1Combine all dry ingredients: three cups of all-purpose flour, one teaspoon of baking soda, one teaspoon of cinnamon, two teaspoons of ground ginger, 1/4 teaspoon of fresh nutmeg, 1/4 teaspoon of cloves, and 1/4 teaspoon of salt.
2Combine all dry ingredients: three cups of all-purpose flour, one teaspoon of baking soda, one teaspoon of cinnamon, two teaspoons of ground ginger, 1/4 teaspoon of fresh nutmeg, 1/4 teaspoon of cloves, and 1/4 teaspoon of salt.
3Combine all dry ingredients: three cups of all-purpose flour, one teaspoon of baking soda, one teaspoon of cinnamon, two teaspoons of ground ginger, 1/4 teaspoon of fresh nutmeg, 1/4 teaspoon of cloves, and 1/4 teaspoon of salt.
4Whisk the dry ingredients together and set aside.
5Whisk the dry ingredients together and set aside.
6Whisk the dry ingredients together and set aside.
7Add 3/4 cup (170 grams) of unsalted, room temperature butter to a mixer and cream until soft.
8Add 3/4 cup (170 grams) of unsalted, room temperature butter to a mixer and cream until soft.
9Add 3/4 cup (170 grams) of unsalted, room temperature butter to a mixer and cream until soft.
10Add 3/4 cup (165 grams) of packed brown sugar to the butter and mix until nice and creamy.
11Add 3/4 cup (165 grams) of packed brown sugar to the butter and mix until nice and creamy.
12Add 3/4 cup (165 grams) of packed brown sugar to the butter and mix until nice and creamy.
13Scrape down the sides of the bowl.
14Scrape down the sides of the bowl.
15Scrape down the sides of the bowl.
16Measure 3/4 cup of molasses and add it to the creamed butter and sugar, mixing it in well before adding anything else.
17Measure 3/4 cup of molasses and add it to the creamed butter and sugar, mixing it in well before adding anything else.
18Measure 3/4 cup of molasses and add it to the creamed butter and sugar, mixing it in well before adding anything else.
19Crack one egg into a separate measuring cup to check for shells, then add to the mixture along with one teaspoon of vanilla.
20Crack one egg into a separate measuring cup to check for shells, then add to the mixture along with one teaspoon of vanilla.
21Crack one egg into a separate measuring cup to check for shells, then add to the mixture along with one teaspoon of vanilla.
22Mix until incorporated, noting that the mixture might appear
23Mix until incorporated, noting that the mixture might appear
24Mix until incorporated, noting that the mixture might appear
25Dump the dry ingredients into the wet mixture.
26Dump the dry ingredients into the wet mixture.
27Dump the dry ingredients into the wet mixture.
28Mix on low speed until almost combined, leaving some streaks.
29Mix on low speed until almost combined, leaving some streaks.
30Mix on low speed until almost combined, leaving some streaks.
31Finish mixing by hand with a spatula, scraping the bottom of the bowl to ensure uniform mixing.
32Finish mixing by hand with a spatula, scraping the bottom of the bowl to ensure uniform mixing.
33Finish mixing by hand with a spatula, scraping the bottom of the bowl to ensure uniform mixing.
34Divide the dough into two batches and press each into a disk.
35Divide the dough into two batches and press each into a disk.
36Divide the dough into two batches and press each into a disk.
37Roll out the cookie dough into a disc before chilling to allow it to firm up quicker and make it easier to roll later.
38Roll out the cookie dough into a disc before chilling to allow it to firm up quicker and make it easier to roll later.
39Roll out the cookie dough into a disc before chilling to allow it to firm up quicker and make it easier to roll later.
40Chill the dough in the fridge for four hours to overnight.
41Chill the dough in the fridge for four hours to overnight.
42Chill the dough in the fridge for four hours to overnight.
43Preheat the oven to 350°F (175°C).
44Preheat the oven to 350°F (175°C).
45Preheat the oven to 350°F (175°C).
