The Best Gingerbread Cookies for Decorating That Stay Soft and Cut Clean

Let’s talk gingerbread cookies that don’t crack, puff wildly, or taste like a spice cabinet exploded. These are soft, roll-out beauties that hold their shape, bake evenly, and make decorating a total joy. Think tender centers, neat edges, and flavors that feel cozy—without being cloying.

Below are five foolproof, festive variations on the ultimate soft cut-out dough. Same dependable base, different twists for spice levels, dietary needs, and decorating styles. Bake a batch (or five), cue the holiday playlist, and let’s get that kitchen smelling like a winter bakery.

1. Classic Soft Cut-Out Gingerbread That Loves Royal Icing

This is the gold-standard cookie: soft, sturdy, and gently spiced. It bakes flat for crisp edges, so your snowflakes and gingerbread people won’t morph into blobs. Ideal for royal icing details, edible glitter, and all the sprinkles your heart desires.

Ingredients:

• 3 cups (375 g) all-purpose flour, spooned and leveled
• 2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon fine sea salt
• 1 teaspoon baking soda
• 10 tablespoons (140 g) unsalted butter, room temperature
• 1/2 cup (100 g) packed dark brown sugar
• 1/2 cup (170 g) unsulphured molasses
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• Optional: 1 teaspoon orange zest for brightness

Instructions:

1. Whisk the dry. In a medium bowl, whisk flour, ginger, cinnamon, cloves, nutmeg, salt, and baking soda until combined.
2. Cream the butter and sugar. In a stand mixer (or with a hand mixer), beat butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl.
3. Add wet ingredients. Beat in molasses, egg, vanilla, and optional zest until smooth. It may look slightly curdled—totally fine.
4. Combine. Add dry ingredients and mix on low until a soft dough forms and pulls from the bowl. Don’t overmix.
5. Chill. Divide dough in half, flatten into 1-inch-thick discs, wrap, and chill at least 2 hours (or up to 2 days). Cold dough = clean cuts.
6. Roll and cut. Preheat oven to 350°F (175°C). Line baking sheets with parchment. Roll dough between two sheets of parchment to 1/4 inch (6 mm) thick. Cut shapes, transfer to sheets, and freeze 5 minutes to prevent spread.
7. Bake. Bake 8–10 minutes, until edges look set but centers are still slightly soft. Cool on sheets 5 minutes, then transfer to a rack.
8. Decorate. Once fully cool, decorate with royal icing, sprinkles, or sanding sugar.

Serve these with hot cocoa or spiced tea. For crisper edges, roll to 3/16 inch; for ultra-soft, roll to 1/4 inch and pull them at the 8-minute mark. Want extra snap? Sub 2 tablespoons of flour with cornstarch for sharper edges.

2. Browned-Butter Gingerbread Stars With Maple Glaze

Meet the cookie that tastes like a cozy cabin. Browned butter brings nutty depth, while a simple maple glaze adds shine and sweetness. They’re gorgeous on a cookie platter and bake up with sharp edges—perfect for star cutters.

Ingredients:

• 3 cups (375 g) all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon fine sea salt
• 1 teaspoon baking soda
• 12 tablespoons (170 g) unsalted butter
• 1/2 cup (100 g) packed dark brown sugar
• 1/2 cup (170 g) molasses
• 1 large egg
• 1 teaspoon vanilla extract
• Optional: 1 tablespoon bourbon (for grown-up warmth)

Maple Glaze:

• 1 cup (120 g) powdered sugar, sifted
• 2–3 tablespoons pure maple syrup
• 1 teaspoon milk or cream, plus more as needed
• Pinch of salt

Instructions:

1. Brown the butter. In a light-colored saucepan, melt butter over medium heat, stirring, until golden with brown specks and smells nutty, 5–7 minutes. Immediately pour into a heatproof bowl to cool 15 minutes.
2. Mix dry. Whisk flour, ginger, cinnamon, allspice, salt, and baking soda in a bowl.
3. Combine. In a mixer, beat browned butter with brown sugar until combined (it won’t get very fluffy). Beat in molasses, egg, vanilla, and optional bourbon.
4. Bring together. Add dry ingredients on low just until a dough forms. Divide, wrap, and chill at least 2 hours.
5. Roll and cut. Heat oven to 350°F (175°C). Roll to 1/4 inch between parchment. Cut stars; freeze on the sheet 5 minutes.
6. Bake. Bake 8–9 minutes, until set at the edges. Cool completely.
7. Glaze. Whisk powdered sugar, maple syrup, milk, and salt until thick but pourable. Dip or drizzle over cookies; let set 30–45 minutes.

