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Best Freeze-Ready Gingerbread Cookie Dough Recipe

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This freeze-ready gingerbread cookie dough lets you bake fresh, spiced cookies on demand. Make the dough now, freeze it for up to three months, and bake straight from frozen for perfectly crisp edges and soft centers every time.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 3/4 cup unsulfured molasses
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour, spooned and leveled
  • 2 teaspoons baking soda
  • 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

Instructions

  1. Cream the butter and sugar: In a large mixing bowl (or stand mixer), beat the softened butter and packed brown sugar together on medium speed until light and fluffy—about 3 minutes. Scrape down the sides once.
  2. Add the wet ingredients: Beat in the molasses, egg, and vanilla extract until fully combined. The mixture will look a little curdled at first—that’s normal. Keep mixing until it comes back together into a smooth, glossy paste. Scrape the bowl again.
  3. Whisk the dry ingredients separately: In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
  4. Combine wet and dry: Add the dry ingredients to the wet mixture in two additions, mixing on low speed after each. Stop as soon as the flour disappears. The dough will be soft and slightly sticky.
  5. Divide and shape the dough: Turn the dough out onto a lightly floured surface. Divide it into two equal portions. Shape each portion into a log about 8 inches long and 2 inches in diameter.
  6. Wrap tightly for freezing: Lay each log on a sheet of plastic wrap or parchment paper. Roll it up tightly, twisting the ends like a candy wrapper. For extra protection, wrap each log again in aluminum foil or place it in a freezer bag. Label with the date and ‘Gingerbread Cookie Dough.’
  7. Freeze for at least 2 hours: The dough needs to be solid before slicing. Overnight is best, but 2 hours works in a pinch. The dough keeps for up to 3 months.
  8. Bake from frozen (no thawing needed): When you’re ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment or a silicone mat. Unwrap a frozen log and use a sharp knife to slice 1/4-inch thick rounds. Place them 2 inches apart on the sheet.
  9. Bake for 10-12 minutes: The edges should look set and slightly darker, but the centers will still look soft. Let the cookies rest on the baking sheet for 2 minutes, then transfer to a cooling rack.
  10. Cool completely before decorating: If you’re adding royal icing or sanding sugar, wait until the cookies are fully cool.

Notes

For dairy-free, use vegan butter sticks. For gluten-free, use a 1:1 gluten-free baking blend with xanthan gum. The dough can be baked immediately if refrigerated for at least 1 hour. For cut-out cookies, shape into a disc, chill, roll, and cut before freezing.

Nutrition

Keywords: gingerbread cookies, freeze-ready cookie dough, holiday baking, make-ahead cookies, gingerbread dough, freezer cookies

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