Introduction
Gingerbread Cookies are a timeless holiday classic, perfect for winter gatherings, festive parties, or thoughtful gifting. Their warm, spiced flavor from molasses and ginger, paired with a crisp texture, delivers nostalgic, comforting joy. Arranged on a white ceramic platter, adorned with smooth royal icing and colorful sprinkles, these Gingerbread Cookies offer a festive, inviting aesthetic. This recipe delivers traditional Gingerbread Cookies, adaptable for dietary preferences, best served fresh or stored for sharing during the holiday season.
Ingredients
For the Gingerbread Cookies:
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 3/4 cup unsalted butter, softened
- 3/4 cup dark brown sugar
- 1/2 cup unsulphured molasses
- 1 large egg
- 1 tsp vanilla extract
For the Royal Icing:
- 2 cups powdered sugar, sifted
- 1 large egg white (or 2 tbsp pasteurized liquid egg whites)
- 1/2 tsp lemon juice
- 1-2 tsp water (for consistency)
- Optional: Food coloring, sprinkles, sanding sugar
Serving:
- Optional: Extra sprinkles, edible glitter
- Suggested Accompaniments: Hot cocoa, mulled wine
- Suggested Pairings: Milk, coffee
- Suggested Aesthetic: Serve on a white ceramic platter
- Suggested Equipment: Stand or hand mixer, rolling pin, cookie cutters, baking sheets, piping bag
Step-by-Step Process
- Make Dough: In a medium bowl, whisk flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. In a large bowl, use a mixer to beat butter and brown sugar until fluffy, 2-3 minutes. Add molasses, egg, and vanilla; beat until combined. Gradually add dry ingredients, mixing until a dough forms. Divide the dough into two disks, wrap in plastic, and chill for 1-2 hours.
- Preheat Oven: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Roll and Cut: On a lightly floured surface, roll one dough disk to 1/4-inch thickness. Use cookie cutters (e.g., gingerbread men, stars) to cut shapes. Place on baking sheets, 1 inch apart. Gather scraps, re-roll, and cut more shapes.
- Bake: Bake for 8-10 minutes, until edges are set but centers are slightly soft. Cool on baking sheets for 2 minutes, then transfer to a wire rack to cool completely.
- Make Royal Icing: In a bowl, beat powdered sugar, egg white, and lemon juice until smooth. Add water, 1/2 tsp at a time, until icing is pipeable but holds shape. Divide and add food coloring if desired. Transfer to piping bags.
- Decorate and Serve: Pipe icing onto cooled cookies to create designs; add sprinkles or sanding sugar. Let the icing set for 1 hour. Arrange on a white ceramic platter and serve with hot cocoa, mulled wine, milk, or coffee.
Tips for Better Gingerbread Cookies
- Chill dough thoroughly to prevent spreading and ease rolling.
- Use unsulphured molasses for a milder, sweeter flavor.
- Roll dough evenly for consistent baking; 1/4-inch thickness ensures crisp yet tender cookies.
- Cool cookies completely before icing to prevent melting.
- Adjust icing consistency: Thicker for piping details, thinner for flooding.
- Use fresh spices for bold flavor; ground ginger is key.
- Store unbaked dough in the fridge for 2 days or freeze for 1 month.
- Enhance aesthetic: Arrange on a white ceramic platter, pipe intricate designs, and sprinkle with colorful accents for a festive look.
Variations and Customization
- Gluten-Free Gingerbread Cookies: Use a gluten-free flour blend; ensure baking soda is gluten-free.
- Vegan Gingerbread Cookies: Replace butter with vegan margarine, egg with 1/4 cup applesauce, and use vegan sugar; for icing, use aquafaba.
- Spicy Gingerbread Cookies: Increase ginger to 1 tbsp or add 1/4 tsp black pepper.
- Soft Gingerbread Cookies: Roll dough to 1/3-inch thickness and bake for 6-8 minutes.
- Chocolate Gingerbread Cookies: Add 1/4 cup cocoa powder to dry ingredients; reduce flour by 1/4 cup.
- Low-Sugar Gingerbread Cookies: Reduce brown sugar to 1/2 cup and use sugar-free icing with stevia.
- Lemon Gingerbread Cookies: Add 1 tsp lemon zest to the dough; use lemon extract in the icing.
- Nutty Gingerbread Cookies: Add 1/4 cup finely chopped almonds to the dough.
Storage and Serving Tips
- Store baked, undecorated cookies in an airtight container at room temperature for 1 week.
- Store decorated cookies in single layers in an airtight container for 5 days.
- Freeze unbaked dough or baked, undecorated cookies for 3 months; thaw dough in the fridge and bake as directed.
- Serve at room temperature for the best texture; avoid refrigeration to maintain crispness.
- Use leftovers as dessert toppings or in trifles.
- Don’t leave at room temperature for over 2 hours if using egg-based icing.
- Pair with warm drinks to complement spiced flavors.
- Presented on a white ceramic platter with colorful icing and garnishes for an inviting charm.
Nutritional Information
Based on 12 servings (2 cookies each, with icing, no sprinkles):
- Calories: 260 kcal
- Total Fat: 10g
- Saturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 35mg
- Sodium: 160mg
- Total Carbohydrates: 40g
- Dietary Fiber: 1g
- Sugars: 24g
- Protein: 3g
- Vitamin A: 6% Daily Value
- Vitamin C: 0% Daily Value
- Calcium: 4% Daily Value
- Iron: 8% Daily Value
Note: Values vary by brand and icing amount. These are high in sugar; try low-sugar or vegan versions. Serve with fruit for balance.
Conclusion
This Gingerbread Cookies recipe offers a spiced, festive treat perfect for any holiday occasion. It transforms simple ingredients into a classic delight. Its straightforward preparation and charming presentation make it a favorite. The crispy texture and vibrant icing, with festive garnishes, delight every time. It’s sure to be a cherished recipe, loved for its nostalgic appeal.

Gingerbread Cookies Recipe: Spiced and Festive
Ingredients
- Gingerbread Cookies:
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp kosher salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- ¾ cup unsalted butter softened
- ¾ cup dark brown sugar
- ½ cup unsulphured molasses
- 1 large egg
- 1 tsp vanilla extract
- Royal Icing:
- 2 cups powdered sugar sifted
- 1 large egg white
- ½ tsp lemon juice
- 1-2 tsp water
- Optional: Food coloring sprinkles
- Suggested Pairings: Hot cocoa milk
Instructions
- Whisk flour, baking soda, salt, and spices. Beat butter and sugar; add molasses, egg, and vanilla. Mix in dry ingredients. Chill dough for 1-2 hours.
- Preheat oven to 350°F; line baking sheets.
- Roll dough to 1/4-inch; cut shapes and place on sheets.
- Bake for 8-10 minutes; cool completely.
- Beat icing ingredients; pipe onto cookies and add sprinkles. Let's set for 1 hour.
- Serve on a white ceramic platter with cocoa and milk.
Notes
- Chill the dough for easy rolling.
- Store undecorated cookies for 1 week or decorated cookies for 5 days.
- Try a vegan variation.
- Pair with mulled wine.