Gingerbread Cookies

Perfectly spiced, these Gingerbread Cookies come together so easily and are great for decorating. Soft, chewy, but still crisp, these are going to be your new favorite holiday cookie! 

 Prep Time30 minutes 

Cook Time10 minutes 

chilling time4 hours 

Total Time4 hours 40 minutes 

Servings14 servings 



For the Cookies:

  • 3 cups flour (360g)
  • 2 teaspoons ground ginger (4g)
  • 1 teaspoon cinnamon (2g)
  • 1 teaspoon baking soda (6g)
  • ¼ teaspoon nutmeg (1g)
  • ¼ teaspoon salt (1g)
  • ¾ cup butter 170g) room temp
  • ¾ cup firmly packed brown sugar (150g)
  • ½ cup molasses (118mL)
  • 1 egg room temp
  • 1 teaspoon vanilla extract (5mL)

For the Icing:

  • 2 egg whites
  • 1 lb confectioners sugar (454g)
  • ¼ tsp cream of tartar (1g)
  • 1 tsp vanilla (5mL)
  • 2-4 tsp water (10-20mL)


For the Cookies:

  • In a large bowl, combine flour, ginger, cinnamon, baking soda, nutmeg and salt.
  • Using a stand mixer fitted with a paddle attachment, cream butter, and brown sugar on medium. Mix until fluffy.
  • Add in the molasses, then the egg and vanilla and mix until combined. Scrape the bowl down and mix once more.
  • Add in flour gradually while mixing on low until a nice dough form until combined.
  • Divide dough into two portions and roll into disks. Cover with plastic wrap. 
  • Refrigerate for about 4 hours or overnight. This step is important because the dough gets soft quickly and really needs to be thoroughly chilled.
  • Preheat to 350 degrees F. Roll out chilled dough to about ¼-inch in thickness.
  • Cut out gingerbread people/ shapes with a cookie cutter. Carefully transfer to a baking sheet. 
  • Bake cookies for 10 minutes. Let cool.