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There’s nothing quite like the smell of gingerbread cookies filling your kitchen. These festive, warmly spiced cookies are crisp on the edges yet slightly soft in the center, making them perfect for decorating.
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Cuisine: American
Prep Time: 50 minutes
Cook Time: 10 minutes
Dough Chilling: 60 minutes
Total Time: 2 hours
Servings: 24 cookies
Why You’ll Love Making It
- Classic Holiday Treat – A timeless cookie that fills your home with festive aromas.
- Perfect for Decorating – Use icing, candies, or chocolate chips to make each cookie unique.
- Beginner-Friendly – Step-by-step instructions ensure a successful batch every time.
- Make-Ahead Dough – Chill the dough in advance and bake when ready.
- Warm, Spiced Flavor – A delicious blend of cinnamon, ginger, nutmeg, and molasses.
Ingredients
- 3 1/4 cups all-purpose flour – Provides the structure for the cookies.
- 3/4 teaspoon baking soda – Helps the cookies rise slightly and retain their shape.
- 1 tablespoon ground ginger – Adds a warm, slightly spicy depth of flavor.
- 1 tablespoon ground cinnamon – Gives the cookies their signature cozy aroma.
- 1/2 teaspoon ground cloves – Adds a rich, slightly sweet spice.
- 1/2 teaspoon ground nutmeg – Enhances the spiced complexity.
- 1/2 teaspoon kosher salt – Balances the flavors and enhances the sweetness.
- 1/4 teaspoon freshly ground black pepper – Adds a slight kick that intensifies the warmth.
- 3/4 cup (1 1/2 sticks) unsalted butter, softened – Provides richness and a tender texture.
- 1/2 cup dark brown sugar, packed – Adds sweetness and a deep caramelized flavor.
- 1 large egg – Binds the dough together and adds structure.
- 1/2 cup unsulfured molasses – Gives the cookies their signature color and flavor. Avoid blackstrap molasses, as it’s too bitter.
- 1 egg white, raw or pasteurized (or 1 tablespoon egg white powder + 2 tablespoons water) – Creates a glossy, pipeable icing.
- 1/2 teaspoon lemon juice – Stabilizes the icing.
- 1 3/4 cups powdered sugar, sifted – Ensures a smooth consistency.
- Raisins, currants, chocolate chips, or small candies for eyes and buttons.
- Food coloring to tint the icing for different designs.
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Instructions
Step 1: Prepare the Dry Ingredients
In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, salt, and black pepper. Set aside.
Step 2: Cream the Butter and Sugar
In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter on medium speed until smooth and creamy, about 1–2 minutes. Add the brown sugar and continue beating until light and fluffy, scraping down the sides as needed.
Step 3: Add Wet Ingredients
Mix in the egg and molasses, beating until fully incorporated. The mixture may look slightly curdled, but it will come together once the dry ingredients are added.
Step 4: Combine Dry and Wet Mixtures
Reduce the mixer speed to low and gradually add the dry ingredients. Mix until just combined. The dough will be thick, and you may need to use your hands to incorporate the last bit of flour.
Step 5: Chill the Dough
Divide the dough into three equal portions, flatten into discs, and wrap in plastic wrap. Refrigerate for at least 1 hour (or overnight for deeper flavor). If the dough becomes too firm, let it sit at room temperature for a few minutes before rolling.
Step 6: Roll Out the Dough
Preheat the oven to 350°F (175°C). Lightly flour a sheet of parchment or wax paper. Roll out one portion of dough to 1/8-inch thickness. If the dough is sticky, dust it lightly with more flour. Place the rolled-out dough back in the refrigerator for 5–10 minutes before cutting—this helps retain crisp edges.
Step 7: Cut the Cookies
Use cookie cutters to cut out shapes, or use a stencil and a knife for custom shapes. Transfer the cut cookies to unlined baking sheets, spacing them 1 inch apart.
Step 8: Bake the Cookies
Bake in the preheated oven for 8–10 minutes, until the edges are set but not darkened. They will continue to firm up as they cool. Let them rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
Step 9: Make the Royal Icing
In a clean bowl, whisk the egg white and lemon juice until frothy. Gradually add the sifted powdered sugar, whisking until the icing holds stiff peaks. If it’s too runny, add more powdered sugar. If too thick, add a few drops of water.
Step 10: Decorate the Cookies
Fill a piping bag (or a zip-top bag with a small corner snipped off) with the royal icing and decorate the cookies as desired. If using food coloring, divide the icing into small bowls and tint each batch. Let the icing dry for at least 12 hours at room temperature before stacking the cookies.
FAQs
Can I Make the Dough in Advance?
Yes! The dough can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. If freezing, wrap tightly in plastic wrap and place in an airtight container. Let it thaw in the fridge overnight before rolling out.
How Should I Store Decorated Cookies?
Store fully decorated cookies in an airtight container at room temperature for up to 1 week. If stacking, place parchment paper between layers to prevent smudging. You can also freeze undecorated cookies for up to 3 months, then decorate after thawing.
