Chewy Frosted Gingerbread Cookies
Cook time
Total time
Serves: 30-35 cookies
Gingerbread Cookies
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup molasses
  • 1 egg, room temperature
  • 4 cups all-purpose flour
  • 1 teaspoon Kosher salt
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1½ teaspoons ground cinnamon
  • 1½ teaspoons ground ginger
  • 1 teaspoon ground cloves
  • ¾ teaspoon ground nutmeg
  • ¼ tablespoons crystallized ginger, minced (don't pack the ginger into, a light or "barely there" ¼ cup is sufficient)
Royal Icing
  • 2 egg whites
  • 1 teaspoon lemon juice
  • clear vanilla extract (optional - available at most crafting/baking shops)
  • 5-7 cups confectioners sugar
  • water, as necessary
Gingerbread Cookies
  1. Beat the butter until light and fluffy, about 3 minutes. Add in the sugar and beat for another 3 minutes. Add in the molasses and beat until well combined. Beat in the egg until combined.
  2. In a large bowl, combine the flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, and nutmeg. Whisk until combined, then gradually add the flour mixture to the butter mixture, a bit at a time, mixing until well combined. Be sure to scrape down the sides of the bowl as you work.
  3. Mince the ginger and fold it into the dough. Carefully wrap the dough in plastic wrap and chill in the fridge for at least 2 hours. The dough is pretty sticky at this point, so I found it easiest to lay out a sheet of plastic wrap and dump the dough directly onto that from the bowl instead of handling it too much with my hands.
  4. After the dough has chilled, preheat your oven to 350 degrees F. Generously flour your work surface, then take half of your dough and place it down. Generously flour your hands and your rolling pin, then roll the dough out to your desired thickness (mine was about half an inch thick). Carefully move the cookies to a lined and/or greased baking sheet (I used foil and sprayed it with Pam), and bake for 8-10 minutes, until the cookies have risen (I like to err on the side of caution and take them out when they seem just barely done, as they will keep cooking on the hot baking sheet for a few minutes after I have removed them from the oven). Allow to cool completely before moving to another surface to decorate. Makes 30-35 cookies.
Royal Icing
  1. Using a mixer, beat together the egg whites, lemon juice, and vanilla (if using) for a few minutes until frothy. Add in 1 cup of powdered sugar at a time, beating at medium-high speed, until the icing forms stiff peaks (you may not need all of your powdered sugar). I think I used about 5 or 6 cups of powdered sugar. If your icing gets too stiff, just add in some water and beat until you have your desired consistency. If your icing is not firm enough, add more powdered sugar. When your icing has stiff peaks, it is ready to pipe and can be used to outline your cookies. Makes enough icing to frost about 30-35 cookies.
  2. If you want to "flood" your cookies, outline them and allow the icing to harden. Then, place some of your icing in another bowl and add water, whisking until you have a more liquid consistency. You WILL need a squeeze bottle or something similar to put the flooding icing in, then squeeze it inside the lines of the cookies and spread it out a bit with a toothpick to make it even. Allow to dry for at least 2 hours before topping with additional decorations.
Recipe by The Crepes of Wrath at