Gingerbread Cookies

Gingerbread Cookies
Yield: 2 1/2 dozen Prep 20 mins Chill 2 hrs Bake 350°F 13 mins


  • 2 3/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup packed dark brown sugar
  • 1 large egg
  • 1/2 cup original molasses
  • Royal Icing
Royal Icing
  • 2 cups confectioners' sugar
  • 2 tablespoons powdered egg whites

Make It


1. In a medium bowl, whisk flour, baking soda, ginger, cinnamon, cloves and salt.

2. In a large bowl, beat butter and sugar until smooth. Beat in egg, then molasses. Stir flour mixture into butter mixture. Divide dough in half, wrap and chill for 2 hours.

3. Heat oven to 350 degrees . On a well-floured surface, roll half of dough to 1/8-inch thickness. Cut into shapes with assortedsize gingerbread cookie cutters; transfer to ungreased baking sheets. Re-roll scraps and cut. Repeat with rest of dough.

4. Bake at 350 degrees for 13 minutes. Transfer cookies to racks to cool. Decorate with Royal Icing, if using.

Royal Icing

5. In a bowl, beat confectioners' sugar, powdered egg whites and 3 tbsp water until thick and shiny, about 5 minutes. Transfer to a pastry bag with a writing tip. Outline cookies and pipe on dots of frosting; add M&M's minis as buttons. Let dry.

Nutrition Facts

Amount Per Serving: cal. (kcal): 134, Fat, total (g): 3, chol. (mg): 15, sat. fat (g): 2, carb. (g): 25, fiber (g): , pro. (g): 2, sodium (mg): 62, Percent Daily Values are based on a 2,000 calorie diet.