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–+ servings

Gingerbread Cookies

These classic gingerbread cookies are soft in the center, gently crisp on the edges, and filled with warm spices that smell like the holidays should. Rolled, cut, baked, and decorated with simple royal icing, this is the kind of recipe that turns an ordinary afternoon into a memory you will talk about for years.
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Gingerbread cookies decorated with white icing are arranged on a table next to a glass of milk with a red and white striped straw.
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Prep Time:1 hour 30 minutes
Cook Time:8 minutes
Total Time:1 hour 38 minutes

Ingredients

For The Cookies

  • 1 ½ cups all-purpose flour
  • ¼ cup butter 1 stick, at room temperature
  • ¼ cup molasses
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 egg
  • ½ teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves

For The Royal Icing

  • 1 pasteurized egg white
  • 1 cup powdered sugar

Instructions

  • Cream the butter and sugar: In a bowl, cream the room-temperature butter and sugar until light and fluffy. Add the molasses and beat until combined. Then, add the vanilla extract and egg, mixing well until fully incorporated.
  • Add the dry ingredients: Stir in the flour, spices, and salt. Mix with a spatula or on low speed until just combined; do not overmix.
  • Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour (or overnight) until firm. This will make the dough easier to handle.
  • Roll out and bake: On a lightly floured surface, roll out the dough to about 1/2 cm (1/4 inch) thick.
  • Cut out shapes using cookie cutters and place them on a baking sheet lined with parchment paper or a silicone baking mat.
  • Bake in a preheated oven at 180°C (350°F) for about 8 minutes, watching carefully so they don't brown too much. Remove them from the oven and let them cool on the baking sheet for a few minutes before transferring them, as they will be fragile while hot.
  • In a bowl, beat the pasteurized egg white with the powdered sugar for about 5 to 7 minutes, until you obtain a glossy white icing.
  • Place the icing in a piping bag and decorate the cookies once they have cooled completely.
  • Let the icing dry at room temperature until it hardens. You can decorate with sprinkles or anything else you like.

Notes

Substitutions

  • Butter alternative: You can use plant based butter with good results if needed.
  • Molasses swap: Dark molasses works best, but light molasses can be used for a milder flavor.
  • Egg free icing: Use a powdered sugar and water icing if you prefer to skip egg whites.

Variations

  • Fresh ginger boost: Add finely grated fresh ginger for extra warmth.
  • Citrus twist: A little orange zest adds brightness to the dough.
  • Spice adjustment: Increase cinnamon or ginger if you love bold spice.

Tips and Tricks

  • Room temperature butter matters: Soft butter blends smoothly and evenly.
  • Chill thoroughly: Cold dough is easier to handle and bakes better.
  • Roll evenly: Consistent thickness ensures even baking.
  • Watch the oven: These bake quickly and can darken fast.

Serving Ideas

  • Holiday dessert trays: Pair with sugar cookies and chocolate crinkles.
  • Hot drink companion: Perfect with coffee, tea, or hot cocoa.
  • Gift boxes: Stack and wrap for thoughtful homemade gifts.

Storage and Make Ahead Tips

  • Room temperature storage: Store cookies in an airtight container for up to one week.
  • Freezing dough: Cut shapes and freeze, then bake straight from frozen with extra time.
  • Decorated storage: Layer with parchment to protect icing.

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Servings: 20 cookies
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