Gingerbread Cookies

Ingredients

• 438 g (3½ cups)plain flour, spooned into the measuring cup and levelled
• ¾ teaspoonbicarbonate of soda
• ½ teaspoonsalt
• 1 tablespoonground cinnamon
• 1 tablespoonground ginger
• ½ teaspoonground cloves
• ½ teaspoonground nutmeg
• 170 g (¾ cup)unsalted butter, softened to room temperature
• 165 g (¾ cup)dark brown sugar, packed
• 120 ml (½ cup)unsulphured molasses
• 1 largeegg, at room temperature
• 1½ teaspoonsvanilla extract
• 240 g (2 cups)icing sugar
• 45 ml (3 tablespoons), or as neededmilk
• 1 tablespoonlight corn syrup
• ¼ teaspoonvanilla extract

Instructions

1. 1

   Mix dry ingredients

   In a medium bowl, whisk together the flour, bicarbonate of soda, salt, cinnamon, ginger, cloves and nutmeg. Set the mixture aside.

2. 2

   Cream butter and sugar

   Using a stand mixer with a paddle attachment or an electric mixer, beat the softened butter, brown sugar and molasses on medium-high speed for about 2 minutes, until soft and creamy. Mix in the egg and vanilla, scraping down the sides of the bowl as needed.

3. 3

   Combine the dough

   On medium speed, gradually mix the dry ingredients into the wet mixture until evenly combined and no pockets of flour remain. Avoid overmixing; the dough will be soft and sticky.

4. 4

   Chill the dough

   Divide the dough in half and place each portion on a piece of plastic wrap. Wrap and roll each into a flat disc about ⅓ inch thick. Refrigerate for at least 4 hours, preferably overnight, until fully cold.

5. 5

   Prepare the oven

   Preheat the oven to 190°C (375°F). Line a large baking sheet with baking parchment or a silicone baking mat.

6. 6

   Roll and cut

   Take one disc from the fridge at a time and flour both sides. On a large piece of baking parchment, roll it with a floured rolling pin to ⅛ inch thick. Flour the cutters, cut out shapes and peel away the surrounding dough. Transfer the cookies with a small spatula to the prepared baking sheet, spacing them about 1 inch apart. Re-roll the scraps and cut more shapes; keep similar-sized cookies together and brush off excess flour if needed.

7. 7

   Bake the cookies

   Bake for 8–10 minutes: larger cookies take 9–10 minutes and smaller ones about 8 minutes. They are ready when crisp and golden brown around the edges and on top; longer baking makes them crispier. If baking in batches, keep the remaining dough in the fridge between batches. Leave the cookies on the tray for about 1 minute, then transfer them to a wire rack to cool completely.

8. 8

   Mix the icing

   In a medium bowl, whisk the icing sugar with the milk, corn syrup and vanilla. The icing should drizzle fairly easily and form ribbons that hold their shape for a few seconds before melting back into the bowl. Add more milk if it is too thick, or more icing sugar if it is too thin.

9. 9

   Decorate and set

   Transfer the icing to a piping bag fitted with a small tip, or snip a very small corner off the bag. Decorate the cooled cookies as desired, using a toothpick to adjust the icing if needed. Leave for about 30 minutes, until the icing has set completely, before serving.

What are gingerbread cookies?

Gingerbread cookies are spiced biscuits traditionally associated with festive baking, particularly in the United States, where they are often cut into seasonal shapes and decorated. This version uses molasses and a blend of warming spices for its characteristic deep flavour.

The dough is rolled thin for crisp cookies, while careful chilling helps the cut-outs keep their shape in the oven. A little icing adds decoration without hiding the spice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 127 calories, 1g protein, 22g carbs, 4g fat.

The flour and sugar provide most of the carbohydrates, while butter contributes most of the fat; the egg adds a little protein. Enjoy a few cookies alongside fruit or yoghurt for a more balanced snack.

The spice blend

Warm spices: cinnamon and ginger give the dough its main flavour, while cloves and nutmeg add depth. Whisk them thoroughly with the flour so they are spread evenly through each batch.

Why the dough needs chilling

Cold discs: the butter firms up during the long chill, making soft dough easier to roll and cut. It also helps the cookies hold their shapes as they bake, so allow at least 4 hours or chill the dough overnight.

Between batches: keep any dough you are not using in the fridge. If it becomes warm and sticky while rolling or cutting, chill it again before continuing.

Rolling and cutting evenly

Thin dough: roll to ⅛ inch thick for the thin, crisp result described in the recipe. Baking parchment under the dough helps stop it sticking to the work surface.

Similar shapes: bake cookies of a similar size together, since smaller cut-outs can be ready before larger ones. A lightly floured cutter and small spatula make cutting and transferring easier.

How to judge doneness

Golden edges: look for crisp tops and golden-brown edges, checking smaller cookies from about 8 minutes and larger ones at 9–10 minutes. The cookies will become crispier the longer they bake.

Cooling: leave them on the baking sheet for about 1 minute before moving them to a wire rack. Let them cool fully before decorating so the icing can set neatly.

Getting the icing consistency right

Flowing ribbons: the icing should fall from the whisk easily and leave ribbons that remain visible for a few seconds before blending back in. Add milk a little at a time if it is too thick, or more icing sugar if it is too thin.

Fine details: use a small piping tip or a very small opening in the bag for better control. A toothpick can help nudge icing into corners or tidy a line.

Recipe notes & tips

• Soften the butter at room temperature before mixing so it creams smoothly with the sugar.
• Roll the dough discs flat before chilling to make them easier to roll out later.
• Use baking parchment beneath the dough to reduce sticking as you roll it.
• Keep the dough cold between batches so the cut-outs are easier to handle.
• Check small cookies early, as their baking time can be shorter than that of larger shapes.
• Wait until the cookies are completely cool before piping on the icing.

Variations

• Citrus icing: Add a little finely grated lemon or orange zest to the icing for a bright note.
• Extra ginger: Increase the ground ginger slightly for a stronger ginger flavour.
• Simple finish: Leave some cookies undecorated for a plainer, less sweet option.
• Festive shapes: Use different cutters and group similar-sized shapes on each baking sheet.
• Coloured icing: Divide the icing into bowls and tint each with a small amount of food colouring.

Common mistakes to avoid

• Skipping the chill: Warm dough can spread and lose its cut-out shape; refrigerate it for at least 4 hours.
• Rolling too thick: Thicker cookies take longer to bake and will not have the same thin, crisp texture; aim for ⅛ inch.
• Overmixing: Too much mixing after adding the flour can make the dough tougher; stop once no flour pockets remain.
• Crowding the tray: Cookies need space to bake evenly; leave about 1 inch between them.
• Mixing cookie sizes: Small shapes can overbake while larger ones finish; bake similar sizes together.
• Icing too runny: Thin icing can lose its definition; add more icing sugar until ribbons hold briefly.

How to store

Once the icing has set, keep the cookies in an airtight container at room temperature. They are best enjoyed within about a week; handle carefully, as the thin cookies can break. Avoid stacking them until the icing is completely firm.

Frequently asked questions