This posting is somewhat bittersweet for me, as Gingerbread Cookies are typically one of the last Christmas cookies that I make each year. Gingerbread Cookies are the quintessential Christmas cookie. I have been using this recipe since the 1970s. It has the perfect blend of Gingerbread spices.
This recipe is quick and simple to make. So simple that it is perfect to use as a family project. Your children can help make the dough, cut out the cookies and even decorate them once baked.
You can also use this recipe year-round by switching out different cookie cutters. You can use a heart cookie cutter for Valentine’s day. Bunnies, lambs and decorated eggs for Easter. Pumpkins, ghosts and black cats for Halloween. You can also decorate the cookies by a theme. Pastels for a Baby Shower, white for a wedding. The possibilities are endless.
I have also include a recipe for Royal Icing. I recently switched to using all white icing, but you can tint the icing by using food coloring or Wilton’s Icing Colors. For either, a little goes a long way. Less is more to start with. You can always add more tint, but you can’t take it away. You may want to wear an apron and plastic gloves while tinting your icing to ensure you do not get stains on your hands or clothes.
I typically let the dough chill in the refrigerate for 1 hour. I then take it out and let it warm up slightly to make it easy to roll out. When rolling out the dough, I prefer to do it between two pieces of parchment paper. This way you won’t get flour on the dough, which typically leads to a lighter color and possibly a touch cookie when baked. I prefer a rich gingerbread color.
I hope you give my Gingerbread Cookies a try! Please comment below and let me know what you think. If you made these recipes, post your beautiful creations on Instagram and tag me. Don’t forget to subscribe and you will be sent an email each time a new recipe is posted.
- 2/3 cup unsalted European butter, softened
- 1/2 cup firmly packed light brown sugar
- 3/4 cup unsulphured molasses
- 1 egg
- 1/2 teaspoon stem ginger, finely minced
- 1/4 teaspoon stem ginger syrup
- 3 cups all purpose, unbleached flour, sifted
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground mace
- 1/8 teaspoon ground coriander
- Step 1 In a large bowl, sift the flour, baking soda, baking powder and spices.
- Step 2 In a stand mixer with the beater/paddle attachment, cream the butter and brown sugar.
- Step 3 Add the molasses, egg, stem ginger and ginger syrup, beating well.
- Step 4 Add the flour mixture to the wet ingredients in the stand mixer, 1/3 at a time. Mix well. Do not over beat.
- Step 5 Wrap dough in wax paper or plastic wrap and chill in the refrigerator for at least 1 hour.
- Step 6 Remove dough from the refrigerator, unwrap and let sit for 1-2 minutes to make it easier to roll out.
- Step 7 Roll out dough between two pieces of parchment paper, to 1/4 inch thickness. Lift the parchment paper off each side of the dough from time to time.
- Step 8 Cut out gingerbread with desired cookie cutters.
- Step 9 Transfer cookies to a cookie sheet that has been lined with parchment paper.
- Step 10 Bake for 8-10 minutes in a 350 degree Fahrenheit over or until firm, but not dark brown.
- Step 11 Cook on wire racks. Decorate with royal icing.
NOTE: Rolling the dough to 1/4 inch thickness will ensure a baked cookie that doesn’t burn. A cookie that is thinner, has more of a chance to burn. If you want to roll them out thinner, reduce the baking time.
- 1 1/2 ounces of meringue powder
- 2 1/2 ounces of water
- 16 ounces of confectioner's sugar
- Step 1 Make sure your bowl, spatula and beaters are free of any grease, butter or oil.
- Step 2 Combine all the ingredients in a bowl and beat at low speed until the icing forms very stiff peaks and turns pure white (approximately 8 to 10 minutes).
- Step 3 Add more sugar if the icing is not stiff enough or a few drops of water if it is too stiff.
- Step 4 Use the icing immediately or cover the bowl with a damp towel to prevent the icing from drying when not in use.
- Step 5 Allow at least 24 hours at room temperature for any piped royal icing decorations to dry.
NOTE: You can add more water to the royal icing to make it flow. Add the water slowly until the icing flows off the spoon like a ribbon.
Use food coloring of edible gel colors to tint the icing.