best gingerbread cookies

Make the best gingerbread cookie with this recipe that makes a soft and chewy gingerbread man.

The Best Gingerbread Cookies Recipe

canola oil

blackstrap molasses

dark brown sugar

eggs

all-purpose flour

cinnamon

ginger

cloves

baking soda

salt

Whisk together the flour, spices, soda and salt. Set aside.

Using a mixer, mix the oil, molasses and brown sugar together. Then, using the same wet bowl, mix in the eggs, one at a time.

Next, slowly stir in your bowl of flour mixture into the mixer bowl of wet ingredients.

The dough will still be quite sticky. Place the dough onto a heavily floured surface and with floured hands, work in more flour with your hands until the dough is no longer sticky.

Wrap the dough in plastic wrap and refrigerate for at least 3 hours.

Preheat oven to 350˚ F.  On a lightly floured surface, roll out dough 1/4 inch thick and cut out!  Bake for 8 minutes on un-greased cookie sheets until &#8220;cracked.&#8221;  Let cool for 2 minutes before removing.

https://content.jwplatform.com/videos/7w4dSfxC.mp4

The best soft gingerbread cookies! An easy holiday recipe!

Gingerbread Cookies

This Christmas, we have everything you'll need to master this classic gingerbread cookie recipe. Plus watch our video to see how you can easily decorate these gingerbread men.

c. (1 1/2 sticks) butter, softened

brown sugar

molasses

pure vanilla extract

c. all-purpose flour

nutmeg

kosher salt

ginger, grated (optional)

orange (optional)

tsp. black pepper (optional)

Sugar Cookie Icing, for decorating

Sprinkles,

Super delicious!! I left the dough in the fridge overnight and it really allowed the flavors to come together. Easy bake. I did about 8 minutes, flipping them around at the midpoint. Two thumbs up, we’ll bake again!

This was my first time trying this with my gf we started doing this at 4pm on Saturday then realized the directions said they had to go in fridge for 2-3 hours and she had to work at 7 so i took her to work and decided ill try to bake them myself. Welllllll it started off with me taking the dough out putting it all in a pan just to then realize i forgot to put the parchment paper or something down under the dough. Got mad ran to giant eagle since its 10 seconds from my house got back 5 minutes later to find out there was a reason it needed to be in the fridge for 2-3 hours cause now it was sticky and i couldnt form it. So i put it back in the fridge and went to my room called her and told her im done and she can do it when she comes back over. Now its monday and i said ill give it a second try since shes with her family. And i got it on the sheet made a make shift roller out of a can cut it out and now im about to throw it in the oven. This tasks takes alot of patience. P.S. also will be my first time even eating gingerbread men. Im 22

I made the dough ahead of time a couple days ago. I don’t own a hand mixer or a stand mixer so I just mixed with a whisk and a wooden spoon. These cookies turned out great! I found that 6 minutes was just enough time for baking them in my oven as it runs hotter than most. They are a hit! I love this recipe and I will be making them again! I also used vegetable oil instead of butter because the only butter I have is frozen.

I have never written a bad review before. I followed this recipe to the letter, left it to chill an extra hour (4 hours total) It was still SO sticky! I attempted to roll it out and it melted in to my counter. I had to use a metal spatula to remove it. No matter how much flour I added, it didn't help. I ended up just making rough circles and cooking those. I cooked them for 16 minutes and they kind of came out? I haven't tasted them yet, but this was super stressful! Definitely would not suggest.

The best trick to rolled cookies is to mix and put in refigerator overnite and roll the next day. These gingerbread cookies turned out great, very flavorful.

Thank you sooooo much!!! This is just what I was wanting to find.  Perfect flavor with the crisp outside, yet, chewable.

This was my first try with gingerbread cookies and this recipe was great! The tips were all spot on and the cookies turned out so yummy!

why doesn't it say when to put in the vanilla?

These cookies were really good. I was trying to find a recipe that was as good as Betty Crocker Gingerbread cookie packets that come out before Christmas, and this recipe was perfect. My kids loved the cookies!

