This is my family’s favorite Gingerbread cookies! We make this recipe year after year, and it is simply delicious and not to mention fun! These gingerbread cookies are soft in the center with crispy edges, and they are perfectly spiced with the warm flavors of ginger, nutmeg, cinnamon, and orange zest for a well-rounded holiday cookie.
Each year our family has a list of cookies we make during Christmas, and gingerbread cookies are always at the top of the list. My kids are older now, but they still enjoy making and decorating Christmas cookies! Smells of freshly baked gingerbread cookies fill the house and a mess of icing, candy, and sprinkles fill the kitchen table. I still have pictures of some of the very first gingerbread cookies made with my kids. These memories I hold close to my heart, even as I prepare to send my middle daughter off to college next year. Yeah, I know…I am getting a little sappy, I can’t help it! The holidays are meant for making, keeping, and remembering those cherished family memories.
These gingerbread cookies taste delicious, and they are easy to make, decorate, and store. I enjoy decorating these cookies with royal icing, but you can skip the royal icing if you want, and top these sweet cookies with buttercream, or a simple icing (see below). You can’t go wrong either way!
GINGERBREAD COOKIE INGREDIENTS
Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.
All-purpose flour – I use all-purpose flour, but if you need gluten-free flour, you can substitute with a 1:1 ratio of gluten-free flour. Be sure to spoon and level the flour.
Dark Molasses – Unsulphured molasses gives the cookies deep flavor and color. Any brand will work.
Brown sugar – I use light brown sugar, but this can be substituted with dark brown sugar
Spices – Sweet cinnamon. ginger, nutmeg, and a pinch of ground cloves
Eggs – one egg at room temperature.
Leaveners – Baking soda (ensure it’s fresh)
Butter – unsalted butter is added for richness and flavor.
Orange zest – my secret ingredient. We will only need a little!
HOW TO MAKE GINGERBREAD COOKIES
Follow these steps to make gingerbread cookies:
- Mix the dry ingredients – In a large bowl, sift together the flour, baking soda, cinnamon, ground ginger, nutmeg, ground cloves, and salt. Set aside.
- Cream the butter and sugars – In the bowl of a stand mixer with a fitted attachment, cream the butter and the sugar until light and fluffy.
- Add the egg and flavoring – Add the molasses, vanilla, orange zest, and the egg then continue to mix until well combined.
- Add the flour mixture – Gradually add the flour mixture to the butter mixture, mixing just until combined. Turn out the dough on a lightly floured surface, then roll it out into disks. Wrap the dough in plastic wrap, then refrigerate for 4 hours or overnight.
- Make the cookies – Preheat the oven to 350 degrees (F). On a lightly floured surface, roll out the gingerbread to a thickness of 1/4 inch. Flour the cutter, then cut out the cookies and transfer them to a parchment-lined sheet pan
- Bake – Bake the cookies for 8 to 10 minutes. The cookies should be lightly browned around the edges and feel barely firm to the touch. Transfer the cookies to a wire rack to cool, then decorate with the icing.
GINGERBREAD COOKIE BAKING PRO TIPS
- Sift your dry ingredients. Sift together all of the dry ingredients to remove any lumps.
- Weigh the flour. It’s important to add the correct amount of flour by weighing it with a kitchen scale, preferably. If you do not own a kitchen scale, be sure to fluff up the flour in its container, spoon it into the measuring cup, and level the top.
- Use room-temperature dairy. I take my eggs and butter out of the refrigerator ahead of time so that they are at the perfect temperature before adding them to the cookie dough.
- Resting the dough. Gingerbread cookie dough is very soft, so allowing enough time for the dough to rest will be the key to the best results.
HOW TO STORE GINGERBREAD COOKIES
Room temperature: Place any leftover bread in an air-tight container, bread bag, or bread box at room temperature to enjoy for up to 5 days. The bread can also be placed in the refrigerator for 10 days.
