Holiday Countdown: Day 11 Gingerbread Time!

2 min
Dec 14, 2018

The gingerbread cookie is synonymous with this time of year, so in keeping with this delicious tradition here is the recipe.

Gingerbread Cookies

Yield: about 24 5-inch tall cookies


  • 3 cups all-purpose 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 dark brown sugar
  • 1 large egg
  • 1⁄2 cup molasses
  • 2 teaspoons vanilla
  • 1 teaspoon finely grated lemon zest (optional)


  • In a large bowl beat butter, brown sugar, and egg on medium speed until well blended.
  • Add molasses, vanilla, and lemon zest.
  • In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
  • Gradually stir in dry ingredients until blended and smooth.
  • 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.
  • Preheat oven to 375°F. Prepare baking sheets by greasing them or lining them with parchment paper.
  • 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. Use additional flour to avoid sticking.
  • Cut out cookies with desired cutter shapes.
  • Space cookies 1 1/2-inches apart on the baking sheet.
  • Bake 1 sheet at a time for 7-10 minutes (the shorter baking time will make a softer cookies, the longer more crispy ones).
  • Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
  • After cookies are fully cooled they can be decorated any way you like.
    • Option: Brush with a simple icing sugar glaze or use Royal icing (see recipe below)

Making Royal Icing


  • 2 egg whites
  • 2 cups sifted icing sugar
  • 1/2 teaspoon lemon extract


  • In a clean, large bowl beat egg whites at high speed until foamy.
  • Gradually add sugar and lemon extract. Continue to beat mixture at high speed until thickened.
  • Roll a piece of parchment into a little pastry bag, fill with icing, cut off the tip and decorate your cookies.
  • Ensure your icing has fully dried before storing your cookies.