First time making Gingerbread men and this recipe was excellent. Followed the directions exactly and they came out delicious I just finished eating one. They weren’t hard like others I have eaten I like a softer cookie and these were perfect. Thanks

https://streaming.hearstdigitalstudios.com/adcfef44-8d64-4d94-8bbb-1a0bf9e14d58/video_rover_16x9_1080p_hd_1576532546_45752.mp4

Crispy on the edges, soft and chewy on the inside—this gingerbread cookie's got the best of both worlds. Add a little extra fresh ginger, citrus zest, and black pepper for that ka-pow spicy kick!

The Gingerbread Cookie That's Not Afraid To Be Spicy

These easy Gingerbread Cookies are soft, chewy and full of holiday goodness! A classic Christmas cookie recipe that's perfect for decorating.

Best Gingerbread Cookies

(488 grams) all purpose flour

tsp baking soda

tsp baking powder

tsp salt

(168 grams) unsalted butter, room temperature

tbsp (140 grams) packed dark brown sugar

tsp vanilla extract

(172 grams) unsulfured molasses

(173 grams) powdered sugar

water

tbsp corn syrup

2. Combine the flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg and salt in a medium sized bowl and set aside.

3. Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.

. Add the egg and vanilla extract mix until well combined.

. Add the molasses and mix until well combined.

. Add the dry ingredients and mix just until the dough is well combined. Dough will be thick.

. Divide the cookie dough into two equal parts, then roll each out to about 1/4 an inch thickness between two pieces of parchment paper. It helps to shape the cookie dough into a bit of a log and then roll it out.

. Transfer the parchment lined cookie dough onto a cookie sheet and into the freezer for about 6-8 minutes.

. Remove cookie dough from freezer and immediately cut into shapes. You&#8217;ll leave the cutouts on the parchment paper to bake them, so try to space them as they should be for baking with about an inch between each cookie.

0. While cookie dough is still cold, transfer the parchment paper/cookies onto a cookie sheet and bake for 6-8 minutes.

1. Remove cookies from oven and allow to cool on baking sheet for 3-4 minutes, or until you can transfer them. Transfer cookies to a wire rack to cool completely.

2. Repeat process with remaining cookie dough.

3. When cookies are baked and you&#8217;re ready to decorate them, making the icing. Add the powdered sugar to a small-medium sized bowl, then add 1 tablespoon of water, the corn syrup and vanilla extract and whisk until well combined. It will be thick to start, just keep whisking together. Add additional water as needed, for it to come together. You want to be careful not to thin it out too much. You can always add more liquid, but you can&#8217;t remove it once you add it. You want the icing to just be drip-able (and therefore pipeable), but not so thin it won&#8217;t stay in place.

4. Add the icing to a piping bag fitted with a small round piping tip (I used Wilton tip 3) and decorate your cookies. Add sprinkles or other decorations, if you&#8217;d like.

5. Allow cookies to dry, then store in an airtight container. If well sealed, cookies should be good for 5-7 days.

This is truly the best gingerbread cookie recipe! I love baking during the holiday season. I'm going to make these again for my work Christmas party =) Thank you Lindsay

This recipe made delicious soft gingerbread cookies. This will be my go to recipe every Christmas. I added some orange zest for an extra hint of freshness. Now to decorate!

Oh my goodness these are the best gingerbread cookies I’ve ever made thanks you so much!!

I'm an amateur baker. This is my second time baking gingerbread cookies, but my first time using this recipe. They came out perfect! The spice isn't overwhelming, and the cookie is soft and chewy just how I wanted! Both the recipe and video were very informative. To be honest, I forgot to freeze the dough before using my cookie cutter, but I didn't have any issues handling the dough at all, and they still turned out great. Thank you Lindsay for sharing this recipe!

Can I freeze the dough after making it for next day use?

Followed the recipe exactly and they turned out perfect! I weighed my flour and brown sugar to be exact. Other recipes I have used are never flavorful enough. These are wonderful. So happy to find this recipe. Merry Christmas!

Made these cookies for the first time and they came out great! My daughters had a great time decorating them. This is a great way to spend with family together, and they taste great. Will make them again closer to Christmas for gift giving.

