Easiest Gingerbread Cookies
, Updated Nov 30, 2025
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This Gingerbread Cookie recipe is foolproof and SO easy to make. Use this easy gingerbread recipe to make gingerbread men, tree decorations or a cookie wreath.
Delicious, festive and perfect for decorating – make my easy Gingerbread Cookies part of your Christmas tradition!
You will also love my Gingerbread Layer Cake, Gingerbread House and adorable Gingerbread Cupcakes!
Baking a batch of gingerbread cookies always heralds the start of the festive season in our house. The kids and I put on our Christmas playlist, make the dough, then roll and cut out batches and batches of these fragrant cookies.
If you want to join in with the festive baking then I have the perfect recipe for you! I have updated my favourite gingerbread recipe to make it even EASIER.
Take a look at the recipe video, step by step tutorial and read through my tips for baking the perfect Christmas cookies! Prefer sugar cookies to gingerbread? Try my easy cut out sugar cookie recipe.
Here’s What You’ll Need
- Dark Molasses or Treacle – adds tons of flavour to your gingerbread but you can make this recipe without it if you prefer (see below)
- Light Molasses or Golden Syrup – I prefer to use a mix of Golden Syrup and treacle in my cookies. You can make this recipe with 100% golden syrup if preferred – the cookies will not be as dark and will have a mellower taste.
- Soft dark (or light) brown sugar – do not use granulated sugar in this recipe.
- Spices: Ground ginger, ginger, allspice and cloves.
- Baking soda (bicarbonate of soda): check it is within date!
- Unsalted butter
- One large egg
- Flour: Plain (all-purpose) flour
- Festive sprinkles – optional but look how cute!!
- Food colouring – if you wish to colour the icing
Useful Tools and Equipment
Some simple tools make all the difference in getting your gingerbread men just right!
- Digital scales – I always use these for accurate measuring
- A rolling pin with spacing rings – makes rolling out cookie (and pie) dough evenly so much easier!
- A selection of cookie cutters – gingerbread men of course but any festive cutters can be used. I love Christmas tree cutters (excellent decorations for Xmas cakes) and you can even buy Gingerbread house kits
- Heavy cookie sheets (trays) that will not warp in the oven
- Oxo Good Grips Baker’s Silicone decorating kit is perfect for piping the icing – and for drizzling glaze on drip cakes 😉
- This reusable baking liner is fantastic for rolling out the dough on and for baking the cookies or you can use silicone baking mats.
How to Make Gingerbread Cookies
Make the dough
- Put the molasses, brown sugar, all the spices and butter into a large mixing bowl.
- Microwave for one minute, stir and microwave for another 30-60 seconds until the butter melts. Use a small whisk to stir everything together then stir in the baking soda. Add the egg and quickly stir in to combine.
- Gradually add the flour, mixing with a wooden spoon. Use your hands to mix the last of the flour into the dough, adding as much as required to create a pliable, non sticky, dough.
- Knead briefly and gather into a ball. You can now use the dough straight away, but you can also store it in the fridge for later use. Keep any dough you are not using straight away covered so it doesn’t dry out.
Cut out the cookies and bake
- Roll out the dough. Line your worktop with a piece of greaseproof paper, the size of your cookie sheet. Dust with a little flour and roll out a third of your dough to a thickness of 1/8 inch .
- Cut out the cookies using your favorite cutters. Carefully lift the cookies and arrange on your prepared cookie sheet, spaced slightly apart. Re-roll any leftover dough to cut out more shapes.
- Bake in the preheated oven for 12 minutes until the cookies just start to colour a little at the edges. Smaller cookies might need slightly less time – do a test batch if you are worried. Cookies which contain a lot of treacle (molasses) tend to cook quite dark so you might need to adjust the time. You will need to bake your cookies in batches.
- Leave the cookies to cool on the baking tray then transfer to a wire rack to cool completely. Decorate once the cookies have cooled down (see options below).
