Ingredients
Cookie Dough
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- ½ teaspoon sea salt
- 1 large egg (room temperature)
- 1 tablespoon pure vanilla extract
- ½ cup molasses (unsulphured and not blackstrap)
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground cardamom (optional)
- 3 ¾ cups all purpose flour (450g)
- ½ teaspoon baking soda
Royal Icing
- 4 cups powdered sugar (or icing sugar)
- 3 tablespoons meringue powder (not egg white powder)
- 10 tablespoons water (room temperature)
- 1 teaspoon pure vanilla extract
Instructions
- Prepare Gingerbread Cookie Dough: In a large bowl or stand mixer, combine softened butter, brown sugar, and sea salt. Beat until light and creamy, scraping down the sides to ensure even mixing.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and molasses until the mixture is light and creamy, scraping the sides again as needed.
- Add Spices: Stir in ground ginger, cinnamon, nutmeg, cloves, and optional cardamom until fully combined into the wet mixture.
- Incorporate Dry Ingredients: Sift all purpose flour and baking soda directly into the wet mixture. Gently fold the flour into the mixture just until it forms a cohesive dough with no dry spots; avoid overmixing to keep the dough tender.
- Chill and Roll Dough: Divide the dough in half. Place one half on a parchment-lined surface, cover with another sheet of parchment, and roll out to ¼ inch thickness. Repeat with the other half. Stack the rolled dough sheets separated by parchment on a baking sheet and freeze for 30-60 minutes until firm.
- Preheat Oven and Prepare Sheets: Heat oven to 355°F (180°C) and line baking sheets with parchment paper.
- Cut Cookies: Remove one dough sheet from the freezer. Peel off the top parchment layer, then flip the dough and peel off the back layer of parchment. Use cookie cutters to cut shapes and carefully remove excess dough around cookies. Keep scrap dough to reroll later.
- Place and Chill Cookies: Arrange cut cookies on parchment-lined baking sheets with 1 inch spacing. If they have warmed, freeze them for 5 minutes to firm up before baking.
- Bake Cookies: Bake for 5-8 minutes until the tops lose shine and puff slightly. Remove from oven and transfer cookies with a spatula to cooling racks to cool completely.
- Repeat Cutting and Baking: Repeat cutting and baking steps with remaining dough and rerolled scraps, using parchment paper between rolls to maintain thickness and prevent sticking.
- Prepare Royal Icing: In a large bowl or stand mixer with whisk attachment, combine powdered sugar and meringue powder.
- Add Liquid Ingredients: Add water and vanilla extract. Start mixing on low speed to prevent sugar dust explosion, then increase to high speed and whip for 2 minutes until the icing drizzled from the whisk disappears into the bowl within 6 to 8 seconds.
- Adjust Icing Consistency: If icing is too thin, whip longer or add more powdered sugar. If too thick, add water tablespoon by tablespoon while mixing until desired consistency is reached.
- Decorate Cookies: Transfer icing into a piping bag with the tip cut off. Pipe outlines, buttons, and any decorative designs on the cooled cookies. Let the icing set thoroughly for several hours or overnight.
- Store Cookies: Once icing is set, store cookies in airtight containers or bags to keep fresh. Leftover icing can be frozen for up to two months and re-whipped before use.
Notes
- Freezing the dough before cutting helps maintain cookie shape during baking.
- Rolling dough between parchment keeps it from sticking and makes easy transfer to baking sheets.
- Royal icing consistency can be adjusted by varying whipping time and adding small amounts of water or powdered sugar.
- Use meringue powder instead of egg white powder for best icing stability and food safety.
- Cookies store well in airtight containers for up to one week at room temperature.
- Refrigerate or freeze leftover dough for future batches.
- Prep Time: 30 minutes
- Cook Time: 8 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American