46Flour your work surface generously, as the dough is notoriously soft.
47Flour your work surface generously, as the dough is notoriously soft.
48Flour your work surface generously, as the dough is notoriously soft.
49Unwrap the chilled dough and roll it out to about 1/4 inch thick, flouring the rolling pin as well.
50Unwrap the chilled dough and roll it out to about 1/4 inch thick, flouring the rolling pin as well.
51Unwrap the chilled dough and roll it out to about 1/4 inch thick, flouring the rolling pin as well.
52If cracks appear in the dough, pinch them together.
53If cracks appear in the dough, pinch them together.
54If cracks appear in the dough, pinch them together.
55Use cookie cutters to cut out shapes and place them onto a baking sheet.
56Use cookie cutters to cut out shapes and place them onto a baking sheet.
57Use cookie cutters to cut out shapes and place them onto a baking sheet.
58Combine dough scraps, quickly reroll, and cut out more cookies. If the dough gets too soft, chill it again.
59Combine dough scraps, quickly reroll, and cut out more cookies. If the dough gets too soft, chill it again.
60Combine dough scraps, quickly reroll, and cut out more cookies. If the dough gets too soft, chill it again.
61Bake the gingerbread cookies in the preheated oven at 350°F (175°C) for about 10 minutes; smaller shapes might require less time.
62Bake the gingerbread cookies in the preheated oven at 350°F (175°C) for about 10 minutes; smaller shapes might require less time.
63Bake the gingerbread cookies in the preheated oven at 350°F (175°C) for about 10 minutes; smaller shapes might require less time.
64Let the cookies cool before decorating.
65Let the cookies cool before decorating.
66Let the cookies cool before decorating.
67Outline the edge of the cookies using Royal icing and a small round piping tip (number three), holding the tip about 1/2 inch above the cookie.
68Outline the edge of the cookies using Royal icing and a small round piping tip (number three), holding the tip about 1/2 inch above the cookie.
69Outline the edge of the cookies using Royal icing and a small round piping tip (number three), holding the tip about 1/2 inch above the cookie.
70Add simple decorations like dots for eyes, a happy face, buttons, and zigzags on arms and legs.
71Add simple decorations like dots for eyes, a happy face, buttons, and zigzags on arms and legs.
72Add simple decorations like dots for eyes, a happy face, buttons, and zigzags on arms and legs.
73For candy canes, add a double stripe.
74For candy canes, add a double stripe.
75For candy canes, add a double stripe.
Ingredients
0.75 cup brown sugar
0.75 cup brown sugar
0.75 cup brown sugar
0.75 cup butter
0.75 cup butter
0.75 cup butter
1 egg
1 egg
1 egg
1 teaspoon cinnamon
1 teaspoon cinnamon
1 teaspoon cinnamon
2 teaspoons ginger
2 teaspoons ginger
2 teaspoons ginger
0.25 teaspoon nutmeg
0.25 teaspoon nutmeg
0.25 teaspoon nutmeg
0.25 teaspoon cloves
0.25 teaspoon cloves
0.25 teaspoon cloves
1 teaspoon vanilla
1 teaspoon vanilla
1 teaspoon vanilla
0.75 cup molasses
0.75 cup molasses
0.75 cup molasses
0.25 teaspoon salt
0.25 teaspoon salt
0.25 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking soda
1 teaspoon baking soda
3 cups all-purpose flour
3 cups all-purpose flour
3 cups all-purpose flour
Royal icing
Royal icing
Royal icing
Equipment
mixerstand mixerhand mixerpaddle attachmentwhisksiftermeasuring cupspatularolling pincookie cuttersbaking sheetovenpiping tip
Tips
When piping icing, hold the piping tip up and let the icing flow to control and lead the shape.
Redraw the outline of the cookie to make it beautiful and clean, even if the cookie plumped up a little.
Have fun and keep the decorating simple.
Use different size cookie cutters to maximize dough usage and minimize rerolling scraps.
If the dough gets too soft while rolling, put it back in the fridge.