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Gingerbread Cookie Recipe

Decorated Nutcracker Cookies

nutcracker-cookie2-590x860

I couldn’t resist; a few weeks ago I put up a Christmas tree (yes, I know, ahem, a few weeks ago), with some of these nutcracker ornaments.

This little guy got me thinking about nutcracker cookies.

Or cookie I should say.  I only ended up making the one… He took a little longer than usual to finish.  This pic shows the beginning stages of decoration.

Since I’m not very skilled at drawing (or adept at chosing the right side of the cookie apparently), I used an image of Christmas stickers with my KopyKake projector.  First piped the dark outlines, then flooded the first layer.  After that dried I added more layers of detail.

I’m thinking I’d like to try another one with him {below} as the inspiration:

Gingerbread has never been my favorite cookie, but I do like the taste of the recipe I use from my sister-in-law.  It had a bit of a ‘bite’ to it originally (spicy), so I’ve changed it a bit over the years to make it a little more neutral.  (Especially for kids!)  If you like a bit more of a ‘kick’, add one teaspoon more of the ginger, cinammon and cloves and one teaspoon of pepper.

It’s a great recipe for gingerbread houses as well.  If you’d like to try it out, check out the recipe below.

For the royal icing recipe, click here.

For a video on how I made the dough click here.

*Happy baking!

xo,

Marian

Print
Gingerbread Cut-Out Cookie Recipe

Yield: Approx. 30 cookies (depending on size and shape)

Ingredients

  • 800 g all-purpose flour
  • 1 teaspoon baking powder *omit if you do not want cookies to spread/rise
  • 250 g unsalted butter
  • 1 cup packed dark-brown sugar
  • 2 large eggs
  • 1 cup molasses
  • 3 teaspoons ground cinnamon
  • 3 teaspoons ground ginger
  • 1 teaspoons ground cloves
  • 1 teaspoon salt

Instructions

  1. In the bowl of an electric mixer fitted with the paddle attachment; mix butter and brown sugar on medium speed until fluffy. Scrape down the sides of the bowl and spatula as needed.
  2. Mix in eggs, one at a time, and then molasses. Reduce speed to low. Scrape down bowl as needed.
  3. Sift together flour, spices and salt and add to bowl; mix on low until just combined. Note that you would sift in the baking powder here as well, if you aren't concerned about the cookies spreading. Even environment and ingredients used affect baking, so if your dough is a bit sticky add flour until it's soft to the touch but doesn't stick to your fingers.
  4. Roll dough out between parchment or the Dough E-Z mat, and let it rest by refrigerating until cold, about 1 hour.
  5. Preheat oven to 350 degrees Fahrenheit. Cut out cookie shapes and place on baking sheet lined with parchment paper, approximately 2 inches apart, and re-roll out dough and cut shapes as needed. Refrigerate until firm; at least 15 minutes to 1 hour.
  6. Bake cookies until lightly golden; 10 to 14 minutes, depending on the size and thickness of the cookie. Let cool on sheets on wire racks and serve as is or decorate with royal icing.
https://sweetopia.net/2010/11/gingerbread-cookie-recipe/

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Comments

  1. Yes, in the houses I’ve made in the last few years, @ Jenny H.. (i.e. the little houses in the video). I’ll be using it from here on in as I really like it. Before I was using Teresa Layman’s recipe from her books, which I also liked and would recommend, I just like this one a bit better.

    Reply

  3. If it helps, in the UK I’ve found molasses in Holland & Barrett before and I’ve always thought that the nearest supermarket equivalent to molasses was treacle (usually found in tins alongside the golden syrup).

    Reply

  4. After googling molasses since it’s not readily available in Australia, a good substitute is treacle which is available. Hope this helps my fellow Aussies. I’m hoping to make a Gingerbread House like the ones on Sweetopia. Thanks Marian xx

    Reply

  5. Hello, Marian. Great inspiration for making a gingerbread house! Kind of a similar question to Jenny H. – you mention in your recipe to omit the baking powder to prevent spreading/rising. Is this recommended for gingerbread houses or do you leave it in?

    Reply

    • Hi Megan,
      Sorry for the delay! I just saw this comment now!
      Yes, I also take the leavening agent out of my gingerbread house cookies.
      Hopefully that helps for the next time you make one! (next year?) xo

  6. Hi there. For all the Aussie bakers, I don’t know if it is in all their stores but in Victoria I have found molasses in Safeway/Woolworths. Just made my first batch of Xmas cookies using your recipe Marian. Absolutely delicious!

