Soft, Roll-Out Gingerbread Cookie Recipe

This gingerbread cookie recipe is simply my regular sugar cookie recipe slightly adapted to be a gingerbread version. I replaced the white, granulated sugar with dark brown sugar, added a little molasses and a ton of spices, and boom! Gingerbread roll-out cookies! These are perfect for adding a little flavor to your regular royal icing cookies for the holidays or you can bake them for an extra 1-2 minutes and they're perfect for gingerbread construction projects like the gingerbread house kit below! Oh, and did I mention that these make your house smell SO GOOD! They're like tiny delicious candles you can eat, no kidding!


The main reason the ingredient list is a bit lengthy is because of the spices! When in doubt, throw it all in the bowl and mix, right? The combination of the cinnamon, nutmeg, ginger, and allspice gives the cookies a complex, fragrant flavor you'll crave every Christmas from now on.

After mixing, this dough rolls out nice and smooth, just like regular sugar cookie dough so you can use your favorite cookie cutters to make adorable gingerbread men and women! Because of the cornstarch, the cookies are super soft and they don't spread out and become blobs, even if you don't chill the dough. They can go into the oven at room temp no problem!

Check out these adorable little tree cutters! I love these!

I know, I know..... Get to the recipe already!

This recipe is an image, so you can hold down your finger over it on mobile or right click on PC to save the image and have it for future use. To download the printable recipe card version click here!




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