Make Royal Icing and decorate the cookies
- Put the egg whites and cream of tartar in the bowl of your stand mixer. Start whisking on low speed until frothy.
- Increase the speed and once the egg whites form soft peaks, start adding the icing sugar one tablespoon at a time. Continue to whisk until it forms firm peaks. The longer you whisk the stiffer the icing will become.
- Put the royal icing in a piping bag and snip a very small hole at the tip (or use a silicone bottle). Decorate the cookies, adding sprinkles while the icing is still wet. Leave them to dry completely before sharing and storing.
Tip: The icing needs to drip slowly off a spoon to be used for piping on cookies. You can thin it out with water, adding a few drops at a time, if you want to fill (flood) the cookies.
Lucy’s Pro Tip
How to Make Marbled Cookies
I love the look of marbled cookies and they are so much fun to make – if a little messy. You can vary the colous to suit – take a look at these pink cookies used as cake decorations!
Fill a bowl with thinned royal icing. Add drops of food coloring and use a skewer to swirl the colour so it creates a marbled effect. Dip the cookies into the icing, lift them up and let any excess icing drip off.
Place on wire rack to cool completely. You can add piped icing over the marbled cookies once they dry completely to complete the look.
Gingerbread Cookies FAQs
This gingerbread cookie dough can be used straight away without chilling first but you can chill it if you like, it will make cutting out the cookies a bit easier.
Lyle’s Golden Syrup is a very common baking ingredient in the UK however it may be hard to source elsewhere. You can substitute the golden syrup with honey, light corn syrup or light molasses.
Dark Molasses are the perfect substitute for treacle. Avoid blackstrap molasses as the flavor can be too intense.
Flatten the dough to form a disk and wrap (or put in a silicone bag) then store in the fridge for up to three days. I prefer to keep the dough at room temperature as it stays more pliable.
Yes, provided you wrap it really well in plastic wrap. Keep for up to a month and defrost overnight in the fridge. Bring back to room temperature before rolling out, kneading it briefly so it becomes pliable.
Store the cookies in an airtight tin, separated by greaseproof paper. Make sure that any decorations/icing have dried completely first! Your cookies will happily last for 2-3 weeks if stored properly.
Gingerbread freezes well. Space the (undecorated) cookies out on a tray and freeze until solid then pack in a container, separated by greaseproof paper.
Have you made my Gingerbread Cookie recipe? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. I can’t wait to see your take on it!
Easiest Gingerbread Cookies
Video
Ingredients
Gingerbread Cookies
- ⅓ cup (85g) soft light brown sugar
- ⅓ cup (100g) molasses or treacles
- ⅓ cup (100f) light molasses or golden syrup
- ½ cup (115g) unsalted butter at room temperature
- 2 tsp ground ginger
- 1 ½ tsp ground cinnamon
- 1 tsp allspice
- ½ tsp ground cloves
- ¼ tsp salt
- 2 tsp baking soda (bicarbonate of soda)
- 1 large egg
- 3 ¾ cups (440g) all-purpose flour (plain flour) plus more for dusting and rolling
Royal Icing
- ⅓ cup (90g) egg whites from 3 large eggs or from a carton
- 4 cups (500g) powdered sugar (icing sugar)
- ½ tsp cream of tartar
- lemon juice or water as needed
Instructions
Make the gingerbread cookie dough
- Preheat the oven to 340°F (170°C) and line 3 heavy trays with baking paper or reusable baking mats (you will need to bake the cookies in batches).
- Put the sugar, molasses, butter, spices and salt in a large bowl. Microwave in 30 second bursts until the butter starts to melt. Stir until butter melted completely and you have a smooth thick liquid.⅓ cup (85g) soft light brown sugar, ⅓ cup (100g) molasses, ⅓ cup (100f) light molasses, ½ cup (115g) unsalted butter, 2 tsp ground ginger, 1 ½ tsp ground cinnamon, 1 tsp allspice, ½ tsp ground cloves, ¼ tsp salt
- Stir in the baking soda and then the egg.2 tsp baking soda, 1 large egg
- Gradually add all the flour, stirring it in with a wooden spoon.3 ¾ cups (440g) all-purpose flour
- Use your hands to mix the last of the flour into the dough, adding as much as required to create a pliable, non sticky, dough the consistency of Play Doh.