I made these cookies today and they are truly 5-star.  They are a beautiful color, well balanced ginger/spice flavor, and soft and chewy just as the described.  I have never made gingerbread cookies before and was worried about choosing the right recipe.  I chose 3 different recipes from Pinterest and analyzed the ingredients and instructions from each one.  The other 2 recipes called for more flour and less ginger, one recipe said to chill the dough 3 hours before rolling out.  One recipe cited many times in the comments that the dough was crumbly and the taste had a very strong molasses and clove flavor and neither of the other 2 recipes called for both baking powder and baking soda.  I’m so glad I chose this recipe by Lindsey, I followed the recipe exactly and made a few instructional changes that I will write into the recipe as I plan to make it my go-to Gingerbread recipe, it’s that good.  The cookies held their shape beautifully and they were a little crisp on the very edge but super soft and chewy throughout.  Can’t wait to decorate them.  The dough was soft and easy to roll, I did refrigerate it for about an hour only because I had to run a quick errand, but I let it come up to room temp and after 15-minutes it was easily ready to roll out.  I rolled the dough out on a Silpat silicone mat with parchment on top and used a rolling pin with 1/4” guides, it was the perfect thickness, and the key to transferring them to a cookie sheet is definitely place the silpat on a cookie sheet with the cutout dough in the freezer for 5-6 minutes before removing the cutouts from the excess dough.  I used an offset spatula to run under the cookies and they lifted off the silicone mat very easily, I was able to place them on parchment paper and bake them.  I baked them in a convection oven at 350 for exactly 8 minutes for the gingerbread men and 7 minutes for some of the smaller cutouts, snowflake, tree, star.  My family loves these cookies.  This recipe made 36 cookies, (12 gingerbread men, 24 slightly smaller shapes).  They are safely packed in an airtight tin can, wrapped in Saran and foil in the freezer to be decorated next Sunday.  I highly recommend this perfect Gingerbread Cookie recipe.  

I just made a recipe for something like molasses but I had to make half of  what it called for it  to equal what this recipe called for. Here is the link if you still need a substitute.    https://www.thespruceeats.com/molasses-substitute-1388891

I made these cookies for Christmas this year and gave them out to family.
They were fantastic.  Followed the recipe almost exactly using the weights given.
The only change I made was instead of nutmeg, I used allspice.
Dough was easy to work with and kept its shape well when baking.
I'll be making these again next year!

https://www.youtube.com/watch?v=tK_mc6k17W8

These Gingerbread Cookies are soft, chewy and full of spices and molasses! They are simple to make and perfect for decorating!

Recipe: https://www.lifeloveandsugar.com/best-gingerbread-cookies/

Perfectly spiced, these Gingerbread Cookies come together so easily and are great for decorating. Soft, chewy, but still crisp, these are going to be your new favorite holiday cookie!

flour ((360 grams))

ginger ((4 grams))

cinnamon ((2 grams))

baking soda ((6 grams))

nutmeg ((1 grams))

salt ((1 grams))

butter (170 grams) room temp)

brown sugar ((150 grams))

molasses ((118 milliliters))

egg (room temp)

vanilla extract ((5 milliliters))

lb confectioners sugar ((454 grams))

¼ tsp cream of tartar ((1 grams))

tsp vanilla ((5 milliliters))

water ((10-20 milliliters))

In a large bowl, combine flour, ginger, cinnamon, baking soda, nutmeg and salt.

Using a stand mixer fitted with a paddle attachment, cream butter, and brown sugar on medium. Mix until fluffy.

Add in the molasses, then the egg and vanilla and mix until combined. Scrape the bowl down and mix once more.

Add in flour gradually while mixing on low until a nice dough form until combined.

Divide dough into two portions and roll into disks. Cover with plastic wrap. 

Refrigerate for about 4 hours or overnight. This step is important because the dough gets soft quickly and really needs to be thoroughly chilled.

Preheat to 350 degrees F. Roll out chilled dough to about ¼-inch in thickness.

Cut out gingerbread people/ shapes with a cookie cutter. Carefully transfer to a baking sheet. 

Bake cookies for 10 minutes. Let cool.

For the Cookies:

Sift the powdered sugar and cream or tartar into a bowl then whisk together.

Add the egg white in an mix together.

Once combined, mix in a teaspoon of vanilla and then add water until desired consistency is reached. Transfer to a piping bag fitted with a small round tip or with the tip snipped off.

Pipe decorations onto the cooled cookies with the royal icing.

