Beginner
Gingerbread Cookies
This gingerbread cookies recipe has the perfect combination of ginger and molasses flavors, without being overpowering. These favorite gingerbread cookies are tasty and perfect canvases for decorating, making them irresistible to holiday guests.
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Skill LevelBeginnerAmount2 dozen
Ingredients
8 cups all-purpose flour, divided
1 cup firmly packed brown sugar
1¼ cups molasses
3 eggs
1 cup (2 sticks) butter, softened
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Royal icing (optional)
Tools
Rolling pin
Cookie cutters
Baking sheet
Cooling rack
Instructions
Click to mark complete
- Preheat the oven to 375°F.
- In large mixing bowl, combine 3 cups flour and remaining ingredients at low speed of mixer until blended, scraping bowl often.
- Increase speed to medium and beat two minutes or until very smooth. Reduce speed to low; add remaining flour, 1 cup at a time, until dough is very stiff. (If you are using a small mixer, the last flour may need to be stirred or kneaded in by hand.)
- For small cookies: Divide dough into 3 pieces. Roll each piece into a circle approximately 12 inches in diameter, about 1/8-inch thick.
- Dip cutters in flour before cutting; cut out cookies. Place on ungreased cookie sheet. Use the end of round pastry tips, small pieces of dough and the end of a rounded spatula to make designs and features on cookie shapes.
- Bake 8-10 minutes or until lightly browned; remove to rack to cool. Makes 6-7 dozen small cookies.
- For large cookies: Divide dough into 4 pieces. To make handling large cookies easier roll dough directly on cookie sheet into a 9”x16” rectangle, about ¼-inch thick.
- Dip cutters in flour before cutting. Cut out cookies; remove excess dough. Make features with pastry tips and small cutters.
- For ribbon tie, cut two holes side by side at neck. Bake 10-15 minutes or until lightly browned.
- Let cool on sheet for 2-3 minutes. Remove carefully with large spatula. Cool on rack. When completely cool, thread ribbon through neck and tie. Makes 7-10 large gingerbread boys.
Notes
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- Best icing for decorating gingerbread cookies: Royal icing is the ideal recipe for icing these gingerbread men because of its hard-drying finish. Buttercream is another great option for decorating for those who prefer frosting.
- To decorate: There are infinite ways to decorate your gingerbread cookies. For an elegant look, sprinkle powdered sugar on top of your finished cookies. If you’re after a more classic look, use royal icing to draw on details like a smiling face and buttons. Christmas sprinkles can be used to add a colorful twist or include red hots for a spicy pop of color.
- Gingerbread houses: This recipe is also suitable for making gingerbread houses. If you’re interested in creating a pre-made gingerbread house, check out our gingerbread kits. Find gingerbread house kits and other fun gingerbread creations like cars, castles, and even a lighthouse!
- Texture: Texture will depend on how long they are baked. For a softer center, bake less. For a uniformly crispy cookie, bake longer.
- For blonde gingerbread: Substitute 3/4 cup light corn syrup for molasses.
- To store dough: If you're not going to use your gingerbread dough right away, wrap your dough in plastic and refrigerate. Refrigerated dough will keep for a week.
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