfectly soft.
These cookies are highly addictive—honest warning: most people can’t stop at one. Make a double batch if you’re sharing, because they disappear fast.
Although the ingredient list may look long at first glance, the recipe is straightforward. The components come together quickly and reward you with tender, spice-scented cookies that hold their shape and flavor.
Tips for How to Make Gingerbread Sugar Cookies:
- Chilling the dough is important. If you have time, make the dough a day ahead and refrigerate overnight for best flavor and texture. If you’re short on time, place the dough in the freezer for 20–30 minutes—check at 20 minutes so it firms up but doesn’t freeze solid.
- Use real unsalted butter rather than margarine. Butter provides flavor, structure, and the right texture for these cookies.
- You can use all granulated sugar, all brown sugar, or a mix. The brown sugar adds moisture and a hint of caramel flavor; granulated sugar gives a crisper exterior. The recipe shown uses both for balance.
- If you don’t have light brown sugar on hand, dark brown sugar will work as a straight substitute without changing the method.
Many thanks to Ellen of Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting Christmas Cookies Week. It’s always a joy to share seasonal recipes with fellow bakers and readers.
Check out today’s cookie recipes:
Buttery Pecan Rounds by Family Around the Table
Easy Christmas Sprinkle Cookies by Cookaholic Wife
Eggnog Cookies by Sweet Beginnings
Pecan Jumbles by Cindy’s Recipes and Writings
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Recipe for Gingerbread Sugar Cookies
Gingerbread Sugar Cookies
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 ½ teaspoons baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ tablespoon vanilla extract
- 1 egg
- 1 tablespoon orange juice
- ¼ cup molasses
- 1–2 tablespoons granulated sugar for dipping the cookies
Instructions
- In a large bowl, sift together the flour, ground ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In the bowl of a stand mixer or with a hand mixer, cream the softened butter with both sugars until light and fluffy. Add the vanilla and then beat in the egg.
- Stir in the orange juice and molasses. (Tip: spray the measuring cup with cooking spray before measuring molasses to help it release more easily.)
- On low speed, gradually add the dry ingredient mixture to the wet ingredients, mixing a little at a time until just incorporated. Do not overmix—the dough will be sticky.
- Place the dough in the freezer for 25–30 minutes to firm up slightly; check at 20 minutes so it doesn’t freeze solid. Chilling makes the dough easier to shape.
- Preheat the oven to 350°F (175°C). Shape the dough into 1-inch balls. Dip the top of each ball into granulated sugar and place them on an ungreased cookie sheet.
- Use a glass or the bottom of a measuring cup to gently flatten each cookie slightly for an even bake.
- Bake for 8–10 minutes. The cookies should be just slightly under-baked in the center; they will finish setting as they cool, which keeps them soft and chewy.
- Allow cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
- Store cookies in an airtight container for up to 3 days. For longer storage, freeze baked cookies separated by layers of parchment.
Nutrition Facts
Calories: 119 kcal | Carbohydrates: 18 g | Protein: 1 g | Fat: 5 g | Saturated Fat: 3 g | Sugar: 9 g | Sodium: 79 mg
Additional micronutrients per cookie: Vitamin A 151 IU | Potassium 64 mg | Calcium 14 mg | Iron 1 mg