Gingerbread Cookies


Gingerbread Cookies


  • 3/4 cup butter, softened
  • 3/4 cup brown sugar, firmly packed
  • 2/3 cup molasses
  • 1 large egg
  • 3 1/4 cups all-purpose flour
  • 1 Tbsp. ground ginger
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cloves
  • 1/4 tsp. salt

Ingredients for Royal Icing:

  • 2 2/3 cups sifted confectioners sugar
  • 4 Tbsp. warm water
  • 2 Tbsp. meringue powder
  • 1/2 tsp. lemon extract


  1. Preheat oven to 350 F.
  2. Cream butter and brown sugar in a large bowl until fluffy. Add molasses and egg; beat until smooth.
  3. In medium bowl, combine flour, ginger, cinnamon, baking soda, nutmeg, cloves and salt.
  4. Add dry ingredients to creamed mixture; stir until soft dough forms. On lightly floured surface, use floured rolling pin to roll out dough to 1/4-inch thickness. Cut out cookies.
  5. Transfer to greased baking sheet. Bake 10 to 12 minutes or until edges are firm. Transfer cookies to wire rack with waxed paper underneath to cool completely.
  6. For Royal icing: Beat confectioners sugar, water, meringue powder and lemon extract in medium bowl with electric mixer 7 to 10 minutes or until stiff.
  7. Spoon icing into pastry bag fitted with medium round tip.
  8. Pipe icing onto cookies. Use candies, mints and gumdrops to decorate cookies as desired.
  9. Allow icing to harden. Store in an airtight container.


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