Gingerbread Cookies
Warm, spiced gingerbread cookies with molasses and optional royal icing. Easy tips for rolling, baking, storing, and decorating.
Oh, your whole house is going to smell so delicious! The best Gingerbread starts with the best spices from The Spice House.
Yield: About 4 dozen small cookies
- Make the dough ahead and chill until firm to keep shapes and boost flavor.
- Roll about 1/4 inch thick, cut shapes, and bake 10 to 12 minutes until firm.
- Store baked cookies covered for up to 3 weeks; royal icing keeps 2 days at room temp.
Preparation Instructions:
Line 3 baking sheets with parchment paper. Equipment needed: cookie cutters, rolling pin
In the bowl of a stand mixer, cream butter and brown sugar until creamy. Add molasses and egg and mix together. Add vanilla, zest, ginger, cinnamon, salt, cloves, nutmeg, and pepper and mix until combined.
With the machine on low, add flour and mix until just incorporated.
Gather dough into a ball and wrap in parchment. Chill until firm.
Preheat oven to 350F.
Lightly flour work surface. Cut dough into 4 pieces. Roll out 1 piece of dough. Brush away excess flour and cut out desired shapes. Place on lined baking sheet. Continue working with remaining dough. Bake until firm about 10-12 minutes.
Gingerbread will keep, covered, at room temperature for about 3 weeks.
Optional Royal Icing
This optional recipe can be used for piping or gluing decorations onto your gingerbread. Leftover icing can be stored, covered at room temperature for 2 days. If your icing is too thick add water, drop by drop, if it is too thin, add more sugar, spoonful by spoonful.
Whisk royal icing ingredients together until thick and holds a ribbon when the whisk is lifted.
thespicehouse.com
Frequently Asked Questions
Do I need to chill the gingerbread dough?
Yes. Chilling firms the dough so cutters hold their shape and flavors meld. Chill until firm, usually at least 1 to 2 hours or overnight for best results.
How thick should I roll the dough and how long do I bake the cookies?
Roll to about 1/4 inch thick. Bake on lined sheets at 350 F for about 10 to 12 minutes. Cookies should feel set and firm to the touch when done.
Can I freeze the dough or the baked cookies?
Yes. For dough: shape into a disk or roll between parchment and freeze up to 3 months. Thaw in the refrigerator before cutting. For baked cookies: layer with parchment in an airtight container and freeze up to 3 months. Thaw at room temperature.
What is unsulfured baking molasses and can I use a substitute?
Unsulfured molasses is simply concentrated sugar cane syrup with no sulfur added. You can use light or dark molasses for similar results. Blackstrap is stronger and more bitter, so use less or mix with lighter molasses.
How do I make the recipe egg-free or vegan?
Replace the egg with a flax egg (1 tablespoon ground flax + 3 tablespoons water, let sit 5 minutes) or a commercial egg replacer. For royal icing, use meringue powder or a powdered egg-white substitute instead of raw egg white.
Why is Tellicherry pepper included in the spice mix?
A few cracks of Tellicherry pepper add a warm, bright note that lifts the spices and balances sweetness. It is optional but gives a subtle complexity.
How do I adjust royal icing consistency and store leftovers?
If the icing is too thick add water drop by drop. If it is too thin add confectioners sugar spoon by spoon. The recipe should hold a ribbon when you lift the whisk. Store covered at room temperature for up to 2 days.
Do I need to chill the gingerbread dough?
Yes. Chilling firms the dough so cutters hold their shape and flavors meld. Chill until firm, usually at least 1 to 2 hours or overnight for best results.
How thick should I roll the dough and how long do I bake the cookies?
Roll to about 1/4 inch thick. Bake on lined sheets at 350 F for about 10 to 12 minutes. Cookies should feel set and firm to the touch when done.
Can I freeze the dough or the baked cookies?
Yes. For dough: shape into a disk or roll between parchment and freeze up to 3 months. Thaw in the refrigerator before cutting. For baked cookies: layer with parchment in an airtight container and freeze up to 3 months. Thaw at room temperature.
What is unsulfured baking molasses and can I use a substitute?
Unsulfured molasses is simply concentrated sugar cane syrup with no sulfur added. You can use light or dark molasses for similar results. Blackstrap is stronger and more bitter, so use less or mix with lighter molasses.
How do I make the recipe egg-free or vegan?
Replace the egg with a flax egg (1 tablespoon ground flax + 3 tablespoons water, let sit 5 minutes) or a commercial egg replacer. For royal icing, use meringue powder or a powdered egg-white substitute instead of raw egg white.
Why is Tellicherry pepper included in the spice mix?
A few cracks of Tellicherry pepper add a warm, bright note that lifts the spices and balances sweetness. It is optional but gives a subtle complexity.
How do I adjust royal icing consistency and store leftovers?
If the icing is too thick add water drop by drop. If it is too thin add confectioners sugar spoon by spoon. The recipe should hold a ribbon when you lift the whisk. Store covered at room temperature for up to 2 days.
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