Gingerbread Cookies

Gingerbread boys and girls!

Be very careful when you open the oven door, Gingerbread boys have been known to run away!Gingerbread boys and girls!Today’s food post comes from my 2013 archives with a few changes to the original post. Baking Gingerbread Cookies is one of my favorite things to do in the winter and I’ve been baking these little half pints with my daughter since she was three years old. Every year we bring out all the tins and the flour and make a beautiful mess. We look forward to baking new batches every year and often times I’ll wait for the weatherman to let us know when we’re expecting snow. It’s the perfect way to spend a snowed in weekend, baking with a great fire going and filling the entire house with an amazing aroma!

Note: When planning to make these cookies make the dough hours in advance and leave in the fridge until ready to use. Sometimes I’ll make the dough the day before. Also, I find that lining my cookie trays with parchment paper works best. And remember to rotate the tray in the oven halfway through the baking time so that the cookies bake evenly.

Gingerbread Boys & Girls
Yields 18
Wonderfully sweet and super fun traditional gingerbread cookies.
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Prep Time
30 min
Cook Time
20 min
Total Time
1 hr
Prep Time
30 min
Cook Time
20 min
Total Time
1 hr
for the cookies
  1. 1 1/2 sticks butter, softened
  2. 1 2/3 cup regular sugar
  3. Zest of 1 orange
  4. 4 cups all purpose flour
  5. 1 1/2 teaspoon baking powder
  6. 1/2 teaspoon baking soda
  7. 1 tablespoon ground Ginger
  8. 1/2 teaspoon ground Allspice
  9. 2 teaspoons ground Cinnamon
  10. 1/4 teaspoon ground Cloves
  11. 1/2 teaspoon salt
  12. 2 room temperature eggs
  13. 1/2 cup dark Molasses
  14. juice of 1 lemon
for the icing
  1. 1 cup powder sugar
  2. 1-2 tablespoons milk
  3. food coloring of your choice and assorted sprinkles, as desired
  1. Preheat oven to 350 degrees F.
  2. In the bowl of an electric mixer fitted with the paddle attachment add the butter, sugar and orange zest. Beat until smooth, 5 to 8 minutes.
  3. Meanwhile, in another medium bowl, sift together all the dry ingredients, starting with the flour and ending with the salt.
  4. In another small bowl, whisk together the eggs, molasses and lemon juice.
  5. When the butter and sugar are integrated, lower the speed of the mixer and add the dry ingredients and the egg mixture until well blended.
  6. Remove the bowl from machine and divide the dough in half. Make two balls, flatten out and wrap with plastic wrap. Put in refrigerator and chill for at least 15 minutes. This will make the rolling of the dough easier.
  7. Lightly flour your working surface and use a floured rolling pin to gently roll out the first half of the dough. Lightly flour the cookie cutters and cut out the shapes making as few scraps as possible.
  8. Gently transfer the cutout cookies to the baking sheet one by one. Do not crowd the cookies.
  9. Bake until slightly browned in the edges, 8-10 minutes.
  10. Cool on tray for a couple minutes, then transfer to wire rack to cool off completely.
  11. For the icing combine the sugar and milk in a bowl. Leave white or divide among bowls and add food coloring.
  12. Decorate cookies with icing, using a pastry bag to pipe eyes, mouths, buttons or ties.
  13. Top with sprinkles.
  1. When measuring the molasses coat your measuring cup with nonstick spray first. This will ensure you get every drop of the molasses when transferring without leaving any stuck to the cup.
  2. If you don’t have pastry bags put icing in a small zip lock bag and cut a tiny piece of a corner and use to decorate with.
Lady Diana's Pearls

photo (32)

Have great fun making these and enjoy!

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