Beautifully baked and decorated gingerbread men. There are multiple gingerbread men on a wooden board. One gingerbread man is wearing a hat. The gingerbread men have various decorations such as icing, sprinkles, and candies. The background is a rustic wooden surface with a few additional gingerbread men and a candy cane.

Classic Gingerbread Recipe: Perfectly Spiced & Soft! (2024)

ByJen Hours

Did you know that gingerbread has been delighting taste buds since the 15th century? And there’s a reason this spiced treat has stood the test of time!

I’ve spent a lot of time perfecting this classic gingerbread recipe, and I’m thrilled to share my secrets for creating the most aromatic, soft, and perfectly spiced gingerbread you’ve ever tasted. Whether you’re building a charming gingerbread house or craving those nostalgic holiday flavors, this recipe delivers consistent results every single time!

Get ready to fill your kitchen with the magical scent of Christmas!

Essential Ingredients for Perfect Gingerbread

Here’s my journey to perfect gingerbread. I’m happy to say I’ve finally nailed down exactly what makes gingerbread truly special!

premium molasses selection & why it matters

A jar of premium molasses for a gingerbread recipe. The jar is filled to the brim with a thick, dark brown liquid. The molasses is slightly thickened, indicating it has been cooked to high temperatures. The texture is smooth and glossy. The jar is sealed with a cork and sits on a wooden board. The background is blurred and contains a few more jars of molasses.

Let’s start by talking about molasses, because wow, does this stuff make a difference!

Always go for unsulphured dark molasses (Grandma’s or Brer Rabbit are my go-to brands). Trust me, the cheap molasses will make your cookies have a weird metallic aftertaste!

Blackstrap molasses might seem fancy, but trust me, it’s way too bitter for gingerbread. You want that rich, warm sweetness without overwhelming everything else!

ideal spice blend ratios (ginger, cinnamon, nutmeg, cloves)

Ground ginger, cinnamon, nutmeg, and cloves in small bowls. The bowls are arranged on a wooden surface. The spices have a warm, earthy color palette, with the ginger being a bright orange, the cinnamon a deep brown, the nutmeg a warm beige, and the cloves a dark brown. The background is blurred, showing a kitchen with wooden cabinets and a white counter.

Now for the spice blend that’ll make your kitchen smell like a dream!

Here’s my tried-and-true ratio for a batch that uses 3 cups of flour:

  • 2 tablespoons ground ginger
  • 2 teaspoons cinnamon (Ceylon if you can swing it)
  • 1/2 teaspoon nutmeg (please, please grate it fresh)
  • 1/2 teaspoon cloves
  • 1/4 teaspoon cardamom (my secret weapon!)

Trust me on the cardamom. It really adds to the overall aroma and taste! I won’t make gingerbread without it.

choosing the right flour type for soft texture

A wooden bowl filled with white flour. There is a wooden spoon in the flour. The bowl sits on a rustic table with a checkered tablecloth. The background is blurred and contains more flour-covered items.

For the flour (this might sound fussy) combining different types makes THE biggest difference.

I use 2 parts all-purpose flour to 1 part cake flour. The lower protein content in cake flour gives you that perfect soft-but-not-crumbly texture.

Role of butter temperature in dough consistency

A stick of butter resting on a wooden cutting board. The butter has a slightly waxy texture and is wrapped in wax paper. There's a small knife beside the butter. The background is blurred and contains other kitchen items. The lighting is soft.

Butter temperature is where so many folks go wrong (including yours truly, back in the day!)

Your butter should be cool room temperature, meaning it gives slightly when pressed but isn’t super soft. If you can leave a fingerprint that holds its shape, that’s perfect!

Too warm, and your dough will spread like crazy. Too cold, and you’ll be there all day trying to cream it.

Optional ingredient variations for dietary restrictions

For my friends with dietary restrictions, I’ve had great success using Bob’s Red Mill 1-to-1 Baking Flour. This gluten-free flour blend is an excellent choice for those with gluten sensitivities! It’s designed to replace regular flour in equal amounts, making it user-friendly for baking gingerbread.

