Best Gingerbread Cookie Recipe
Looking for a soft and chewy cut-out Best Gingerbread Cookie Recipe with a perfect blend of warm holiday spices? You found it!
Best Gingerbread Cookie Recipe
What do Best Gingerbread Cookies Taste like?
Gingerbread cookies have a warm deep and deliciously spicy flavor. It is hard to eat just one.
Occasions To Serve best Gingerbread Cookies
- Christmas Party
- Holiday Party
- Holiday Brunch
- Holiday Book Club
Best Gingerbread Cookie Recipe
Gingerbread Cookie Recipe Supplies
COOKIE CUTTERS
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Best Gingerbread Cookie Recipe
Gingerbread Cookie Recipe Ingredients
GINGERBREAD COOKIES
- 3 1/2 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground clove
- 1 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 1 tablespoon vegetable shortening
- 2/3 cup light brown sugar, packed
- 3/4 cup molasses
- 1 large egg
This Gingerbread Cookie s best with royal icing. Of course you can use regular buttercream too.
This Best Gingerbread Cookie Recipe make a great gift for neighbors and co-workers. Bag them up with a cute bow and attache the recipe.
ROYAL ICING
- 3 tablespoons meringue powder
- 3 cups powdered sugar
- 3 tablespoons water
Instructions
GINGERBREAD COOKIE
Whisk together the flour, ginger, cinnamon, clove, nutmeg, baking soda, and salt. Set aside.
Mix the butter, brown sugar, and molasses using the paddle attachment on an electric mixer at medium speed until combined. Add the egg and mix. Gradually beat in the dry ingredients a cup at a time making sure to incorporate before adding the next.
Divide the dough in half. Then wrap each half in plastic and pat to 1/2 inch thick. Refrigerate for 2 hours.
Preheat oven to 350 degrees F.
On a lightly floured surface, roll out one piece of the refrigerated dough to 1/4 inch thick. Cut into 3 to 5 inch cookie cutter. Dust off any flour and place in the refrigerator for 15 minutes.
Bake for 12 to 15 minutes.
Transfer to a wire rack to cool completely.
Repeat with 2nd piece of gingerbread dough.
ROYAL ICING
Whisk the powdered sugar and meringue powder together. Using a hand mixer, add the water and beat to reach a smooth pipeable consistency. Mix in food coloring as desired. Fit pastry bags with tips and fill with icing.
Have fun decorating your fresh baked GINGERBREAD COOKIES!
GINGERBREAD COOKIE DECOR
Best Gingerbread Cookie Recipe Notes and Tips
- Adding shortening to the recipe helps the gingerbread cookies keep their shape while baking.
- When measuring flour, spoon the flour into the dry measuring cup. Scooping from the bag or bowl packs the flour and causes a dryer cookies and all baked goods.
Best Gingerbread Cookie Recipe
Ingredients
GINGERBREAD COOKIES
- 3 1/2 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground clove
- 1 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons unsalted butter softened
- 1 tablespoon vegetable shortening
- 2/3 cup light brown sugar packed
- 3/4 cup molasses
- 1 large egg
ROYAL ICING
- 3 tablespoons meringue powder
- 3 cups powdered sugar
- 3 tablespoons water
Instructions
GINGERBREAD COOKIES
- Whisk together the flour, ginger, cinnamon, clove, nutmeg, baking soda, and salt. Set aside.
- Mix the butter, brown sugar, and molasses using the paddle attachment on an electric mixer at medium speed until combined. Add the egg and mix. Gradually beat in the dry ingredients a cup at a time making sure to incorporate before adding the next.
- Divide the dough in half. Then wrap each half in plastic and pat to 1/2 inch thick. Refrigerate for 2 hours.
- Preheat oven to 350 degrees F.
- On a lightly floured surface, roll out one piece of the refrigerated dough to 1/4 inch thick. Cut into 3 to 5 inch cookie cutter. Dust off any flour and place in the refrigerator for 15 minutes.
- Bake for 12 to 15 minutes.
- Transfer to a wire rack to cool completely.
- Repeat with 2nd piece of gingerbread dough.
ROYAL ICING
- Whisk the powdered sugar and meringue powder together. Using a hand mixer, add the water and beat to reach a smooth pipeable consistency. Mix in food coloring as desired. Fit pastry bags with tips and fill with icing.
- Have fun decorating your fresh baked gingerbread cookies!
Notes
- Adding shortening to the recipe helps the gingerbread cookies keep their shape while baking.
- When measuring flour, spoon the flour into the dry measuring cup. Scooping from the bag or bowl packs the flour and causes a dryer cookies and all baked goods.
Nutrition
