Gingerbread Cookies

Gingerbread Cookie Recipe

Gingerbread cookies on a plate. Photo by Marie Ross

Gingerbread heart-shaped cookies for Valentine’s Day. See our聽snowflakes & reindeer for Christmas, below. Click the photo to link to our Royal Icing recipe and decorating tips!, pub-2261152276079224, DIRECT, f08c47fec0942fa0

I never really liked gingerbread cookies because they were always hard and had a bitterness to them. When a friend brought these in to our office in San Francisco, it was love at first bite. These cookies are soft and sweet, with just the perfect amount of spice, and they don’t have that bite that I always disliked in gingerbread. I’m not certain, but I attribute it to using un-sulphured molasses.

Use this icing recipe with sprinkles, nuts and other toppings.
Easier to work with than Royal Icing. Recommended for families decorating together. Photo links to icing recipe.
Royal Icing
On Gingerbread hearts for Valentine's Day. Photo links to Gingerbread Cookie recipe.
Plate of Royal Iced Gingerbread Hearts
Photo links to Gingerbread Cookie recipe.
Faux flooding using regular icing & toothpicks to "paint" cookies.
This casual look was created using wet on wet color - pink on blue - outline formed naturally. Photo links to icing recipe.
Regular Icing
Again faux flooding using regular icing and toothpicks. Sprinkles, balls and stars were added on top while icing was still wet. Photo links to Sugar Cookie recipe.

I have been baking these gingerbread cookies for virtually every holiday for the past 20 years for neighbors and friends. Every year, people literally knock on my door and ask if I’ll be baking my gingerbreads again, and then ask to be on the list. I have found myself baking batches of about 300 of them at a time. I can’t tell you they’re easy, but I can tell you that they’re worth the work!


Photo of ingredients for gingerbread cookie recipe by Eve Ross for the California Lifestyle New Media Magazine. 1 stick of softened butter

1/2 Cup of dark brown sugar

1/2 Cup of un-sulphured molasses

1 Egg

(I place all of these wet ingredients in a large stand mixer and combine, then add the following dry ingredients…spices first, so that they are incorporated well into the mix before adding the flour last.)

1 tsp. baking sodaPhoto of chilled gingerbread cookie dough by Eve Ross for the California Lifestyle New Media Magazine.

1/2 teaspoon salt

1 Tablespoon Powdered Ginger

1 teaspoon Cinnamon

1 teaspoon Nutmeg

1/2 teaspoon All Spice

1/4 teaspoon ground ClovesPhoto of copper cookie cutters with gingerbread cookie dough by Eve Ross for the California Lifestyle New Media Magazine.

2 1/2 Cups of Flour

Mix butter and sugar, then beat in the molasses and egg. Stir in all dry ingredients. CHILL thoroughly – this may take 3 to 4 hours, or overnight. ferid murati viagra dosage example of results section of a research paper library management system thesis chapter 3 esl bibliography writer websites usa see url see url literary essay ideas custom term papers and essays argumentative essay structure support go to link is the american dream dead or alive essay go to site can i take phentermine and synthroid at the same time see url ma dissertation sample is it safe to take molly and viagra best natural viagra substitutes alphonse the camel essay help analysis essay guidelines go to link source link pregnancy rate and clomid see online store india find case study viagra egiziano This is important, as the dough will be too soft and your shapes won’t hold well headed into the oven if the dough is too warm.

Roll out to 1/4″+ thickness (these make for softer and better cookies) and proceed to cut out cookies. The cutters I have used here were purchased at Sur La Table a few years ago.


Gingerbreadmen cooling on racks before being decorated with Royal Icing for Christmas

Grease your cookie sheets.

With your oven set to 350藲, bake each batch for 7-10 minutes, depending on your oven, until they are golden brown but still soft looking. Cool on racks.

Yields approx. 1 doz. large (4″) and 5 doz. small (2″) gingerbread men and women.


These cookies are iced with what is called Royal Icing. It is very simple to make and use, with a few tips and handy tricks…

Written by: Eve Ross
Photos by: Eve Ross
Eve Ross is a graduate of Otis Parsons School of Design, Paris and California. Currently residing in North Carolina with her husband and two children, Eve continues to make every day beautiful with her love of design/illustration, writing, photography and family. We are proud to welcome Eve to the EncinoMom family with this fabulous spread on Gingerbread Cookies. Please welcome her with your comments below! You can see more of Eve’s work here.
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Gingerbread Cookies — 11 Comments

  1. That is a great question! The answer is, it varies wildly depending on the size of the cookies you’re making. As you can see, these cutters range in size from 1/2″ to about 4.5″. At a rough count, I made two batches of dough and came out with about 24 cookies ranging in the sizes you see. I will be making more in the next day or so and I will keep as accurate a count as I can and report back in asap!
    • Thanks for stopping by Lolly. We are very excited to be welcoming Eve to EncinoMom! Wait ’til you see what else she plans to share with us.
  2. Not only are those cookies beautiful, but they taste wonderful. I had to find the recipe , and I am looking forward to making them for my friends and family.
  3. Thank you so much for stopping by to share the love Denise! I brought these very cookies from this project to a monthly meeting I attend at Duke near my home in Raleigh on Tuesday. Denise is one of my close friends from my Duke group and called yesterday to ask for the recipe. So glad you liked them! Enjoy!
  4. Pingback: Royal Icing Recipe and Tips For Decorating Cookies

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