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Gingerbread Cookie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 79 reviews
  • Author: Hannah
  • Prep Time: 30 minutes
  • Cook Time: 8 minutes
  • Total Time: 2 hours 38 minutes
  • Yield: 24 cookies (3-inch size) 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delight in the classic flavors of Gingerbread Man Cookies with this detailed recipe that walks you through making soft, tender cookies perfectly spiced with ginger, cinnamon, cloves, and allspice. Featuring options for Royal Icing, Glaze Icing, or Buttercream Frosting, these charming cookies are ideal for holiday baking and decorating fun.

Ingredients

Scale

For the Cookies:

  • 1 cup butter, softened
  • 1 cup dark brown sugar, packed
  • 1 cup molasses (unsulphured, dark or light, avoid blackstrap)
  • 1 tablespoon vanilla extract
  • 4 cups all purpose flour, spooned and leveled
  • 1 & 1/4 teaspoon kosher salt
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon ground allspice

For Royal Icing:

  • 1/4 cup meringue powder or 3 egg whites
  • 4 cups powdered sugar (about 1 pound)
  • 6 tablespoons warm water (omit if using egg whites)
  • gel food coloring (optional)

For Glaze Icing:

  • 2 cups powdered sugar
  • 6–7 tablespoons milk (or more as necessary)
  • 1 tablespoon corn syrup
  • 1 teaspoon vanilla extract
  • 1 pinch kosher salt

For Buttercream Frosting:

  • 1 batch Buttercream Frosting
  • gel food coloring (optional)

Instructions

  1. Make the cookie dough: In a large bowl or stand mixer, beat 1 cup of slightly softened butter for 1-2 minutes until smooth and creamy. Add 1 cup dark brown sugar and beat until light and fluffy, scraping the bowl as needed. Mix in 1 cup molasses and 1 tablespoon vanilla extract until fully incorporated.
  2. Combine dry ingredients: Spoon and level 4 cups of all purpose flour into a bowl, then stir in 1 1/4 teaspoon kosher salt, 1 tablespoon ground ginger, 1 tablespoon cinnamon, 3/4 teaspoon cloves, and 1/2 teaspoon allspice. Break up any clumps of spices.
  3. Mix dough: Add the dry ingredients to the wet ingredients and mix on low speed until combined, scraping the bowl sides. Avoid overmixing to keep cookies tender.
  4. Chill the dough: Divide dough into three portions, wrap each in plastic wrap, and chill for about 2 hours until firm. Optionally, freeze for 30 minutes, then finish chilling in fridge for 30 minutes.
  5. Prepare pans and preheat oven: Line three half-sheet baking pans with parchment paper or silicone mats. Preheat oven to 350°F (175°C).
  6. Roll out dough: Lightly flour your work surface. Roll one disc of dough to about 3/8 inch thickness, flipping and lightly flouring as needed to prevent sticking.
  7. Cut cookies: Flour cookie cutters and press firmly into dough. Transfer cut cookies to prepared pans spaced 1-2 inches apart. For best shape retention, optionally freeze the assembled cookie pans for 5 minutes before baking.
  8. Bake: Bake at 350°F based on cookie size: 6-8 minutes for 2-inch, 8-10 minutes for 3-inch, and 10-12 minutes for 4-inch cookies. Remove when centers are no longer shiny but not browned.
  9. Shape cookies: Within 30-60 seconds of baking, gently nudge cookie edges to perfect shapes if needed.
  10. Cool cookies: Let cookies cool on the pan for about 5 minutes, then transfer to a rack to cool completely before decorating.
  11. Prepare Royal Icing: Whisk 1/4 cup meringue powder and 4 cups powdered sugar in a bowl. Gradually add 6 tablespoons warm water and beat till thick white icing forms. Adjust consistency by adding water as needed. Divide and color if desired. Pipe onto cooled cookies.
  12. Prepare Glaze Icing: Mix 2 cups powdered sugar, 6 tablespoons milk, 1 tablespoon corn syrup, 1 teaspoon vanilla, and a pinch of salt until smooth. Add more milk to reach thin, dip-able consistency. Dip cookie tops and allow to dry on racks for 1-3 hours.
  13. Prepare Buttercream Frosting: Make your preferred batch of buttercream frosting. Color if desired. Spread or pipe frosting onto cooled cookies. Note buttercream frosted cookies are best stored in single layers.
  14. Store: Store decorated cookies in airtight containers. Royal Icing and Glaze can be stacked once completely dry; buttercream requires single layers. Cookies stay fresh for 4-5 days on the counter.
  15. Freezing tips: Freeze raw dough disks wrapped in plastic for 1-2 months or bake directly from frozen. Freeze baked cookies up to 2-4 weeks. Freeze decorated cookies per frosting type with proper separation and thaw handling.

Notes

  • Nutrition facts include Royal Icing but exclude Glaze or Buttercream.
  • Using egg whites for Royal Icing: Beat 3 egg whites, add 1/2 cup powdered sugar, then remaining sugar, adjusting water or sugar for consistency.
  • For shipping cookies, use a thicker glaze that dries firmer and seals moisture better by dunking cookies fully and allowing 6-8 hours dry time.
  • Add 1-3 teaspoons meringue powder to Buttercream to make frosting more sturdy and form a slight crust.
  • Avoid overmixing dough to maintain tender cookie texture.
  • Chilling dough prevents spreading and aids in shape retention during baking.
  • Rolling dough to about 3/8 inch thickness balances tenderness and structure.
  • Remove cookies from oven as soon as centers lose shine to avoid overbaking.
  • Shape cookies gently within 30-60 seconds after baking for best results.

Nutrition

  • Serving Size: 1 cookie (approx. 3-inch)
  • Calories: 180
  • Sugar: 18g
  • Sodium: 150mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 20mg

Find it online: https://cookesrecipes.com/gingerbread-cookie-recipe/