- Prep time
- 1 hour 15 minutes
- Cook time
- 10–12 minutes
- About 20 cookies
Decorating gingerbread cookies is a fun, simple and delicious way to get in the holiday spirit. Add food coloring to the royal icing to create bright colors, and get creative with sprinkles and edible decorations, available in our baking aisle. This recipe may also be used to make a gingerbread house; simply roll the dough out slightly thicker than you would for the cookies.
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- 1½ teaspoons ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 8 tablespoons butter, at room temperature
- 1 cup brown sugar, packed
- 2 eggs
- ½ cup molasses
- 1 egg white
- ½ teaspoon lemon juice
- 1¼ cups powdered sugar, divided
For the gingerbread cookies, sift together flour, baking soda and spices in a large bowl. Cream butter with an electric mixer. Beat brown sugar into the butter until fluffy, and then add eggs and molasses.
With the mixer on low speed, incorporate dry ingredient mixture ¼ cup at a time. After the dry ingredients are fully incorporated, chill the dough in the refrigerator for at least 1 hour.
Once dough is chilled, preheat oven to 350°F. Roll out dough on a floured surface to ⅛-inch thick and use cookie cutters to make desired shapes. Place the cookie cutouts on parchment paper-lined or greased and floured baking sheets. Bake at 350°F for 10–12 minutes.
For the royal icing, heat egg white, lemon juice and 1 cup powdered sugar in a pan on low heat, stirring frequently until it reaches 160°F. Remove from heat and mix in the rest of the powdered sugar with an electric mixer.
Let cookies cool completely, then decorate as desired with the royal icing.