You are going to love this gingerbread cookies recipe because it makes a really soft cookie! It’s packed with flavor from the cinnamon, cloves, and ginger. And I really like how dense the cookie is – no icing needed. (Unless you want to.)
Table of Contents
Why I Love These Cookies
When I think of gingerbread cookies I think of a cookie that is rich in spices like ginger snaps. And honestly, in the past, I’ve felt like many gingerbread men have too strong of a flavor. So when I created this recipe by merging my favorite sugar cookie cut-outs with an all-time favorite molasses cake – I found the best gingerbread cookie recipe!
- This gingerbread cookies recipe does not produce your typical snappy crunch gingerbread that makes for sturdy walls in a decorated house. Instead, they are slightly crunchy on the outside and soft and moist on the inside – just as I prefer a cookie to be. (They are as delicious as these old fashioned chewy molasses cookies.)
- The spice is there, but not overpowering. My kids love them! They are also not overly sweet, so the icing would pair nicely.
- The most unique thing about these cookies? Absolutely no butter or shortening needed. The secret is in the unique blending of canola oil and blackstrap molasses.
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Ingredients
These cookies are rather simple with only 10 ingredients. Most of the ingredients you probably have on hand. There are a few unique additions that are key to this recipe.
- Blackstrap Molasses – Blackstrap has a stronger flavor than regular un-sulfured molasses. No shortcuts here, get the blackstrap molasses.
- Dark Brown Sugar – Make sure to use this type of brown sugar as it has more moisture because of the additional molasses. It also has a bit of a caramel flavor which adds to the cookies.
- Canola Oil – Similar to vegetable oil, I prefer using canola because it’s lower in saturated fat and blends well with the sugar.
How to Make The Best Gingerbread Cookies (VIDEO)
Step by Step Tutorial
- Mix together the oil, brown sugar, and molasses. The consistency will be like shiny wet sugar. Mix in your eggs one at a time. The batter will start to become smooth.
- In a separate bowl, whisk together the flour, cinnamon, ground ginger, ground cloves, baking soda, and salt. Add this flour mixer to the batter and stir well.
- The dough will be very sticky. Place on a heavily floured surface and knead with your hands. Add more flour a little at a time until it is no longer sticky.
- Refrigerate the dough in plastic wrap for at least 3 hours or overnight.
5. When ready, roll the cold dough 1/4 inch thick on a floured surface and cut out your gingerbread men. Place the men on a lightly greased cookie sheet.
6. Bake the men in a preheated 350˚ oven for 8 minutes or until they are puffed up and showing tiny cracks at the surface. Allow them to cool for a few minutes before removing them to a cooling rack.
How to Decorate
These cookies are delicious right out of the oven! However, if you have something fancier in mind to pair with your other Christmas cookies, here are my two suggestions.
- Powdered Sugar – I like to sprinkle mine with a little powdered sugar while they are still warm.
- Vanilla Icing – Spread or decorate using icing.
Recipe Notes
Using blackstrap gives a more robust flavor to the cookies. Because it is more concentrated we suggest using it for this recipe to bring out the bold flavors.
If your dough is not fully chilled, it can alter your finished product. For this recipe we recommend chilling at least 3 hours, but overnight is best.
The cookies need to be cool before adding any icing. If it’s added when the cookie is warm the icing will melt and you won’t have those nice tight white lines on your gingerbread men
More Cookies for Christmas
- How To Make The Best Sugar Cookie : Easy Sugar Cookies Recipe
- Lemon Tea Cookie Recipe
- Grandma’s Brickle Cookies
- Honey Cut-Out Cookies with Honey Icing
- Peanut Butter No Bake Oatmeal Cookies
The Best Gingerbread Cookies Recipe
Ingredients
For Cookies
- 2/3 cup canola oil
- 1/4 cup blackstrap molasses
- 1 cup dark brown sugar
- 2 large eggs
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Whisk together the flour, spices, soda and salt. Set aside.
- Using a mixer, mix the oil, molasses and brown sugar together. Then, using the same wet bowl, mix in the eggs, one at a time.
- Next, slowly stir in your bowl of the flour mixture into the mixer bowl of wet ingredients. Add one cup at a time to make it easy for you.
- The dough will still be quite sticky. Place the dough onto a heavily floured surface and with floured hands, work in more flour with your hands until the dough is no longer sticky.
- Wrap the dough in plastic wrap and refrigerate for at least 3 hours but it’s best to leave in refrigerator overnight.
- Preheat oven to 350˚ F. On a lightly floured surface, roll out dough 1/4 inch thick and cut out! Bake for 8 minutes on ungreased cookie sheets until just starting to crack. Let cool for 2 minutes before removing from cookie sheet.
