Go Back
decorated gingerbread cookies with red garland

Gingerbread Cookies

Course: Dessert, Snack
Cuisine: American
Keyword: gingerbread cookie recipe, gingerbread cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 24
Calories: 184kcal
These Gingerbread Cookies are everything a Christmas cookie should be! Perfectly spiced and flavored with molasses and brown sugar, this easy gingerbread cookie recipe is perfect for cutout cookies and decorating!
Print Recipe

Ingredients

  • 5 to 5 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg slightly less if using freshly grated
  • 1 teaspoon ground cloves
  • 1/4 teaspoon ground black pepper optional
  • 1 cup butter
  • 3/4 cup molasses
  • 1 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract

Instructions

  • In a large bowl, gently stir together flour, baking powder, and all spices. Set aside.
  • In the bowl of your electric mixer (or other large bowl), beat butter until smooth. Add brown sugar, molasses, eggs and vanilla.
  • Gradually stir in the dry ingredients until they are fully incorporated.
  • Divide the dough into 3 pieces, and flatten into rounded disk (about 1 1/2 inches thick). Wrap dough in plastic wrap and refrigerate for at least 3 hours.
  • When dough has chilled, preheat oven to 350*F. On a lightly floured surface, roll the dough out to desired thickness (1/4- 1/2 inch thick). (The dough can be rolled out and handled just as I described in my post HERE). Cut into desired shapes with cookie cutters. Place cookies at least 1 inch apart on a baking sheet lined with parchment paper or a Silpat type liner. If the dough is too sticky or soft to work with, put it in the refrigerator or freezer for a few minutes to firm up.
  • Bake for 9-12 minutes (depending on the size of cookies). Cool slightly on cookie sheet, then move to a cooling rack to cool completely.
  • Frost with royal icing, if desire. HERE is the royal icing recipe I use, as well as some decorating tips to get you started.

Notes

  • If making gingerbread houses or very large cookies I would recommend 5 1/2 cups flour, if making smaller cookies that you want to be soft, use 5 cups flour.
  • Certainly the dough will be softer and more sticky the less flour you use. Keep the dough chilled, and/or add a bit more flour as needed to work with the dough.

Tools Needed:

Cookie Cutters
Baking Equipment
Sheet Pans | Silicone Baking Mat | Rolling Pin

Nutrition

Calories: 184kcal | Carbohydrates: 40g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 58mg | Potassium: 218mg | Fiber: 1g | Sugar: 17g | Vitamin A: 36IU | Calcium: 69mg | Iron: 2mg