Gingerbread Cookie Recipe

4.95 from 38 votes

Gingerbread Cookie Recipe

Bake up our favorite soft and chewy gingerbread cookie recipe with just a few simple steps - they're perfect for decorating and sharing!

Prep Time30

Cook Time10

Chill Time4

Total Time4 40

Course: Dessert

Cuisine: German

Servings: cookies

Author: Lil' Luna

Equipment

Gingerbread Cookie Cutter

Ingredients

Gingerbread Men

2¾ cups all-purpose flour, plus more for rolling out the cookies
1½ teaspoons ground ginger, or use 2 tsp for a stronger flavor
1½ teaspoons cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground cloves
¾ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
⅓ cup granulated sugar
⅓ cup brown sugar
1 large egg
1 teaspoon vanilla extract
½ cup unsulphered molasses, spray the measuring cup with non-stick cooking spray first to avoid sticking

Royal Icing

1½ cups powdered sugar, sifted
1-2 tablespoons milk
2 teaspoons clear corn syrup
food coloring

Confectioners Frosting

2 cups powdered sugar, sifted
½ cup unsalted butter, softened
1-2 tablespoons milk or cream
food coloring

Instructions

Gingerbread Men

In a medium bowl whisk flour, ground ginger, cinnamon, nutmeg, ground cloves, baking soda, and salt.
In a large bowl using an electric mixer, beat butter, sugar, and brown sugar until fluffy. Beat in egg, vanilla, and molasses.
Carefully beat in the flour mixture until it's incorporated.
Divide the dough in 2, form each half into a round disc, wrap each in plastic wrap, and chill in the fridge for at least 4 hours or up to 2 days.
When ready to bake, preheat the oven to 350°F and line cookie sheets with parchment paper or silicone baking mats.
Work with one ball of dough at a time. If the dough was in the fridge overnight, you may need to let it warm up for 10-15 minutes first.
On a well-floured countertop using a well-floured rolling pin, roll out one disc of the dough until it's about ¼ inch thick. Cut into shapes and place 1-2 inches apart on the cookie sheet.
Bake for 8-12 minutes until the tops are set. (This will depend on the size of your cookie cutters and the thickness of the dough). This yields between 25-36 cookies.

Royal Icing

Whisk powdered sugar, corn syrup, and milk. Mix in a little more milk or powdered sugar as necessary.
Divide into small bowls and mix with food coloring.
Decorate the cookies using piping bags, or a knife. We use disposable piping bags and a 4M tip.

Buttercream Frosting

In a large bowl using an electric mixer, beat butter until fluffy.
Beat in powdered sugar about ½ cup at a time, then beat in 1-2 tablespoons milk or cream. Add in a little extra powdered sugar or milk/cream as necessary.
Divide the icing into small bowls and mix with food coloring.
Frost the cookies using piping bags or a knife.

Video

Notes

Pro tip. The dough must stay chilled otherwise it can spread too much in the oven producing a thin flat cookie. Also, be sure that you roll the dough between ¼-⅓ inch thick.

Freeze the dough. Instead of refrigerating the dough, place it into a freeze Ziploc and freeze it for up to 3 months. Thaw overnight in the fridge before rolling.

Store. Let the frosting set then store in an airtight container for 3-5 days or place cookies in a freezer-safe bag, separate layers with parchment paper, and freeze for up to 3 months. (Note that any candy decorations may fall off in the freezer.)

Nutrition