I remember when I first moved to the U.S., the holiday season made me crave those warm, spiced treats from back home. But with my busy schedule, I needed something quick and simple. These Easy Gingerbread Cookies became my go-to: drop cookies ready in under an hour, packed with classic flavor and no fuss. They’re perfect when you want festive comfort without stress.
Table of Contents
Why You’ll Love These Easy Gingerbread Cookies
- Truly Easy & Fast: No chilling, rolling pins, or cookie cutters—just mix, scoop, and bake!
- Perfectly Soft & Chewy: These cookies have a tender texture that melts in your mouth.
- Kid-Friendly Fun: Simple scooping and rolling make baking a joy for little hands.
- Classic Holiday Flavor: Rich molasses and warming spices capture that cozy gingerbread taste you love, making these a perfect addition to your holiday recipe collection.
Key Ingredients for Gingerbread Cookies
The softness and subtle richness come from vegetable shortening, which also helps the dough spread just right. Molasses lends deep, bittersweet notes, giving gingerbread its signature taste. Granulated sugar balances sweetness while all-purpose flour forms the base of the tender crumb.
Meet Your Spices
- Cinnamon: Adds warm, sweet, and slightly woody notes. Using up to 2 teaspoons enhances that cozy feel.
- Ground Ginger: Delivers gentle heat and earthy brightness. Adjusting up to 2 teaspoons amps the spicy kick.
Together, these spices blend to create the classic gingerbread flavor we all adore during the holidays.
How to Make Easy Gingerbread Cookies (Step-by-Step)
- Preheat your oven to 350 degrees F. This ensures it’s ready to bake your cookies evenly.
- Mix shortening and sugar until light and fluffy. Beat for 2-3 minutes with an electric mixer for the best texture.
- Add the egg and molasses, mixing well. This binds everything and gives that distinct molasses flavor.
- Combine the dry ingredients separately. Stir together flour, baking soda, salt, cinnamon, and ginger.
- Mix dry ingredients into wet until just combined. Be careful not to overmix.
- Form or scoop dough balls slightly smaller than golf balls. Optionally, roll them in granulated sugar before placing 2-3” apart on a baking sheet.
- Bake for 10-12 minutes. Then cool on the baking sheet for 10 minutes before transferring to a wire rack.
This step-by-step is easy to follow, and adding photos at each stage makes it even clearer—check out the upcoming video tutorial if you want to see it in action!
Baking These Easy Gingerbread Cookies with Kids
Getting kids involved is a joy with these drop cookies. Set up a “rolling station” where they can roll dough balls in sugar. Let them scoop dough onto the tray as the official cookie scooper. After baking, create a decorating station with sprinkles or simple icing. It’s a fun activity that brings the family together and creates lasting memories, much like preparing delicious thumbprint cookies together.
Tips for the Best Cookies
- Use softened but not melted shortening for perfect fluffiness.
- Don’t overmix the dough once the dry ingredients are added to keep cookies tender.
- Measure flour properly by spooning it into your cup and leveling it off to avoid dryness.
- No need to roll between parchment paper, saving time and mess. If you’re looking for other delightfully simple cookie recipes to try, we have those too!
Variations and Substitutions
| Variation | Substitution Suggestion | Notes |
|---|---|---|
| Dairy-Free | Use a plant-based butter stick instead of shortening. | Texture may vary slightly; ensure it’s softened. |
| Gluten-Free | Use a 1:1 gluten-free all-purpose flour blend with xanthan gum. | Dough will be stickier; follow blend instructions. |
| Spice Level | Adjust ginger and cinnamon as noted in the recipe. | Milder for kids or more spice for those who love heat. |
Simple Decorating Ideas for Gingerbread Cookies
- Dip half in melted white chocolate and let set.
- Dust with powdered sugar for a snowy effect.
- Press a fork gently on top before baking to create pretty patterns.
- Drizzle simple icing or melted chocolate in stripes.
- Add colorful sprinkles or mini chocolate chips before baking.
These easy decorations turn baking into a fun, creative experience—perfect for little helpers.
Storing and Freezing Instructions
Store your baked cookies in an airtight container at room temperature for up to a week. To freeze, place fully cooled cookies in a container with parchment paper between layers to prevent sticking and smearing of icings. For dough, form balls and freeze them on a tray before transferring to a freezer bag. Bake frozen dough balls directly, adding a couple extra minutes to baking time.
Easy Gingerbread Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream the shortening and sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
- Beat in the egg and molasses until fully combined.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and ginger.
- Add the dry ingredients to the wet ingredients and mix just until a soft dough forms.
- Scoop dough slightly smaller than a golf ball and roll into balls; if desired, roll each ball in granulated sugar. Arrange 2–3 inches apart on prepared baking sheets.
- Bake 10–12 minutes until set around the edges. Cool on the sheet for about 10 minutes, then transfer to a wire rack to finish cooling.
Notes
Frequently Asked Questions & Troubleshooting
Can I use blackstrap molasses for these gingerbread cookies?
Blackstrap molasses is too bitter for these cookies. Use unsulphured molasses to maintain the right sweet and rich flavor.
Why is my cookie dough too sticky or too dry?
Too sticky may mean too much molasses or softened shortening is too warm. Too dry often indicates too much flour or overmeasuring. Adjust by adding small amounts of flour or liquid as needed.
Why did my cookies spread so much?
Using melted shortening or dough that’s too warm causes spreading. Softened shortening, not melted, helps keep shape.
Do I really not need to chill this dough?
Yes! Because these are drop cookies, chilling is unnecessary. This speeds up baking and keeps things simple without sacrificing texture.
Conclusion
These Easy Gingerbread Cookies are my favorite holiday hack for busy days—quick to mix, soft to bite, and rich with that classic spice blend. They bring the joy of baking without the stress, perfect for anyone juggling a busy life. I’d love to see your creations! What’s your favorite way to decorate your gingerbread cookies, or do you like them plain right out of the oven? Let me know in the comments below!
