Gingerbread Cookies


These cute little cookies are so fun to decorate! They are the toppers for our cookie gift boxes this year. Imagine opening a beautifully wrapped package and seeing these little guys inviting you to venture in. I don’t think I’ve ever tried to make gingerbread before and there are a ton of different recipes out there! I wanted the cookies to be a little soft but still have a little crunch around the edges. The thicker you roll your dough in this recipe the softer and chewier your cookies will be.

There are seriously so many different recipes out there. I found this recipe on Sally’s Baking Addiction. We used an actual royal icing, mostly because I was curious on what it was like to actually decorate with. It was pretty easy. We didn’t add any flavoring to ours because the gingerbread doesn’t really need anything to liven it up.


  • 10 Tbsp Butter, room temperature
  • 3/4 Cup Dark Brown Sugar
  • 2/3 Cup Unsulphured Molasses
  • 1 Egg, at room temperature
  • 1 tsp Vanilla Extract
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 Tbsp Ground Ginger
  • 1 Tbsp Cinnamon
  • 1/2 tsp Allspice
  • 1/2 tsp Ground Cloves
  • 3  1/2 cups Flour


  • 1 1/2 Tbsp Warm Water
  • 3/4 Cup Powdered Sugar
  • 1 Tbsp Meringue powder


In a large stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until smooth. Add the brown sugar and molasses and beat until you have a creamy mixture. Scrape down the sides of the bowl. Next beat in the egg and vanilla. Scrape down the bowl again.

On a low speed add the salt, baking soda, ginger, cinnamon, allspice and clove. Slowly add the flour. The dough will be very thick once it’s done. Divide the dough in half and wrap each half in cling wrap and flatten into a disc and place in the fridge to cool for at least 2 hours. If you don’t chill this dough it will be way too sticky to work with.

Preheat oven to 350 degrees.

Once chilled remove cling wrap and flour both sides of the disc. Using a rolling pin roll the dough out between 2 pieces of wax paper. It should be about 1/4 inch or a little thicker depending on your preference. Use your favorite cookie cutters to cut out the dough. Place your cookies on a non stick cookie sheet and bake for 8-10 minutes depending on size and thickness.

To make the icing just whisk together the ingredients in a small bowl until you have a thick consistent icing. Use a piping bag with a Wilton candy decorating tip. Or you can use a ziplock bag with a very small corner cut out.

Cool for 5 minutes before transferring cookies to a wire rack to finish cooling. Once cooled decorate your cookies with icing, sprinkles, candies or whatever your little heart desires.

Still playing with my new photography kit! Definitely loving the scrumptious pictures so far! What an awesome birthday present!


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