Gingerbread Cookie Recipe
Gingerbread man cookies are a must-have at the holidays! This gingerbread cookie recipe is easy to make and includes a simple 2-ingredient royal icing for decorating.
Servings: 26 cookies
Equipment
Ingredients
For the Cookies:
- 1 stick unsalted butter at room temperature
- 1 cup packed dark brown sugar
- 1 egg at room temperature
- 1 teaspoon vanilla extract
- ¼ cup molasses
- 2 ¾ cups all purpose flour plus more for rolling
- 1 teaspoon baking powder
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
- pinch cloves
For the icing:
- ¾ cup confectioner's sugar
- 1 tablespoon milk
Instructions
- Combine the butter and dark brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream at medium speed for 2–3 minutes, or until light and fluffy. Scrape down the sides of the bowl, then beat in the egg.
- Add the vanilla and molasses and mix on medium speed for 2 minutes.
- In a separate medium bowl, whisk together flour, baking powder, ginger, cinnamon, baking soda, salt, nutmeg, and cloves.
- Add the flour mixture to the butter mixture and process at low speed just until no streaks of flour remain.
- Scrape the dough onto a sheet of plastic wrap. Wrap tightly and form into an even rectangle. Set in the fridge to chill for 1–2 hours or overnight. (If chilling for 24 hours, let the dough sit at room temperature for 1–2 hours before rolling).
- Preheat the oven to 350˚F. Line two rimmed sheet pans with parchment paper.
- Set a piece of parchment on a large work surface, then lightly flour the paper and rolling pin. Cut the dough in half (keep the remaining dough wrapped) and roll into a ¼ inch thick even rectangle, adding more flour as needed as you work. Use your preferred cookie cutters to cut out cookies, then place them on the prepared sheet pan. Reroll the scraps of dough and repeat process, adding more flour as needed, until no dough remains.
- Bake for 8 minutes, or until set around the edges but soft in the middle. Let cool on sheet pans for 1 minute, then transfer to cooling racks to cool completely.
- While the cookies cool, make the icing. Whisk the powdered sugar and milk until smooth and quite thick. You want the consistency to be stiff enough to pipe into even lines.
- Once the cookies cool, transfer the icing to a piping bag and decorate each cookie as desired.
Notes
- My Top Tip: Sift the powdered sugar before whisking in the milk. This makes an ultra-smooth icing without any lumps.
- Storage: Store the cookies in an airtight container at room temperature. They'll stay fresh for about 1 week. Be sure to give the icing enough time to harden before storing.
- Freezing: You can freeze either the dough or the baked gingerbread cookies. To freeze the dough, wrap it tightly in plastic wrap, then again in aluminum foil or a freezer bag. It'll keep in the freezer for up to 3 months. When you're ready to bake, thaw overnight in the fridge first, then follow the remaining recipe steps. If you plan to freeze baked gingerbread cookies, I recommend not icing them first. Place the cooled cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or an airtight container with parchment paper between layers of cookies to prevent sticking. They'll keep in the freezer for up to 3 months. Thaw at room temperature, then decorate and serve.
Nutrition
Calories: 124kcal | Carbohydrates: 25g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 67mg | Potassium: 78mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 119IU | Vitamin C: 0.01mg | Calcium: 28mg | Iron: 1mg
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