Easy Gingerbread Cookies to Make with Kids

Baking with children is one of the sweetest ways to build memories — especially when the recipe is simple, hands-on, and smells like the holidays. These easy gingerbread cookies are perfect for little helpers, from mixing the dough to decorating the finished treats.

Tips for Stress-Free Baking With Kids:

• Use silicone mats for easier cleanup.

• Before inviting kids to the kitchen, pre-measure ingredients into small bowls. This lets them “dump and mix” easily and cuts down on spills and frustration.

• Give each child their own dough ball to avoid fighting over dough and tools.

• Offer simple decorating choices. Use three icing colors max.

You Will Need:

2 ¼ cups all-purpose flour
2 tsp ground ginger
1 tsp cinnamon
½ tsp ground cloves (optional)
½ tsp baking soda
¼ tsp salt
½ cup (1 stick) unsalted butter, softened
½ cup brown sugar
⅓ cup molasses
1 large egg
Optional: sprinkles, mini candies, icing for decorating

1. Mix the dry ingredients

Have kids whisk together the flour, spices, baking soda, and salt. This step is perfect for little hands.

2. Cream the butter and sugar

Using a hand mixer or stand mixer, beat the butter and brown sugar until fluffy. Let older children help press the mixer buttons.

3. Add the egg and molasses

Pour in the egg and molasses.

4. Combine wet and dry ingredients

Slowly add the dry mix into the wet. Kids can help scoop and stir. The dough will be soft but firm enough to roll after chilling.

5. Chill the dough

Wrap the dough in plastic wrap and refrigerate for at least 30–45 minutes. This makes it easier for kids to cut out shapes.

6. Roll and cut

Sprinkle flour on the table, use kid-safe rolling pins, and let them press out gingerbread people.

7. Bake

Place on a lined cookie sheet and bake at 350°F (175°C) for 8–10 minutes. Softer cookies need less time; crispier ones need a little more.

8. Decorate

Once cool, let the kids go wild with icing and sprinkles. This is where the creativity and fun really happens.

References:

Recipe from my mother’s recipe book
Photo by Stephanie Felzenberg

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