Freezing Instructions: To freeze sourdough bread wrap it tightly in plastic wrap, then place the bread in a resealable plastic storage bag, and freeze for up to three months. Thaw at room temperature for a few hours or place in the refrigerator to thaw overnight.
Gingerbread Cookies
15
servings30
minutes10
minutes3
hours20
minutesKeep the screen of your device on
Cookie Ingredients
2 3/4 cups all-purpose flour (360g)
1 Tbsp orange zest
1/2 cup light brown sugar
3/4 cup unsalted butter at room temperature; see notes
1/2 cup dark molasses (4oz)
1 large egg, at room temperature; see notes
1 tsp ground cinnamon (2g)
2 tsp ground ginger (4g)
1/2 tsp baking soda (1g)
1/2 tsp vanilla extract
1/4 tsp ground cloves
1/2 tsp nutmeg (1g)
1/2 tsp salt (1g)
- FOR THE ROYAL ICING:
2 cups confectioner’s sugar, sifted
2 egg whites (can use pasteurized eggwhites)
1 tsp vanilla
1/4 tsp cream of tartar
water
- FOR THE SIMPLE DECORATING ICING
2 cups confectioner’s sugar
1 Tbsp whole milk
1 Tbsp corn syrup
2 tsp vanilla extract
Directions
- Sift the flour, baking soda, cinnamon, ground ginger, nutmeg, cloves, and salt in a large bowl. Set aside.
- In the bowl of a stand mixer with a fitted attachment, cream the butter and the sugar until light and fluffy. Add the molasses, vanilla, orange zest, and the egg then continue to mix until well combined.
- Gradually add the flour mixture to the butter mixture, mixing just until combined. On a lightly floured surface, turn out the dough, then roll out the dough into disks. Wrap the dough in plastic wrap, then refrigerate for 4 hours or overnight.
- Preheat the oven to 350 degrees (F). On a lightly floured surface, roll out the gingerbread to a thickness of 1/4 inch. Flour the cutter, then cut out the cookies and transfer them to a parchment-lined sheet pan
- Bake the cookies for 8 to 10 minutes. The cookies should be lightly browned around the edges and feel barely firm to the touch. Transfer the cookies to a wire rack to cool, then decorate with the icing.
- ROYAL ICING DIRECTIONS
- Sift the confectioner’s sugar and set aside.
- In a large bowl or in the bowl of a stand mixer, add the egg whites and cream of tarter. Beat on medium-low speed for about 1 minute, or until frothy.
- Gradually add the confectioner’s sugar until all of the sugar is combined, then add the vanilla.
- Increase the speed of the mixer to medium-high and continue beating the mixture until stiff, shiny peaks form.
- Place the icing in an air-tight container until ready to use. Once ready to use, divide the icing and tint with food coloring if desired for decorating.
Notes
- It’s important to add the correct amount of flour by weighing it with a kitchen scale, preferably. If you do not own a kitchen scale, be sure to fluff up the flour in its container, spoon it into the measuring cup, and level the top.
- Resting the dough: Gingerbread cookie dough is very soft, so allowing enough time for the dough to rest will be the key to the best results. Rest the dough anywhere between 4 hours up to overnight.
- Raw eggs notice: If choosing to make the royal icing recipe, please note that it contains raw eggs. Consuming raw eggs carries a risk of foodborne illness due to the potential presence of bacteria. It is recommended to use pasteurized eggs and egg whites, especially for young children, elderly adults, immunocompromised people, and pregnant women.
Did you make this recipe?
Great! Now let me know how you liked it. Follow me on YouTube, Pinterest, and Instagram. You can also sign up for my newsletter for the latest updates. Tag @sheaddsflavor on Instagram and hashtag it #sheaddsflavor to share your creations with me. I can’t wait to see your photos!
While I have you here… may I suggest a few for you to try next:
Until next time. Keep following and commenting. Join me on Youtube next week where I will be cooking up another recipe and maybe telling a few of my terrible jokes! Yes, that’s right.
