How to Make Gingerbread Cookies From Scratch

Learn how to make gorgeous gingerbread cookies to rule the holiday dessert table.

Tools:

• Stand mixer or handheld beater
• Whisk
• Rolling pin
• Plastic wrap
• Parchment paper
• Pastry bag for icing
• Wooden spoon
• Spatula
• Cookie cutters
• Decorative candy and sprinkles

Ingredients:

• 3 cups all-purpose flour
• 1 stick butter
• 3/4 cup dark brown sugar
• 1 egg
• 3/4 cup molasses
• 2 1/2 teaspoon ground ginger
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• Store-bought icing

Gingerbread Cookie Recipe

1. Add 1 stick of room temperature butter and 3/4 cup of packed dark brown sugar to a separate mixing bowl. Beat until creamy using a stand mixer or hand beater.
2. Stop the mixer and scrape down the sides of the bowl.
3. Crack 1 egg into the butter and sugar mixture, and add 3/4 cup of molasses.
4. Add all dry ingredients.
5. Return the bowl to the mixer until a smooth dough forms.
6. Remove dough and sprinkle all over with flour. Form it into a thick disk and wrap in plastic wrap.
7. Firm up dough in the freezer for 1 hour.
8. Remove the dough from the freezer and preheat oven to 350°F.
9. Dust a marble board (or a cutting board) with flour.
10. Place the dough on the board and cut into quarters.
11. Roll out one quarter at a time to the thickness of a pancake. Add flour as needed to prevent sticking.
12. Cut out shapes with a cookie cutter.
13. Lay each cookie on a baking sheet, lined with parchment paper. Bake for 10 minutes.
14. Repeat with the rest of the dough, baking the cookies in batches.
15. Lay the baked cookies on a rack to cool.

How to Decorate

1. Add water (a tablespoon at a time) to store-bought icing until it’s the consistency of hot fudge.
2. Spoon icing into a pastry bag (or use a large, resealable plastic bag with one cut in the corner).
3. Draw dots, lines, and other designs onto the cookies with the icing.
4. Add sprinkles and candy for a finishing touch! The icing acts like glue to keep them on the cookie.

Expert Tips

• Set out butter at room temperature 30 minutes before making the dough.
• Start in advance. The dough needs to chill for 1 hour before rolling, and the cookies need to cool after baking before you can decorate them.
• Use a marble board if you have one. It’ll keep dough chilled while you roll it out.
• Keep plenty of flour on hand for dusting work surfaces so the dough doesn’t stick.
• Use store-bought royal icing to save time.