Swap maple for lemon juice and zest if you love a citrus pop. Sprinkle crushed walnuts or roasted pecans on the wet glaze for texture. And if you like a stronger spice vibe, add a pinch of black pepper—it’s subtle and so good.

3. Extra-Spiced Peppery Gingerbread Men (They Never Spread)

For spice lovers, these have warm heat from ginger and black pepper, plus molasses richness. They bake with sharp corners and defined limbs—no “gingerbread blobs” here. Great for cookie swaps and icing faces that won’t smudge.

Ingredients:

• 3 cups (375 g) all-purpose flour
• 2 1/2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon fine sea salt
• 1 teaspoon baking soda
• 1/2 teaspoon finely ground black pepper
• 10 tablespoons (140 g) unsalted butter, room temperature
• 1/2 cup (100 g) packed dark brown sugar
• 1/2 cup (170 g) molasses
• 1 large egg
• 1 teaspoon vanilla extract
• Optional: 2 teaspoons espresso powder (amps up the molasses flavor)

Instructions:

1. Whisk dry. Combine flour, ginger, cinnamon, cloves, nutmeg, salt, baking soda, black pepper, and espresso powder if using.
2. Cream. Beat butter and brown sugar until fluffy, about 2 minutes. Add molasses, egg, and vanilla; beat until cohesive.
3. Mix. Add dry ingredients on low and stop when just combined. Divide dough, wrap, and chill 2–24 hours.
4. Roll. Preheat oven to 350°F (175°C). Roll chilled dough to 1/4 inch between parchment. Cut gingerbread people; place on lined sheets and freeze 10 minutes.
5. Bake. Bake 8–10 minutes, depending on size. Edges should look dry; centers slightly soft. Cool on the sheet 5 minutes, then rack.
6. Decorate. Outline with royal icing; add candy buttons or mini chocolate chips.

For non-spread magic, keep dough cold and sheets cool. If using large cutters, aim for 9–10 minutes. For shiny buttons, press sugar pearls into warm cookies right after baking.

4. Soft Gluten-Free Gingerbread Cut-Outs With Lemon Icing

No gluten, all the holiday joy. These bake up tender and hold their shape with a balanced blend of flours. The lemon icing adds brightness that keeps you reaching for “just one more.”

Ingredients:

• 2 cups (240 g) gluten-free all-purpose flour blend (with xanthan gum)
• 1 cup (120 g) fine almond flour
• 2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon fine sea salt
• 3/4 teaspoon baking soda
• 10 tablespoons (140 g) unsalted butter, room temperature (or vegan butter)
• 1/2 cup (100 g) packed brown sugar
• 1/3 cup (115 g) molasses
• 1 large egg (or 1 flax egg: 1 tbsp ground flax + 3 tbsp water, rested 10 minutes)
• 1 teaspoon vanilla
• 1 tablespoon milk of choice, as needed for dough cohesion

Lemon Icing:

• 1 1/2 cups (180 g) powdered sugar, sifted
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• Pinch of salt

Instructions:

1. Whisk dry. Combine GF flour blend, almond flour, ginger, cinnamon, cloves, salt, and baking soda.
2. Cream. Beat butter and brown sugar until light, 2–3 minutes. Add molasses, egg (or flax egg), and vanilla; mix until smooth.
3. Bring together. Add dry ingredients and mix on low until a soft dough forms. If crumbly, add milk 1 teaspoon at a time.
4. Chill. Divide, wrap, and chill at least 2 hours. GF dough firms up in the fridge.
5. Roll. Heat oven to 350°F (175°C). Roll between parchment to a slightly thicker 1/4 inch for tenderness. Cut shapes; freeze 5–8 minutes.
6. Bake. Bake 8–10 minutes until edges set. Cool on the sheet 10 minutes (GF cookies are delicate), then move to a rack.
7. Ice. Whisk icing ingredients to a thick drizzle. Pipe outlines or flood. Let set.

Tip: Use a flour blend you trust for cookies—one with rice flour, potato starch, and tapioca works well. For dairy-free, swap butter and milk with plant-based versions. A pinch of cardamom is lovely here.

