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Home » Desserts » Cookies & Bars » Gingerbread Cookies

Gingerbread Cookies

By: Rosemary Published: December 1, 2019 Updated on: December 1, 2019

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It isn’t Christmas until someone starts baking Gingerbread Cookies. These are soft and perfectly spiced just the way they should be. The perfect addition to your holiday baking.

Some of our favourite Christmas Cookies are cut out, from Gingerbread to Shortbread to Sugar Cookies. Something for everyone. 

Table of Contents

  • Gingerbread Cookies
    • How to make Gingerbread Cookies
      • Never Miss a Recipe!
    • How to decorate the cookies
    • Different types of Molasses
    • How to tell when the cookies are done
    • How to store Gingerbread Cookies
  • More Christmas Cookies you may enjoy!
  • Gingerbread Cookies
    • Ingredients  1x2x3x
      • *If you use unsalted butter then add 1/4 teaspoon of salt
      • ROYAL ICING
    • Instructions 
      • ROYAL ICING
    • Notes
    • Nutrition

gingerbread cookies on a grey board, some decorated and some dusted with powdered sugarGingerbread Cookies

For the past few years I have also been making Gingerbread Cookies. Believe it or not,  it is my youngest daughter’s favourite Christmas cookie and of course she couldn’t say no to a slice of my Mom’s Gingerbread Cake either!

The first time I made them, she kept telling me how delicious they were, I was in complete shock. I thought for sure they would have had a too strong taste for her, remember we are talking about “the give me all the Nutella girl”.

This year I decided to make them again mainly to update the photos and yes it was a bitter sweet baking day.

Neither of our girls are with us this year so making her favourite cookies was kind of sad, although i did put most of them in the freezer for her return. But not all of them, because she isn’t the only one who likes gingerbread.

How to make Gingerbread Cookies

  • In a large bowl whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda and salt.
  • In the stand up mixer on medium speed beat the butter and brown sugar until light and fluffy.

beating butter & sugar until light and fluffy in the bowl of a standup mixer

  • Then add the molasses, egg and vanilla and mix well.

beating in the egg, vanilla and molasses to the creamed butter and sugar

  • Lower the speed and add the whisked flour mixture and mix well.

adding the flour to the beaten mixture

  • On a lightly floured flat surface gently knead into a flat disk and refrigerate for 3 hours or even overnight.

flattening the dough into a disc and wrapping in plastic and chilling in the fridge

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    • Cut the dough in half and roll into 1/4 inch thickness, cut out into desired shapes and place on un-greased cookie sheets.
    • While the oven is heating chill the cookies in the fridge.

    cut out cookies on cookie sheet ready for bakinng

    • Bake for about 8-10 minutes.
    • Let the cookies cool on the rack for about two minutes then move to a wire rack to cool completely.
    • Decorate, leave plain or even a dust with a little powdered sugar.

    gingerbread cookies dusted with powdered sugar

    The dough is quite easy to work with and they bake up nice and soft on the inside, just the way Gingerbread Cut-Out Cookies should be.

    This Gingerbread Cookie Recipe makes quite a few cookies, probably close to 50 and of course depending on the size. I made both medium large and smaller cutouts.

    How to decorate the cookies

    I am not much of a decorator maybe that’s why I like Italian desserts so much, because all they really require is a dusting of powdered sugar!

    But gingerbread cookies sometimes need a little extra. Although I did resort to the easy way out for a few.

    I decorated the larger cookies with a simple Royal Icing. Most recipes call for meringue powder, but I have no luck in finding that here, so I went with pasteurized egg whites and it worked beautifully.

    Although a simple powdered sugar icing would work too.

    gingerbread cookies on a black board some decorated and some dusted with powdered sugar

    Different types of Molasses

    There are three main types of molasses, light, dark and black strap. The sugar content of light and dark, is about 70 percent,  and blackstrap molasses contains about 45 percent sugar, which makes it a little bitter.

    And yes I used blackstrap. Which of course makes for a stronger Gingerbread flavour. If you prefer a milder type then go for the light or medium or even an unsulfured molasses if you prefer.

    How to tell when the cookies are done

    After about 8 minutes remove the cookie sheet from the oven and gently press the edge of the cookie, if it is firm, then the cookies are done.

    decorated gingerbread cookies on a black board

    How to store Gingerbread Cookies

    Place the cookies in an air tight container between layers of parchment paper (especially if they are decorated). They must be kept in a cool dry place. Properly stored they will keep for up about two weeks.

    They can also be frozen,  stored in a freezer safe container or bags for up to six months.

    More Christmas Cookies you may enjoy!

