Gingerbread Cookies
It’s not Christmas without Gingerbread Cookies! This tried and true gingerbread cookie recipe is packed with festive flavors and spice. Sandwich them together with jam, caramel, or chocolate to turn them into gingerbread linzer cookies!
Gingerbread Cookies are a classic during the holidays. They are festive, fragrant, and packed with warm cozy flavors. They are also so versatile. With just one gingerbread cookie recipe, you can create gingerbread men, gingerbread houses, and gingerbread linzer cookies.
Why you’ll love this recipe:
- This gingerbread cookie recipe is ideal for gingerbread men, gingerbread houses, and gingerbread sandwich cookies.
- These festive cookies are perfect to give to your friends and family or for holiday cookie trays.
- The gingerbread cookie dough may be made a few days in advance. When you are ready to bake, simply roll it out, cut into shapes, and bake!
- They are topped with powdered sugar or decorated with a simple royal icing.
Gingerbread Cookie Recipe Ingredients
To make this gingerbread cookie recipe, you’ll need the following ingredients:
- Butter
- Molasses
- Honey
- Dark brown sugar
- Egg yolks
- Vanilla extract
- Milk
- All-purpose flour
- Baking powder
- Salt
- Ground ginger
- Cinnamon
- Ground cloves
- Nutmeg
Gingerbread cookies are very easy to prepare. You will need to allow the dough to chill for at least 2 hours or overnight, so plan accordingly. I typically make the dough and chill it overnight, then bake the cookies the next day.
- Combine the dry ingredients in a bowl and set aside.
- Heat the butter, molasses, honey, and sugar in a saucepan over medium heat. Once the butter is completely melted, and all of the ingredients are well combined, remove the saucepan from the heat and set aside to cool.
- Once the butter mixture has cooled, whisk in the egg yolks, vanilla, and milk.
- Then, add the dry ingredients to the wet ingredients and mix until a dough forms. The dough will be crumbly.
- Form the dough into two discs and wrap tightly in plastic wrap. Chill the discs in the refrigerator for at least 2 hours or overnight.
- Preheat your oven to 350 degrees F. Remove the chilled dough from the refrigerator, and roll out one disc at a time on a lightly floured surface to ¼-in thick. Use cookie cutters to cut out the cookies and transfer them to the prepared baking sheets.
- Place the baking sheets in the freezer for 10 minutes, then bake for 8-10 minutes.
- Cool the gingerbread cookies completely on wire racks.
- Once your gingerbread cookies have completely cooled, make your royal icing.
- Pipe or spread the icing on the cookies and immediately top with decorative sugar. Allow the icing to set completely.
How to make royal icing
Royal icing is very easy to make! You will need pasteurized egg whites, cream of tartar, and powdered sugar.
- Whisk egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment or with a hand mixer until frothy.
- Gradually add powdered sugar.
- Continue beating until the mixture thickens and becomes glossy.
Gingerbread Linzer Cookies
To make gingerbread linzer cookies, use cookie cutters to cut out cookies. Use a smaller cookie cutter or a sharp knife to cut out the centers of half of the cookies. Alternatively, use linzer cookie cutters. Once the cookies are baked and completely cool, spread fruit preserves, dulce de leche, chocolate ganache, or Nutella on the flat side of each solid cookie. Dust the top of the cut-out cookies with powdered sugar or decorate with royal icing. Top each solid cookie with a cut-out cookie.
Gingerbread Cookie FAQs
Do you have to chill gingerbread dough?
Yes! The dough must be chilled before rolling. Chilling allows the dough to rest which helps the flour absorb moisture.
Do you have to freeze gingerbread before baking?
Freezing the gingerbread for 10 minutes before baking allows the cookies to hold their shape. It also prevents the cookies from cracking.
You will know when the gingerbread cookies are done baking when the edges are dry and slightly golden.
Gingerbread cookies will last for up to 2 weeks in an airtight container at room temperature. Undecorated cookies may be frozen for up to 3 months.
More Holiday Recipes You’ll Love!
- Peppermint Mocha Cookies
- Gingerbread Loaf
- Chocolate Covered Gingerbread Cookies
- Melomakarona – Greek Christmas Honey Cookies
- Kourabiedes – Greek Christmas Cookies
If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡
Gingerbread Cookies
Ingredients
- 1/2 cup 113 g butter
- 5 tbsp 105 g molasses
- 5 tbsp 105 g honey
- 1/3 cup 75 g dark brown sugar
- 2 egg yolks
- 1 tsp vanilla extract
- 1 tbsp milk
- 3 2/3 cups 450 g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp nutmeg
Linzer Gingerbread Cookies
- 1/2 cup jam preserves, dulce de leche, ganache, or Nutella for filling
- powdered sugar for topping
Royal Icing
- 1/2 cup 120 ml pasteurized egg whites
- 1/2 tsp cream of tartar
- 3 2/3 cups 453 g powdered sugar
Instructions
- Combine the dry ingredients in a bowl and set aside.
- Heat the butter, molasses, honey, and sugar in a saucepan over medium heat. Once the butter is completely melted, and all of the ingredients are well combined, remove the saucepan from the heat and set aside to cool for 10 minutes.
- When the butter mixture has cooled, whisk in the egg yolks, vanilla, and milk.
- Next, add the dry ingredients to the wet ingredients and mix until a dough forms. The dough will be crumbly.
- Divide the dough in half and shape into two discs. Wrap each disc tightly in plastic wrap and chill in the refrigerator for at least 2 hours or overnight.
- Preheat your oven to 350 degrees F. Remove the chilled dough from the refrigerator, and roll out one disc at a time on a lightly floured surface to ¼-in thick. Use cookie cutters to cut out the cookies and transfer them to the prepared baking sheets.
- Place the baking sheets in the freezer for 10 minutes, then bake for 8-10 minutes.
- Cool the gingerbread cookies completely on wire racks before decorating.
- Once your gingerbread cookies have completely cooled, make the royal icing.
- Pipe or spread the icing on the cookies and immediately top with decorative sugar. Allow the icing to set completely.
Royal Icing
- Whisk egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment or with a hand mixer until frothy.
- Gradually add powdered sugar.
- Continue beating for 5 minutes in medium speed until the mixture thickens and becomes glossy.
Gingerbread Linzer Cookies
- To make gingerbread linzer cookies, use cookie cutters to cut out cookies. Use a smaller cookie cutter or a sharp knife to cut out the centers of half of the cookies. Alternatively, use linzer cookie cutters. Once the cookies are baked and completely cool, spread fruit preserves, dulce de leche, chocolate ganache, or Nutella on the flat side of each solid cookie. Dust the top of the cut-out cookies with powdered sugar or decorate with royal icing. Top each solid cookie with a cut-out cookie.
Notes
- This recipe yields about 32 gingerbread cookies or 16 linzer cookies.
- Do you have to chill gingerbread dough? Yes! The dough must be chilled before rolling. Chilling allows the dough to rest which helps the flour absorb moisture.
- Do you have to freeze gingerbread before baking? Freezing the gingerbread for 10 minutes before baking allows the cookies to hold their shape. It also prevents the cookies from cracking.
- How do you know when gingerbread cookies are done? You will know when the gingerbread cookies are done baking when the edges are dry and slightly golden.Â
- How long do gingerbread cookies last? Gingerbread cookies will last for up to 2 weeks in an airtight container at room temperature. Undecorated cookies may be frozen for up to 3 months.
