A holiday classic, cut out Gingerbread Cookies are soft, full of spice and perfect to decorate! 
A family favorite for sure, Gingerbread Cookies are a must this holiday. These gingerbread cookies have the perfect soft texture, full of spices and make the most beautiful cookie cut outs. I know we all love to eat them, but my kids really love to decorate them…and they will make your house smell amazing!
Gingerbread Cookies
- Category: Cookie
- Cuisine: Dessert
Scale
Ingredients
- 1/2 Cup Unsalted Butter, softened
- 1/2 Cup Granulated Sugar
- 1 egg
- 1/2 Cup Molasses
- 1/2 Cup Honey
- 1 tsp Baking Soda
- 1 tsp Cinnamon
- 2 tsp Ginger
- 1/4 tsp Salt
- 3 1/2– 4 Cups All Purpose Flour (if the dough is sticky, add more flour as needed)
- Royal Icing:
- 6 Cups Powdered Sugar
- 3 Eggs Whites, Pasteurized (add more or less eggs to adjust consistency)
- ½ tsp Vanilla Extract
- Sugar Crystals, garnish
Instructions
- Preheat oven to 350 Degrees F and line a baking sheet with parchment paper
- In a mixing bowl with paddle attachment, cream together the butter and sugar; beat until fluffy
- Add in egg and mix until combined
- Add molasses and honey, scrape down the sides and continue mixing until smooth
- Add flour, baking soda, cinnamon, ginger and salt to the mixture and mix until dough comes together
- Refrigerate the dough for 1 hour
- Roll the dough out on a floured surface to 1/4″ thick and cut into desired shape
- Bake for 10-12 minutes or until cookies are light golden brown (still soft)
- Remove the cookies from the oven and allow them to cool completely
- Decorate cookies with royal icing
- Royal Icing:
- Combine powdered sugar, eggs whites and vanilla in a mixing bowl with paddle attachment and mix on medium speed for 5 minutes or until icing is smooth
- Using a piping bag, pipe the desired design onto each cookie
- Sprinkle with sugar crystals
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