Attach sprinkles and or candies for added visual interest.

If you made any cookies with bend arms swap out the foil for peppermint balls.

For the Icing and Decoration:

These classic Gingerbread Cookies are perfectly spiced, perfect for decorating, and easy to make! Soft in the middle with crisp edges, you can cut these Christmas cookies into gingerbread men, Christmas trees, snowflakes, and more! I love all the holiday spices and decorating them is one of my favorite things to do! 

RECIPE: https://preppykitchen.com/gingerbread-men/

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Classic Gingerbread Cookies Recipe

These family friendly soft and slightly chewy gingerbread cookies are a holiday favorite.  They are easy to make and packed with all your favorite fall spices along with a touch of coffee and molasses.

Soft Gingerbread Cookies

all purpose flour

butter

dark coffee

white sugar

In a medium bowl and combine flour, ground ginger, baking soda, ground cinnamon, ground cloves, ground nutmeg and salt.  Set aside.

Using mixer cream butter and brown sugar until light and fluffy.  Stir in egg, coffee and molasses.  Slowly blend flour mixture into butter mixture until incorporated; scraping down bowl and beaters.  Shape dough into one inch balls and roll through white sugar.

Place on parchment covered baking sheets one inch apart. Bake for 12-14 minutes.  After 5 minutes move to cookie cooling racks.

One of my favorite cookies! I love these cookies with all the wonderful aromatic spices! The coffee is a really nice touch; really adds a new, unique dimension. Love the way these cookies pair with a cool glass of milk or a warm glass of egg nog!

Whipped up a batch of these this afternoon and they turned out perfect! Exactly what I needed to cure my sweet tooth! Delicious!

I love the flavor and texture of these cookies, so perfectly soft and chewy!

I LOVED these cookies!!! They were so so nice, and fluffy, my whole family enjoyed them. I’ll definitely be making these again. My only mild issue was that they tasted rather strongly of coffee. Maybe I used too strong coffee in them? I’m not really sure but they were still amazing!

Anything with ginger is good with me. These cookies would be perfect for Christmas time.

I firmly believe the only way to make a gingerbread cookie is soft, LOL! This recipe is so delicious, I will be making it all holiday season!

Whipped up a batch of these this weekend and was dreaming of Christmas! Exactly what I needed to cure my sweet tooth; delicious!

Oh my goodness, these are incredible! They taste like Christmas and have the best soft texture.

These cookies are a new favorite. They are delicious and the texture is perfect. Thanks for a great recipe!

https://content.jwplatform.com/videos/BGz0oky1.mp4

These scrumptious Soft Gingerbread Cookies are so full of flavor, slightly crispy on the edges and soft and chewy on the inside.

This Classic Gingerbread Cookies recipe makes soft, sweet and lightly spiced cookies. It's the perfect cookie for shaping and decorating! We love making gingerbread men, Christmas trees and snowflakes, but really any shape would work!

Classic Gingerbread Cookie Recipe

butter (2 sticks), at room temperature (salted

white sugar (220 grams)

light or dark molasses (do not use blackstrap

white vinegar (22 grams)

all-purpose flour (785 grams)

baking soda (9 grams)

salt (3 grams)

ginger (3 grams)

cinnamon (2 grams)

cloves (3 grams)

Add the butter and sugar to a large bowl (or the bowl of your stand mixer) and beat until the mixture is light and fluffy, about three minutes, using a hand mixer or the paddle attachment on your stand mixer. Scrape down the sides as few times as needed.

Add the egg, molasses, and vinegar. Beat to combine well. The mixture will look a bit curdled.

Add the flour, baking soda, salt, ginger, cinnamon, and cloves to the bowl and mix to combine well. The dough should come together when you press it in your hands and shouldn't be crumbly. If anything it'll still be a little tacky to the touch. That's ok.

Divide the dough into two even pieces, wrap each piece of dough in plastic wrap, and refrigerate for 30 to 90 minutes. Don't skip this step, it helps the cookies to keep their shape.

When the dough is done chilling, preheat oven to 350 degrees. Working in sections, roll the dough to 1/2 inch thick on a floured surface; cut into desired shapes.

Place shapes on a baking sheet lined with parchment paper or a baking mat. Gather and reroll "scraps" of dough as needed, using all of the dough.

