PERFECT GINGERBREAD COOKIES RECIPE

Is there anything quite as evocative as the smell of warm spices baking in the oven, promising a delightful treat that’s both comforting and festive? These Gingerbread Cookies aren’t just delicious; they’re an edible tradition, a chance to create memories with loved ones, and a canvas for your most creative decorating ideas—I promise you’ll be making batches of these for years to come!

Let’s Gather Our Ingredients

Before we start, it’s always a good idea to make sure you have everything you need. Here’s what you’ll need to create these amazing Gingerbread Cookies:

For the Gingerbread Cookie Dough:

• All-Purpose Flour: 3 cups
• Baking Soda: 1 teaspoon
• Ground Ginger: 1 tablespoon
• Ground Cinnamon: 1 tablespoon
• Ground Cloves: 1/2 teaspoon
• Salt: 1/4 teaspoon
• Unsalted Butter: 1/2 cup (1 stick), softened
• Brown Sugar: 3/4 cup, packed
• Molasses: 1/2 cup
• Egg: 1 large
• Vanilla Extract: 1 teaspoon

For the Royal Icing:

• Powdered Sugar: 4 cups
• Meringue Powder: 3 tablespoons
• Warm Water: 1/2 cup (plus more, if needed)
• Food Coloring: Gel food coloring (optional)

Step-by-Step: Baking Your Gingerbread Masterpieces

Alright, friend, let’s dive into the baking process. Don’t worry, I’ll guide you every step of the way!

Making the Dough:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. This ensures everything is evenly distributed for that perfect spice blend.
2. Cream Butter and Sugar: In a separate bowl (or using a stand mixer), cream together the softened butter and brown sugar until light and fluffy. This usually takes about 3-5 minutes.
3. Add Molasses and Egg: Beat in the molasses and egg until well combined. Don’t skip the vanilla extract! It adds a lovely depth of flavor.
4. Gradually Add Dry Ingredients: Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cookies tough.
5. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This is crucial! Chilling the dough prevents the cookies from spreading too much during baking.

Baking the Cookies:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Parchment paper is your best friend for easy cleanup and prevents sticking.
2. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. If the dough is too stiff, let it sit at room temperature for a few minutes to soften slightly.
3. Cut Out Shapes: Use your favorite cookie cutters to cut out gingerbread shapes. Re-roll the scraps and cut out more cookies until all the dough is used.
4. Bake: Place the cookies on the prepared baking sheets, leaving a little space between each cookie. Bake for 8-10 minutes, or until the edges are lightly golden brown.
5. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Making the Royal Icing:

1. Combine Ingredients: In a large bowl (or using a stand mixer), combine the powdered sugar and meringue powder.
2. Add Water: Gradually add the warm water, mixing on low speed until a smooth icing forms. Add more water, one teaspoon at a time, until you reach your desired consistency. For outlining, you want a thicker consistency, and for flooding, a thinner consistency.
3. Color the Icing: Divide the icing into separate bowls and add gel food coloring to each bowl, mixing well until you achieve your desired colors.
4. Prepare Piping Bags: Transfer the icing to piping bags fitted with small round tips.

Tips & Tricks for Gingerbread Cookie Perfection

Every baker has their secrets, right? Here are a few of mine to help you nail those Gingerbread Cookies every single time:

• Don’t Overbake: Gingerbread Cookies can dry out easily if overbaked. Keep a close eye on them and remove them from the oven as soon as the edges start to brown.
• Chill Time is Key: Seriously, don’t skimp on the chilling time! It makes a huge difference in the texture and shape of your cookies.
• Even Thickness: When rolling out the dough, try to maintain an even thickness. This will ensure that the cookies bake evenly.
• Piping Practice: If you’re new to royal icing, practice your piping skills on a piece of parchment paper before decorating the cookies.
• Storage: Store decorated Gingerbread Cookies in an airtight container at room temperature. They’ll stay fresh for several days.

Creative Decorating Ideas

Now for the fun part! Let your creativity shine and decorate those Gingerbread Cookies to your heart’s content. Here are some ideas to get you started:

• Classic Designs: Use white icing to create classic gingerbread man designs, snowflakes, or other festive patterns.
• Colorful Creations: Use a variety of colored icings to create vibrant and eye-catching designs.
• Sprinkles and Edible Glitter: Add sprinkles and edible glitter for extra sparkle and fun.
• Candy Decorations: Use small candies, like M&Ms or gumdrops, to add texture and dimension to your designs.
• Personalized Touches: Add names or initials to the cookies for a personalized touch.

