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+ servings
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



  • 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



  • 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!


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


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