Description
These soft gingerbread cookies offer a perfect balance of warm spices and tender texture, complemented by delicate royal icing for festive decoration. Made with butter, molasses, and aromatic spices like ginger, cinnamon, and nutmeg, these classic holiday treats are easy to prepare and ideal for sharing with family and friends.
Ingredients
Scale
Cookie Dough
- 1 cup butter, softened at room temperature (preferably salted)
- 1 cup light brown sugar, packed
- 1/2 cup molasses (do NOT use blackstrap)
- 3 cups all-purpose flour, spooned & leveled (390 grams)
- 2 1/2 tsp ground ginger
- 1 1/2 tsp cinnamon
- Pinch of nutmeg
- 1/2 tsp baking soda
- 1/2 tsp salt
- Optional: 1-2 teaspoons milk (if dough is crumbly)
Royal Icing
- 2 cups powdered sugar
- 1 1/2 tbsp meringue powder
- 4-6 tbsp water
Instructions
- Make the Cookie Dough: Beat the softened butter in a large mixing bowl using an electric mixer on high speed until creamy. Add the brown sugar and continue mixing until well combined, about 1 minute. Mix in the molasses until fully incorporated. Add the dry ingredients—flour, ground ginger, cinnamon, nutmeg, baking soda, and salt—and mix until a dough forms. If the dough feels crumbly, add 1-2 teaspoons of milk to help bring it together.
- Roll and Chill: Divide the dough into two halves. Roll each half out to about 3/8 inch thickness between sheets of parchment paper using a ruler or eyeballing halfway between 1/4 and 1/2 inch. Transfer the rolled dough, still sandwiched in parchment, onto a baking sheet. Cover loosely with a clean kitchen towel and chill in the refrigerator for 1-2 hours or freezer for a shorter time until firm and completely chilled.
- Cut Out Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Remove the chilled dough from the fridge, peel off the parchment, and cut shapes with cookie cutters. Arrange cookies a few inches apart on the prepared baking sheets. If the dough softens while working, return the tray to the fridge or freezer for 5-15 minutes to keep the cookies firm so they hold their shape when baked. Roll and cut additional cookies from the scraps, chilling again as needed.
- Bake: Bake cookies for 8-9 minutes. They should appear just set and slightly puffy, with centers possibly looking a bit underdone—do not overbake. Let cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.
- Decorate: For royal icing, combine powdered sugar, meringue powder, and water in a large bowl. Mix at high speed for about 1 1/2 minutes until the icing reaches a drizzle-able consistency. Adjust with water or powdered sugar as needed. Transfer icing to a piping bag fitted with a Wilton #1 tip to pipe designs on cooled cookies. Optionally, add gel food coloring or sanding sugar for sparkle.
- Serve and Store: Let icing set completely before storing cookies. Store in an airtight container at room temperature for 4-6 days, or refrigerate for 6-8 days, bringing cookies to room temperature before serving. Cookie dough and royal icing can be prepared ahead and stored refrigerated for 1-2 days.
Notes
- Use light brown sugar and not dark or blackstrap molasses for the best flavor and texture.
- If dough is crumbly, add a small amount of milk to bring it together.
- Chilling the dough is essential to prevent spreading and maintain cookie shape.
- Do not overbake; cookies should be soft with slightly underdone centers for the perfect texture.
- Royal icing can be tinted with gel food coloring for decorative variations.
- Store cookies in an airtight container to maintain freshness and softness.
- Cookie dough and royal icing can be made ahead and refrigerated for convenience.
