Gingerbread Cookies Recipe

4.95 from 38 votes

This homemade gingerbread cookie recipe has a delicious ginger molasses flavor. They're perfect for decorating!

Prep Time30

Cook Time10

Total Time40

Course: Dessert

Cuisine: German

Servings: cookies

Author: Lil' Luna

2¾ cup 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 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

In a medium bowl whisk together the flour, ground ginger, cinnamon, nutmeg, ground cloves, baking soda, and salt.
In a large bowl using an electric mixer, beat together the butter and sugars until fluffy. Then beat in the egg, vanilla, and molasses.
Carefully beat in the flour mixture until it's all 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).

Whisk together the 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. I like to use disposable piping bags and a 4M tip.

In a large bowl using an electric mixer, beat the butter until fluffy.
Beat in the powdered sugar about ½cup at a time, then beat in the 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.

Make ahead of time. Cool gingerbread cookies and cover or place in an airtight container and keep in a cool, dry place for up to 3 days before using.

FREEZE. Do this before decorating them. Place in a freezer-safe bag and separate layers with parchment paper. Freeze for up to 1 month in advance.
- Let thaw overnight on the counter before decorating.

Freeze the gingerbread cookie dough. Instead of refrigerating the wrapped dough, place it into a freeze ziploc and freeze up to one month. Thaw overnight in the fridge before rolling.