Gingerbread Sugar Cookie Recipe for Christmas

The Spice Jar Secret

My kitchen always smells like spices in December. I open my little jars. Ginger, cinnamon, and cloves fill the air. Doesn’t that smell amazing? It feels like a hug from the past.

I learned this from my own grandma. She measured spices with her heart, not spoons. I still laugh at that. My first batch was too spicy! Now I use the recipe. It keeps the flavors just right.

Why We Chill the Dough

The dough will be very sticky. Do not worry! This is normal. Just pop the whole bowl in the freezer. Wait about 25 minutes. This matters because cold dough is easier to shape.

It also keeps the cookies soft. If the butter is too warm, cookies spread too thin. We want them nice and thick. What’s your biggest cookie-baking challenge? Is it sticky dough too?

The Magic of Molasses

Molasses is the secret. It makes cookies dark, chewy, and rich. But it sticks to the measuring cup! Here is my trick. Spray the cup first with a little oil. The molasses slides right out.

Fun fact: Molasses is what’s left after sugar cane is made into white sugar. It gives these cookies their special flavor. The orange juice is my own add. It makes the spices taste brighter. Do you have a secret ingredient you always add?

Baking With Love

Shaping the dough balls is my favorite part. I roll them in my hands. Then I dip the top in sugar. It gives them a little sparkle. Use a glass to gently press them down.

Bake them just 8 to 10 minutes. They will look a bit soft in the middle. This matters! They keep cooking on the pan. This makes them perfectly soft, not crunchy. Let them cool a bit before moving them.

Sharing the Warmth

These cookies are for sharing. I stack them in a tin. The smell of ginger and spice follows me. I give them to neighbors and friends. Food tastes better when it’s shared.

They keep for about three days in a tight container. If they last that long! What is your favorite cookie to share during the holidays? Tell me your family’s tradition. I love to hear new stories.

Ingredients:

Ingredient	Amount	Notes
all-purpose flour	2 ½ cups
ground ginger	2 teaspoons
baking soda	1 ½ teaspoons
ground cinnamon	¾ teaspoon
ground cloves	½ teaspoon
salt	¼ teaspoon
unsalted butter, softened	¾ cup
granulated sugar	½ cup
brown sugar	½ cup
vanilla extract	½ Tablespoon
egg	1
orange juice	1 Tablespoon
molasses	¼ cup
granulated sugar (for dipping)	1-2 tablespoons

My Cozy Gingerbread Sugar Cookie Story

Hello, my dear! Come sit at the counter. Let’s bake together. Today, I’m sharing my gingerbread sugar cookie recipe. It’s not the hard, crunchy kind. Oh no. These are soft, sweet, and full of spice. They smell like a warm hug. I think of my grandson when I make them. He always sneaks the dough! I still laugh at that. Ready to make some memories? Let’s begin.

Ingredients

• Flour
• Ginger
• Baking Soda
• Cinnamon
• Cloves
• Salt
• Butter
• Sugar (white & brown)
• Vanilla Extract
• Egg
• Orange Juice
• Molasses

Instructions

Step 1: First, we gather our dry friends. Sift the flour into a big bowl. Add the ginger, baking soda, cinnamon, cloves, and salt. Give it a gentle whisk. Doesn’t that smell amazing already? It’s like a cozy winter day. Set this bowl aside for now.

Step 2: Now, for the fun part! In your mixer, cream the soft butter with both sugars. Mix until it’s light and fluffy. Add the vanilla and the egg. Next, stir in the orange juice and molasses. (My hard-learned tip: spray your measuring cup first. The molasses slides right out!).

Step 3: Time to bring it all together. Slowly add your dry ingredients to the wet. Mix on low speed. Go little by little. The dough will be very sticky, and that’s perfect. Don’t over mix it, dear. We want tender cookies.

Step 4: Pop that sticky dough into the freezer. Let it chill for about 25 minutes. This makes it so much easier to handle. While it chills, preheat your oven to 350°F. Quick quiz: what spice makes you think of Christmas the most? Share below!

