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Gingerbread Cookies

Cookie recipes often seem so long and complicated, but they aren't! Not only are they simple rolled cookies, but they are great "keepers", if you can keep the cookie tasters at bay.2
Print Recipe
Prep Time 2 hours 23 minutes
dough chill time 2 hours
Total Time 4 hours 23 minutes
Course: Dessert
Cuisine: German
Ingredients Equipment Method

Ingredients
  

  • 3 cups all-purpose flour
  • 1 ½ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoon ground ginger
  • 1¾ teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • 6 tablespoons unsalted butter
  • ¾ cup dark brown sugar
  • 1 large egg
  • ½ cup molasses
  • 2 teaspoons vanilla
  • 1 teaspoon lemon zest finely grated (optional)
Royal Icing
  • 1 pound sifted confectioners' sugar or more as needed
  • ½ cup pasteurized egg whites (3 large egg whites)
  • ½ teaspoon cream of tartar

Equipment

  • 2 cookie sheets
  • 2 racks

Method
 

  1. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
  2. In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.
  3. Add molasses, vanilla, and lemon zest and continue to mix until well blended.
  4. Gradually stir in dry ingredients until blended and smooth.
  5. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
  6. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°
  7. Grease or line cookie sheets with parchment paper.
  8. Place 1 portion of the dough on a lightly floured surface. Sprinkle flour over dough and rolling pin. Roll dough to a scant 1/4-inch thick. Use additional flour to avoid sticking.
  9. Cut out cookies with desired cutter; the gingerbread man is our favorite of course
  10. Space cookies 1 1/2-inches apart. Bake 1 sheet at a time for 7-10 minutes.
  11. Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack. After cookies are cool, decorate as you wish.
  12. Brush them with a powdered sugar glaze or decorate with Royal icing.
Royal Icing
  1. Place all ingredients in a large mixing bowl and combine. Scrape down sides. Turn the mixer to high and beat until thick and very white. Mixture will hold a peak. This should take at least 7-10 minutes.
  2. When finished, cover with plastic wrap, making sure it touches the royal icing so a crust doesn't form. Royal icing dries out quickly, so make sure it is covered all the time. Otherwise there will be lumps in the icing and they will never pass through an icing tip.
  3. I prefer white icing, but you may tint it by using a small amount of paste food color. For 1/4 cup tinted icing, dip the tip of a toothpick into desired color, then into the icing, and stir well. Repeat until desired color is achieved. For strong colors, such as red, royal blue and dark purple, use 1/8 teaspoon color to 1/4 cup icing