These rolled gingerbread sugar cookies bring the best of both worlds—soft, buttery sugar cookies with the warm spices of classic gingerbread. Perfect for decorating or enjoying as-is, they’re a must-have treat for cozy holiday baking!
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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap "Jump to Recipe" at the top of the page.
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Why You'll Love These Cookies
You’re going to love these gingerbread sugar cookies! They’re the perfect mix of soft and chewy, with all those cozy gingerbread spices wrapped up in a buttery sugar cookie dough. Plus, they’re super easy to roll out and decorate.
You go all out with icing or keep it simple with a sprinkle of powdered sugar. These cookies bring that warm holiday feel to any gathering or cozy night in, making them a must-have for your holiday baking lineup.
Here are more Christmas cookies that you might want to try: Melt Away Christmas Cookies, Frosted Eggnog Cookies, Soft Gingerbread Cookies, and Hot Cocoa Cookies.
Ingredients for Gingerbread Sugar Cookies
*Ingredient amounts are located in the recipe card at the end of this post.
Gingerbread Cookies
- Softened Butter: Adds a rich, creamy texture and flavor to the cookies. Substitute with margarine for a dairy-free option, though butter is best for flavor.
- Sugar: Sweetens and gives a tender crumb. You can use brown sugar for a slightly richer, caramel flavor.
- Molasses: The key to that classic gingerbread flavor and deep color. Dark molasses works best, but honey or maple syrup can work in a pinch (though it changes the taste).
- Vanilla Extract: Rounds out the flavors and adds a subtle warmth. Pure vanilla is ideal, but imitation works if needed.
- Eggs: Bind everything together and add moisture for that chewy texture. Use a flax egg (1 tbsp flaxseed + 3 tbsp water) for an egg-free option.
- All-Purpose Flour: Forms the base structure of the cookies. Gluten-free flour blends can be used as a one-to-one substitute.
- Baking Powder: Provides lift, making the cookies light and slightly puffy. Make sure it's fresh for the best result.
- Salt: Enhances all the flavors and balances the sweetness. Kosher salt or sea salt work well here.
- Allspice: Adds a warm, complex flavor. If you don’t have allspice, use a pinch of ground cloves or nutmeg as a substitute.
- Ginger: Gives the classic gingerbread kick and warmth. Ground ginger works well, but freshly grated ginger can add extra zing.
- Cinnamon: Adds warmth and sweetness. It’s essential for that cozy gingerbread taste.
- Nutmeg: Adds a hint of spice that’s subtle but noticeable. If you don’t have nutmeg, feel free to skip it or add a little extra cinnamon.
- These ingredients work together to create the perfect balance of sweet, spicy, and chewy in each bite!
Sugar Cookie Icing
- Powdered Sugar: The base of the icing, providing sweetness and a smooth texture. Make sure it's sifted to avoid lumps for a flawless finish.
- Milk: Adds the right consistency to the icing, making it spreadable. You can use any milk—dairy or non-dairy alternatives like almond or oat milk work just fine.
- Corn Syrup: Gives the icing a nice shine and helps it set properly. If you don’t have corn syrup, light agave syrup can be used as a substitute for a similar effect.
- Vanilla Extract: Adds flavor to the icing, enhancing the overall taste of your decorated cookies. Pure vanilla is best, but imitation vanilla will work in a pinch.
- Gel Food Coloring: Provides vibrant colors without altering the consistency of the icing. Gel is preferred over liquid food coloring for richer hues; feel free to mix colors for custom shades!
- These ingredients come together to create a smooth, delicious icing that's perfect for decorating your sugar cookies!
Helpful Kitchen Tools
- Stand Mixer
- Rolling Pin
- Christmas Cookie Cutters
- Mickey Mouse Cookie Cutter
- Baking Sheet
- Parchment Paper Sheets
- Silicone Baking Mat
- Cooling Rack
How to Make Gingerbread Sugar Cookies
[Step 1] Cream the softened butter and sugar in the bowl of a stand mixer.
[Step 2] Beat in the eggs, one at a time, then add the molasses and vanilla.
[Step 3] In a separate bowl, whisk or sift together the flour, baking powder, salt, and spices.
[Step 4] Slowly stir in the dry ingredients. Cover and chill the dough for at least one hour to overnight.
[Step 5] Use a rolling pin to roll out the dough on a floured surface about ¼ - ½ inch thick. Cut into shapes with Christmas cookie cutters of a Mickey Mouse one!
[Step 6] Place the cookies one inch apart on a baking sheet lined with parchment paper or a silicone baking mat. Bake at 400 degrees for 6-8 minutes.
[Step 7] 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
[Step 1] Mix together the powdered sugar and ¼ cup of milk. Add in the vanilla and corn syrup and mix well. The outline icing should be the consistency of toothpaste.
[Step 2] To make the flood/fill icing, add more milk, one tablespoon at a time until the icing is the consistency of syrup. Color your icing with your desired colors and decorate!
More Christmas Recipes:
- Christmas Crack Chex Mix
- Frosted Eggnog Cookies
- Cookie Butter No-Bake Cheesecake
- Gingerbread Rice Krispie Treats
- Melt-Away Christmas Cookies
- Easy Fast Fudge
- Santa Sugar Cookies
Gingerbread Sugar Cookies
Equipment
- 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
Ingredients
Cookies
- ¾ Cup Butter softened
- 1 Cup Sugar
- 2 Tablespoons Molasses
- ½ Teaspoon Vanilla Extract
- 2 Eggs
- 2 ½ Cups All-Purpose Flour
- 1 Teaspoon Baking Powder
- ½ Teaspoon Salt
- ½ Teaspoon Allspice
- ½ Teaspoon Cinnamon
- ½ Teaspoon Ginger
- ½ 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
- 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.
- 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.
- Preheat your oven to 400 degrees. Use a rolling pin to roll out the dough on a floured surface ¼-1/2 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.
- For the decorating icing, mix together the powdered sugar and ¼ 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.
Amy says
Is molasses considered sugar? Does it get added when the sugar does?
How much corn syrup? It is not listed as an ingredient.
Mindy says
Thanks for catching that! I fixed it. Add the molasses when you add the vanilla and the icing needs 2 Tablespoons of corn syrup 🙂
Alice Cobb says
Great recipe - uses best of sugar cookies and gingerbread cookies.
Stacey says
I have tried a few gingerbread recipes so far and this is by far the best tasting however I followed the recipe to a tee and the dough was super wet. Even after chilling (about six hours and rolled onto a heavily floured surface it was still sticky and I had to use a metal spatula to get them off the baking paper onto the baking tray which multiple broke cause they were too sticky. The shape was very inconsistent some were perfect others spread really bad! I have no idea what I did wrong 😭
Lauren says
Hey Mindy, just wanted to tell you that I’ve made these cookies for the last 5ish years!! They’re a family favorite and part of our Christmas cookie tradition