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Soft and chewy Gingerbread Sugar Cookies are a delicious rolled sugar cookie recipe with a hint of gingerbread spices!

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My boys absolutely LOVE sugar cookies. Like they will only eat a cookie if it looks like a sugar cookie or an OREO.

I really wanted them to expand their Christmas cookie experience to more than just sugar cookies, so I’ve been making a variety that they actually seemed to enjoy!

They really like my grandma’s Melt Away Christmas Cookies and these Frosted Eggnog Cookies, but I wanted them to try some gingerbread.

So far, their only experience with gingerbread is what comes in the gingerbread house decorating kits you can buy at the store. You know the dry, cardboard like pieces that smell heavenly, but taste awful?

So I tried to combine their favorite sugar cookies with some gingerbread spices and the result is delicious!

As soon as I had them decorated, they had gobbled up the entire batch in less than 20 minutes! For our cookies, we used our Mickey Mouse cookie cutter, because everything tastes better when it is shaped like Mickey.

Ingredients for Gingerbread Sugar Cookies

Cookies

• 3/4 Cup Butter, softened
• 1 Cup Sugar
• 2 Tablespoons Molasses
• 1/2 Teaspoon Vanilla Extract
• 2 Eggs
• 2 1/2 Cups All-Purpose Flour
• 1 Teaspoon Baking Powder
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Allspice
• 1/2 Teaspoon Cinnamon
• 1/2 Teaspoon Ginger
• 1/2 Teaspoon Nutmeg

Icing

• 3 Cups Powdered Sugar
• 2-4 Tablespoons Milk
• 2 Tablespoons Light Corn Syrup
• 1 Teaspoon Vanilla Extract
• Gel Food Coloring, in desired colors

Helpful Kitchen Tools

• Stand Mixer
• Rolling Pin
• Christmas Cookie Cutters
• Mickey Mouse Cookie Cutter
• Baking Sheet
• Parchment Paper
• Silicone Baking Mat
• Cooling Rack

How to Make Gingerbread Sugar Cookies

• Cream the softened butter and sugar in the bowl of a stand mixer.

• Beat in the eggs, one at a time then add the molasses, and vanilla.

• In a separate bowl, whisk or sift together the flour, baking powder, salt, and spices.

• Slowly stir in the dry ingredients. Cover and chill the dough for at least one hour to overnight.

• Preheat your oven to 400 degrees.

• Use a rolling pin to roll out the dough on a floured surface 1/4-1/2 inch thick thick.

• Cut into shapes with Christmas cookie cutters or a Mickey Mouse one!

• Place the cookies one inch apart on a baking sheet lined with parchment paper or a silicone baking mat.

• Bake for 6-8 Minutes.

• Remove from the oven and allow them to cool on the baking sheet for 1-2 minutes before transferring to a cooling rack.

How to Make Decorator Icing

• For the decorating icing, mix together the powdered sugar and 1/4 cup milk.

• Add in the vanilla and corn syrup and mix well.  The outline icing should be the consistency of toothpaste.

• To make the flood/fill icing, add more milk, one tablespoon at a time until and the flood/fill icing is the consistency of syrup.

• Color your icing with your desired colors. Dust with powdered sugar.

More Christmas Recipes:

Christmas Crack Chex Mix

Gingerbread Mickey Beignets

Frosted Eggnog Cookies

Cookie Butter No-Bake Cheesecake

Mickey Mouse Gingerbread Rice Krispie Treats

Melt-Away Christmas Cookies

The BEST Sugar Cookie Recipe

Easy Fast Fudge

Santa Sugar Cookies

Gingerbread Sugar Cookies

Continue to Content

Gingerbread Sugar Cookies

Yield: 24 Cookies

Prep Time: 20 minutes

Cook Time: 6 minutes

Additional Time: 1 hour

Total Time: 1 hour 26 minutes

Soft and chewy Gingerbread Sugar Cookies are a delicious rolled sugar cookie recipe with a hint of gingerbread spices!

Print

Ingredients

• 3/4 Cup Butter, softened
• 1 Cup Sugar
• 2 Tablespoons Molasses
• 1/2 Teaspoon Vanilla Extract
• 2 Eggs
• 2 1/2 Cups All-Purpose Flour
• 1 Teaspoon Baking Powder
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Allspice
• 1/2 Teaspoon Cinnamon
• 1/2 Teaspoon Ginger
• 1/2 Teaspoon Nutmeg
• Icing
• 3 Cups Powdered Sugar
• 2-4 Tablespoons Milk
• 2 Tablespoons Light Corn Syrup
• 1 Teaspoon Vanilla Extract
• Food coloring (in desired colors)

Instructions

1. Cream the softened butter and sugar to the bowl of a stand mixer. Beat in the eggs one at a time, then add the molasses and vanilla.
2. In a separate bowl, whisk or sift together they flour, baking powder, salt, and spices. Slowly stir in the dry ingredients. Cover and chill the dough for at least one hour to overnight.
3. Preheat your oven to 400 degrees. Use a rolling pin to roll out the dough on a floured surface 1/4-1/2 inch thick thick. Cut into shapes with Christmas cookie cutters or a Mickey Mouse one!
4. Place the cookies one inch apart on a baking sheet lined with parchment paper or a silicone baking mat. Bake for 6-8 Minutes. Remove from the oven and allow them to cool on the baking sheet for 1-2 minutes before transferring to a cooling rack.
5. For the decorating icing, mix together the powdered sugar and 1/4 cup milk. Add in the vanilla and corn syrup and mix well. The outline icing should be the consistency of toothpaste. To make the flood/fill icing, add more milk, one tablespoon at a time until and the flood/fill icing is the consistency of syrup. Color your icing with your desired colors. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  KitchenAid Professional 5 Plus Stand Mixer
• 
  Winware French Wood Rolling Pin
• 
  13 Pieces Stainless Steel Christmas Cookie Cutters with Comfort Grip 3.5í plus a Rolling Pin for Large Holiday Cookies, Snowflake Cookies, Gingerbread Man Cookies, Christmas Party and Baking Gift
• 
  Mickey Mouse Cookie/Sandwich Cutter
• 
  Good Cook Set Of 3 Non-Stick Cookie Sheet
• 
  Parchment Paper Cookie Baking Sheets, 120 PCS Baking Parchment Paper Precut Cooking paper for baking Non-Stick & Unbleached,No Curl or Burn, Non-Toxic for Cook, Grill, Steam, Pans (12x16 Inch)
• 
  AmazonBasics Silicone Baking Mat - 2-Pack
• 
  Cooling Rack

Nutrition Information:

Yield: 24 Serving Size: 1 Cookie
Amount Per Serving: Calories: 142Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 117mgCarbohydrates: 20gFiber: 0gSugar: 10gProtein: 2g

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