    Italian Butter Cookies

    Cranberry Almond Biscotti

    Lemon Shortbread Cookies

    Almond Crescent Cookies

    So if this is the year that you decide to make Gingerbread Cookies then I hope you give this recipe a try and let me know what you think. Enjoy and Happy Baking!

    up close christmas tree gingerbread cookie decorated in green

    gingerbread cookies on a black board some decorated and some dusted with powdered sugar

    Gingerbread Cookies

    Rosemary Molloy
    It isn't Christmas until someone starts baking Gingerbread Cookies. These are soft and perfectly spiced just the way they should be. 
    5 from 3 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Course Christmas Cookies, Dessert
    Cuisine American
    Servings 36 cookies
    Calories 129 kcal

    Ingredients
      

    • 3 cups + 1 tablespoon all purpose flour (382 grams)
    • 1 1/2 teaspoons ground ginger
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground cloves
    • 1/4 teaspoon ground nutmeg
    • 1 teaspoon baking soda
    • 1 pinch salt
    • 3/4 cup salted butter* (169 grams)
    • 3/4 cup brown sugar lightly packed (150 grams)
    • 1/2 cup molasses (170 grams)
    • 1 large egg
    • 1 teaspoon vanilla

    *If you use unsalted butter then add 1/4 teaspoon of salt

      ROYAL ICING

      • 1 1/2 - 1 3/4 cups powdered / icing sugar (188-218 grams)
      • 1/4 teaspoon cream of tartar
      • 1/4 teaspoon vanilla
      • 1 large pasteurized egg white

      Instructions
       

      • In a large bowl whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda and salt. Set aside.
      • In the bowl of the stand up mixer on medium speed beat the butter and brown sugar until light and fluffy (2-3 minutes). Then add the molasses, egg and vanilla beat to combine well. Lower the speed and add the flour mixture, mix well.
      • Move the dough to a lightly floured flat surface and form into a disk, wrap in plastic and refrigerate for at least three hours or even overnight.
      • Remove the dough from the fridge, and cut the dough in half (one half refrigerate), and the other half roll into 1/4 inch thick, use whatever cookie cutter you desire. Place the cut out cookies on un-greased cookie sheets and refrigerate while the oven is pre heating at 350F (180C). Continue making the cookies with the remaining dough.
      • Bake the cookies approximately 8 - 10 minutes. The cookies are done when the edges are firm when gently touched. Let cool on the cookie sheet for about 2 minutes then carefully move to a wire rack to cool completely. Decorate as desired, leave plain or dust will a little powdered / icing sugar. Enjoy!

      ROYAL ICING

      • Sift the icing sugar (start with 1 1/2 cups) and cream of tartar into a medium bowl then add the egg white and vanilla, beat for about 7 minutes or until very smooth and thick. If it isn't thick enough then add more icing sugar. (I added a bit more to make it thicker).

      Notes

      To make the Royal Icing with meringue powder then substitute the egg white and cream of tartar with 1 tablespoon of meringue powder and 1  3/4 tablespoons of water. Combine all ingredients in a medium bowl and beat on medium speed for about 5 minutes or until very thick. 

      Nutrition

      Calories: 129kcalCarbohydrates: 22gProtein: 1gFat: 4gSaturated Fat: 3gCholesterol: 16mgSodium: 71mgPotassium: 94mgFiber: 1gSugar: 14gVitamin A: 127IUCalcium: 18mgIron: 1mg
      Keyword Christmas Cookies, gingerbread cookies
      Tried this recipe?Let us know how it was!

       

      Updated from December 4, 2015.

       

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        1. Janet says

          December 14, 2020 at 8:35 pm

          5 stars
          I made these on the weekend and I have to say they are AMAZING!! So soft and just the right amount of spice. Not overpowering at all
          Thanks I will definitely be adding this recipe to to Christmas baking list every year!!!
          Also so easy to make!!!!

          Reply
          • Rosemary says

            December 15, 2020 at 12:19 pm

            Hi Jane, thanks so much, so glad you enjoyed them. Merry Christmas.

            Reply
        2. anne says

          October 25, 2020 at 8:42 am

          can you use treacle in place of molasses?

          Reply
          • Rosemary says

            October 25, 2020 at 2:41 pm

            Hi Anne apparently you can, it’s a one for one substitution. Let me know how it goes.

            Reply
        3. Diana says

          October 10, 2017 at 9:56 pm

          Hi Rosemary, you can find all sorts of brown sugars and even molasses at the organic/ biologico stores now. If you dont want to look for them, you can buy food in amazon.it too now ! Great recipes!

          Reply
          • Rosemary says

            October 10, 2017 at 10:13 pm

            Hi Diana, thanks I will have to check it out. And yes Amazon is super convenient. 🙂 Glad you enjoy the recipes.

            Reply
        4. Rosemary says

          March 5, 2017 at 7:58 pm

          5 stars
          What a great cookie idea. We love gingerbread.

          Reply

        Hi, I'm Rosemary.

        Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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