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Gingerbread Cookies
Gingerbread Cookies
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Prep Time:
50 minutes
Cook Time:
10 minutes
Total Time:
120 minutes
Festive gingerbread cookies spiced with molasses, perfect for decorating and enjoying as a holiday treat.
Ingredients:
  • For the gingerbread cookies:
  • 3 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon finely ground black pepper
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened to room temperature
  • 1/2 cup dark brown sugar, packed
  • 1/2 cup unsulfured molasses (do not use blackstrap molasses, it's too bitter)
  • For the royal icing:
  • 1 egg white, raw or pasteurized (or 1 tablespoon egg white powder)
  • 1/2 teaspoon lemon juice
  • 1 3/4 cup powdered sugar, sifted
  • Optional, for decorating:
  • Raisins, currants, chocolate chips, candy pieces, frosting
Instructions:
  • Mix the dry ingredients: Whisk together flour, baking soda, spices, salt, and pepper in a large bowl. Set aside.
  • Prepare the dough: Use a stand mixer with the paddle attachment to beat the butter until light and fluffy. Incorporate sugar and beat until fluffy. Add the egg and molasses. Slowly mix in the flour mixture on low speed. Finish by gently working the dough with your hands to fully incorporate any remaining flour.
  • Chill the dough: Divide the dough into thirds and wrap each portion in plastic. Refrigerate for at least 1 hour or overnight. Before rolling out, let it sit at room temperature for 5 to 10 minutes. If the dough feels too soft after chilling, incorporate a bit more flour.
  • Heat your oven to 350°F.
  • Roll out the dough: Place a third of the dough on a lightly floured parchment paper. Roll it out to 1/8 inch thick using a rolling pin. Chill the rolled out dough in the refrigerator for 5-10 minutes to make cutting out the cookies easier.
  • Cut the cookies: Create shapes using a cookie cutter or place a stencil over the dough and cut into desired shapes.
  • Spread out the cookies on ungreased baking sheets. Optionally, add raisins, chocolate chips, or candy in the center of each cookie to create "buttons."
  • Bake at 350°F until perfectly crisp, about 8 to 10 minutes. Remove from oven and cool slightly. Use a metal spatula to transfer cookies to a wire rack to cool completely before decorating to your liking.
  • Prepare the royal icing: Whip the egg whites and lemon juice until combined, gradually adding the sifted powdered sugar until the mixture forms stiff peaks. If using powdered egg whites, mix 1 tablespoon of egg white powder with 2 tablespoons of water before incorporating as usual. Adjust the consistency by adding more powdered sugar if the icing is too thin. Work promptly once the royal icing is ready before it sets.
  • Prepare the icing: Transfer it to a piping bag for easy design work on the cookies. If you don't have a piping bag, simply snip off a corner of a plastic sandwich bag. Remember to cover the icing to prevent drying out. After decorating, the royal icing will quickly set on the cookies' surface within 15 minutes, but allow 12 hours at room temperature for the icing to completely dry inside.

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