# Gingerbread Cookies

These classic Gingerbread Cookies are perfectly spiced, perfect for decorating, and easy to make, resulting in a cookie that is soft in the middle with crisp edges.

- Category: Dessert
- Language: en

## Ingredients

- 0.75 cup brown sugar
- 0.75 cup butter
- 1 egg
- 1 teaspoon cinnamon
- 2 teaspoons ginger
- 0.25 teaspoon nutmeg
- 0.25 teaspoon cloves
- 1 teaspoon vanilla
- 0.75 cup molasses
- 0.25 teaspoon salt
- 1 teaspoon baking soda
- 3 cups all-purpose flour
- Royal icing

## Instructions

1. Combine 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.
2. Whisk the dry ingredients together and set aside.
3. Add 3/4 cup (170 grams) of unsalted, room temperature butter to a mixer and cream until soft.
4. Add 3/4 cup (165 grams) of packed brown sugar to the butter and mix until nice and creamy.
5. Scrape down the sides of the bowl.
6. Measure 3/4 cup of molasses and add it to the creamed butter and sugar, mixing it in well before adding anything else.
7. Crack one egg into a separate measuring cup to check for shells, then add to the mixture along with one teaspoon of vanilla.
8. Mix until incorporated, noting that the mixture might appear
9. Dump the dry ingredients into the wet mixture.
10. Mix on low speed until almost combined, leaving some streaks.
11. Finish mixing by hand with a spatula, scraping the bottom of the bowl to ensure uniform mixing.
12. Divide the dough into two batches and press each into a disk.
13. Roll out the cookie dough into a disc before chilling to allow it to firm up quicker and make it easier to roll later.
14. Chill the dough in the fridge for four hours to overnight.
15. Preheat the oven to 350°F (175°C).
16. Flour your work surface generously, as the dough is notoriously soft.
17. Unwrap the chilled dough and roll it out to about 1/4 inch thick, flouring the rolling pin as well.
18. If cracks appear in the dough, pinch them together.
19. Use cookie cutters to cut out shapes and place them onto a baking sheet.
20. Combine dough scraps, quickly reroll, and cut out more cookies. If the dough gets too soft, chill it again.
21. Bake the gingerbread cookies in the preheated oven at 350°F (175°C) for about 10 minutes; smaller shapes might require less time.
22. Let the cookies cool before decorating.
23. Outline 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.
24. Add simple decorations like dots for eyes, a happy face, buttons, and zigzags on arms and legs.
25. For candy canes, add a double stripe.

## Equipment

- mixer
- stand mixer
- hand mixer
- paddle attachment
- whisk
- sifter
- measuring cup
- spatula
- rolling pin
- cookie cutters
- baking sheet
- oven
- piping 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.

## Source

- Original video: https://www.youtube.com/watch?v=brZVMqRlc5w
- Recipe page: https://www.cliprecipe.com/recipe/897f8493-c9ca-4c78-a4be-1929d9d96762
- Extracted: 2025-12-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt