Gingerbread Cookie Recipe
User Reviews
5
Gingerbread Cookie Recipe
Description
The recipe starts by mixing dry ingredients—flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt—with creamed butter and sugars. Molasses and vanilla add depth, then the dough is chilled to firm up, which helps maintain shape during baking.
Rolling the dough to a quarter inch thickness and baking until set creates cookies that hold their crisp edges without becoming too thin. Decoration is possible with either royal icing or a richer confectioners frosting, which can be colored as wanted.
These gingerbread cookies can be stored in airtight containers for several days or frozen to keep fresh. The dough itself also freezes well, enabling make-ahead preparation. Careful chilling and proper rolling thickness are key to avoiding overly flat cookies and ensuring good texture.
Freezing the dough for up to 3 months and thawing overnight provides convenience. Frosted cookies can be stored for a few days or frozen with parchment between layers, though delicate candy decorations may not endure freezing.
Ingredients
Gingerbread Men
- 2¾ cups all-purpose flour plus more for rolling out the cookies
- 1½ teaspoons ground ginger or use 2 tsp for a stronger flavor
- 1½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves ground
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup molasses spray the measuring cup with non-stick cooking spray first to avoid sticking, unsulphered
Royal Icing
- 1½ cups powdered sugar sifted
- 1-2 tablespoons milk
- 2 teaspoons corn syrup clear
- Food Coloring
Confectioners Frosting
- 2 cups powdered sugar sifted
- ½ cup unsalted butter softened
- 1-2 tablespoons milk or cream
- Food Coloring
Instructions
Gingerbread Men
- In a medium bowl whisk flour, ground ginger, cinnamon, nutmeg, ground cloves, baking soda, and salt.
- In a large bowl using an electric mixer, beat butter, sugar, and brown sugar until fluffy. Beat in egg, vanilla, and molasses.
- Carefully beat in the flour mixture until it's incorporated.
- Divide the dough in 2, form each half into a round disc, wrap each in plastic wrap, and chill in the fridge for at least 4 hours or up to 2 days.
- When ready to bake, preheat the oven to 350°F and line cookie sheets with parchment paper or silicone baking mats.
- Work with one ball of dough at a time. If the dough was in the fridge overnight, you may need to let it warm up for 10-15 minutes first.
- On a well-floured countertop using a well-floured rolling pin, roll out one disc of the dough until it's about ¼ inch thick. Cut into shapes and place 1-2 inches apart on the cookie sheet.
- Bake for 8-12 minutes until the tops are set. (This will depend on the size of your cookie cutters and the thickness of the dough). This yields between 25-36 cookies.
Royal Icing
- Whisk powdered sugar, corn syrup, and milk. Mix in a little more milk or powdered sugar as necessary.
- Divide into small bowls and mix with food coloring.
- Decorate the cookies using piping bags, or a knife. We use disposable piping bags and a 4M tip.
Buttercream Frosting
- In a large bowl using an electric mixer, beat butter until fluffy.
- Beat in powdered sugar about ½ cup at a time, then beat in 1-2 tablespoons milk or cream. Add in a little extra powdered sugar or milk/cream as necessary.
- Divide the icing into small bowls and mix with food coloring.
- Frost the cookies using piping bags or a knife.
Notes
- Keep the dough well chilled before baking to avoid spreading and achieve the right cookie thickness.
- Roll the dough between ¼ to ⅓ inch for optimal texture and shape retention.
- Dough can be frozen for up to 3 months; thaw overnight in the refrigerator before rolling.
- Store frosted cookies airtight for 3-5 days or freeze in layers separated by parchment paper; candy decorations may not hold after freezing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 178kcal | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 21mg | 7% |
| Sodium | 54mg | 2% |
| Potassium | 94mg | 2% |
| Sugar | 21g | 42% |
| Vitamin A | 185IU | 4% |
| Calcium | 19mg | 2% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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