Gingerbread Cookies Recipe

Once upon a time, long long ago, I would take a few days off of work to work. I spent those few days in the kitchen making a crazy amount of homemade scratch gingerbread cookies. My gingerbread cookies recipe was not my own, to begin with. The first was very dry and brittle. Butter became my friend in the process, but it also added a challenge or two.

Incidentally, I am not talking about the typical holiday gingerbread men cookies, instead, I am suggesting that each and every gingerbread cookie was a work of art. I was a little sassy with my gingerbread men. They appeared anatomically interesting, as did the gingerbread ladies.

cutting gingerbread men from gingerbread cookie dough

Cheers to gingerbread men, and ladies.

My team, family, and best friends, grew to expect me to do this single act of insanity each and every year. Each and every year I got better at this as I came up with new ideas, new motifs, and new ingredients to make this a real show for everyone on my “nice” list.

I used a number of recipes until I became really comfortable with making this recipe.

By the way, using a gas oven vs. the electric oven in the apartment where I lived made a difference in the amount of time I baked each tin. It took me quite a while to get used to the rolling pin and get consistent with the thickness of each cookie. Consistency is king, or queen when it comes to baking.

gingerbread cookies with white royal icing decoration

Make this gingerbread cookies recipe yours

We always encourage you to play with our recipes and make them your own. This gingerbread cookie recipe was created by me over a number of years. You may not need as much flour, or you may experiment with your flours or cut back on an ingredient or two. It’s all good.

cutting gingerbread cookie men

Here are some of our suggestions:

  • Add a teaspoon of lemon or orange zest to the batter.
  • Blend in finely chopped nuts. Pecans would be so interesting.
  • Punch a hole at the top of these cookies prior to baking so that you can turn them into ornaments
  • Have a selection of sugar pearls handy to fancy up the decoration.
  • Serve them with our dairy-free Eggnog
stack of iced gingerbread cookies

How to Make Gingerbread Cookies

  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, nutmeg, and pepper until well blended.
mixing gingerbread cookie dough
  • In a large mixing bowl beat softened butter, brown sugar, and egg on medium speed until well blended.
  • Add molasses, honey, and vanilla mix until well blended.
mixing molasses into gingerbread cookie dough
  • Gradually mix in dry ingredients until blended and smooth.
  • Divide dough in quarters and wrap each quarter in plastic and let stand at room temperature for a few hours, then refrigerate.
  • You can keep this dough in the refrigerator for a few days.
  • When you go to roll out your cookies, bring dough to room temperature.
  • Preheat oven to 375 degrees
  • Prepare baking sheets by lining with Silpat mats or parchment
  • Place 1 portion of the dough on a lightly floured surface
  • Sprinkle flour over dough and rolling pin
rolling pin and gingerbread cookie dough on countertop
  • Roll dough to 1/4-inch thick
  • Cut out cookies with desired cutter
  • Space cookies 2-inches apart
  • Bake 1 sheet at a time for 6-9 minutes (test your oven)
  • Remove cookies from the oven, allow to stand. Transfer to wire rack.
  • When cool decorate with royal icing, sugar pearls, sprinkles and anything else you find interesting and festive for the holiday!

stack of iced gingerbread cookies

Something really fun to note: I shopped for cookie-cutters everywhere and over the years I collected such a wonderful and dynamic set of them and it made my cookie-making days more fun.

Gingerbread men cookies with colorful icing

Gingerbread Cookies Recipe

Course: Dessert
Cuisine: American
Keyword: ginger cookies, ginger cookies with honey, honey ginger cookies
Prep Time: 2 hours
Cook Time: 2 hours
Servings: 24
Calories: 171kcal
This Gingerbread Cookies Recipe comes straight from my recipe box from many years ago. Lots and lots and lots of butter are what make these simply amazing.
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Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground black pepper
  • 16 tablespoons unsalted butter 2 sticks
  • 3/4 cup dark brown sugar
  • 1 large egg
  • 1/4 cup molasses
  • 1/4 cup Waxing Kara Honey
  • 2 teaspoons vanilla

Instructions

  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, nutmeg, and pepper until well blended.
  • In a large mixing bowl beat softened butter, brown sugar, and egg on medium speed until well blended.
  • Add molasses, honey, and vanilla mix until well blended.
  • Gradually mix in dry ingredients until blended and smooth.
  • Divide dough in quarters and wrap each quarter in plastic and let stand at room temperature for a few hours, then refrigerate. You can keep this dough in the refrigerator for a few days. When you go to roll out your cookies, bring dough to room temperature.
  • Preheat oven to 375 degrees
  • Prepare baking sheets by lining with Silpat mats or parchment
  • Place 1 portion of the dough on a lightly floured surface
  • Sprinkle flour over dough and rolling pin
  • Roll dough to 1/4-inch thick
  • Cut out cookies with desired cutter
  • Space cookies 2-inches apart
  • Bake 1 sheet at a time for 6-9 minutes (test your oven)
  • Remove cookies from the oven, allow to stand. Transfer to wire rack.
  • When cool decorate with royal icing, sugar pearls, sprinkles and anything else you find interesting and festive for the holiday!

Video

Nutrition

Serving: 1cookie | Calories: 171kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 103mg | Potassium: 114mg | Fiber: 1g | Sugar: 12g | Vitamin A: 246IU | Calcium: 33mg | Iron: 1mg

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