Gingerbread Cookies

Ingredients

• 113 g (1/2 cup)butter, at room temperature
• 100 g (1/2 cup)brown sugar
• 60 ml (1/4 cup)molasses
• 60 ml (1/4 cup)honey
• 1egg
• 1 teaspoonvanilla extract
• 313 g (2 1/2 cups)unbleached flour
• 1 1/2 teaspoonsground ginger
• 1 teaspoonbicarbonate of soda
• 1/2 teaspoonnutmeg
• 1/2 teaspooncinnamon
• 1/4 teaspoonsalt
• 1/8 teaspoonground cloves
• 120 g (1 cup)icing sugar
• 30 ml (2 tablespoons)milk
• 1 teaspoon, optionalvanilla extract

Instructions

1. 1

   Mix the icing

   Mix the icing sugar, milk and optional vanilla by hand or with a mixer until smooth. Aim for a consistency that is neither too thin nor too thick; add more milk to loosen it or more icing sugar to thicken it.

2. 2

   Fill the bag

   Spoon the icing into a decorating bag and snip a small opening in the tip with scissors. Pipe decorations onto the cooled cookies as you like.

3. 3

   Set the icing

   Leave the decorated cookies flat for 2–3 hours, or until the icing has fully hardened.

4. 4

   Combine wet ingredients

   Mix the butter, brown sugar, molasses, honey, egg and vanilla extract together.

5. 5

   Combine dry ingredients

   In a separate bowl, mix the flour, ground ginger, bicarbonate of soda, nutmeg, cinnamon, salt and ground cloves.

6. 6

   Make the dough

   Add the wet mixture to the dry ingredients and combine everything into a dough.

7. 7

   Chill the dough

   Put the dough in the fridge for up to 1 hour.

8. 8

   Roll the dough

   Roll the dough into one large, flat sheet. If it feels too firm to work with after chilling, leave it out for a few minutes; rolling it between sheets of wrapping paper can make the job easier.

9. 9

   Cut the shapes

   Cut out shapes with cookie cutters and place them on a greased baking tray or a tray lined with baking paper.

10. 10

    Use remaining dough

    Gather and roll the remaining dough, then continue cutting and arranging cookies until it is all used.

11. 11

    Bake the cookies

    Bake at 180°C (350°F) for 12–15 minutes.

12. 12

    Cool before decorating

    Let the cookies cool before decorating them.

What are gingerbread cookies?

Gingerbread cookies are spiced biscuits associated with holiday baking in the United States, where they are often cut into seasonal shapes and decorated. The broader tradition of gingerbread has roots in European baking, while this version uses familiar American-style molasses and honey.

Molasses, honey and a blend of ginger, cinnamon, nutmeg and cloves give these cookies their deep, warmly spiced flavour. Chilling the dough helps make it easier to roll and cut.

Nutrition and macros by portion

The nutrition label shows one serving as written: 272 calories, 4g protein, 44g carbs, 10g fat.

Flour and the sugars provide most of the carbohydrates, while butter contributes much of the fat. The egg and flour provide some protein. Enjoy a cookie with fruit or yoghurt, or serve it after a meal that includes a source of protein and vegetables.

The sweeteners and spices

Molasses and honey: together they bring sweetness and a rich flavour to the dough. Brown sugar adds another layer of caramel-like sweetness.

Spice blend: ginger leads, with cinnamon, nutmeg and cloves rounding out the flavour. Measure the small quantities carefully so no single spice overwhelms the others.

Chilling and rolling the dough

Chill: refrigerate the dough for up to 1 hour as directed. If it is too firm to roll straight from the fridge, leave it out for a few minutes until workable.

Roll: a large, even sheet helps the cookies bake at a similar rate. Rolling between sheets of wrapping paper can help keep the dough manageable, as suggested in the method.

Cutting and baking

Cutting: press the cutters firmly through the sheet and arrange the shapes on a greased or paper-lined tray. Re-roll the scraps and keep going until all the dough is used.

Doneness: bake at 180°C for 12–15 minutes. The recipe gives a time range rather than a visual cue, so keep an eye on the cookies as they approach 12 minutes.

Decorating with icing

Consistency: the icing should be fluid enough to pipe but thick enough to hold its shape. Adjust it with a little more milk to loosen it or icing sugar to thicken it.

Setting: pipe onto fully cooled cookies, then leave them flat for 2–3 hours so the icing can harden. This keeps the decorations from smudging when the cookies are handled.

Serving ideas

Serve the cookies on their own with tea, coffee or a glass of milk. Their spice and sweetness also make them a natural addition to a seasonal biscuit plate.

For a simple dessert, serve one alongside fruit or plain yoghurt. Keep the icing and any extra decorations on the side if you want each person to finish their own.

Recipe notes & tips

• Let the butter come to room temperature before mixing the dough.
• Measure the flour accurately so the dough does not become unnecessarily dry.
• If the chilled dough feels stiff, let it rest for a few minutes before rolling.
• Use baking paper if you prefer not to grease the tray.
• Cool the cookies completely before adding icing.
• Leave decorated cookies flat until the icing has set.

Variations

• More ginger: increase the ginger slightly for a more pronounced spice flavour.
• Citrus icing: add a little finely grated orange zest to the icing.
• Simple finish: leave the cookies uniced and enjoy their spiced flavour as they are.
• Different shapes: use cutters in different sizes and seasonal designs.
• Extra decoration: add small edible decorations while the icing is still soft.

Common mistakes to avoid

• Icing too runny: mix in more icing sugar until it can hold a piped line.
• Icing too thick: add milk a little at a time to make it easier to pipe.
• Dough hard to roll: leave it at room temperature for a few minutes before continuing.
• Uneven sheet: roll the dough to a consistent thickness so the cookies bake more evenly.
• Decorating warm cookies: cool them first so the icing does not melt or slide.
• Moving wet icing: keep decorated cookies flat for 2–3 hours while it hardens.

How to store

Once the icing has completely set, store the cookies in an airtight container at room temperature. Keep them flat or separate layers with baking paper to protect the decorations.

Frequently asked questions