5. Chocolate Molasses Gingerbread Ornaments You Can Actually Hang

Chocolate in gingerbread? Yes, and it’s spectacular. Cocoa deepens the molasses and makes a sleek canvas for metallic sprinkles. These are sturdy enough for ornaments, yet still biteably soft—just bake a touch longer for hanging.

Ingredients:

• 2 3/4 cups (345 g) all-purpose flour
• 1/4 cup (25 g) Dutch-process cocoa powder
• 2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon fine sea salt
• 3/4 teaspoon baking soda
• 12 tablespoons (170 g) unsalted butter, room temperature
• 1/2 cup (100 g) packed dark brown sugar
• 1/2 cup (170 g) molasses
• 1 large egg
• 1 teaspoon vanilla extract
• Optional: 1/4 teaspoon almond extract

Instructions:

1. Prep dry. Whisk flour, cocoa, ginger, cinnamon, salt, and baking soda.
2. Cream. Beat butter and brown sugar until fluffy, 2 minutes. Add molasses, egg, vanilla, and optional almond extract.
3. Mix. Add dry ingredients on low until dough forms. Divide, wrap, and chill 2 hours.
4. Roll and cut. Preheat to 350°F (175°C). Roll to 1/4 inch between parchment. Cut trees, bells, or circles. Use a straw to poke a hole near the top if making ornaments.
5. Freeze. Transfer cutouts to sheets and freeze 5–10 minutes to prevent spread.
6. Bake. For soft cookies, bake 8–9 minutes. For ornaments, bake 10–11 minutes so they’re sturdy. Reinforce holes with the straw while warm if needed.
7. Decorate. Dust with powdered sugar, pipe royal icing, or brush on a thin cocoa glaze for shine.

To hang, thread with thin ribbon or baker’s twine once fully cooled. Flavor twist: add 1 teaspoon instant espresso for mocha vibes. These pair beautifully with peppermint icing or crushed candy canes.

Royal Icing (One Batch For Decorating All Five)

Here’s a reliable icing that dries firm, pipes clean lines, and floods smoothly.

• 3 cups (360 g) powdered sugar, sifted
• 2 tablespoons meringue powder
• 5–6 tablespoons water, plus more as needed
• 1 teaspoon vanilla or 1/2 teaspoon almond extract
• Pinch of salt

1. In a stand mixer with whisk attachment, combine powdered sugar, meringue powder, 5 tablespoons water, extract, and salt. Beat on medium for 2–3 minutes until thick and glossy. Add water by the teaspoon to reach piping consistency (toothpaste-thick).
2. For flood icing, thin small portions with more water until it ribbons back into itself in 10–12 seconds.
3. Keep bowls covered with a damp towel to prevent crusting. Store airtight up to 3 days; rewhisk before using.

Pro Tips For Picture-Perfect Cut-Outs

• Chill twice: Chill the dough, then chill the cut shapes. This keeps edges crisp.
• Roll between parchment: No sticking, no extra flour toughening the dough.
• Consistent thickness: Use rolling pin guides for even baking (1/4 inch is the sweet spot).
• Underbake slightly: Pull when edges set but centers are soft; they’ll firm as they cool.
• Cool sheets: Rotate two baking sheets so you never load dough onto a hot pan.
• Flavor overnight: Dough tastes better after resting—spices mingle and mellow.
• Storage: Keep cookies in an airtight tin with a slice of bread or apple peel to stay soft.

Decorating Ideas That Look Fancy (Without Art School)

• Outline + Flood: Pipe a thin outline, let it set 2–3 minutes, then flood with thinner icing.
• Wet-on-Wet: Dot or stripe flood icing while it’s still wet; drag a toothpick for marbling.
• Glitter + Crunch: Add sanding sugar or metallic dragees while icing is fresh.
• Snow Effect: Dust cooled cookies with powdered sugar through a fine sieve.
• Edible Gold: A touch of gold luster dust on edges = instant showstopper.

Frequently Asked (Because We All Wonder)

• Can I freeze the dough? Yes—up to 2 months. Thaw overnight in the fridge.
• How long do baked cookies last? About 1 week airtight at room temp, or freeze up to 2 months undecorated.
• What molasses should I use? Unsulphured molasses (like Grandma’s). Avoid blackstrap—it’s too bitter for these.

Ready to deck the halls—and the cookies? Whether you want classic shapes, a maple-glazed glow-up, or chocolatey ornaments, these five soft cut-out gingerbread recipes have your back. Preheat that oven, queue your favorite playlist, and let the decorating party begin—trust me, your kitchen is about to smell like pure holiday magic.