Introduction

These classic gingerbread cookies are warmly spiced and perfect for holiday decorating. Soft yet sturdy, they hold their shape beautifully and taste delicious with rich molasses and cinnamon. Whether plain or iced, they’re a delightful treat to share with family and friends.

The image shows a collection of gingerbread cookies on a white marbled textured surface. There are various shapes including a central gingerbread man decorated with white icing forming eyes, a smiling mouth, a bow tie, buttons, and wavy lines on the arms and legs. Surrounding the gingerbread man are snowflake-shaped cookies, each decorated with white icing in intricate patterns resembling snowflake arms and dots. There are also tree-shaped cookies decorated with white icing in wavy lines and dotted patterns that mimic tree ornaments. The cookies have a golden brown color and appear freshly baked with smooth textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup butter (softened)
2/3 cup brown sugar
2/3 cup molasses
1 large egg
1 teaspoon pure vanilla extract
3 tablespoons meringue powder
5 tablespoons warm water
2 cups icing sugar (confectioners sugar)

Instructions

Step 1: In a large bowl, mix together the flour, baking soda, cinnamon, ground ginger, ground allspice, ground cloves, and salt. Set aside.
Step 2: In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter on medium speed for 1 minute until creamy. Add the brown sugar and molasses and continue beating on medium until well combined and creamy.
Step 3: Add the egg and vanilla extract, then beat for at least 1 minute, scraping down the sides of the bowl as needed.
Step 4: With mixer on low speed, gradually add the dry ingredients until combined. Remove the dough and divide it into 2 balls. Press each ball into a disk, wrap in plastic wrap, and refrigerate for 2 hours or overnight.
Step 5: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 6: On a floured surface, roll out one disk to 1/4 inch thickness. Cut into shapes with cookie cutters. Repeat with second disk. Re-roll scraps as needed.
Step 7: Bake cookies for 9-10 minutes for 4-inch cookies. Adjust baking time if cookies are smaller. Let cool on baking sheet for a few minutes, then transfer to a cooling rack to cool completely.
Step 8: For the icing, whisk meringue powder and warm water by hand in a bowl. Attach whisk to mixer, add icing sugar, and whisk on low speed to combine. Increase to medium speed and whisk for 7-8 minutes, scraping sides as needed. Adjust consistency with water or icing sugar as desired.
Step 9: Transfer icing to a piping bag or squeeze bottle and decorate cooled cookies. Let icing dry completely before storing.

Tips & Variations

Chilling the dough overnight helps develop flavor and makes rolling easier.
Use meringue powder in the icing for a sturdy, glossy finish that hardens well for decorating.
Substitute half the all-purpose flour with whole wheat for a nuttier flavor and chewier texture.
Add a pinch of nutmeg or cardamom to the dough for extra warmth and complexity.
For a softer cookie, reduce baking time by 1-2 minutes.

Storage

Store decorated gingerbread cookies in an airtight container at room temperature for up to one week. Make sure the icing is fully dry before stacking to avoid smudging. For longer storage, freeze the baked cookies without icing in an airtight container for up to three months. Thaw completely before decorating.

How to Serve

A white baking tray with worn edges holds fifteen gingerbread cookies arranged in a neat 4x4 grid on white crinkled parchment paper. The cookies vary in shape and design: snowflakes with white icing patterns showing straight and diagonal lines and dots, gingerbread men with smiling faces, bow ties, and buttons in white icing, Christmas trees decorated with white icing garlands and dots, five-point stars adorned with simple white dots and lines forming snowflake shapes, and mittens with white icing details at the cuffs. The tray sits on a white marbled surface with parts of a red, green, and white checked cloth visible at the top left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular eggs instead of meringue powder for the icing?

Meringue powder is recommended for royal icing because it provides stability and helps the icing harden properly. Using raw egg whites is possible but comes with food safety risks unless pasteurized eggs are used.

How thick should I roll the dough for even baking?

Rolling the dough to about 1/4 inch thickness ensures the cookies bake evenly with a nice balance of crisp edges and slightly soft centers.