Gingerbread Cookies

Gingerbread Cookies

I know I already posted one cookie recipe but a small project delay left me with one more day in the kitchen. I decided to whip up some gingerbread cookies. I love how gingerbread smells when it bakes and it’s one of those cookies that soothes your stomach while you stuff it. I’ve posted the recipe below and I topped the cookies with some Royal Icing to make them extra snazzy.

Gingerbread Cookies

Gingerbread Cookies

I like to mix up which cookie cutters I use. Some snowflakes…

Snowflake Gingerbread Cookies

Some Christmas trees…

Christmas Tree Gingerbread Cookies

Some stars…

Star Gingerbread Cookies

Some ornaments…

Ornament Gingerbread Cookies

And of course some gingerbread men!

Gingerbread Man Cookies

Have fun using icing, food coloring, sprinkles, dragees, sugar, and even mini M&Ms with your own cookies. I’m linking this up at the CSI Cookie Exchange Party:


Thank you CSI Project!

Gingerbread Cookies

Prep Time: 2 hours, 20 minutes

Cook Time: 14 minutes

Total Time: 2 hours, 30 minutes

Yield: 30 cookies

Serving Size: 1 cookie

Recipe comes from gingerkitten and I decorated my cookies with Royal Icing.


  • 3 cups flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 3/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 6 tablespoons unsalted butter
  • 3/4 cup brown sugar
  • 1 large egg
  • 1/2 cup molasses
  • 2 teaspoons vanilla


  1. In a small bowl, stir together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
  2. In a large bowl cream together butter, brown sugar, and egg with a mixer on medium speed until well blended.
  3. Add molasses and vanilla to the butter mixture and beat until smooth.
  4. Gradually stir in dry ingredients until well-blended.
  5. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.)
  6. Preheat oven to 375°. Grease or line cookie sheets with parchment paper.
  7. Place 1 portion of the dough on a lightly floured surface. Sprinkle flour over dough and rolling pin. Roll dough to a scant 1/4-inch thick. Cut out cookies with desired cutter.
  8. Space cookies 1 1/2-inches apart on cookie sheets. Bake for 7-10 minutes (the shorter you cook, the softer your cookie will be!)
  9. Cool on a wire rack and decorate however you like!

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About julie

I'm Julie and I live in St. Louis. I've gone from living in a 1940s house I renovated to living in an 1890s house that needs a lot of love. I tend to bounce between projects, whether it be decor, cooking, DIY, renovation, or enjoying STL. This blog is about doing it all and the attitude needed to get it all done. You can reach me at [email protected] if you have any questions or comments.
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