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
Cathleen says
Do you have to use canola oil or can you substitute the oil and use coconut instead?
Meredith says
Hi Cathleen! You can sub any oil you wish, just keep in mind that a coconut oil will give a more coconut flavor to the cookie 🙂
Toni says
My daughter and I made these for Christmas this year and they came out very dry. Not sure what went wrong. We followed the recipe and the dough was sticky like others commented. Any thoughts?
Meredith says
Hi Toni!
I’m so sorry these didn’t work out for you. Maybe cook them for less time than the recipe suggests? Usually dry means too much flour, but you also said the dough was sticky. I’m afraid I don’t know what went wrong either 🙁
Monica says
This is a great recipe and the cookies will come out perfect. HOWEVER, can you please revise your instructions when to add eggs and to exactly which bowl (wet or dry)? Both times I’ve made these the dough was difficult to mix because I follow your instructions exactly as they read and you never say when you’re addi g the eggs, only that when you do add them, you’ll see a difference. It may not seem like a big deal to some average bakers, but when you’re like me and KNOW baking isn’t your strong suit, it helps to have step by step instructions.
meredith says
Hi Monica!
I added to the instructions for you (making them even more specific) It now says to add the eggs to the wet bowl of ingredients and to do it (one at a time) after you mix the sugars and molasses. I hope that helps some people! 🙂 Thanks for the insight!
Nancy Ross says
My dough is crumbling, I think that was too much flour.
meredith says
Sorry Nancy! If it helps, there is a video on the page that shows you how much flour was used. You only want to use just enough so that it’s not sticky anymore.
Toshi says
Cookies turned out exactly like you said they would! This is the recipe that I have been looking for. The cookies are delicious!
Meredith says
Hi Toshi!
Thank you for the review! 🙂
Taylor says
This recipe is so wonderful! Out of personal preference I used coconut oil in place of canola and they are a dream! Perfectly spiced and really don’t need any icing. You weren’t kidding when you said it was super sticky though, I was almost concerned I had messed up at some point lolol Thank you for sharing this!
Meredith says
Great idea on the coconut oil! I’ll have to try that. So glad you enjoy the recipe 🙂
Kelly says
So when I mixed the brown sugar, molasses and oil….it all seized up. Had to heat it up to make it blend but can’t mix eggs in or it will cook the eggs….has this ever happened to anyone?
Meredith says
Hi Kelly!
Not sure what you mean by “seized up.” When firs mixing the oil, molasses and sugar, it won’t look totally blended. Once you add the eggs, it will start to come together. Does that make sense? Since you heated it, let it cool, and then mix in the eggs. Hope that helps!
Kelly says
Yes it did end up all working out dough wise. My only issue now was they stuck to every tray we baked on and would not come off the pan without braking☹
Meredith says
I’m sorry to hear that Kelly! The cookies should come off the pan easily, so maybe this was because of the heating and cooling process? Baking is a science, for sure!
Serene says
I’m curious to try this, since it doesn’t have butter. I don’t have any canola oil on hand though…does it make any difference using vegetable oil in place of it?
Meredith says
Hi Serene!
I’ve never tried it with vegetable oil, but it does have the same consistency as canola, so give it a go and let us know what you think!
Sarah Clark says
Hi! I tried this recipe with vegetable oil and I thought the cookies turned out delicious! Thanks for the great recipe!
Leah says
Could you stick the dough in the freezer to speed up the chilling step before baking?
Meredith says
Hi Leah!
You sure can… just make sure you don’t leave it in the freezer too long or you’ll have to wait for it to be pliable again.
Shellbie says
I just made the dough and it wasn’t at sticky as yours what should I do?
Meredith says
Hi Shellbie!
That’s ok! As long as you included all ingredients, you will be fine. You may not need as much flour (if any) to knead into the dough.
Alyssa says
Mine was not sticky at all. Extremely crumbly. Finally got it into a ball (kind of) and it’s now in the fridge. Anyone know if it will still turn out or if I should start another batch
Meredith says
Hi Alyssa!
I’m sorry to hear that your dough was really crumbly. Maybe there was too much flour in there? How did it end up turning out?
Krys says
I didn’t add the eggs till after the flour… teaches me to read to the bottom. My dough was very crumbly cause I didn’t see where to add the eggs. It wasnt sticky at all. I’ve added the eggs after mixing in the flour. I’ll see what happens.
Rachel says
Can you make the dough ahead of time and freeze or refrigerate it?
Thanks!
Meredith says
Hi Rachel!
Yes! You can definitely refrigerate the dough ahead of time. It’s actually supposed to be refrigerated 3 hours minimum before being rolled anyway. If you want to freeze, I would recommend cutting out the gingerbread men before freezing. Then bake for extra time.