Gingerbread Cookies Recipe
User Reviews
5
Gingerbread Cookies Recipe
Description
The cookie dough incorporates typical gingerbread spices—ground ginger, cinnamon, cloves—with baking powder and soda for leavening. Butter, dark brown sugar, and granulated sugar provide sweetness and body, while molasses adds moisture, chewiness, and a characteristic robust taste. Vanilla and optional lemon zest lift the flavor. After combining the dry and wet ingredients, the dough is chilled to ease rolling and cutting.
Baking at 375°F gives a balance of soft edges and slight crispness. The royal icing, made from egg whites and cream of tartar whipped with sifted powdered sugar, creates a stable, smooth decoration medium that dries firm. Cookie cutter sizes influence yield, from a dozen large to about 40 smaller cookies.
These gingerbread cookies are suitable for holiday baking traditions, combining nostalgic spice and texture with decorative potential. Proper storage extends freshness, supporting enjoyment over several weeks.
Using light molasses keeps flavor balanced, but alternatives like dark or blackstrap molasses can intensify taste. Meringue powder is an option for icing to avoid raw egg whites. The recipe supports different cookie cutter sizes influencing batch size.
Ingredients
For the cookies:
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground ginger (see note 1)
- 1 3/4 teaspoons ground cinnamon
- 1/4 teaspoon cloves ground
- 6 tablespoons butter softened
- 3/4 cup dark brown sugar firmly packed
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup molasses (see note 2)
- 2 teaspoons vanilla extract
- 1 teaspoon lemon finely grated, optional, zest
For the royal icing:
- 3 large egg at room temperature (see note 3, white
- 1/4 teaspoon cream of tartar
- 4 cups powdered sugar sifted
Instructions
To make the cookies:
- In a large bowl, sift or vigorously whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
- In a stand mixer with the paddle attachment on medium speed, or in a bowl with an electric mixer, beat butter, brown sugar, granulated sugar, and egg, and beat until smooth.
- Add molasses, vanilla, and lemon zest and continue mixing until well blended. Gradually add flour mixture and beat on low speed until just combined. Stir a few strokes by hand to ensure all flour is incorporated.
- Divide the mound into 2 equal portions. Shape each portion into a disk and wrap in plastic wrap. Refrigerate at least 2 hours or up to 4 days.
- Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper or silicone mats.
- On a floured surface working with 1 disk at a time, sprinkle dough and rolling pin with a and roll out dough to 1/4-inch thick. Using gingerbread cookie cutters 3 to 5 inches tall, cut out cookies. Use additional flour to prevent sticking.
- Carefully transfer to prepared baking sheets using an offset spatula, spacing about 1 1/2-inch apart. Repeat with remaining disk of dough. Gather all scraps, re-roll, and cut out additional cookies. If the dough becomes sticky, refrigerate for 10 minutes.
- Bake until the cookies are lightly browned on the bottom, about 7 to 10 minutes. Cool on baking sheet 5 minutes before transferring to wire racks to cool completely. Frost with royal icing (recipe follows).
To make the royal icing:
- In a stand mixer with the paddle attachment on medium speed, or in a bowl with an electric mixer, beat egg whites and cream of tartar until foamy.
- Reduce mixer speed to low and gradually beat in powdered sugar until blended, then beat on high speed until thick and glossy, about 2 minutes. Frost Gingerbread Cookies as desired.
Notes
- The spice blend of ginger, cinnamon, and cloves offers a complex warmth typical of gingerbread flavor.
- Molasses contributes chewiness and deep sweetness; light molasses is preferred though dark or blackstrap can be used for stronger flavor.
- To avoid raw egg whites in the royal icing, meringue powder can be used as a substitute.
- Yields vary by cookie cutter size: about 12 large (4.5 inch), 26 medium (3 inch), or up to 40 small (2.25 inch) cookies.
- Store cookies in an airtight container at room temperature for up to 2 weeks or refrigerate for up to 2 months to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies (exact yield depends on size of cookies)
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 230kcal | 12% |
| Carbohydrates | 49g | 16% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 125mg | 5% |
| Potassium | 149mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 99IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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