The BEST Gingerbread Cookie Recipe - The Squeaky Mixer (2024)

The BEST Gingerbread Cookie Recipe

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Ingredients

• 3 3/4 cups all-purpose flour (plus a bit extra for rolling)

• 1 tsp. baking soda

• 1/4 tsp. salt

• 2 1/2 Tsp. ground ginger

• 1/2 tsp. allspice

• 1/4 tsp. cloves

• 3 tsp. cinnamon

• 10 Tbsp. unsalted butter, room temperature

• 1 cup light brown sugar

• 3/4 cups molasses

• 1 egg, room temperature

• 2 tsp. vanilla extract

• Royal Icing

• 1 cup confectioner’s sugar

• 1 Tbsp. meringue powder

  See Also

  Types of gingerbread | Original St. Wolfganger Gingerbread

• 1/2 – 3 Tbsp. water

Directions

• In a medium sized bowl, whisk together the flour, baking soda, salt, ginger, allspice, cloves, and cinnamon. Set aside.
• In the bowl of a stand mixer fit with the paddle attachment, cream together the butter and brown sugar. Mix on low speed until fully combined. Be sure to scrape down the sides of the bowl as you mix.
• Add in the molasses, egg, and vanilla and continue to mix on low speed.
• Add the dry ingredients to the wet. Scrape down the sides and bottom of the bowl to ensure that everything is combining evenly. Mix one more time after scraping down the bowl then transfer the dough to a sheet of parchment paper lightly sprinkled with flour. Place another sheet of parchment on top of the dough and roll out to 1/4″ thick.
• Transfer the rolled out dough between parchment onto a cookie sheet and let chill for at least 2 hours or overnight.
• Once the dough has had enough time to chill, remove the top piece of parchment paper the use cookie cutters of your choice to slice as many cookies as you can. Re-roll the scraps until all of the dough is used up, as you re-roll use a dusting of flour on the top and bottom to help reduce he cookie dough from sticking, you can also dip your cookie cutter in flour to keep your cookies from sticking to the cookie cutters. Place the cut out cookies onto a cookie sheet fit with parchment paper 2″ apart then place in the fridge while the oven preheats.
• Preheat the oven to 375 degrees F.
• Bake for 10-12 minutes or until golden on the edges. The cookies will puff up slightly. Allow the cookies to sit on the hot pan after coming out of the oven for about 2 minutes before transferring to a wire rack to cool completely.
• Allow the cookies to cool completely before decorating.
• To make the royal icing stir together the confectioner’s sugar, meringue powder, vanilla, and water (1 tsp. at a time) until the consistency is smooth. The icing shouldn’t be too thin that it won’t hold its shape or too thick that it is too hard to pipe.
• Transfer the icing to a piping bag or if you’re prepping the icing, be sure to cover the bowl with a damp rag to ensure that it doesn’t dry out.
• Pipe on your gingerbread designs and if you want to add sprinkles, be sure to do so when the icing is still wet otherwise it won’t stick.
• Enjoy!
• Storing Your Gingerbread Cookies
• These cookies can be left out for 2-3 days at room temperature. They are best stored in the fridge sealed in an airtight container or ziplock bag for up to 1 1/2 weeks. These cookies can also be kept sealed frozen for up to 3 months.