For dairy-free versions, Earth Balance butter sticks work surprisingly well! They are plant-based, non-GMO, and provide a buttery flavor without dairy. Just keep them a touch colder than you would regular butter since they soften faster.

3 Tips for the Perfect Gingerbread

  1. If your gingerbread keeps coming out too hard, try adding 2 tablespoons of honey to your dough. It helps keep things tender and adds this subtle flavor that’s just chef’s kiss.
  2. Get a decent kitchen scale. I’ve found that measuring flour by weight instead of volume gives me much more consistent results.
  3. Gingerbread dough needs time to chill (at least 2 hours, but overnight is even better). I know it’s tempting to rush it, but patience really pays off here! Your future self will thank you when those cookies hold their shape perfectly.

The Best Classic Gingerbread Recipe

Here’s a simple and delicious gingerbread recipe that you can follow, perfect for the holiday season:

Ingredients

Yield: 24 to 30 cookies (depending on the size of the cookie cutters used).

For the Gingerbread:

  • 2 cups all-purpose flour
  • 1 cup cake flour
  • 3/4 cup dark brown sugar, packed
  • 3/4 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 2 tablespoons ground ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon cardamom
  • 1/2 teaspoon salt
  • 12 tablespoons (1½ sticks) unsalted butter, room temperature, cut into pieces
  • 3/4 cup molasses (dark molasses)
  • 2 tablespoons milk

For the Frosting (optional):

  • 2 tablespoons butter, room temperature
  • 2 cups powdered sugar
  • 2 tablespoons milk

Instructions

1. Prepare the Dough:

    • In a large mixing bowl, combine the flour, brown sugar, baking soda, cinnamon, ginger, nutmeg, cloves, cardamom, and salt. Mix well.
    • Add the butter pieces and use a pastry blender or your fingers to incorporate until the mixture resembles fine crumbs.
    • Stir in the molasses and milk until combined.

    2. Chill the Dough:

      • Wrap the dough in plastic wrap and refrigerate for at least 2 hours or overnight. This step is crucial for easier handling and better shape retention during baking.

      3. Roll Out the Dough:

        • Preheat your oven to 350°F (175°C).
        • On a floured surface, roll out the chilled dough to about 1/4 inch thick. Use cookie cutters to cut out shapes and place them on a lined baking sheet.

        4. Bake:

          • Bake in the preheated oven for about 8 to 10 minutes, or until set. The cookies should not spread much during baking.

          5. Cool and Decorate:

            • Let the cookies cool on a wire rack. Once cool, you can frost them with your prepared frosting or decorate as desired.

            6. Store:

              • Store the gingerbread cookies in an airtight container at room temperature for up to a week. They can also be frozen for up to three months.

              This recipe yields soft and flavorful gingerbread cookies that are perfect for decorating or enjoying plain!

              Step-by-Step Mixing Method

              Let me walk you through mixing up the perfect gingerbread dough!

              Proper creaming technique for butter & sugar

              Butter and sugar that have been creamed together. The mixture is light in color and almost fluffy-looking.

              The magic starts with your butter and sugar becoming besties.

              You want your butter at that sweet spot (about 65°F (18°C) if you’re getting technical). I usually let mine sit out for exactly 30 minutes before starting.

              Here’s the crucial part: cream them together on medium speed (not high!) for a full 5-7 minutes. You’re looking for the mixture to become noticeably lighter in color and almost fluffy-looking.

              If you rush this step, your cookies will turn out dense and weird!

              How to incorporate molasses without splitting

              A bowl with a light brown mixture of butter and sugar that has been creamed together with a mixer. A spoon is placed beside the bowl. There are dry ingredients in another bowl. The background is a wooden surface.

              The molasses is where things can go sideways really quickly if you’re not careful!

              The key to incorporating molasses is adding it gradually while your mixer is running at low speed. If you dump it in all in at once, the mixture will split.