Bake at 350 degrees for 9-11 minutes. Let the cookies cool on the pan for 5 minutes, and then move to a cooling rack.

Leave plain or decorate (here are 6 Simple Ways to Decorate Gingerbread Cookies if you are looking for some inspo).

These are THE best gingerbread cookies ever!!! Substituted apple cider vinegar since we were out of white vinegar, and like you mentioned in your notes, it didn't affect taste at all. Also, thanks for the tip about leaving the dough 1/2" thick if you like gingerbread soft. Ours turned out perfectly... perfectly soft,  but not tasting underbaked at all. They were SO delicious!!!! Thank you so much for sharing this recipe. We'll be making them every Christmas from now on!

When I made this recipe, it came out very crumbly and I’m not sure why. Not my favorite recipe :(

These are the best gingerbread cookies ever! My family looks forward to these every year!!! So soft and just the right amount of ginger! By far, best ever!

I really love this recipe but I feel like it’s missing the heat of a gingerbread cookie. I know this isn’t a ginger snap but I expected a little more spiciness. Overall though, it’s a delightful cookie! I love freezing them to enjoy later.

https://www.youtube.com/watch?v=hYp14nKFedg

New to making gingerbread men cookies? This video is for YOU! 

Here's how to make the most delicious gingerbread around. They are soft, perfectly spiced, and hold their shape! This recipe has over 50 5-star reviews, seriously, read them. People LOVE this recipe as much as I do!

Here's what you'll need:
1 cup butter (2 sticks), at room temperature (salted or unsalted)
1 cup granulated white sugar
1 egg
1 cup light or dark molasses (do not use blackstrap or cooking molasses)
2 tablespoons white vinegar
5 cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves

Print the full recipe here (or pin it for later):
https://www.blessthismessplease.com/soft-gingerbread-cut-out-cookies/

How to make the best ever Gingerbread Cookies!

These family-friendly soft and slightly chewy gingerbread cookies are a holiday favorite.  They are easy to make and packed with all your favorite fall spices, along with a touch of coffee and molasses.

Soft Ginger Cookies

In a medium bowl and combine flour, ground ginger, baking soda, ground cinnamon, ground cloves, ground nutmeg, and salt.  Set aside.

Using a mixer, cream butter, and brown sugar until light and fluffy.  Stir in egg, coffee, and molasses.  Slowly blend flour mixture into butter mixture until incorporated; scraping down the bowl and beaters.  Shape dough into 1-inch balls and roll through white sugar.

Place on parchment-covered baking sheets 2 inches apart. Bake for 12-14 minutes.  After 5 minutes, move to cookie cooling racks.

i love warm gingerbread cookies with a cup of coffee!! Thanks for the recipe

Made these cookies for my family on Halloween and they loved them!  Delicious and easy to make. Thanks!

Gingerbread cookies are an all time favorite at our house. A must for holiday baking and sharing!

These cookies are amazing! I had to decrease the cooking time to 10 mins for softer cookies, i think it was because they were smaller.

Taste was good but I rolled my dough out, and 9h are they ever hard! It makes me sad, I guess I'll have to try and just do drop cookies next time.

These we so good and so soft!! Perfect perfect perfect gingerbread cookie. So glad I came across this recipe! Thank you so much for sharing

Can these be frozen either baked or just dough? If so, how?

I love everything about this recipe! PERFECTION!

What perfect little bites of heaven! These are always a hit during the holidays; excited to bake these and package for gifts! Delish!

I am so ready to make these this weekend! Ready to get into the holiday spirit.

These scrumptious Soft Gingerbread Cookies are just so adorable!!

When i took mine out of the oven they where beautiful round mounded cookies but after about 3 minutes were flat :(  Still tasted great but wondering how I can keep them plump? Bake longer ?

Hello! Thank you for the recipe!
I’ve just made your cookies, they taste really good, but there is one problem- they didn’t spread at all, they stayed in a ball-shape. The batter was very soft and I thought it should spread, but it didn’t. Why did it happen? :(

Very good! Soft, spice level was great!  I used room temperature butter so mine spread a bit. I used 2 T. espresso and salted Kerry Gold butter.  Next time I will chill well in fridge after they are on parchment sheet and bake cold.  I put royal icing on mine.  Made these for my SIL who requested a soft gingerbread cookie with royal icing.  I'd make again!

