Martha Stewart Gingerbread Cookies Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

Martha Stewart gingerbread cookies are the kind of holiday bake I come back to every December. They’re thin, crisp at the edges, and just tender in the middle, with a deep molasses flavor and plenty of warm spice. This version is inspired by Martha Stewart’s classic approach to holiday baking, and it gives you a dough that’s genuinely easy to roll and cut.

From start to finish you’re looking at about 40 minutes of active work, plus an hour of chilling, and the dough comes together in one bowl with a mixer. It’s simple enough for a weeknight baking session and sturdy enough to hold up at a cookie swap or potluck. The real payoff is a tray of cookies that smell like the holidays and take icing beautifully.

Why This Martha Stewart Gingerbread Cookies Works

The dough leans on a generous amount of ground ginger with a little cinnamon and cloves behind it, so the spice actually comes through instead of hiding under the molasses. Unsulfured molasses gives a cleaner, deeper flavor than the sulfur variety, which can taste bitter.

Chilling the dough is the step that makes it work. A full hour in the fridge firms up the butter so the dough rolls without sticking and the cut shapes hold their edges in the oven. Skip it and you’ll fight a soft, sticky mess.

What You’ll Love About It

• Easy to roll — The chilled dough rolls out smoothly without tearing or sticking.
• Holds its shape — Cut cookies keep crisp edges and clean lines as they bake.
• Deep spice flavor — Ginger, cinnamon, and cloves come through in every bite.
• Made ahead — The dough keeps in the fridge for up to 2 days.

Ingredients

You need 12 everyday ingredients, most of which are already in your pantry.

• 3 cups (375g) all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 cup (113g) unsalted butter, softened — soft enough to press a dent with your finger.
• 1/2 cup (100g) granulated sugar
• 1/2 cup (105g) packed brown sugar — pack it firmly so the measurement is accurate.
• 1 large egg — room temperature blends in more smoothly.
• 1/2 cup (120ml) unsulfured molasses — not blackstrap, which is too bitter here.
• 1 teaspoon vanilla extract

Equipment

• Electric mixer — stand mixer with paddle attachment or a hand mixer.
• Mixing bowls — one medium and one large.
• Plastic wrap — for wrapping the dough disks.
• Rolling pin — any standard size works.
• Cookie cutters — 2 to 3 inch (5 to 7.5cm) shapes are easiest.
• Two baking sheets — lined with parchment paper.
• Wire rack — for cooling the cookies completely.

How to Make Martha Stewart Gingerbread Cookies

Step 1: Whisk the Dry Ingredients

In a medium bowl, whisk together 3 cups (375g) all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon kosher salt, 1 tablespoon ground ginger, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground cloves until well combined. Whisk for a good 30 seconds so the spices are evenly distributed. Set the bowl aside.

Step 2: Cream the Butter and Sugars

In the bowl of an electric mixer fitted with the paddle attachment, beat 1/2 cup (113g) softened butter, 1/2 cup (100g) granulated sugar, and 1/2 cup (105g) packed brown sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed. The mixture should look pale and have visibly increased in volume.

Step 3: Beat In the Egg and Molasses

Beat in 1 large egg, then 1/2 cup (120ml) unsulfured molasses and 1 teaspoon vanilla extract until fully incorporated. The mixture may look slightly curdled, which is normal. Keep beating for another 20 seconds and it will smooth out.

Step 4: Add the Flour Mixture

Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined. Don’t overmix here, or the cookies will be tough. Stop the mixer as soon as the last streaks of flour disappear and finish by hand with a spatula if needed.

Step 5: Chill the Dough

Divide the dough in half and shape each half into a disk. Wrap each one in plastic wrap and refrigerate for at least 1 hour or up to 2 days. The dough should feel firm and cool to the touch before you roll it.

Step 6: Preheat and Prepare the Pans

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. If your baking sheets are small, bake one tray at a time on the center rack.

Step 7: Roll and Cut the Shapes

On a lightly floured surface, roll out one disk of dough to about 1/4-inch (6mm) thickness. Use cookie cutters to cut out shapes and transfer them to the prepared baking sheets, spacing about 1 inch apart. Re-roll scraps as needed, but work quickly so the dough stays cold.

