The Best Gingerbread Cookies ever! These cookies bring back so many childhood memories – my mom was simply the best baker and I’m so glad I have all of her cookie recipes. This gingerbread cookie recipe is my sons’ favorite, they both love these cookies so much! The house smells heavenly while they’re baking and I think of my mom every time I make them.
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For the Cookies
½ cup butter, softened at room temperature
1/2 cup granulated sugar
1/2 cup dark molasses
¼ cup water
2 1/2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
3/4 tsp ginger
1/4 tsp nutmeg
1/8 tsp allspice
Assorted cookie cutters
For the royal icing:
3 Tb meringue powder
4 cups sifted powdered sugar
5-6 Tb lukewarm water
disposable piping bags
Wilton #3 piping tip
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DIRECTIONS
First, in a large mixing bowl, cream together butter and sugar.
Next, mix in molasses, water, flour, salt, baking soda and spices.
Now, cover and chill in refrigerator for at least one hour.
Then, using a rolling pin, roll out the dough 1/4-inch-thick on a lightly floured surface. Cut out shapes with cookie cutter and place on a parchment paper lined cookie sheet. Bake at 375 degrees for 10-12 minutes. Cool completely.
For the royal icing, place sugar and meringue powder in a mixing bowl and stir together. Then add water and mix on low to medium speed with a stand mixer for 7-10 minutes. If using a hand mixer, increase the time and beat until icing loses its sheen. To thin icing to desired consistency, add one teaspoon of water at a time.
Finally, add your icing into a disposable piping bag fitted with the #3 piping tip. Pipe around the edge of the cookies to form gingerbready designs. Let dry overnight.
Now you have the BEST gingerbread cookies ever!
Best Gingerbread Cookies
These are the best gingerbread cookies! Make gingerbread men, snowflakes or any shape. My mom's recipe, these are perfect every time. Royal icing recipe included
Ingredients
- ½ cup butter, softened at room temperature
- 1/2 cup granulated sugar
- 1/2 cup dark molasses
- ¼ cup water
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3/4 tsp ginger
- 1/4 tsp nutmeg
- 1/8 tsp allspice
- Assorted cookie cutters
- For the royal icing:
- 3 Tb meringue powder
- 4 cups sifted powdered sugar
- 5-6 Tb lukewarm water
- disposable piping bags
- Wilton #3 piping tip
Instructions
- First, in a large mixing bowl, cream together butter and sugar.
- Next, mix in molasses, water, flour, salt, baking soda and spices. Now, cover and chill in
refrigerator for at least one hour. - Then, using a rolling pin, roll out the dough 1/4-inch-thick on a lightly floured surface. Cut out shapes with cookie cutter and place on a parchment paper lined cookie sheet.
- Bake at 375 degrees for 10-12 minutes. Cool completely.
- For the royal icing, place sugar and meringue powder in a mixing bowl and stir together. Then add water and mix on low to medium speed with a stand mixer for 7-10 minutes. If using a hand mixer, increase the time and beat until icing loses its sheen. To thin icing to
desired consistency, add one teaspoon of water at a time. - Finally, add your icing into a disposable piping bag fitted with the #3 piping tip. Pipe around the edge of the cookies to form gingerbready designs.
- Let dry overnight.
