Gingerbread Cookies

Gingerbread Cookies

Isn’t it true that no cookie says Christmas like a gingerbread cookie? They’re enjoyable to make, to decorate, and even more delicious to eat.

It doesn’t really matter if you enjoy gingerbread cookies or not. Every year, you make them because they make people happy. And because they’re just so darn cute. This recipe was tried over and again (and over) until it was perfect. Because they are soft and full of warm spice, we think you’ll like them and even start looking forward to them. Here’s everything you need to know.

See more Christmas recipes: BEEF TENDERLOIN RECIPE

Gingerbread Cookies

Gingerbread Cookies

Gingerbread cookies, which are highly flavored with spices and molasses, are the ideal of the holidays. Decorate with royal icing and serve as a dessert or as a decoration for your Christmas tree!
Prep Time 50 mins
Cook Time 10 mins
Additional 1 hr
Total Time 2 hrs
Course Dessert
Cuisine American, Australian, British
Servings 24
Calories 158.1 kcal


  • Blinder
  • Baking Sheet
  • Rolling Pin


For the Gingerbread Cookies

  • cups flour
  • ¾ tsp baking soda
  • 1 tbsp ginger
  • 1 tbsp cinnamon
  • ½ tsp ground cloves
  • ½ tsp nutmeg
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¾ cup unsalted butter, room temperature
  • ½ cup dark brown sugar, packed
  • 1 large egg
  • ½ cup molasses

For the Royal Icing:

  • 1 egg white, raw or pasteurized (or 1 tbsp egg white powder
  • ½ tsp lemon juice
  • cups powdered sugar

Decorative elements (Optional)

  • currants, Raisins, frosting, candy pieces, chocolate chips


Mix together the dry ingredients:

  • Mix the flour, baking soda, and spices combined vigorously in a large mixing bowl. Remove from the mix.

To make the dough, follow these steps:

  • Beat the butter till creamy in a stand mixer fitted with the paddle attachment. Add the sugar and keep beating until creamy. Mix the egg and molasses in a mixing bowl.
    Slowly drizzle in the flour mixture, mixing at low speed. (To mix the remaining amount of flour, you may need to work it with your hands.)

Chill the dough as follows:

  • Cut the mixture into thirds and cover each in plastic wrap. Freeze for at least 1 hour or up to 24 hours. Let for 5 to 10 minutes of room temperature before rolling out. If the mixture is too soft to roll out after refrigerating, add a bit of extra flour.
  • Preheat the oven to 350° F (176°.C)

Roll out dough, follow these steps:

  • Place a third of the mixture on a big piece of parchment paper or wax paper that has been lightly floured. Roll out the dough 1/8 inch thick using a rolling pin. Return the rolled-out dough to the refrigerator for another 5 to 10 minutes to cool. This will make cutting out the cookies much easier.

Cut out the cookies, follow these steps:

  • Cut out forms with a cookie-cutter, or paste a stencil over the dough and cut into desired shapes with a knife.

Transfer to baking sheet, follow these steps:

  • Transfer to baking sheets that haven't been buttered. For "buttons," press raisins, chocolate chips, or candy bits into the middle of each biscuit.

Bake, follow these steps:

  • 8 to 10 minutes at 350°F until crisp but not darkened. Remove the dish from the oven. Allow cooling for a few minutes before transferring biscuits to a wire rack to cool entirely. Decorate to your taste.

To make the royal icing, follow these steps:

  • Mix the egg whites and lemon juice in a mixing bowl, then gradually add the sifted powder sugar until firm peaks form.

Decorate the cookies as follows:

  • Fill a pipe bag half with frosting and pipe various shapes on the cookies. (Alternatively, use a plastic sandwich bag with one corner cut off.) If you don't cover the icing while working with it, it will dry out.
    The royal icing on the surface of the cookies will dry rapidly, within 15 minutes after being decorated. The frosting, though, may still be soft on the inside. Allow 12 hours for the frosting to dry completely on the adorned cookies at room temperature.


If you use too much flour, the cookies will be tight and dried. Using a kitchen scale is the most accurate and convenient way to measure flour. If you don’t have one, use a spoon to fluff your flour, then sprinkle it into your measuring cup and level it with a knife.
If you don’t have any piping bags, you may use a zip-top bag and clip off the corner after the icing is inside to decorate the gingerbread men.
If you’re worried about using raw egg whites in the royal icing, use cooked egg whites instead.
You may make the gingerbread men hotter by adding more ginger, or you can make them softer by reducing the spices.
If you don’t want to use royal icing, make a small batch of buttercream and decorate with that instead. It will take a little longer for them to set, but your gingerbread men will be sweet and beautiful.
Don’t hurry the relaxation process! Because this is a soft dough, it’s critical. Add the same spices to my no-spread sugar cookie recipe for a fast treat!

Nutrition Value:
Servings Per Recipe: 24 
Calories: 158.1 | Calories From Fat: 55.3 | Protein: 2g | Carbohydrates: 24g | Fiber: 0.5g | Sugars: 10.6g | Fat: 6.1g | Saturated Fat: 3.7g | Cholesterol: 23mg | Calcium: 26.3mg | Iron: 1.2mg | Magnesium: 21.4mg | Potassium: 133.3mg | Sodium: 125.3mg | Thiamin: 0.1mg | Vitamin B6: 0.1mg | Vitamin A Iu: 187.9IU

The nutritional information is for a single serving and is simply a close estimate. The nutritional information for any recipe on this site is not guaranteed to be accurate.
Keyword ginger cookies, Gingerbread Cookies, soft gingerbread cookies


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