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Gingerbread Roll Out Cookies: Easy Homemade Holiday Baking Fun

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These gingerbread roll out cookies are packed with warm spices, molasses, and brown sugar for classic holiday flavor. The dough is easy to handle, perfect for rolling and decorating, and delivers cookies with a tender crumb and satisfying snap.

Ingredients

Scale
  • 2 3/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder (optional but recommended)
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup dark brown sugar, packed
  • 1/2 cup unsulphured molasses
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • Flour, for dusting
  • Royal icing or powdered sugar glaze, for decorating
  • Assorted sprinkles, edible glitter, or chocolate chips (optional)

Instructions

  1. In a medium bowl, whisk together flour, cocoa powder, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
  2. In a large bowl, beat unsalted butter and dark brown sugar until light and fluffy, about 2-3 minutes.
  3. Mix in molasses, egg, and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet, mixing on low speed or by hand until a soft dough forms. If too sticky, add flour 1 tablespoon at a time.
  5. Shape dough into a flat disk, wrap tightly in plastic wrap, and chill for at least 1 hour (or up to overnight).
  6. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone mats.
  7. On a lightly floured surface, roll dough to about 1/4 inch thick.
  8. Cut out shapes with cookie cutters and transfer to prepared baking sheets, spacing about 1 inch apart.
  9. Bake for 8-10 minutes, until edges are firm and centers are set. Rotate baking sheet halfway through for even baking.
  10. Let cookies cool on the pan for 2 minutes, then transfer to a wire rack to cool completely.
  11. Decorate cooled cookies with royal icing, sprinkles, or other toppings as desired.

Notes

Chilling the dough is essential for easy rolling and shape retention. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, substitute butter with vegan margarine and use a flax egg. Dough can be made ahead and chilled up to 2 days. Cookies freeze well for up to 3 months. For gingerbread houses, roll dough thicker (about 1/3 inch).

Nutrition

Keywords: gingerbread cookies, roll out cookies, holiday baking, Christmas cookies, molasses cookies, decorated cookies, easy gingerbread, kid-friendly baking

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