Step 5: Take the dough out. Roll it into little 1-inch balls. Dip the top of each ball into some sugar. Place them on your cookie sheet. Now, use the bottom of a glass to gently flatten them. Just a little press does the trick.

Step 6: Bake them for 8 to 10 minutes. They should look just slightly underdone. This is the secret! They keep cooking on the sheet. This makes them wonderfully soft. Let them cool there for 5 minutes. Then move them to a rack. Try to wait until they cool to eat one. I know it’s hard!

Cook Time: 10 minutes per batch
Total Time: About 1 hour (with chilling)
Yield: About 3 dozen cookies
Category: Dessert, Cookies

Three Fun Twists to Try

These cookies are wonderful as they are. But sometimes, it’s fun to play! Here are three easy ideas. Lemon-Ginger: Use lemon juice instead of orange. It’s so bright and cheerful. Sparkly Spice: Mix your dip sugar with a pinch of extra cinnamon. It adds a little sparkle of flavor. Chocolate Dip: Let cookies cool completely. Then, dip half of each one in melted chocolate. Let it set. Pure delight! Which one would you try first? Comment below!

Serving Them Up With Style

I love serving these on my old china plate. They look so pretty. Stack them up high on a cake stand. For a party, place one cookie on each saucer. Add a tiny dollop of whipped cream on the side. It’s a perfect little treat. What to drink? With milk, of course! A cold glass is classic. For the grown-ups, a sweet sherry pairs beautifully. It’s like a holiday in a glass. Which would you choose tonight?

Keeping Your Gingerbread Cookies Soft and Fresh

Let’s talk about keeping these cookies yummy. First, let them cool completely. Then, tuck them into an airtight container. A simple cookie tin or plastic tub works great. They will stay soft for about three days this way.

You can also freeze the dough or baked cookies. For dough, roll it into balls first. Flash freeze them on a tray for an hour. Then pop them in a freezer bag. I once forgot a batch in the freezer for a month. They baked up perfectly when my grandkids visited!

Batch cooking saves so much time during the busy holidays. Making a double batch means you’re always ready for guests. It matters because it lets you share homemade joy without stress. Have you ever tried storing it this way? Share below!

Cookie Troubles and How to Fix Them

Sometimes cookies don’t turn out right. That’s okay. Here are common fixes. First, if your dough is too sticky, don’t add more flour. Just chill it longer. A well-chilled dough is much easier to handle.

Second, if cookies spread too much, your butter was likely too soft. I remember when my butter got too warm once. My cookies ran into each other on the pan! Chilling the dough balls before baking fixes this.

Third, for hard cookies, you probably over-baked them. Take them out when they look slightly underdone. They firm up as they cool. This matters because a soft, chewy cookie is the goal. Getting it right builds your kitchen confidence. Which of these problems have you run into before?

Your Gingerbread Cookie Questions, Answered

Q: Can I make these gluten-free? A: Yes! Use a 1-to-1 gluten-free flour blend. The texture will be very similar.

Q: How far ahead can I make the dough? A: You can refrigerate it for 3 days. Or freeze the balls for 3 months.

Q: What if I don’t have molasses? A: Use dark corn syrup or maple syrup. The flavor will be different but still good.

Q: Can I double the recipe? A: Absolutely. Just mix in a very large bowl. *Fun fact: Ginger was once so valuable, it was used as money!*

Q: Any extra tips? A: Try a sprinkle of cinnamon sugar on top. It adds a lovely sparkle and crunch. Which tip will you try first?

Bake, Share, and Enjoy the Season

I hope you love making these spiced cookies. The smell alone will fill your home with cheer. Baking is about the memories we make. It’s about laughter in a flour-dusted kitchen.

I would be so delighted to see your creations. Please share your cookie photos with our community. Have you tried this recipe? Tag us on Pinterest! Your pictures inspire everyone. Happy cooking!

—Anna Whitmore.