Gingerbread Cookies Recipe
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5.0
15 reviews
Excellent
Gingerbread Cookies Recipe
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No Christmas cookie spread is complete without a classic Gingerbread Cookies Recipe! Dress up these homemade gingerbread cookies with royal icing features and outfits and candy decorations.
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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 ground cloves
- 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 zest finely grated, optional
For the royal icing:
- 3 large egg whites at room temperature (see note 3)
- 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
- Spices: A blend of ginger, cinnamon, and cloves delivers a complex, warmly-spiced taste that reminds me of childhood holiday baking adventures.
- Molasses: Tangy, sweet molasses is the key ingredient in Gingerbread Cookies. It lends a chewy texture and deep flavor. I prefer light molasses, although blackstrap or dark will also do.
- Egg whites: You can use meringue powder to make royal icing without raw egg whites. See FAQs for more information.
- Yield: This Gingerbread Cookie recipe makes about 12 cookies if you use a 4 1/2-inch cookie cutter, about 26 cookies with a 3-inch cookie cutter, or 38 to 40 cookies with a 2 1/4-inch cookie cutter.
- Storage: Store these cookies in an air-tight container at room temperature for 2 weeks or in the refrigerator for 2 months.
Nutrition Information
Show Details
Serving
1 cookie
Calories
230kcal
(12%)
Carbohydrates
49g
(16%)
Protein
2g
(4%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
15mg
(5%)
Sodium
125mg
(5%)
Potassium
149mg
(4%)
Fiber
1g
(4%)
Sugar
36g
(72%)
Vitamin A
99IU
(2%)
Vitamin C
1mg
(1%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition 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.
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User Reviews
Overall Rating
5.0
15 reviews
Excellent
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