Gingerbread Cookies Recipe

Fun and Easy Gingerbread Cookie Recipe

Remember when you went to grandma's house during the Christmas season, and how good her kitchen smelled of gingerbread? The gingerbread cookie has been around for ages, and still remains a traditional favorite.

Gingerbread Cookies


2 ½ cups all-purpose flour

1 cup whole wheat flour

1 teaspoon ground cinnamon

1 teaspoon ground gingerbread

¾ teaspoon baking soda

½ teaspoon ground nutmeg

¼ teaspoon salt

¼ teaspoon ground cloves

1 cup butter (softened)

1 egg

½ cup molasses

2 tablespoons lemon juice

1 recipe Royal Icing (see recipe below)

Small candies for decorating

1. In a medium bowl, stir together all-purpose and whole wheat flours, cinnamon, ginger' baking soda, nutmeg, salt and cloves. Set aside

2, In a large mixing bowl, beat the butter with an electric mixer (medium to high speed) for 30 seconds. Add sugar and beat until fluffy. Beat in the egg until mixture is light and creamy. Beat in molasses and lemon juice on low speed to combine. Beat in as much of the flour mixture as you can, and stir in any remaining flour by hand.

3. Divide the dough in half. Cover and chill at least 3 hours or until dough is easy to handle.

4. Roll half of the dough, on a lightly floured surface to 1/8 inch thickness. Using cookie cutter, cut out the dough. Place gingerbread cookies 1-inch apart on an ungreased cookie sheet.

5. Bake at 350 degrees F for 8 to 10 minutes, or until the edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack to cool. When cookies are cool, decorate with Royal Icing and candies, as desired. Makes about 90 (2 ½ inch) cookies.

Royal Icing:

In a medium mixing bowl combine 2 cups sifted powered sugar and 4 teaspoons meringue powder. Add 3 tablespoons cold water. Beat with an electric mixer on low speed until mixture is combined, then beat on medium to high speed for 5-8 minutes (until mixture forms stiff peaks). If the mixture seems too stiff, add water (1/2 teaspoonfuls at a time) while beating. Icing should be thick enough for piping. For a thinner glazing consistency, stir in a little extra water after beating. Keep the icing in a tightly covered container to prevent it from drying out; keep refrigerated. Makes 2 cups.

NOTE: Meringue powder can be found at kitchen, cake decorating, and craft shops.

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Comments 3 comments

creativeone59 profile image

creativeone59 7 years ago from Gold Canyon, Arizona

Hi Friend,I'm still on the road, but would check in for minute. This is of favor gingerbread,thank for you,sharing.Godspeed. creativeone59

ivori profile image

ivori 7 years ago from Titusville Author

Hey Girl! Hope you're enjoying your visits. Thanks for the comment.

me 6 years ago

It sounds good ill try

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