Comments & Reviews
Stacey says
Everyone in my house liked these cookies. We usually don’t eat the gingerbread cookies because no one really likes them all that much. These cookies however were a big hit.
ellie says
Hi I’m making these cookies but dough if very crumbly,did I do something wrong ?
meredith says
Hi Ellie!
At what point is the dough crumbling? Did you use a mixer and add the flour slowly? If the dough is not sticky by step 5, don’t work in any more flour and proceed to step 6 (refrigerate) See if that helps…
Arielle says
Hi Meredith! Does the molasses have to be blackstrap molasses?
Meredith Edwards says
Hi there Arielle!
I’ve only ever used blackstrap because I prefer the bite and it works well in spicy cookies. However, I know it can be hard to find. You can certainly use any kind of milder molasses from your grocery store. Just keep in mind the taste and color may be a bit altered. I hope you enjoy this recipe!
Jenn says
I used regular molasses and they turned out perfect! Don’t skip the step where you thoroughly chill the dough though- it makes a huge difference in how they puff up and hold their shape. The first batch I did was with dough that was just a little too warm and I could tell the difference. I kept the dough in the fridge for two hours and when I heated up the oven I put it in the freezer and 20 minutes later it was ready to go. I kept the dough in there while I baked, working in small batches and it worked great!
Sandy says
I have loved gingerbread cookies since I was a little girl. Growing up, we had a bakery near our house that made THE best gingerbread men. Since then, I have been on a quest to find a recipe that came close to them…and I have to say, I have found it! I made these for our church fellowship this week and they were so good…making them again today! Thank you for this awesome recipe!
Meredith Edwards says
Thank YOU Sandy for giving them a go! Warms my heart to know that others are enjoying these gingerbread men like I do. Merry Christmas!
Haley says
Made these for my boys to decorate and they came out perfectly!! Super easy to make, not super messy like I was afraid of. Came out perfectly soft. These will be a new tradition!
Meredith Edwards says
So glad you and your boys enjoy them Haley! Thanks for the positive feedback 🙂
Jamie says
Hi Meredith,
How much flour did you have to add while kneading the batter to stop it from being sticky? I’m in the process of making them and stopped adding flour after adding over 1 cup. Curious if this is normal…
Meredith says
Hi Jamie! You shouldn’t need more than one cup of flour…. It can vary, but usually, I don’t need a whole cup. Try refrigerating your dough and if after a few hours, it’s still sticky, add a bit more. The purpose of adding more flour is so you ensure clean cuts with your cookie cutter. Too much flour can affect the flavor. Let me know how you came out!
Shaunna says
Hi Meredith! Can the cookie dough be frozen for a later date? And if so, how long can they be frozen?
Thank you!
Meredith says
Hello Shaunna!
I’ve never frozen it, but as with most any type of cookie dough, I don’t see why it wouldn’t work. I would freeze the dough into a disc so it’s ready to roll when thawed. Let me know how it works out for you! 😉
Heather says
Love the recipe! But was confused by the instructions. You had to mix the egg in with the batter but then later put the eggs in one at a time. Does it matter when you add the eggs? Thank you!
meredith says
Hi Heather!
Sorry for the confusion! Mix the oil, molasses and brown sugar first. Then mix in the eggs, one at a time. I’m making that more clear in the instructions. Thanks!!
Kathryn Brady says
Is there something other than canola oil I can use?
Meredith says
Hi Kathryn!
Any refined and neutral flavored oil will work… corn oil or vegetable oil are great alternatives to canola. I would not use peanut, olive oils or melted coconut oils because they carry a flavor that could come through the cookie. Hope that helps!
Alison says
Hi Kathryn! Thanks for posting a great cookie recipe that uses blackstrap molasses (most recipes say explicitly NOT to use it!). Would melted butter or ghee work here instead of the canola oil as well? 🙂
Meredith says
Hi Alison!
I agree on the blackstrap molasses – great stuff! I have never tried melted butter or ghee in place of canola. It will probably change the texture, but could still work! Be sure to use unsalted butter instead of salted. Do they make unsalted ghee? Let us know how it goes! 🤓
Kristin says
Made these cookies yesterday, and they came out so yummy. The cookies that were rolled out to the right thickness…are…. So….good. It doesn’t seem possible to eat just one, and it’s not. This recipe was the best, especially when it comes to the texture. The inside of the gingerbread is soft,while the edges are slightly crunchy. Omg… I want one more. Don’t be afraid people, the three hour wait is worth it, and this was my first time making gingerbread. Try this recipe.
meredith says
Thanks for the great feedback Kristin! Very glad you like them as much as we do 🙂