Gingerbread Cookies Recipe: Spiced and Festive

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

  1. 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.
  2. Preheat Oven: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Gingerbread Cookies Recipe: Spiced and Festive

Spiced Gingerbread Cookies with royal icing.
Prep Time 20 minutes
Cook Time 10 minutes
Chilling 2 hours
Total Time 2 hours 30 minutes
Servings 12

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.

Sarah Williams

A Registered Dietitian, enthusiastic home cook, and food lover with a deep passion for healthy living. Interest in sharing the healthy & delicious recipes to people.

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