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Gingerbread cookies shaped like people and decorated with white icing
Tiffany

Classic Gingerbread Cookies

These classic Gingerbread Cookies are warmly spiced with ginger, cinnamon, cloves, and rich molasses. The dough rolls out easily, holds its shape while baking, and creates soft-centered cookies that are perfect for decorating during the holidays.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling and Decorating Time 2 hours 30 minutes
Total Time 3 hours 10 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Gingerbread Cookie Dough
  • 3 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup unsalted butter softened
  • 3/4 cup packed dark brown sugar
  • 2/3 cup unsulphured molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
Simple Decorating Icing
  • 2 cups powdered sugar sifted
  • 1 1/2 tablespoons meringue powder
  • 3 tablespoons warm water plus more as needed
  • 1/2 teaspoon vanilla extract
  • Gel food coloring optional

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Electric hand mixer or stand mixer
  • Rolling Pin
  • Gingerbread cookie cutters
  • Baking sheets
  • Parchment paper
  • Cooling rack
  • Piping bag

Method
 

  1. In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
  2. In a large bowl, beat the softened butter and brown sugar with an electric mixer for 2–3 minutes, until light and creamy.
  3. Add the molasses, egg, and vanilla extract. Beat until fully combined, scraping down the sides of the bowl as needed.
  4. Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until a thick dough forms. Do not overmix.
  5. Divide the dough into two equal portions. Flatten each portion into a disk and wrap tightly in plastic wrap. Refrigerate for at least 2 hours or overnight.
  6. Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
  7. Working with one disk at a time, roll the chilled dough on a lightly floured surface to approximately 1/4-inch thickness.
  8. Cut the dough with gingerbread cookie cutters. Transfer the shapes to the prepared baking sheets, leaving approximately 1 inch between them. Reroll the scraps once to cut additional cookies.
  9. Bake for 8–10 minutes. Bake for 8 minutes for softer centers or closer to 10 minutes for firmer cookies. The edges should look set, but the centers may still appear slightly soft.
  10. Let the cookies cool on the baking sheets for 5 minutes. Transfer them to a wire rack and allow them to cool completely before decorating.
  11. To prepare the icing, beat the powdered sugar, meringue powder, warm water, and vanilla for 3–4 minutes, until smooth and thick. Add water 1/2 teaspoon at a time if the icing is too stiff.
  12. Transfer the icing to a piping bag fitted with a small round tip. Decorate the cooled cookies with faces, buttons, outlines, and other desired details.
  13. Allow the icing to dry completely before stacking or storing the cookies.

Notes

Chilling the dough is essential. Warm dough spreads during baking and may lose the gingerbread shapes.
Measure the flour by spooning it into the measuring cup and leveling the top. Scooping directly from the bag can add too much flour.
Roll the dough to an even thickness so all the cookies bake at the same speed.
For crisp cookies, roll the dough slightly thinner and bake for 1–2 additional minutes.
The undecorated cookies may be stored in an airtight container at room temperature for up to 1 week.
The dough may be refrigerated for up to 3 days or frozen for up to 3 months. Thaw frozen dough overnight in the refrigerator before rolling.