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Gingerbread Leaf Cookies

by Jessie Daye

First published: September 27, 2023 | Updated: June 22, 2026
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Gingerbread Leaf Cookies — Festive Fall & Holiday Recipe

Bake up the coziness of fall with these gingerbread leaf cookies. Spiced with cinnamon, ginger, and cloves, and shaped like autumn leaves, they’re perfect for Thanksgiving dessert tables, holiday cookie swaps, or cozy baking days with family. The trick is to place the leaves on the side of the baking sheet so they curl a bit. Beautiful and delicious. I make my dough at night, let it chill, roll it out in the morning, and bake. I serve these cookies with coffee ice cream and a sprinkle of cinnamon.

Commonly Asked Questions

Can I make these cookies ahead of time?

Yes! You can bake them up to 3 days in advance and store them in an airtight container.

How do I get the leaf colors?

Use food-safe gel coloring or edible powders brushed on after baking for a fall foliage look.

Can I freeze gingerbread leaf cookies?

Absolutely. Freeze undecorated cookies for up to 2 months, then decorate once thawed.

Cookie Cutters linked here: https://liketk.it/4OJ27

Gingerbread Leaf Cookies

Author: Jessie Daye
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Ingredients

  • 3 cups all-purpose flour
  • ¾ cup dark brown sugar packed
  • ¾ teaspoon baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves (optional)
  • ½ teaspoon salt
  • 12 tablespoons butter room temp. cut into pieces
  • ¾ cup molasses
  • 2 tablespoons whole milk

Method

  1. Add flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt to a large bowl and mix.
  2. Gradually add the molasses and milk and stir until just combined. Don’t over stir.
  3. Add the room temperature butter pieces and using a pastry blender, cut the butter in until the mixture resembles fine meal.
  4. Lay out two large pieces of plastic wrap and cut your dough in half, forming each piece into a large flat disc. Completely wrap in plastic wrap and refrigerate for at least 2 hours, or overnight.
  5. Preheat your oven to 350 degrees F and line two large baking sheets with parchment paper.
  6. Remove one dough disc from the refrigerator and sprinkle flour on your surface. Roll out the dough until it’s about ½ inch thick. Cut gingerbread leaves or desired shape from the dough and place on prepared baking sheets.
  7. Refrigerate your cookie sheet for minutes while you prepare the second batch. The dough will get very soft so it’s best to refrigerate your cut shapes before placing in the oven so they keep their shape.
  8. Bake the cookies until firm, about 8 to 12 minutes (depending on the size of your cookie cutter). Watch them carefully as they bake pretty fast.
  9. Place the cookies to a wire rack. Allow to cool. Serve with coffee ice cream or Ice cream of choice.
  10. Store gingerbread cookies in an airtight container with parchment paper between the layers or freeze for up to 2 months.

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Hi, I'm Jessie. 

I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.

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