Gingerbread Cookies

2 dozen cookies
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I make my favorite gingerbread cookie recipe with my nephew over the holidays! We try to not eat them all.

Adapted from Simply Recipes.


Gingerbread Recipe:

3 1/4 cups sifted all-purpose flour
3/4 cups butter (preferably unsalted) at room temp
3/4 Teaspoon baking soda
1/2 cup dark-brown sugar
1 Tablespoon ground ginger
1 Tablespoon cinnamon
1/2 Teaspoon ground cloves
1/2 Teaspoon ground nutmeg (fresh is best)
1/4 Teaspoon finely ground black pepper
1/2 Teaspoon salt
1 large egg
1/2 cup unsulfured molasses


1 egg white
1/2 Teaspoon lemon juice
1 3/4 cup powdered sugar


1) To start this recipe take your dry ingredients (flour, spices, and baking soda) and mix them well in a bowl.

2) Then you want to cream your butter with your sugar. Start beating your butter for a few minutes and then add in your sugar. The sugar will help make the butter light and fluffy. After a few minutes beat in your egg and molasses as well.

3) Slowly mix in your dry ingredients with your wet and you will have a very thick dough. Near the end you will probably have to work it with your hands.

4) Divide the dough into two balls and place it in a cold place to chill for at least an hour.

5) Roll dough into about 1/4 inch thick. Cut into any shapes you want!

6) Bake cookies on an ungreased cookie sheet for 7-8 minutes at 350 degrees F.

7) For a quick icing, just beat one egg white which I beat until fluffy and then I whisked in my lemon juice and powdered sugar. Super-easy and works great for decorating these guys. I put mine in a Ziploc bag and cut off the very tip of it to make a redneck pastry bag.