Christmas Gingerbread Cookies
Soft, spiced gingerbread cookies with a hint of molasses warmth, decorated with a simple powdered sugar icing—these festive treats are a holiday tradition that fill the kitchen with the scent of cinnamon and cloves and bring loved ones together around the table.
Ingredients
- 3 cups all-purpose flour
- 1 cup brown sugar, packed
- ¾ cup unsalted butter, softened
- ¾ cup molasses
- 1 large egg
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups powdered sugar
- 2 tablespoons meringue powder
- ¼ cup water
Instructions
- In a large bowl, beat together the softened butter and brown sugar until creamy.
- Add the molasses and egg, mixing until fully combined.
- In another bowl, whisk together the all-purpose flour, ground ginger, cinnamon, cloves, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Wrap the dough in plastic wrap and refrigerate for at least one hour.
- Preheat your oven to 350°F (175°C).
- Roll out the dough on a floured surface to about ¼ inch thickness. Cut into your desired shapes.
- Place the cookies on ungreased baking sheets and bake for 8-10 minutes.
- Allow cookies to cool before decorating with icing made from powdered sugar, meringue powder, and water.
Cook’s Notes
Always chill the dough before rolling—it makes cutting shapes much easier and helps cookies hold their form while baking. For extra flavor, try adding a teaspoon of lemon zest to the dough to balance the sweetness.
Ingredient Swaps
You can substitute molasses with honey or maple syrup, though this will slightly change the flavor. For a gluten-free version, swap in a gluten-free flour blend that includes xanthan gum.
Serving Suggestions
These cookies shine at holiday parties, as part of a dessert spread, or wrapped up as homemade gifts for friends and family.
Storage & Reheating
Store cookies in an airtight container at room temperature for up to two weeks. Once fully cooled, they can also be frozen in an airtight container for up to three months.
Common Questions
Can I prepare the dough in advance?
Yes, you can make the dough two to three days ahead of time—just keep it tightly wrapped in plastic wrap and stored in the refrigerator.
Can I freeze these cookies?
Absolutely—once baked and completely cooled, gingerbread cookies can be frozen in an airtight container for up to three months.
What can I use instead of meringue powder for the icing?
If you don’t have meringue powder, pasteurized egg whites work well as a substitute for the icing.
