Gingerbread Cookies

Left: Our exclusive Victoria recipe card features the recipe for our Gingerbread Cookies. Right: The cookies themselves sit atop evergreen branches, iced to look like snowflakes.

Every holiday baker needs a recipe for Gingerbread Cookies that boasts both good taste and a generous yield.

Gingerbread Cookies
Make 42 cookies
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • 1 large egg
  • ½ cup unsulphured molasses
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon pumpkin pie spice
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • Royal Icing (recipe follows)
  • Garnish: white sugar pearls
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape down sides of bowl. Add egg, beating well. Beat in molasses and vanilla extract until no streaks remain.
  2. In a medium bowl, whisk together flour, ginger, cinnamon, pumpkin pie spice, baking soda, and salt. With mixer at low speed, gradually add flour mixture to butter mixture, beating until combined. Wrap dough in plastic wrap, and chill for at least 3 hours or up to 3 days.
  3. Preheat oven to 350°. Line baking sheets with parchment paper.
  4. Divide dough into quarters, and working with one portion at a time on a floured surface, roll dough into ⅛-inch thickness. Cut dough using a 3- to 4-inch cookie cutter, rerolling scraps as necessary. Using a spatula, carefully place cookies 1 inch apart on prepared pan. (Place remaining cookies on a separate prepared pan, and refrigerate until ready to bake.)
  5. Bake until firm and centers look dry, 8 minutes for a soft cookie to 10 minutes for a crisp cookie. Let cool on pan for 3 minutes. Remove from pan and let cool completely on a wire rack. Repeat with remaining dough.
  6. Decorate cookies by piping an outside border with thick Royal Icing, and then use thin Royal Icing to flood the inside of cookies. Use a toothpick to fill any holes and remove air bubbles. Repeat with remaining cookies. Let dry completely, about 4 hours. Using thick icing, decorate cookies as desired; garnish with sugar pearls, if desired. Let stand until icing is set, about 1 hour. Store in an airtight container for up to 3 days.

Royal Icing
Makes approximately 5 cups
  • 1 (2-pound) bag confectioners’ sugar
  • 5 tablespoons meringue powder
  • ¾ cup water, plus more as needed
  • 2 teaspoons clear vanilla extract
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat confectioners’ sugar and meringue powder at low speed until well combined. Add ¾ cup water and vanilla extract, and beat at medium speed for 4 minutes. Divide icing into two bowls (2½ cups each).
  2. For the bowl to be kept thicker, icing should slowly move back together after a spatula is run through it. Add water, ½ teaspoon at a time, until this consistency is reached.
  3. For remaining bowl, thinner icing should run off a whisk in a continuous stream. Add water, 1 teaspoon at a time, until this consistency is reached.
  4. Transfer some of each icing into piping bags fitted with a small round tip*. Cover each bowl of remaining icing with a wet paper towel to keep from drying out. For long-term storage, keep at room temperature in an airtight container.
*We recommend using Wilton No. 5 or 6 decorating tips.



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