How to Make Gingerbread Cookies From Scratch
Learn how to make gorgeous gingerbread cookies to rule the holiday dessert table.
- Stand mixer or handheld beater
- Rolling pin
- Plastic wrap
- Parchment paper
- Pastry bag for icing
- Wooden spoon
- Cookie cutters
- Decorative candy and sprinkles
- 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
- 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.
- Stop the mixer and scrape down the sides of the bowl.
- Crack 1 egg into the butter and sugar mixture, and add 3/4 cup of molasses.
- Add all dry ingredients.
- Return the bowl to the mixer until a smooth dough forms.
- Remove dough and sprinkle all over with flour. Form it into a thick disk and wrap in plastic wrap.
- Firm up dough in the freezer for 1 hour.
- Remove the dough from the freezer and preheat oven to 350°F.
- Dust a marble board (or a cutting board) with flour.
- Place the dough on the board and cut into quarters.
- Roll out one quarter at a time to the thickness of a pancake. Add flour as needed to prevent sticking.
- Cut out shapes with a cookie cutter.
- Lay each cookie on a baking sheet, lined with parchment paper. Bake for 10 minutes.
- Repeat with the rest of the dough, baking the cookies in batches.
- Lay the baked cookies on a rack to cool.
How to Decorate
- Add water (a tablespoon at a time) to store-bought icing until it’s the consistency of hot fudge.
- Spoon icing into a pastry bag (or use a large, resealable plastic bag with one cut in the corner).
- Draw dots, lines, and other designs onto the cookies with the icing.
- Add sprinkles and candy for a finishing touch! The icing acts like glue to keep them on the cookie.
- 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.