Excellent!  I made it as written the first time.  I think my butter was way too soft as they spread and were thinner than your photo. BUT they were delicious and chewy!  The second time I made I tried to replicate a local bakery's version of a bar cookie.  I used a Lebkuchengewurz spice mix (from The Daring Gourmet) and used 2 T. of this mixture in the cookie recipe, used Kerry Gold salted butter, only 3/4 C. brown sugar, increased molasses to 6 T. and added 2 T. ginger syrup (The Ginger People's) and did not roll in the additional sugar since I iced with a sifted powdered sugar, couple drops orange essential oil and enough coconut milk to get a pourable/spreadable consistency.  I baked this in parchment lined 15x10 jellyroll pan for 14-16 minutes.  An offset spatula helped to spread the dough out evenly.  I iced while a little warm, then chilled overnight, cut into squares and will store in fridge with unbleached coffee filters between layers so they don't stick together.  The are lovely, chewy and spicy!  Thanks for the awesome recipe and Merry Christmas!

Successfully made these with Arrowhead Mills GF flour (mix includes xanthan gum) and 6 oz. room temp Earth Balance vegan baking sticks for my friend's daughter who is GF/DF.  Used 2 T. of the Lebkuchengewurz spice mixture I referenced in my previous comment/review.  Used 1/2 C. brown sugar, and increased molasses to 6 T.  Did not roll in sugar as I iced with sifted powdered sugar, drop of lemon oil and enough soy milk to be spreadable.  (After making with orange oil, I prefer that over the lemon.) Used decaf espresso (which I also did every time I've made these).  I forgot to add to my previous post that I used zest of one orange for this GF/DF version as well as for the one made with regular flour.

Fluffy in the middle and crisp edges as promised! Awesome recipe! Thanks! Also great with the tops dipped in a powdered sugar + milk icing. :-)

Beautiful... made these scrumptious cookies with the kids and they had so much fun measuring and adding all the different ingredients. We didn’t have molasses at the time but that didn’t dull the taste. I refrigerated the mix half hour before and it was ok to work with but day after mix was much better and cookies turned out much better too - I baked second batch for about 12 minutes and added extra ginger which worked and I loveddd the undercooked bread texture. Sprinkled some caster sugar on top before baking which gave a little extra sweetness... if I’m honest kids enjoyed making more than eating but I didn’t mind ( all the more for me!). Thank you for this recipe - will be my go to for gingerbread :)

Hi, this recipe looks super good. I can’t wait to make these, soft gingerbread is the best gingerbread. What type of molasses do you use

I pinned this one because my husband loves gingerbread cookies and everything homemade is best so I  am making them for the Holidays :) I appreciate you sharing this yummy recipe!

Wow! So yummy! Made these with the boys and the whole batch were gone in a flash! I didn't end up having real butter, so I used "I Can't Believe It's Not Butter" instead. This may have been why my dough was loose. I scooped them, rolled in sugar, &amp; popped them in the freezer for 30 mins. Everything worked great and the cookies kept their domed appearance. 

P.S.-
LOVE the coffee flavor. I think my husband ate the most out of the family for breakfast!

I have made these for the last two years for Christmas and they are so scrumptious. Everyone loves them!

I followed the recipe exactly. I was worried a tablespoon of ginger would be too strong but these cookies were amazing!  Perfect balance of sweet and spice and the texture was great. Thanks for sharing this!

Top 9 best gingerbread cookies recipes from across the web

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Gingerbread Cookies

Best Gingerbread Cookies

Best Gingerbread Cookies

Best Gingerbread Cookies

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Classic Gingerbread Cookie Recipe

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Top 9 best gingerbread cookies recipes from across the web

The most viewed best gingerbread cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The Best Gingerbread Cookies Recipe

Gingerbread Cookies

Best Gingerbread Cookies

Best Gingerbread Cookies

Best Gingerbread Cookies

Gingerbread Cookies

Soft Gingerbread Cookies

Classic Gingerbread Cookie Recipe

Soft Ginger Cookies

The most viewed best gingerbread cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine