Our Favorite Gingerbread Cookie Recipe

Our families favorite gingerbread cookie recipe. This recipe is great for making decorated cookies for Christmas. 

Course Dessert
Cuisine American
Keyword Christmas, Decorated Cookie
Prep Time 10 minutes
Cook Time 10 minutes
Servings 24 cookies
Author Melissa Mortenson


  • For Cookies:
  • 3 1/2 C All Purpose Flour plus extra for dusting
  • 1 1/2 t Baking Soda
  • 1/4 t Salt
  • 1 1/4 t Cinnamon
  • 1 1/4 t Ginger
  • 1 1/4 t Allspice
  • 1/4 t Cloves
  • 2 Sticks 1 Cup Unsalted Butter at Room Temp
  • 3/4 C Sugar
  • 3/4 C Dark Brown Sugar packed
  • 1 Large Egg
  • 1/4 C Unsulfured Mollasses
  • For Royal Icing:
  • 1 box confectioners' sugar 1 pound
  • 5 tablespoons meringue powder


  1. In a large bowl whisk together flour, baking soda, salt, & spices. Set aside. In a mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy. Reduce speed and beat in egg and molasses. 

  2. With the mixer on lowest speed gradually add in the flour mixture a little at a time until completely incorporated. Scrape down the edges of the bowl as necessary. Turn the dough onto a clean work surface and knead gently. Form into a disk and wrap in plastic wrap. Refrigerate overnight.

  3. Remove dough from fridge and let it soften slightly. Roll out on a lightly dusted surface, apply flour to the rolling pin as necessary to keep the dough from sticking. Don't let the dough get too warm.
  4. If it gets too warm, place the rolled out sheet back in the fridge to chill before cutting out shapes.
  5. Cut out the shapes and using a metal spatula place them on a baking sheet. Be careful not to distort the shapes. Place the baking sheet in a freezer for about 10 min.
  6. Preheat oven to 350.
  7. Remove from freezer and place directly in warmed oven. Bake 12 minutes. Rotate the cookie sheet at the halfway point of baking.
  8. Remove from baking sheet and let cool on wire rack.
  9. After completely cool, decorate with Royal Icing.
  10. To make Royal Icing:
  11. In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and meringue powder. Mixing on low speed, add a scant 1/2 cup water. For a thinner consistency, usually used for flooding, add more water. A thicker consistency is generally used for outlining and adding details. Mix until icing holds a ribbonlike trail on the surface of the mixture for 5 seconds when you raise the paddle.