The Best Gingerbread Cookie Recipe EVER 

I picked this recipe and another recipe that was totally opposite of this one. This recipe was the winner. It is not as sweet as you would expect, most likely b/c of just using white sugar and not brown sugar. However, it is soft and chewy and that is exactly what I wanted. Chef Gail is right, the flavors are right on point. If I was to change anything, I would maybe add a bit more sugar HOWEVER< only if I was not going to add any kind of frosting. I think that these cookies not being as sweet, are a PERFECT contrast to either buttercream or Royal Icing. I am a Master Cake Decorator with over 10 years of competitions under my belt and I am also trained in Chocolate, Confections, so on...I am not tooting my own horn ( toot toot) I am telling you this so that you know, that I do have a clue on spices textures so on.. I have not made gingerbread in many years, so, I watched well over 20 videos and Chef Gail just comes off as the real deal and I love her...I will totally sub to you Gail and Wanted you to know how much I love this recipe. you are right, this will go into my family recipe book and will be the only gingerbread I will ever make. So thank you so very much... My next door neighbor teaches culinary classes and I had her and her Husband test both the cookies I made and they both agreed that Gails was the winner winner chicken dinner. This was with no icing, cooled for 20 min and I had not tried either and I agree with them, this cookie has a amazing taste. The Ginger is not overwhelming, the spices are perfect. I used Salted butter ( all I had ) and so I used 1/2 the salt and again...Perfect. WOW, Just WOW!

Dear Gail, I am back for the third year in a row. The BEST ever.

I'm looking forward to trying it out with my kids. You had me at not chilling the dough for hours. Thanks!

I’m back to do it all again! They are the best! My 75 year old mom who (doesn’t like gingerbread cookies) loved them!! Now I’m making gingerbread ’cupcakes’ for my bf.

Very smart! Rolling the dough on an upside-down baking sheet, then transfering to the oven to bake!!! You've eliminated the scoop up to transfer-and while doing so tear the dough step! O.K. Brilliant! Thank you!

we had an elderly neighbor around the corner from my grandmother whom, every christmas, made us hands down the BEST gingerbread cookies ive ever had. she sadly passed away about 5 years ago. Thinking of making some this year in honor of her.

I made your gingerbread cookies today with my grandson. We enjoyed how easy these were! I found large snowflake cutters @ Home Goods. The cookies all turned out amazing @ 6 minutes on cook time. The royal icing is good. I do add a little lemon juice to the royal icing. It all tastes yummy. Thank you for sharing and teaching us through your videos. I will diffantly use this for future gingerbread cookies.👍👏👌❤️ We had a blast today! TY

I love your cookies!! I make them all the time for my family and son's classroom everyone loves them!! Thank you so much for your recipe ❤🙏

I'm very excited to try this recipe. I will make them today. That pan trick is a game changer, thank you for sharing it!

I made Gingerbread cookies for Christmas and chilled 30 min in a disk according to the recipe I have. Was Perfect!

Wanting you bake, reminds me of baking with my grandmother, and it fills my heart with so much joy.❤

Im going to try this ! Thank you Merry Christmas

It's genius! thank you so much for sharing the recipe and the trick with the baking pan! 🤩❤❤❤

Thank you for sharing. I’ve been baking for over 50 years and there are two things I have repeated failed at baking two things, gingerbread cookies and biscuits! I will definitely try this with my granddaughter this weekend.

Gail, This is the best gingerbread cookie recipe ever! Thank you for sharing this.

These are absolutely fantastic!!! Best Gingerbread cookie recipe I have ever seen, seriously! I made these for my family for movie night and the cookies were gone next morning😄

Hello, I love your energy and step by step instructions. Will try these. Thank you! (Toronto, ON)

New subscriber, thank you for your recipe.

Thank you. I like your technique. I will definitely try it. I like that they are not too floury .

This recipe was absolutely fantastic & simple. Gail, you are such a fun baking buddy!

You are amazing !! Sound easy and so good !! Like that you did not have to frig and no parchpaper which I forget at Stop & Shop tonight !! I am a new subb and so happy to stumble upon your kitchen !! Thank you and Merry Christmas !!

Cool Snowflakes! ❄🍪

I added 1 tbsp each of Ginger & Cinnamon! OMG SO 😋 YUMMY SPICY!

Hey Gail, as you aked me to do, I'm here to tell you that I tried your recipe today and they are AMAZING, YUMMY, AWSOME and everything else. I wanted to try it before Christmas to not embarress myself hahaha. Making them for friend at Christmas. Thank you sooooooooooo much. These are THE BEST EVER. Big hug.

Fantastic recipe!

Making these today! The recipe needed the entire 3rd cup plus a bit more. I'm sure it'll taste yummy!🤤

My husband said they tasted like the ones he had as a kid Thank you Gail

Thank you, Chef Sokol for this amazing Gingerbread recipe! When I figure out how to decorate my cookies- I made them in various shapes besides the requisite gingerbread man, to include dogs and bears for the benefit of my young nieces and nephews !! I will most definitely take pictures once they are all decorated. Happy Holidays to you and your family! Gen from NM

Your cookies looks great.

I will try these this year.

This recipe is the closest I’ve seen to my mother-in-law’s recipe that I’ve used for over 40 years and always get rave reviews. I always cream the sugar and butter, then add eggs and molasses, and 2 tsp. of grated orange zest, and that gives them a wonderful flavor.

Perfect recipe I adore it!!❤❤

I paid a bit for my cookie sheets. I always wash and dry them between batches and after 30yrs of baking they're still going strong without any sticking problems

Really good, but I had to add 3 cups after the one cup and they turned out perfectly!!! I'm from Louisiana, maybe the humidity? Not sure, but thank you!!! Also parchment paper worked waaay better, way better..

I’m from Norway, and our gingerbread cookies are crispy, but this year I want to try a chewy kind. From what I understand the gingerbread cookies in the U.S. normally are soft and chewy. But from researching I’ve found that the main difference in our recipes is that we melt the butter while in most American recipes you mix room temp butter with sugar. But you actually melt it. So that’s why I wonder what kind of texture your cookies have? Are they crisp or chewy?

Hi Gail! I made gingerbread bears with these and they were amazing! I love crunchy cookies and 12 minutes at 1/6” made crunchy little bears ❤️ thank you so much for sharing this recipe! I love how it’s not very sweet, perfect for someone like me :) I also added in some black pepper, orange zest and freshly grated ginger, yum! Do you have any recommended adjustments if I want a more spice forward cookie? Thank you so much! Take care and stay safe :)

Hi, can you please list the ingredients for me, I would be happy to learn about cups or spoons. In addition, I don't have a mixer, can I knead by hand?

Do you have a written recipe for gingerbread cookies I saw on UT

Hi. How far in advance can you make the cookie dough? How long can you store leftover dough? Can you freeze a batch prepared ahead of time and for how long?

Thank you for the recipe! Could you explain what is the point in melting butter vs. creaming it with sugar? What difference does it make?

Wow I saved this one I'm just going to have to scrub the bottom of my sheet pan ...Lol

Great recipe, but I kept them at room temp for three days and on the third day they had a strong vinegar aftertaste, so I would make these closest to the time you want to serve!

Yum!

Can I put the wet. Ingredients into the flour by hand as I don't a mixer like you are using ?

Dear a question?what we can replace to molases.because we live in Iran and we dont have molases

Thanks Chef Gail for your gingerbread cookie. I’ve stopped looking.

I don't have a mixer like yours . I have a hand beater only . Do you have another recipe?.

To double this recipe would I double everything completely?

Hello. I'm curious if you have you ever made your gingerbread cookies using fresh ginger and what the difference was? Happy Holidays!

Can you choose to refrigerate this and roll it out as normal (not on a flipped pan)?

These look so good! Trying to click on the recipe link but it says it’s under construction or something…

I'm thinking to make this receipe this weekend and my question is if it's possible to replace the molasses with other ingredient ? In Germany we have this zuckercouleur but I'm not sure if its the same. Thank you !! :)

We’re can I purchase the gingerbread cookie cutter

Can this recipe be doubled? I had purchased 2 jars of molasses and I have a very large KitchenAid Pro.

Hi lovely recipe. Just want to let you know your link to the recipe links to another site, not yours.

Do you have the recipe in grams ? Thank you

Cookies have a lot of flavor, but what do I need to do to make them crunchier, like a "Snap"?

What temp do you bake them

A little black pepper in that recipe would make them taste like pfeffernüssen

I don't like the taste of baking soda. Does it affect the results if I leave it out?

Do you have a good butter cookie recipe for cutouts?

No vanilla?

So, can you do this method with sugar method?

Whar brand of molasses do you use?

Is your recipe written on this site?

does the dough have to be that dry?

Are these cookies good not iced?

Chill your dough and you won’t have to go through all that mess separating it. Nope no time for that

I think those mixers are the most over rated mixers ever invented. They are so poorly designed you have to add these unnecessary pieces to make them more usable😅 anyways no disrespect you ypu one bit! I get it they look cool and are trendy and no real alternatives.. so weird. It’s like they are a cartel of mixers. I have my moms old one from 40 years ago and it’s 10 x better. Anyways… this is the recipe im using though thank you so much!

Why do you say your recipe is the best?