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Delightful Gingerbread Cookies

by Nick Makrides
Top down shot of Gingerbread cookies

Classic gingerbread cookies are spiced with cinnamon and all things nice! These delicious simple delightful gingerbread cookies are simply decorated with yummy royal icing.

Top down shot of Gingerbread cookies

Nick’s favorite thing…

I love how absolutely simple these cookies are to make, and they’re so much fun to decorate! They have all those classic fall time cookies that help warm up your insides. All decorated in an easy-to-make royal icing that is so fun to use! This recipe is so easy that it makes a fun kids’ baking project.

Extreme close up of Gingerbread cookies being frosted

What do gingerbread cookies taste like?

These gingerbread cookies are a classic Christmas-time treat. Slightly chewy and warmed up with all the classic spices that make these cookies so unique and give them their nice golden brown color.

Gingerbread cookies on a plate

What are the ingredients I need for gingerbread cookies?

Ingredients image for Gingerbread cookies

Butter – I used unsalted butter that was softened

Brown sugar – you may use regular caster sugar if you wish. But you won’t get that deep golden brown colour.

Molasses – this is a syrup that gives the cookies a slightly chewy texture.

Eggs – I used a large egg.

Vanilla Extract – Always use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!

All-purpose flour – also known as plain flour.

Spices – I used ground spices.

Salt – I used fine salt.

White pepper – this is optional but gives this cookie recipe a nice warmth.

Orange zest – this gives the cookie a fruity note.

Powdered sugar – also known as icing sugar.

Close up of Gingerbread woman cookie

Let’s go through each step.

Cookies

Instructional image for Gingerbread cookies 01

  1. Add the butter, brown sugar and molasses into a bowl and use a handheld mixer to beat until well combined and fluffy, about 3 minutes.
  2. Add the egg and vanilla extract and beat until well combined.

Instructional image for Gingerbread cookies 02

  1. To a separate mixing bowl add the flour, nutmeg, cinnamon, ginger, cloves, salt, pepper and orange zest. Use a whisk to combine.
  2. Add half the mixture to the butter mixture and mix using a spatula. Then add the remaining dry ingredients and mix until well combined and a dough forms.

Instructional image for Gingerbread cookies 03

  1. Place on top of some plastic wrap and wrap up. Place in the fridge to chill for one hour.
  2. Preheat your oven to 175C / 350F. Line two baking trays with baking paper. Take the dough out of the fridge and unwrap. Dust the workbench with some flour and roll out to about 1cm in thickness.

Instructional image for Gingerbread cookies 04

  1. Use your cookie cutters of choice to cut out whichever shapes you like.
  2. Place on a baking tray lined with baking paper. Bake for 10 minutes.

Royal Icing

Instructional image for Gingerbread cookies 05

  1. Add the powdered sugar and egg whites to a large mixing bowl and use an electric beater on the lowest speed until well combined. The mixture will be smooth and drizzle back into the bowl from the beaters and blend back into itself after 5 seconds.
  2. Add to a piping bag fitted with a small piping tip.

Instructional image for Gingerbread cookies 06

  1. Pipe and decorate your cookies any way you like!

My Top Tips!

Storage

Gingerbread cookies can be stored in an airtight container for up to three days.

Molasses

This is what gives brown sugar its flavor. In this recipe, it helps deepen the color of the cookie but also helps give it a slightly chewy texture.

Royal icing

Yeah, this gingerbread cookies recipe has raw egg white in it. Generally, in most countries, raw egg white is ok to use. If you wish not to use raw egg white, replace it with 1 tbsp meringue powder and add 3-4 tbsp room temperature water.

Other Recipes You Might Like!

Happy Holi-Gay Rainbow Christmas Cupcakes

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I hope you guys enjoyed this simple but delicious gingerbread cookies recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.

I’ll see you all on the following recipe. Happy baking!

N x

Pinterest image for Gingerbread cookies

Top down shot of Gingerbread cookies

Delightful Gingerbread Cookies

Serves 20

5 from 1 vote
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 1 hr 10 mins
Course: Dessert
Cuisine: American

Ingredients

Cookies

  • 3/4 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 2/3 cup molasses (see notes)
  • 1 egg
  • 1 tsp vanilla extract
  • 3 1/4 cup all-purpose flour
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp cloves
  • 1/2 tsp salt
  • 1/4 tsp white pepper (optional)
  • 1/2 tsp baking powder (not shown in video)
  • 1 orange zested

Royal Icing

  • 1 1/2 cup powdered sugar
  • 1 egg white


Instructions

Cookies

  • Add the butter, brown sugar and molasses into a bowl and use a handheld mixer to beat until well combined and fluffy, about 3minutes.
  • Add the egg and vanilla extract and beat until well combined.
  • To a separate mixing bowl add the flour, nutmeg, cinnamon, ginger, cloves, salt, pepper (optional, baking powder and orange zest. Use a whisk to combine. Add half the mixture to the butter mixture and mix using a spatula. Then add the remaining dry ingredients and mix until well combined and a dough forms. Place on top of some plastic wrap and wrap up.Place in the fridge to chill for one hour.
  • Preheat your oven to 175C / 350F. Line two baking trays with baking paper.
  • Take the dough out of the fridge and unwrap. Dust the workbench with some flour and roll out to about 1cm in thickness.
  • Use your cookie cutters of choice to cut out whichever shapes you like. Place on a baking tray lined with baking paper. Bake for 10minutes.

Royal Icing

  • Add the powdered sugar and egg whites to a large mixing bowl and use an electric beater on the lowest speed until well combined.The mixture will be smooth and drizzle back into the bowl from the beaters and blend back into itself after 5 seconds. Add to a piping bag fitted with a small piping tip.
  • Pipe and decorate your cookies any way you like!

Notes

Storage
Gingerbread cookies can be stored in an airtight container for up to three days.
Molasses
This is what gives brown sugar it’s flavour. In this recipe it helps deepen the colour of the cookie but also helps give it a slightly chewy texture.
Royal icing
Yeah, this recipe has raw egg white in it. Generally, in most countries raw egg white is ok to use. If you wish not to use raw egg white, replace it with 1 tbsp meringue powder and add 3-4 tbsp room temperature water.

Nutrition

Calories : 207kcal
Carbonhydrates: 33g
Protein: 3g
Fat: 7g
Saturated Fat: 5g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 2g
Trans Fat : 1g
Cholesterol: 26mg
Sodium: 68mg
Potassium : 42mg
Fiber: 1g
Sugar : 17g
Vitamin A: 225IU
Vitamin C: 1mg
Calcium: 15mg
Iron: 1mg
Nutrition Disclosure

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