This spicy gingerbread cookie recipe makes a deeply flavored, dark, and slightly sweet treat that has a bold kick from ginger, cinnamon, cloves, and even black pepper. The cookies are chewy yet sturdy, perfect for decorating into snowflakes, men, or any festive shape you like.

Why You’ll Love This Recipe

I like how these cookies bring together the best parts of gingerbread — warm spice, rich molasses, and a firm but chewy bite. I find them strong enough to hold up for decorating but soft enough to enjoy on their own. I love that they are not the mild gingerbread I grew up expecting; instead, they have a spiced punch that lingers in the best way. When I decorate them with icing and sparkling sugars, they become as pretty as they are delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6 cups all-purpose flour, plus more for work surface
1 teaspoon baking soda
1/2 teaspoon baking powder
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon finely ground pepper
1 1/2 teaspoons coarse salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup packed dark-brown sugar
2 large eggs
1 cup unsulfured molasses

To decorate:
Royal icing
Various fine sanding sugars and sugar decorations

Directions

I start by whisking together the flour, baking soda, baking powder, spices, and salt in a large bowl. In another bowl, I beat butter and brown sugar until fluffy, then mix in the eggs and molasses. I combine the dry ingredients with the wet, mixing until just combined.

I divide the dough into thirds, wrap each piece in plastic, and refrigerate until firm — about an hour or up to two days. When ready to bake, I preheat the oven to 350°F. I roll the dough to about 1/4 inch thick on a floured surface, cut out shapes, and place them 2 inches apart on parchment-lined baking sheets. After refrigerating the cutouts for 15 minutes, I bake them until crisp but not dark, about 12–14 minutes.

Once cooled, I decorate with royal icing and sugars, letting the designs set fully at room temperature.

Servings and timing

This recipe makes about 16 very large cookies (using a 7-inch snowflake cutter). Smaller cutters will yield more cookies.
Preparation time: about 1 hour (plus chilling time)
Baking time: 12–14 minutes per batch
Total time: around 2.5 hours including chilling and decorating

Variations

I sometimes swap half of the molasses with honey for a slightly lighter flavor. If I want them spicier, I add an extra half teaspoon of ground ginger. I’ve also cut the dough into small star or tree shapes for holiday platters. For softer cookies, I reduce the baking time slightly so they stay more tender.

storage/reheating

I store these cookies in an airtight container, layered with parchment paper, for up to a week at room temperature. For longer storage, I freeze the undecorated cookies in freezer bags for up to 2 months, thawing them before decorating. I never reheat them, but I let frozen ones come to room temperature before serving.

FAQs

Can I make the dough ahead of time?

Yes, I keep the dough wrapped in plastic in the fridge for up to 2 days or freeze it for a month.

Can I use light molasses instead of dark?

I prefer dark molasses for its richer flavor, but light molasses works if that’s what I have on hand.

How do I keep the cookies from spreading?

I always chill the cut shapes on the baking sheet before baking, which helps them keep their edges.

Can I make them softer instead of crisp?

Yes, I bake them on the shorter end of the baking time and store them in an airtight container with a slice of bread to keep them moist.

Do I have to decorate them?

Not at all. I sometimes enjoy them plain — their spiced flavor stands well on its own.

Conclusion

I love making these spicy gingerbread cookies during the holidays because they deliver bold flavor and festive fun in every bite. Whether I’m cutting out snowflakes, men, or stars, I enjoy how they bake up sturdy for decorating but remain deliciously chewy. They’re a tradition worth keeping and a treat I look forward to sharing every year.