- You can now use the dough straight away or chill it and use later. Divide the dough into chunks, keeping any unused dough covered so that it doesn't dry out.
Roll out the dough and cut out cookies
- Roll out the dough. Line your worktop with a piece of greaseproof paper, dust with a little flour and roll out to a thickness of ⅛ inch. A rolling pin with spacing rings is very useful here.
- Cut out the cookie shapes using your favourite cutters. Carefully lift the cookies and arrange on your prepared cookie sheet, spaced slightly apart. Reroll any leftover dough to cut out more shapes.
- Bake in the preheated oven for 12-14 minutes until the cookies just start to colour a little at the edges. You will need to bake your cookies in batches. Smaller cookies will need between 8-10 minutes.
- The cookies will still be a bit soft when out of the oven. Carefully transfer to a wire rack to cool.
Make the icing
- Put the egg whites and cream of tartar in the bowl of your stand mixer. Start whisking on low speed until frothy.⅓ cup (90g) egg whites, ½ tsp cream of tartar
- Increase the speed and once the egg whites form soft peaks, start adding the powdered sugar one tablespoon at a time. Continue to whisk until the icing drops slowly off a spoon. Always keep the royal icing covered otherwise it will quickly dry out.4 cups (500g) powdered sugar
- If the icing is too thin you can add more icing sugar. If too thick, thin it with a little water or lemon juice. You will want the icing to be quite thick if you are making a gingerbread house.lemon juice or water
Decorate the cookis
- Put the royal icing in a piping bag and snip a very small hole at the tip (or use a silicone bottle as I have done).
- If you wish to fill (flood) the cookies, thin half of the icing with a little water and use it to fill an outlined cookie – pushing the icing to the edges using a toothpick. Leave to dry completely at room temperature.
Notes
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Dear Lucy,
I have never made royal icing before or any type of icing to deco cookies. May I know what is the difference between the simple icing vs the RI with egg whites? Is the RI more stable and won’t melt overtime than the simple icing? I don’t want to have extra yolks lying around (to use in the future and don’t want to waste or throw) but want to know if simple icing has the potential of melting over time?
Thanks!
Royal icing dries hard and has great staying power. You can find egg whites in a carton so as not to waste egg yolks
Over where I live they don’t sell egg whites in cartons, we only have whole fresh eggs here.
So the simple icing doesn’t dry at all and stacking the cookies might smear the deco?
Thanks!
Yes simple icing is not as stable. You can always use the egg yolks in another recipe (eg carbonara)
Thanks Lucy!
Merry Christmas
I’m looking to bake these today, but I don’t have any treacle and the shops are super busy. If I only use syrup do I have to put 200 g in or just the 100 g, to compensate for no treacle?
TIA x
200g of golden syrup total ❤️
These cookies are sooo good!! I have never been a huge fan of gingerbread cookies until I tried your recipe! I am hooked!! The golden syrup ingredient was new to me. We do not have an international market here in our small city so I went on a search to see if I could actually make it at home. Yes, yes, I found a recipe and tested my culinary INexpertise. So, now I had Golden Syrup and I continued on with your wonderful recipe. For years, I have baked and decorated my ‘famous’ sugar cookies and my family waits for them to arrive in the mail. This year, I added the gingerbread cookies to the gifts and both adult daughters and their family’s think my sugar cookies may have just taken a back seat!! Lol!
So glad you liked them! I actually made them with honey instead of golden syrup just to test them as it is not easy to find outside the uk. The recipe works with honey too but tastes slightly different – merry Christmas to you and yours 😘