Description
There’s nothing like the smell of ginger, cinnamon, and molasses drifting through the house to mark the start of the holiday season. These gingerbread cookies are crisp at the edges, slightly chewy in the center, and packed with festive spice. They’re perfect for decorating, gifting, or sneaking with a mug of cocoa. A hint of orange zest and a whisper of black pepper give them a memorable twist—your kitchen will feel like pure Christmas magic.
Ingredients
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2 large eggs, room temperature
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5 cups all-purpose flour
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2 tbsp ground ginger
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2 tbsp ground cinnamon
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½ tsp ground cloves (optional)
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¼ tsp finely ground black pepper (optional)
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1 cup (2 sticks) unsalted butter, room temp
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1¼ cups dark brown sugar
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1 cup molasses (unsulphured)
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2 tsp vanilla extract
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Zest of 1 orange (optional)
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Pinch of salt
Royal Icing:
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4 cups powdered sugar
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3 tbsp meringue powder (or 2 pasteurized egg whites)
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6–8 tbsp water
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Food coloring (gel recommended)
Instructions
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Cream butter & sugar – Beat butter and brown sugar until pale and fluffy.
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Add wet ingredients – Mix in eggs one at a time, then molasses, vanilla, and orange zest.
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Mix dry ingredients – Whisk flour, ginger, cinnamon, cloves, pepper, and salt.
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Form dough – Slowly combine wet and dry until stiff dough forms.
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Chill – Wrap in disks and refrigerate at least 1 hour.
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Roll & cut – Roll to ¼ inch thick, cut festive shapes, and place on parchment-lined trays.
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Bake – 8–10 minutes at 350°F (175°C). Cool completely before decorating.
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Make icing – Beat powdered sugar, meringue powder, and water until glossy peaks form. Tint with colors and decorate cookies.
Notes
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Chill dough well for easier rolling.
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Rotate trays halfway for even baking.
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Let cookies cool fully before icing to avoid melting.
- Prep Time: 25 min
- Cook Time: 10 min per tray
Nutrition
- Calories: 120 cal Per cookie
- Fat: 4g
- Carbohydrates: 20g