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–+ servings

Gingerbread Cookies

Delightful warm and spiced gingerbread cookies perfect for holiday gatherings, customizable for decorating or gifting.
Prep Time 30 minutes
Cook Time 9 minutes
Total Time 2 hours 30 minutes
Serving Size 24 cookies

Ingredients

For the Gingerbread Cookies

  • 3 cups 3 cups (360 g) all-purpose flour
  • 1 tbsp 1 tbsp ground ginger
  • 1.5 tsp 1 1/2 tsp cinnamon
  • 1/4 tsp 1/4 tsp each cloves, allspice, nutmeg
  • 1 pinch Pinch black pepper (optional) Optional for additional flavor
  • 1 tsp 1 tsp baking soda
  • 0.5 tsp 1/2 tsp fine sea salt
  • 3/4 cup 3/4 cup (170 g) unsalted butter, softened
  • 3/4 cup 3/4 cup (150 g) dark brown sugar, packed
  • 2/3 cup 2/3 cup (160 ml) unsulfured molasses
  • 1 large 1 large egg
  • 1 tsp 1 tsp vanilla extract
  • 1 amount Flour for rolling Use as needed

For the Icing

  • 2 cups 2 cups (240 g) powdered sugar
  • 2-3 tbsp 2–3 tbsp milk Adjust to desired consistency
  • 1 tbsp 1 tbsp light corn syrup (optional) Optional for shine and consistency
  • 1/2 tsp 1/2 tsp vanilla
  • 1 pinch Pinch salt
  • 1 amount Holiday sprinkles For decoration

Instructions

Preparation

  • Whisk together the flour, spices, baking soda, and salt in a bowl.
  • In a separate bowl, cream the softened butter and brown sugar for about 2 minutes, then incorporate the molasses, egg, and vanilla extract.
  • Gradually mix in the dry ingredients until fully combined. Divide the dough into two disks, wrap in plastic, and chill in the refrigerator for 2 hours.

Baking

  • Preheat the oven to 350°F (175°C) and roll out the dough to about 1/4 inch thick. Cut into desired shapes.
  • Chill the cutouts for 10 minutes.
  • Bake on lined sheets for 9 minutes. Allow to cool on the pan for 5 minutes before transferring to racks to cool completely.

Icing

  • For the icing, whisk together powdered sugar, milk, corn syrup (if using), vanilla, and salt until the desired piping consistency is reached.
  • Pipe details onto the cooled cookies, adding sprinkles while the icing is still wet. Let set for 1–2 hours.

Notes

To store your gingerbread cookies, place them in an airtight container at room temperature for up to a week, or freeze for extended freshness.