Troubleshooting Common Issues

Sometimes things don’t go exactly as planned. Here are some common issues you might encounter and how to fix them:

• Cookies Spreading Too Much: This is usually caused by not chilling the dough enough or using too much butter. Make sure to chill the dough thoroughly and measure the butter accurately.
• Cookies Too Tough: Overmixing the dough can lead to tough cookies. Mix the dough until just combined.
• Icing Too Thin: If your royal icing is too thin, add more powdered sugar, one tablespoon at a time, until you reach your desired consistency.
• Icing Too Thick: If your royal icing is too thick, add more water, one teaspoon at a time, until you reach your desired consistency.

Explore Other Delicious Cookie Recipes

If you’re in a baking mood, why not try some other amazing cookie recipes? Here are a few of my favorites:

• Try the warm spice of Pumpkin Cinnamon Cookies.
• Or maybe you are in the mood for Pumpkin Cookies!
• Don’t forget the Pumpkin Spice Cookie!
• Check out the rich chocolate of Black Forest Cookies.
• Or experience the buttery and nutty flavor of Brown Butter Pumpkin Cookies.
• And finally the sweet and soft taste of Cinnamon Roll Cookies.

Enjoy Your Homemade Gingerbread Cookies!

And there you have it – your very own batch of perfectly spiced, beautifully decorated Gingerbread Cookies! These aren’t just cookies; they’re edible art, a symbol of warmth and celebration. Enjoy sharing these with friends and family, or simply savor them yourself with a warm cup of cocoa. Happy baking, my friend!

Perfect Gingerbread Cookies

These gingerbread cookies are a classic holiday treat, perfect for decorating and sharing. The recipe includes instructions for both the cookies and royal icing, ensuring a festive and delicious result. Enjoy the aroma of warm spices and create lasting memories with this delightful recipe.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups All-Purpose Flour
• 1 teaspoon Baking Soda
• 1 tablespoon Ground Ginger
• 1 tablespoon Ground Cinnamon
• 1/2 teaspoon Ground Cloves
• 1/4 teaspoon Salt
• 3/4 cup Brown Sugar, packed
• 1/2 cup Molasses
• 1 large Egg
• 1 teaspoon Vanilla Extract
• 4 cups Powdered Sugar
• 3 tablespoons Meringue Powder
• 1/2 cup Warm Water plus more, if needed
• Gel Food Coloring optional

Equipment

• Large bowl
• Whisk
• Stand mixer or electric mixer
• Measuring cups and spoons
• Plastic wrap
• Baking sheets
• Parchment paper
• Rolling Pin
• Cookie cutters
• Wire rack
• Piping bags
• Small round tips

Method

 

1. In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
2. In a separate bowl (or using a stand mixer), cream together the softened butter and brown sugar until light and fluffy (3-5 minutes).
3. Beat in the molasses and egg until well combined. Add the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Wrap the dough in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
7. On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness.
8. Use cookie cutters to cut out gingerbread shapes. Re-roll the scraps and cut out more cookies.
9. Place the cookies on the prepared baking sheets, leaving a little space between each cookie.
10. Bake for 8-10 minutes, or until the edges are lightly golden brown.
11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
12. In a large bowl (or using a stand mixer), combine the powdered sugar and meringue powder.
13. Gradually add the warm water, mixing on low speed until a smooth icing forms. Add more water, one teaspoon at a time, until you reach your desired consistency.
14. Divide the icing into separate bowls and add gel food coloring to each bowl, mixing well until you achieve your desired colors.
15. Transfer the icing to piping bags fitted with small round tips.
16. Decorate the cooled cookies with royal icing.

Notes

Don’t overbake the cookies; they can dry out easily. Chilling the dough is crucial for preventing spreading. Store decorated cookies in an airtight container at room temperature for several days. Practice piping on parchment paper before decorating the cookies. If cookies spread too much, chill the dough longer. If the dough is too tough, avoid overmixing. Adjust royal icing consistency with small amounts of water or powdered sugar.