Gingerbread Cookies: Perfectly spiced crunchy cookies that are perfect for decorating or dunking in coffee. The only gingerbread recipe you’ll ever need, these are perfection!
With all the planning that happens around Christmas time, it’s nice to know some things will always stay simple and easy, like this wonderful gingerbread cookie recipe.
There seems to be a pretty solid divide when it comes to gingerbread cookies; either people love ‘em or hate ‘em, but no one can deny how cute they are! I actually collect gingerbread men and houses in real life. Whether you’re making gingerbread man cookies or gingerbread houses, you can use this recipe to create the spice-filled, fragrant dough.
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How To Make Gingerbread Cookies
To start out, you’ll need to preheat the oven to 350 and line a cookie sheet with parchment paper. First,beat together softened sweet cream butter, sugar, and molasses. Then add in water and mix until incorporated.After that, stir in flour, ginger, nutmeg, and allspice until just combined.
You’ll roll this dough out to ¼ inch in thickness, and then cut out whatever shapes you would like – they can be gingerbread men, reindeer (just use an upside down gingerbread cookie cutter), or even the pieces of a house.
They’ll bake in the oven for 10 minutes.Cool completely before eating or decorating.
Gingerbread Cookie Icing
If you’d like to decorate your cookies in different colors, you can use this simple recipe for icing. First, combine egg whites, cream of tartar, vanilla, and powdered sugar until stiff peaks form. I like to split the icing into three bowls. I leave one bowl plain,dye one red, and the final one green. Mix each bowl until the colors are blended, adding more or less drops for your desired color. Decorate your beautiful, best gingerbread cookies, wait an hour for them to dry, and enjoy! I used a Wilton Number 2 tip.
Freezing Gingerbread Man Cookies
Can You Freeze Gingerbread Cookies? These gingerbread men cookies freeze fantastically, as they contain a lot of fat. A word of warning – do not decorate them before freezing! After the cookies have cooled completely , place them in single layers into airtight, flat-bottomed plastic containers. If you have more than one layer, put parchment or wax paper in between each layer. This will prevent breakage ,and help to maintain a flat surface.
Can Gingerbread Cookie Dough Be Frozen? Absolutely yes! Just wrap the dough tightly in plastic wrap and freeze. You can also roll the dough out between parchment or wax paper, then wrap and freeze. This will cut down on the time it’ll need to thaw when it comes out of the freezer.
Decorating Gingerbread Cookies
Can You Use Buttercream? Yes! Traditionally, royal icing is used to decorate gingerbread, but buttercream is another great option. Some people aren’t a fan of royal icing’s texture, while others think it lacks flavor. Just keep in mind buttercream dries on the outside, but stays soft and delicious on the inside.
What Else Can You Decorate Gingerbread Cookies With? You are only limited by your imagination! Besides icing,you can use candy and sprinkles. Some of my favorites:
- Chocolate Chips
- Gum Drops
- Red Hots
- Licorice Strings
How To Store Homemade Gingerbread Cookies
All you need to do to properly store these easy gingerbread cookies is to place the cookies in a large covered jar or tin. You can also wrap them in plastic or foil. Just be sure to keep them in a cool, dry place. For more decorated cookies, you can make a tent of aluminum foil so the foil doesn’t touch the tops and mess up the decorations.
- For the Cookies
- ½ Cup Unsalted Butter, Softened
- ½ Cup White Sugar
- ½ Cup Molasses
- 1 Egg
- ¼ Cup Water
- 3½ Cups Flour
- ½ Teaspoon Ground Ginger
- ½ Teaspoon Ground Nutmeg
- ¼ Teaspoon Allspice
- For The Icing
- 4 Egg Whites
- ½ Teaspoon Cream of Tartar
- 1 Teaspoon Vanilla
- 4½ Cups Powdered Sugar
- Green and Red Gel Food Coloring
- For the Cookies
- Preheat oven to 350 F ,and line cookie sheet with parchment paper.
- In a large bowl cream butter, sugar, and molasses.
- Add in the water,ginger, nutmeg, and allspice. Mix until combined.
- Stir in flour a little at a time until just combined.
- Roll dough out on a floured surface until it is around ¼ inch thick.
- Cut into desired shape. Re-roll dough as needed. Bake for 10-11 minutes.
- Cool completely.
- For the Icing
- In a large bowl, combine the egg whites, cream of tartar, vanilla and powder sugar. Mix until stiff peaks form
- Split icing into 3 bowls Add 1-2 drops of Green into one of the three bowls. Add 3-4 drops of red into the second bowl. Mix until you reach your desired shade.
- Decorate as desired. I like to use a Wilton #2 tip.
- Allow icing to dry for 1-2 hours.
What do you think of these Gingerbread Cookies? What is your favorite Christmas cookie?