              Add your molasses in about three portions, scraping down the bowl between each addition. The mixture might look a bit curdled at first, but keep mixing on medium-low speed until it’s smooth.

              Correct order of adding dry ingredients

              Gingerbread dough with the perfect dough consistency that's slightly tacky. The dough is brown in color and has a slightly sticky texture. It is placed on a wooden surface. There's a gingerbread man cookie in the background. The background is blurred. The lighting is soft.

              For the dry ingredients, here’s my foolproof order:

              1. Whisk all your spices with about 1/2 cup of the flour first
              2. Add this spiced flour to the wet ingredients (this ensures even spice distribution!)
              3. Gradually add the remaining flour mixture in three parts

              You’re aiming for a dough that pulls away from the sides of the bowl but still feels slightly tacky to the touch. If it’s sticking to your fingers like crazy, you’ve probably undermixed. If it’s crumbly and won’t hold together, you might have added too much flour or overmixed.

              4 Visual cues for perfect dough consistency

              Speaking of overmixing – that’s probably the most common mistake I see in my classes.

              1. Once you start adding the flour, mix just until each addition disappears. Overmixing develops too much gluten, and suddenly your tender gingerbread becomes tough as leather!
              2. The perfect dough should feel kind of like Play-Doh: pliable but not sticky! If you press your finger into it, it should hold the impression but not stick to your skin.
              3. If your dough feels too soft after mixing, don’t add more flour! Instead, pop the mixing bowl in the fridge for 15 minutes, then mix again briefly. Nine times out of ten, this’ll bring it to the perfect consistency without drying out your dough!
              4. Scrape down your bowl frequently during mixing. Those little bits of unmixed butter hiding at the bottom can really mess with your final texture! I keep a silicone spatula right next to my mixer.

              The goal is a smooth, cohesive dough that’s easy to work with. If something feels off during mixing, trust your instincts and adjust. Baking is part science and part feeling, and sometimes you’ve gotta go with your gut about what the dough needs!

              Decorating Your Gingerbread

              A variety of decorated gingerbread cookies. There are cookies with different shapes, such as gingerbread men, houses, and trees. The cookies are decorated with icing and sprinkles. They are placed on a white plate. The background is a wooden surface.

              I’ve seen pretty much every decorating disaster and triumph you can imagine. But here’s the thing: with the right techniques, anyone can create gorgeous gingerbread cookies that look like they came from a fancy bakery!

              Traditional royal icing recipe & techniques

              Royal icing for gingerbread cookies. The icing is in a piping bag and is being piped onto a gingerbread house. The icing is thick and white, with a glossy finish. The gingerbread house has a thatched roof and is decorated with candies and sprinkles. The background is a wooden surface.

              Let’s start with the holy grail of cookie decorating: royal icing.

              Here’s my never-fail recipe after way too many frustrating attempts with runny or rock-hard icing:

              • 3 cups powdered sugar (sifted. Don’t skip this!)
              • 2 large egg whites (or 5 tablespoons meringue powder + 6 tablespoons water)
              • 1/2 teaspoon vanilla extract
              • 1/4 teaspoon cream of tartar

              The consistency is everything with royal icing. You want it to be like toothpaste for outlining (count to 8-10 as it falls from a spoon), and like warm honey for flooding (count to 4-5).

              Rather than eyeballing it, I use the “figure 8 test.” Draw a figure 8 in the icing with a knife. It should disappear in exactly 8 seconds for perfect flooding consistency!

              For clean, professional designs, pipe your outlines and let them dry for 15-20 minutes before flooding. This creates a little “dam” that keeps your flooding icing perfectly contained!

              5 Creative garnishing ideas & edible decorations

              A white plate with a gingerbread cookie on it. Surrounding the cookie are various edible decorations, including crushed candy canes, gold and silver dragées, colored sanding sugar, mini chocolate chips, and chopped crystallized ginger. The decorations are arranged in small piles. The background is a wooden surface with visible grain.

