Crisp, spiced gingerbread cookies with royal icing
Classic Gingerbread Cookies
Classic Gingerbread Cookies
40 minMedium
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Servings
36
36 cookies
Difficulty
Medium
Cost
Budget
$
Classic Gingerbread Cookies
Crisp, spiced gingerbread cookies with royal icing
Perfectly spiced gingerbread cookies that bake up crisp on the edges and slightly chewy in the center. Decorated with simple royal icing for a festive holiday treat.
30m
Prep Time
10m
Cook Time
40m
Total Time
36
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
These gingerbread cookies have the ideal balance of warm spices—ginger, cinnamon, and cloves—with dark molasses sweetness. The dough holds its shape beautifully for cut-out shapes and detailed decorating.
Ingredients
- 3 cups all-purpose flour
- 1/2 cup butter, softened
- 1/2 cup dark molasses
- 1/3 cup brown sugar
- 1 egg
- 2 tsp ground ginger, 1 tsp cinnamon, 1/2 tsp cloves
OvenBake
Test Kitchen Pick
Sheet Pan
Helpful Tool
Why a good sheet pan helps here
The pan is doing more work here than it looks like. A sturdy, evenly heating sheet pan gives you better browning and fewer hot spots.
This recipe benefits from more even oven contact and easier cleanup.
- Promotes more even browning
- Useful across weeknight roasts and baking
A heavy rimmed sheet pan is one of the highest-use tools in almost any kitchen.
Shop sheet pan options for this recipeInstructions
- 1
Whisk flour, ginger, cinnamon, cloves, baking soda, and salt in a bowl. Set aside.
- 2
Cream butter and brown sugar until fluffy. Beat in molasses and egg until smooth.
- 3
Gradually mix in the dry ingredients until a stiff dough forms. Wrap in plastic and refrigerate for at least 1 hour.
- 4
Roll dough to 1/4-inch thickness on a floured surface. Cut with cookie cutters and place on parchment-lined baking sheets.
- 5
Bake at 350°F for 8-10 minutes until edges are firm. Cool completely on a wire rack before decorating with royal icing.
Serving Suggestions
Ways to Serve This Dish
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Arrange on a platter for easy sharing at your next gathering
Pair with your favorite dipping sauce for extra flavor
Substitutions
Dark molassesGolden syrup
Lighter flavor and color, but still works well
ButterCoconut oil, solid
Makes cookies dairy-free with a slight coconut flavor
DepthPantry
Test Kitchen Pick
Vanilla Extract
Helpful Pantry Staple
Why the vanilla matters
For baking and desserts, vanilla is often carrying more aroma than people expect. A better bottle gives the whole recipe a cleaner finish.
This is a small pantry move that usually makes baked goods taste more complete.
- Improves aroma in desserts and bakes
- Useful across cakes, cookies, and breakfast bakes
Vanilla extract is one of the easiest pantry upgrades to keep using.
Shop vanilla extract for this recipeTips & Storage
Pro Tips
Chill the dough between rolling batches to keep it firm and easy to cut.
For softer cookies, roll thicker (1/3 inch) and bake 1-2 minutes less.
Storage
Store in an airtight container at room temperature for up to 2 weeks.
Reheating
These are best at room temperature and do not need reheating.
Nutrition Facts
Per serving (12mg) · 36 servings
Calories85
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein1g
Carbohydrates3g
Fat13g
Fiber55mg
Sugar0g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I freeze the dough?
- Yes, wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight before rolling.
- What is royal icing?
- Beat 2 cups powdered sugar with 1 egg white and 1 tsp lemon juice until thick and smooth.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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