Gingerbread cookies are a Christmas must have! These one have a nice buttery cookie base and all of the spices are likely to already be in your spice cabinet. They will make converts of those who don’t think they like these spicy little fellas!
These German gingerbread cookies are perfect for cutting out into shapes and decorating. We love them at Christmas time, but they are really fabulous any time of the year.
Cut them into gingerbread men and decorate them with royal icing for an extra special treat.
They have just the right mix of spice and sweet and a wonderful texture as well. Make a batch and see for yourself!
Why We Love This Recipe
I started using this recipe after a massive gingerbread cookie recipe search last year. I went through what seemed like hundreds of recipes before I settled on making this one.
I liked that it is a butter recipe. I don’t prefer to cook with shortening when I can avoid it.
I don’t mind if you do, I just tend not to as it is my preference to use butter. In actuality, I do use shortening sometimes myself.
Especially if I need to make frosting during the summer. For cookie dough, however, I tend to like to stick to butter as much as possible.
It got extra bonus points because the spice blend didn’t call for any exotic ingredients I would only use once. A lot of gingerbread recipes use mace and that just isn’t something I would use for anything else.
After a few tweaks, we settled on this recipe. I was very happy with the way the cookies turned out.
I am sure you will be too. They are the perfect combination of spice and sweet.
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They are sturdy but have a nice soft chew. Even people who didn’t think they liked gingerbread loved these cookies and went back for more!
Frequently Asked Questions
What is the difference between lebkuchen and gingerbread?
While both are spicy cookies with a lot of the same flavors, lebkuchen uses honey while gingerbread uses molasses. Both are delicious and are traditional German Christmas cookies.
Lebkuchen also frequently include nuts, like ground almonds, and candied orange peel and lemon peel. This gingerbread cookie recipe is more like what Americans think of when they think of gingerbread men.
Where did gingerbread houses originate?
The tradition of decorating gingerbread houses began in Germany in the early 1800s. With some engineering, this recipe could be used to make a fabulously tasty gingerbread scene.
Just add an extra half cup of flour for extra stability and leave your dough a little bit thicker when you roll it out. Bake it until it is completely set so that you have a nice sturdy base.
Then use plenty of royal icing to hold the whole thing together. Make some crusting buttercream too for decoration.
More Great Christmas Cookie Recipes
If you like your cookies with a bit of spice, try making soft molasses spice cookies. They have similar flavors, but in a chewier drop cookie form.
Chocolate crinkle cookies are another popular option for the holidays. They have crisp edges and soft centers with a powdered sugar finish.
For more fun shaped cookies, check out my collection of cut out cookies or take a look at the full collection of cookie recipes for more tasty ideas. Feel free to tell me about your favorite cookies in the comments below.
German Gingerbread Cookies
Ingredients
- 5½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 teaspoons ground cinnamon
- 2 teaspoon ground ginger
- 1½ teaspoons ground cloves
- 1 teaspoon grated nutmeg
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, mix together flour, baking soda, salt and spices.5½ cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 3 teaspoons ground cinnamon, 2 teaspoon ground ginger, 1½ teaspoons ground cloves, 1 teaspoon grated nutmeg
- In your mixer bowl, cream together the butter and sugar until the mixture is light and fluffy.1 cup unsalted butter, 1 cup granulated sugar
- Add the molasses, egg and vanilla. Beat until uniform.1 cup molasses, 1 large egg, 1 teaspoon vanilla extract
- Add in the dry ingredients about ⅓ at a time, stirring until just combined between additions.
- Once dough comes together, wrap tightly in plastic wrap and refrigerate for at least 4 hours but up to 2 days.
- Preheat oven to 350°F.
- Working with about ⅓ of the dough at a time, roll on a lightly floured surface to about ⅛-inch thick. Cut into desired shapes and place on cookies sheet.
- Bake for about 8 minutes. Let cool on the baking sheets for a couple of minutes, then remove to a wire rack to cool completely.
- Use royal icing to decorate and enjoy!
Notes
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These turned out so well! I used gluten free flour and country crock plant based butter. They are delicious and baked well with great flavor! Thanks for sharing!!
I am so glad you liked them!
Are these cookies soft?
Thanks
Katherine
They are sort of in between. They don’t snap like a gingersnap, but they also aren’t cakey. I’m sorry, I’m sure that doesn’t feel like a helpful answer but I’m not sure how to describe the texture.
very pretty! Gingerbread is a favorite of mine! yummo!
Thank you! We have already baked up a batch this year too!
So cute!
Thank you!
Hi Carlee, I don't know how you do it! There must be a constant bakefest going on in your house. These gingerbread cookies do sound good! And I'm sure your Father-In-Law loved the giant cookies (there is no reason why gingerbread men (and women can't keep little gingerbread goats, as long as they look after them).
I am actually quite excited as my husband is building more cupboards in my kitchen which is going to double the amount of work surface I have. Perfect for baking!
xx
There is always a dusting of flour and sugar on the counter, that is for sure! And the gingerbread boys and girls need to get their goats' milk from somewhere, right?! That will be awesome, there is never quite enough counter space!
Great recipe and sounds like a great family time! Thanks for sharing at Funtastic Friday, Carlee!
We had a blast and the cookies were delicious! Thank you!