Celebrate National Gingerbread Cookie Day!

Bring in the start of the holiday season with some gingerbread cookies! National Gingerbread Cookie Day is November 21st, so get ready for it with this delicious gingerbread cookie recipe.

Grab your family or friends so you can all join in the festivities. Make them for yourself, your coworkers, or the entire neighborhood if you want to. You can even experiment with different gingerbread cookie shapes and sizes.

A cookie that makes you feel cozy, tastes delicious, and comes in all shapes and sizes - what more could you want?


  • 3 cups all-purpose flour
  • 3/4 cup dark brown sugar packed down.
  • 3/4 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 12 tablespoons butter, room temperature, cut into 12 pieces
  • 3/4 cup dark molasses
  • 2 tablespoons milk

    Shop Noche with gingerbread cookie background


    • Add flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt to a bowl and mix.
    • Add butter, use a pastry blender to cut the butter in until the mixture resembles fine meal.
    • With a mixer running on low speed, gradually add the molasses and milk and mix until combined, about 30 seconds.
    • Divide the dough in half, forming each into a ball. Wrap each in plastic wrap and refrigerate for 2 hours or overnight, or place in the freezer for about 20 minutes, until firm, if you’re in a hurry.
    • Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
    • Remove one dough sheet from the fridge/freezer and place it on the counter. Roll out the dough (use a little flour on your rolling pin if needed), until it’s about ½ inch thick.
    • Cut out your gingerbread men and place them on prepared baking sheets.
    • Refrigerate the gingerbread men for 5 minutes (meanwhile you can roll out the other dough ball).
    • Bake the cookies until set in the center and the dough barely retains imprints when touched very gently with a fingertip, about 8 to 11 minutes (depending on the size of your cookie). Do not overbake!
    • Place the cookies on a wire rack to let them cool. Allow cooling to room temperature before frosting.
    • Store gingerbread cookies in an airtight container with parchment paper between the layers. Freeze for up to 3 months.

    Recipe available @ Tastes Better From Scratch

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