Gingerbread Cookies

Name: Gingerbread Cookies
Prep time: 1 h 5 min
Cook time: 25 min
Total time: 1 h 30 min
Yield: 4 dozens
Ingredients: 1 egg white; 1/2 teaspoon lemon juice; 1 3/4 cups confectioners sugar; 3 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1 tablespoon ground ginger; 1 tablespoon ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon ground nutmeg; 1/4 teaspoon finely ground black pepper; 1/2 teaspoon salt; 3/4 cup unsalted butter; 3/4 cup dark-brown sugar; 1 large egg; 1/2 cup molasses

User Reviews

4.7

27 reviews

Excellent

Prep Time
1 hr 5 mins
Cook Time
5 mins
Total Time
1 hr 30 mins
Servings
4 dozens
Calories
189 kcal
Course
Baked Goods
Cuisine
International

Gingerbread Cookies

Kelsey Carr

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These classic gingerbread cookies are simple to make and fill my home with festive spice. Soft, flavorful, and perfect for decorating, they’re a holiday favorite for both kids and adults. Great for gifting or sharing at holiday parties!

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Ingredients

Servings

Royal Icing

1 egg white
1/2 teaspoon lemon juice
1 3/4 cups confectioners sugar powdered sugar

Cookie Dough

3 1/4 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon finely ground black pepper
1/2 teaspoon salt
3/4 cup unsalted butter 1.5 sticks, room temperature, softened
3/4 cup dark-brown sugar packed
1 large egg
1/2 cup molasses

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Instructions

For the Royal Icing:

Combine the ingredients until smooth. Add water to thin it out or more sugar to thicken. Set aside.

For the Dough:

Whisk together the flour, baking soda, all spices and salt in a large bowl. Set aside.
In an electric mixer with the paddle attachment, cream the butter, then add the dark-brown sugar and beat until fluffy, about 2 minutes. Next, mix in the eggs and molasses.
Gradually add the flour mixture and combine on low speed until a dough forms. Divide the dough in half, wrap each half in plastic, and chill for at least 1 hour or overnight.
Preheat the oven to 350°F (176°C). Place one-third of the dough on a lightly floured surface. Using a rolling pin, roll the dough to about 1/8 inch (⅓ oz) thick, then use a lightly floured cookie cutter to cut out shapes. Place the cookies on a baking sheet lined with parchment paper. Re-form any leftover dough into a ball and roll it out again until you’ve used up all the dough. If your cookies are getting warm, pop them back in the fridge for 10 minutes to chill. Bake until crisp and just set, about 8 to 10 minutes.
Remove the cookies from the oven and let them sit on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely. Once cooled, decorate with royal icing.

Notes

Source: The Kitchy Kitchen
I always make sure to chill my dough for at least an hour before rolling it out. This helps the cookies keep their shape and makes them easier to handle.
I lightly flour my rolling surface and rolling pin to stop the dough from sticking while I roll it out.
Ovens can be tricky, so I check my cookies a minute or two before the recommended baking time. They should be crisp around the edges and just set in the middle.
After baking, I let the cookies sit on the baking sheet for a few minutes before moving them to a wire rack. This helps them firm up and reduces the chance of breakage.

Nutrition Information

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Serving 4dozens Calories 189kcal (9%) Carbohydrates 204g (68%) Protein 13g (26%) Fat 36g (55%) Saturated Fat 22g (110%) Cholesterol 132mg (44%) Sodium 628mg (26%) Fiber 4g (16%) Sugar 123g (246%)