    Reply

    • Hi Liz,
      That’s great news, thanks for sharing! And I’m glad you like the cookies! Would love to see the finished ones if you’d like to share on my Facebook page. xo

  7. Hi Marian! Thanks for sharing all your knowledge! I was wondering for how long can I keep (well closed) this cookies and they will be still fresh?
    I did your recipe for the Royal Icing one week ago and still have some left, may I use it? Or shall I make new Icing?
    I am replacing the half of the molasses with honey, because i like the taste better, hope it works! Now the dough is on the fridge!
    Greetings!
    Alessia

    Reply

  8. Dear Marian, The cookies are a succes!!! The taste is delicious, and they didnt stick on the parchment paper, everything was great although I think they are not hard enough. I will try with a little more oven… thanks for your help!!

    Reply

    • Hi Kelly,
      Disco dust. (Link in my amazon shop if you’re looking for it). Since I’ve made these, we now know that disco dust is not only non-toxic (as known before), but for decorative purposes only. Just an FYI – put it on parts of your sweets which can be removed or have a few for display only.

  10. Hi Marian,
    Omg your cookies are georgius!!! My question ,for the gingerbread house do i have to put the baking powder?
    Best Regard!

    Reply

  11. Hi Marian, can I substitute a little amount of flour with cocoa powder? I love chocolate and would love to bake a chocolate ginger bread house, but can’t seem to find a good recipe for it. Thank you!

    Reply

  12. Hi Marian,

    Thanks so much for your inspiration. I started baking and decorating cookies after seeing your website. I’m trying this gingerbread recipe as I’m typing. I will use your royal icing recipe (with eggs, as it’s hard to get Meringue Powder in Australia!) When I’m done, I’ll post you a link so you can take a look. Just tasted the cookie Mix – It’s Delicious.
    Donna xo

    Reply

  13. Hi, I really enjoy with all your post. I’m Spanish guy living in London, but in Christmas I’m going to Spain. And in Spain it is impossible found molasses, Can I make this recipe without molasses or change for honey? Thank you very much and Happy Christmas everyone!!

    Reply

  14. hi i am just about to bake a Gingerbread house, was going to double maybe triple the mix and make some Gingerbread cookies as well, can i ask how long will the royal icing last once make it, and also the Gingerbread dough (if i keep both in the fridge?)

    really looking forward to get started 🙂

    Reply

  15. Hi Marian,

    I finally finished my gingerbread cookies. They are delicious. Feel free to visit my site to take a look at the pictures. 🙂

    Donna
    xx

    Reply

  16. Hi Marian,
    That’s a dreamy dough!! I’ve made two batches before from other recipe which were a nightmare to work, then had to make another house for school xmas fair and decided to try yours.. perfect, stress free, and delicious. And it was enough for two houses. Thanks so much for sharing with us. 🙂
    Happy christmas from Ireland 🙂

    Reply

  17. Hi, Marian. I learned so much from you and I LOVE all your cookies. I would like to know where do you get your cool cookie cutters. I’m in Winnipeg ,Canada.
    The stores here just got the basics. Judith

    Reply

  22. Hi Marian, I tried this recipe and I’m not sure how no one has asked this….is there an error in the amount of molasses? I followed and used the 1 cup and these needed up being molasses cookies..and so dark.The taste was so overpowering that I can’t believe that’s how they should taste, I dumped them all. I found another recipe which only called for 1/2 a cup which turned out perfect and looks like the color of yours. Just wondering, I used fancy molasses. Thanks

    Reply

  25. Good day. I’m a bit late to the game here as I haven’t ever made a gingerbread house because I absolutely hate molasses. I’ll make gingerbread cookies for my hubby but I throw out the excess dough because I hate it so much. The smell and the taste are just too much for me. I want to gift some gingerbread houses this year and have all my dry ingredients ready to go but am just hesitating about adding in that molasses. Can creamed honey be substituted cup for cup for molasses without compromising the structure and sturdiness of my house? Thank you for your assistance.

    Curious molasses hater in Vancouver, BC Canada.

    Reply

    • Hi Lea Brown in Vancouver,

      I’m so sorry, I’ve never tried it! If you do end up experimenting, please let me know how it goes. Merry Christmas and happy baking!

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