Gingerbread Cookie Recipe | Gingerbread | Holiday Cookie Recipes | Cake Business School | Angel Foods

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One of my favorite things to make (and eat!) during the holidays is gingerbread cookies. I personally prefer a crispy style cookie over a soft version, and the recipe in this post is perfect!  It is deliciously spicy (a hint of black ground pepper adds an additional layer of flavor) and I love that it holds its shape well. This makes it a great recipe for gingerbread houses as well as any cutout shape you’d like to use.


Related Article – Four Things To Do With Gingerbread Cookie Dough 

Gingerbread Cookie Recipe | Gingerbread | Holiday Cookie Recipes | Cake Business School | Angel Foods

Gingerbread Cookies

A delicious crispy gingerbread cookie dough perfect for gingerbread men, houses and more!
Prep Time 20 minutes
Cook Time 12 minutes
Course Dessert
Cuisine American
Servings 16 cookies


  • ½ cup Granulated Sugar
  • ½ cup Light Molasses
  • 2 teaspoons Ground Ginger
  • 1 ½ teaspoons Ground Cinnamon
  • ½ teaspoon Ground Cloves
  • ½ teaspoon Ground Nutmeg
  • ¼ teaspoon Black Pepper, ground
  • 2 teaspoons Baking Soda
  • ½ cup Butter, salted
  • 1 Egg, beaten
  • 3 ½ cup Flour, all purpose


  • Preheat oven to 325° Fahrenheit.
  • In a saucepan, heat sugar, molasses, and spices to boiling over medium heat. Stir occasionally.
  • Remove from heat and stir in baking soda (mixture will foam).
  • Stir in butter until it melts.
  • Stir in egg & then flour.
  • Turn out mixture onto countertop to finish kneading the dough.
  • Roll dough with rolling pin to about ¼ inch thickness.
  • Cut out cookies or shapes using a metal cookie cutter or sharp knife.
  • Bake on cookie sheet lined with parchment paper or a silicone baking mat for 12 minutes total.
  • Cool cookies before decorating. Can use royal icing or fondant embellishments for decorations.
Keyword cookies, gingerbread, holiday desserts
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