Step 8: Bake and Cool the Cookies

Bake for 8 to 10 minutes, until the cookies are set and slightly firm to the touch but not darkened. Pull them when the edges look dry and the centers still give just slightly. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Step 9: Repeat and Decorate

Repeat with the remaining dough, always using cooled baking sheets. Decorate the cooled cookies with royal icing if desired, and let the icing set fully before stacking. This makes about 24 cookies depending on the size of your cutters.

What to Serve With It

These cookies pair well with a mug of hot coffee, spiced tea, or cold milk. For a holiday spread, set them out alongside peppermint bark, shortbread, and a bowl of candied nuts. They also make a nice finish after a hearty winter dinner.

Tips for the Best Results

• Chill thoroughly — Cold dough rolls cleanly and keeps its shape in the oven.
• Flour lightly — Too much flour on the counter makes the cookies dry.
• Roll evenly — A consistent 1/4-inch (6mm) thickness means even baking.
• Watch the clock — Pull them at 8 minutes; they firm up as they cool.
• Cool the pans — Warm sheets soften the dough and spread the shapes.
• Weigh the flour — A kitchen scale keeps the dough from turning out dry.

Easy Variations

Add 1/2 teaspoon of ground nutmeg or cardamom to the dry ingredients for a warmer spice profile. For a chocolate version, swap 1/4 cup (30g) of the flour for cocoa powder. A teaspoon of finely grated orange zest in the butter mixture adds a bright citrus note.

Storing and Reheating

Store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months. The dough can be made ahead and refrigerated for up to 2 days or frozen for up to 1 month; thaw in the refrigerator before rolling. To reheat frozen baked cookies, place on a baking sheet in a 300°F (150°C) oven for 5 minutes.

Nutrition (per serving)

These values are estimates per serving, based on 24 cookies.

FAQs

Can I make this Martha Stewart gingerbread cookies recipe ahead of time?

Yes. The dough keeps in the fridge for up to 2 days or in the freezer for up to 1 month. Thaw it in the refrigerator overnight before rolling.

Can I swap the molasses?

Unsulfured molasses is what gives these cookies their flavor, so I don’t recommend skipping it. Dark honey or dark corn syrup can stand in in a pinch, though the flavor will be milder.

How do I know when the cookies are done?

They’re ready when the edges look dry and set but the centers still give slightly to a light touch. They shouldn’t brown much beyond their natural color.

Why did my dough crack when rolling?

Cold dough cracks easily, so let it sit at room temperature for 5 to 10 minutes first. If it still crumbles, knead it once or twice and roll again.

Martha Stewart-Inspired Gingerbread Cookies

Print Recipe

These gingerbread cookies are inspired by Martha Stewart’s classic holiday baking. They have a deep molasses flavor, warm spices, and a crisp-tender texture that’s perfect for decorating. The dough is easy to work with and rolls out beautifully.

• Author: Anabelle McLean
• Prep Time: 30
• Cook Time: 10
• Total Time: 40
• Yield: 24 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 3 cups (375g) all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 cup (113g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1/2 cup (105g) packed brown sugar
• 1 large egg
• 1/2 cup (120ml) unsulfured molasses
• 1 teaspoon vanilla extract

Instructions

1. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves until well combined.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.
3. Beat in the egg, then the molasses and vanilla extract until fully incorporated. The mixture may look slightly curdled, which is normal.
4. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined. Do not overmix, or the cookies will be tough.
5. Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
6. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
7. On a lightly floured surface, roll out one disk of dough to about 1/4-inch (6mm) thickness. Use cookie cutters to cut out shapes and transfer them to the prepared baking sheets, spacing about 1 inch apart. Re-roll scraps as needed.
8. Bake for 8 to 10 minutes, until the cookies are set and slightly firm to the touch but not darkened. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
9. Repeat with the remaining dough. Decorate cooled cookies with royal icing if desired.

Notes

Store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months. The dough can be made ahead and refrigerated for up to 2 days or frozen for up to 1 month; thaw in the refrigerator before rolling. To reheat frozen baked cookies, place on a baking sheet in a 300°F (150°C) oven for 5 minutes.

Nutrition

• Calories: 125
• Sugar: 11g
• Sodium: 50mg
• Saturated Fat: 2g
• Carbohydrates: 21g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 15mg

Keywords: gingerbread cookies, Martha Stewart gingerbread, holiday cookies, Christmas cookies, molasses cookies, spiced cookies, cut-out cookies, ginger cookies, baking, dessert