Gingerbread Cookies Recipe

Gingerbread Cookies Recipe

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.

Course Dessert

Cuisine American

Prep Time 35

Cook Time 2 15

Total Time 2 50

Servings cookies (exact yield depends on size of cookies)

Calories 230kcal

Author Meggan Hill

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
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

US Customary - Metric

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 standing 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 standing 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.

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