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Easy Gingerbread Cookies

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By Pillsbury Kitchens
Updated Aug 30, 2022
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This Easy Gingerbread Cookie recipe lives up to its name by using refrigerated Pillsbury™ Sugar Cookie Dough to make the baking process easier (and tastier) than ever! Rich, gooey molasses and warm holiday spices create super easy gingerbread cookies that are perfect for decorating with little hands. Get creative with fun additions like cookie icing and candy sprinkles, and watch how family and friends have fun with these simple gingerbread cookies.

More About This Recipe

  • Besides the sugar cookie, is there a more quintessential Christmas cookie than the gingerbread cookie The gingerbread man and gingerbread houses have long held a place in holiday tradition but the history of these classics dates back to 2400 B.C.—or at least, that’s the record of the first known gingerbread recipe. The Europeans caught on during the Middle Ages and created gingerbread cookies that they made into different shapes. Queen Elizabeth I came up with the idea to decorate the cookies and make cut-out shapes when she decided to surprise and delight visitors by offering them a cookie that looked like them! Later, the shapes of the gingerbread cookies changed to reflect the season, like flowers in the springtime. It wasn’t long before the designs and decorations of the cookies became even more elaborate. Gingerbread arrived in the United States when the European colonists came and we’re thrilled that they did! The gingerbread man is almost as commonplace as Santa Claus during the holiday season and the cookie has earned its rightful place on Christmas cookie platters. Of course, that’s not the only cookie that’s worth putting on the cookie tray! Find out all you need to know about how to make cookies with our comprehensive cookie tutorial so you’ll be an expert by the time the holidays roll around!

Easy Gingerbread Cookies

  • Prep Time 25 min
  • Total 3 hr 15 min
  • Ingredients 7
  • Servings 22
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Ingredients

Instructions

  • Step 
    1
    In large bowl, crumble cookie dough; stir in molasses. Add remaining ingredients; mix thoroughly with hands.(DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
  • Step 
    2
    Divide dough in half; form into 2 disks, and wrap in plastic wrap. Refrigerate 2 hours or until thoroughly chilled.
  • Step 
    3
    Heat oven to 375°F. On floured surface, roll 1 dough disk 1/4 inch thick. Cut with floured 2 1/2- to 3-inch gingerbread boy or girl cookie cutters. On ungreased cookie sheet, place cutouts 2 inches apart. Repeat for remaining dough, rerolling scraps as necessary.
  • Step 
    4
    Bake 7 to 9 minutes or until cookies are set and light golden brown around edges. Cool on cookie sheet 3 minutes; remove to cooling rack to cool completely, about 20 minutes.

Nutrition

100 Calories
3 1/2g Total Fat
0g Protein
16g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
100
Calories from Fat
30
Total Fat
3 1/2g
5%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
95mg
4%
Potassium
30mg
1%
Total Carbohydrate
16g
5%
Dietary Fiber
0g
0%
Sugars
8g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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