Real Recipes From Real Home Cooks ®

gingerbread cookies

(1 rating)
Blue Ribbon Recipe by
Jennifer S
Philadelphia, PA

This is a cookie that says Christmas. I increased the amount of ginger and cinnamon because I like the flavor it brings. I roll it out between 2 pieces of parchment so it doesn't stick. The scent will just fill the house.

Blue Ribbon Recipe

These gingerbread cookies will be adorable on your Christmas cookie tray and fun to decorate. The touch of frosting for decoration, adds a touch of extra sweetness. This recipe gives easy step-by-step directions for a chewy gingerbread cookie that holds its shape after baking. They're filled with wonderful ginger and sweet molasses flavors. An excellent gift for friends and neighbors, if you don't eat them all yourself first.

— The Test Kitchen @kitchencrew
(1 rating)
yield 30 -35 cookies
prep time 2 Hr
cook time 6 Min
method Bake

Ingredients For gingerbread cookies

  • 3 3/4 c
    all-purpose flour
  • 3/4 tsp
    baking soda
  • 1/4 tsp
    baking powder
  • 1 1/4 Tbsp
  • 1 Tbsp
  • 1/2 tsp
  • 1/4 tsp
  • 1/2 tsp
  • 3/4 c
    unsalted butter, room temp
  • 10 Tbsp
    packed dark brown sugat
  • 1 lg
  • 1 1/2 tsp
    vanilla extract
  • 1/2 c
    unsulfured molasses
  • 1 1/2 c
    powdered sugar
  • 1 1/2 - 2 Tbsp
    water or milk
  • 1 Tbsp
    corn syrup
  • 1/2 tsp
    vanilla extract

How To Make gingerbread cookies

  • Flour, baking soda, and baking powder in a bowl.
    Preheat oven to 350 degrees. Combine the flour, baking soda, and baking powder.
  • Ginger, cinnamon, cloves, nutmeg, and salt added to the bowl.
    Next, add the ginger, cinnamon, cloves, nutmeg, and salt and set aside.
  • Butter and brown sugar in a bowl.
    Cream the butter and sugar together in a large mixing bowl on medium speed until light and fluffy.
  • Mixing in vanilla extract and an egg.
    Add the egg and vanilla extract.
  • Adding molasses to the bowl.
    Add the molasses.
  • Slowly adding flour to the bowl.
    Add the dry ingredients and mix until just combined. The dough will be thick.
  • Dough divided into two pieces.
    Divide the dough into 2 equal parts.
  • Dough rolled on parchment paper.
    Roll out each to about 1/4 inch thick on parchment paper.
  • Chilling the rolled dough.
    Transfer dough and paper to a cookie sheet. Put in the freezer for about 8 minutes.
  • Cutting shapes out of the chilled dough.
    Remove from the freezer and immediately cut out shapes.
  • Baking the gingerbread cookies.
    Bake for 6-8 minutes. Repeat the process with the leftover dough until it's all used.
  • Cooling the baked cookies.
    When cookies are baked and cooled make the icing.
  • Powdered sugar, water, corn syrup, and vanilla in a bowl.
    Add the powdered sugar to a medium bowl and add 1 tbsp or water of milk. Add the corn syrup and vanilla; whisk to combine. It will be thick, just keep whisking. Add additional water or milk as needed but be careful not to make it too thin. You want the icing to be drippable and pipeable.
  • Decorating the gingerbread cookies.
    Decorate and allow to dry before storing.