              Let’s talk creative decorating ideas that won’t drive you crazy:

              1. Crushed candy canes (press into wet icing)
              2. Gold or silver dragées (but warn folks they’re not edible!)
              3. Colored sanding sugar
              4. Mini chocolate chips
              5. Chopped crystallized ginger (my personal favorite!)

              Pro tip for neat lines: hold your piping bag at a 45-degree angle, about 1/2 inch above the cookie surface.

              Variations & Creative Twists

              A variety of gingerbread cookies on a wooden board. Some cookies have a smooth surface, while others have a textured surface. Some cookies are decorated with icing and edible glitter. A few cookies are partially dipped in chocolate. The cookies vary in size and shape.

              Here are some exciting ways to shake up traditional gingerbread. While I love the classics, experimenting has led to some amazing discoveries!

              3 Modern flavor additions (orange zest, chocolate, etc.)

              Let’s talk about modern flavor twists that totally work!

              1. Add 2 tablespoons of finely ground espresso powder to the dough. It doesn’t make the cookies taste like coffee, but it adds this incredible depth that makes people go “Hmm… what IS that?”
              2. Rubbing orange zest into your sugar before creaming it with butter. The oils infuse everything with this subtle citrusy brightness that’s just divine!
              3. For chocolate lovers, try dipping half of each cookie in melted dark chocolate. But make sure you let the cookies cool COMPLETELY, then chill them for 15 minutes before dipping. The chocolate sets up so much prettier this way!

              Gluten-free & vegan adaptation guidelines

              Now, for my gluten-free friends! Here’s my tried-and-true formula:

              • 2 cups gluten-free all-purpose flour blend (with xanthan gum)
              • 1/2 cup almond flour
              • 1/4 cup cornstarch

              The almond flour adds moisture and helps prevent that weird grittiness you sometimes get with gluten-free baking.

              For vegan versions, aquafaba (the liquid from canned chickpeas) works surprisingly well as an egg replacer. Use 3 tablespoons per egg.

              Coconut oil can sub for butter, but reduce the amount by about 2 tablespoons per cup since it’s more concentrated!

              Time to Get Baking with this Gingerbread Recipe!

              Now you’re equipped with the best classic gingerbread recipe and all the secrets to creating the perfect gingerbread that will become your signature holiday recipe!

              The key to exceptional gingerbread lies in quality ingredients, proper technique, and most importantly, the joy of baking. Whether you’re continuing a family tradition or starting a new one, this recipe is your ticket to gingerbread success!

              Ready to start baking? Preheat that oven and let’s create some magical holiday memories!

              Check out my other holiday-inspired recipes:

              Frequently Asked Questions

              What are the three types of gingerbread?

              The three types of gingerbread are gingerbread cookies, gingersnaps, and molasses cookies. Each type features a unique texture and flavor profile, with gingerbread cookies typically being cut into shapes, gingersnaps being crunchy, and molasses cookies being chewy and spice-forward.

              What sugar is best for gingerbread?

              The best sugar for gingerbread is brown sugar, as it adds moisture and a rich, caramel-like flavor to the cookies. You can use either light or dark brown sugar, with dark brown sugar providing a stronger flavor profile that enhances the overall taste of the gingerbread.

              What is gingerbread made of?

              Gingerbread is typically made from a combination of flour, sugar, molasses, and a blend of spices such as ginger, cinnamon, and cloves. Additional ingredients like butter, baking soda, and eggs may also be included to enhance flavor and texture.

              Should gingerbread houses be hard or soft?

              Gingerbread houses should ideally be firm enough to hold their shape and structure, allowing for easy assembly and decoration. However, the cookies can have a slightly softer texture on the inside, providing a pleasant contrast to the crunchy exterior while still being sturdy enough to support the weight of icing and decorations.

              Hey ya'll. It's Jen, the face behind The Easy Homestead. Together with my husband, we dive headfirst into the world of homesteading on a budget.

              Join us as we swap tips, whip up delicious meals from our own backyard and share the joys (and tears). Welcome to our corner of the internet.

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