Gingerbread Cookies

Ingredients

• 383 gplain flour
• 1½ teaspoonsground ginger
• 1 teaspoonground cinnamon
• ½ teaspoonground cloves
• ¼ teaspoonground nutmeg
• 1 teaspoonbicarbonate of soda
• 1 pinchsalt
• 170 gsalted butter
• 165 g, lightly packedsoft brown sugar
• 120 mlmolasses
• 1 largeegg
• 1 teaspoonvanilla extract
• 180–210 gicing sugar
• ¼ teaspooncream of tartar
• ¼ teaspoonvanilla extract
• 1 largepasteurised egg white

Instructions

1. 1

   Mix the dry ingredients

   Whisk the flour, ginger, cinnamon, cloves, nutmeg, bicarbonate of soda and salt together in a large bowl. Set aside.

2. 2

   Make the dough

   Using a stand mixer on medium speed, beat the butter and brown sugar for 2–3 minutes, until light and fluffy. Add the molasses, egg and vanilla and beat to combine. Reduce the speed, add the flour mixture and mix well.

3. 3

   Chill the dough

   Turn the dough out on to a lightly floured surface and shape it into a disc. Wrap it in cling film and refrigerate for at least 3 hours, or overnight.

4. 4

   Roll and cut

   Take the dough out of the fridge and divide it in half, returning one half to the fridge. Roll the other half to 6 mm thick and cut out shapes with your chosen biscuit cutter. Place them on ungreased baking trays and refrigerate while the oven heats to 180°C. Repeat with the remaining dough.

5. 5

   Bake the cookies

   Bake for about 8–10 minutes, until the edges feel firm when gently touched. Leave the cookies on the baking tray for about 2 minutes, then carefully transfer them to a wire rack to cool completely. Decorate as desired, leave plain or dust with a little icing sugar.

6. 6

   Make the icing

   Sift 180 g icing sugar and the cream of tartar into a medium bowl. Add the egg white and vanilla and beat for about 7 minutes, until very smooth and thick. If the icing is not thick enough, add more icing sugar.

What are gingerbread cookies?

Gingerbread cookies are spiced biscuits made with ginger and other warming spices, often sweetened with molasses. They belong to a broad gingerbread tradition, while this version takes the American approach of making a cut-out cookie dough with brown sugar and molasses.

The butter and sugar are beaten until fluffy, and chilling the dough makes it easier to roll and cut. That combination helps these cookies bake up soft, with shapes that are ready for decorating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 129 calories, 1g protein, 22g carbs, 4g fat.

The flour and sugar provide most of the carbohydrates, while butter contributes much of the fat. The egg and flour provide some protein; pair a cookie or two with yoghurt or milk and fruit for a more balanced snack.

Why molasses matters

Molasses gives the dough its deep sweetness and characteristic dark colour. It also makes the mixture sticky, so chilling is important before rolling.

Keep the spice balanced

Ground ginger leads the spice blend, while cinnamon, cloves and nutmeg round it out. Measure each spice carefully so the flavour stays balanced rather than letting the stronger cloves take over.

Chilling and rolling

First chill the dough as a disc for at least 3 hours, or overnight. This gives it time to firm up after mixing and makes it easier to handle.

Work with one half at a time and keep the other chilled. Roll to an even 6 mm thickness, then refrigerate the cut-outs while the oven heats; the dough will be easier to manage and the cookies can go into the oven cold.

How to tell when they are done

Bake for 8–10 minutes and check the edges gently: they should feel firm, while the centres can remain soft. The cookies continue to settle as they cool, so do not wait for them to feel hard in the oven.

Let them sit on the tray for about 2 minutes before moving them to a wire rack. They are delicate when hot, so lift them carefully.

Royal icing and decorating

Beat the icing sugar, cream of tartar, egg white and vanilla for about 7 minutes, until the mixture is smooth and thick. Begin with 180 g icing sugar and add more if needed to reach a consistency that holds its shape.

Decorate only once the cookies are completely cool. You can also skip the icing or finish the cookies with a light dusting of icing sugar.

Serving ideas

Serve the cookies with tea, coffee or a glass of milk, or add them to a festive biscuit selection. Their warm spice also pairs well with a simple, lightly sweetened drink.

Recipe notes & tips

• Weigh the flour for a consistent dough that is not too dry.
• Chill the dough for at least 3 hours, or leave it in the fridge overnight.
• Keep the unused half of the dough chilled while you roll and cut the first half.
• Use a lightly floured surface to make rolling easier without adding too much extra flour.
• Leave the cookies on the tray for about 2 minutes before transferring them to a rack.
• Wait until the cookies are fully cool before decorating with royal icing.

Variations

• Adjust the spice: Add a little more ginger for a sharper, warmer flavour.
• Use different cutters: Choose festive or everyday shapes, keeping the dough at an even thickness.
• Leave them plain: Skip the icing and serve the cookies as they are.
• Dust with icing sugar: Add a light dusting after the cookies have cooled.
• Change the decoration: Pipe simple lines or dots with the royal icing once the cookies are cool.

Common mistakes to avoid

• Skipping the chill: The soft dough is harder to roll and cut; refrigerate it for at least 3 hours.
• Rolling unevenly: Cookies of different thicknesses bake at different speeds; aim for an even 6 mm.
• Leaving all the dough out: It can become difficult to handle; keep the second half chilled.
• Overbaking: The cookies can lose their soft texture; take them out when the edges feel firm.
• Moving them too soon: Hot cookies can break; wait about 2 minutes before transferring them to a rack.
• Icing before cooling: The icing can soften or slide; let the cookies cool completely first.

How to store

Once completely cool, store the cookies in an airtight container at room temperature for up to 5 days. Keep decorated cookies in a single layer or separate layers with baking paper; the unbaked dough can be wrapped and refrigerated overnight.

Frequently asked questions