The perfect gingerbread cookie, soft texture, holds shape while baking and a delightful ginger flavor. This cookie is perfect, loaded with flavor and absolutely delicious.
This recipe is easy to make, cuts out and keeps it’s shape while baking.
Gingerbread cookies are a must make for the Christmas holiday season.
Try our Bread Pudding!
Mix the dough ahead of time. We like to refrigerate it overnight.
In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
In the large bowl of a stand mixer, beat the room temperature unsalted butter and brown sugar together until light and fluffy.
Add the egg and molasses and beat to combine. Gradually add the dry ingredients until just combined.
Divide the dough in half, flatten each into a 1″ disk, wrap tightly in plastic wrap and refrigerate at least 2 hours.
Preheat the oven to 350 degrees F.
Once chilled thoroughly, roll the dough out on a lightly floured surface to about 1/8″ thick. Use cookie cutters to cut desired shapes, place on a baking sheet lined with parchment paper and bake for 8-10 minutes.
Cool for 5 minutes on the baking pan then transfer to a wire rack to cool completely.
Mix the confectioners’ sugar, vanilla, corn syrup, milk and pinch of salt. It should be quite thick. Adjust if it’s too thick with 1/2 tablespoon more milk, or too thin a tablespoon of confectioners’ sugar.
If you drizzle a little of the icing with the whisk, a ribbon of icing will hold for a few seconds before melting back into the icing. That is when you know it’s the right consistency and is ready to use.
Decorate the cookies and allow the icing to set completely before storing.
My daughter was the artist of these pretty gingerbread cookies. I will admit mine didn’t look as professional as hers.
We use icing bags and squeeze bottles. The bottles seem to work better for us. You can also tint some of the icing whatever colors you like.
Gingerbread Cookie Recipe
Gingerbread Cookie Dough
- 3 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon fresh ground nutmeg (makes a difference)
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened to room temperature (1 1/2 sticks)
- 1/2 cup packed dark-brown sugar
- 1 large egg
- 1/2 cup unsulfured molasses
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon light corn syrup
- 3 tablespoons milk or water
- pinch of salt
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
- In an electric mixer fitted with the paddle attachment, beat the butter and dark brown sugar together for 2 minutes on medium-high speed until light and fluffy.
- Add the egg and molasses, and beat on medium speed until combined. Reduce mixer speed to low, and gradually add the flour mixture until just combined.
- Divide the dough into two equal portions, and form them each into a ball. Use your hands to flatten each ball into a 1-inch thick disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours or overnight.
- Once the dough is thoroughly chilled, heat the oven to 350°F.
- Unwrap the dough and place it on a large, lightly-floured hard surface. Use a floured rolling pin to roll the dough evenly until it is approximately 1/8-inch thick. Then use cookie cutters to cut out your desired shapes, re-rolling the dough as needed to cut out more. Transfer to parchment-covered baking sheets.
- Bake for 8 to 10 minutes, or until the cookies are crisp around the edges and on top.
- Remove from oven and let cool for 5 minutes, then transfer to a wire rack to finish cooling.
- Once the cookies are room temperature, decorate them as desired with the icing.
- In a medium bowl, mix the confectioners’ sugar, vanilla, corn syrup, milk and salt until smooth.
- It should be quite thick. If it is too thick, add 1/2 tablespoon more milk. If it is much too thin, add 1 more tablespoon of confectioners’ sugar. If you drizzle a little of the icing with the whisk, the ribbon of icing will hold for a few seconds before melting back into the icing. That is when you know it’s the right consistency and is ready to use.