Gingerbread Cookies


  • 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


  1. Preheat oven to 350 Degrees F and line a baking sheet with parchment paper
  2. In a mixing bowl with paddle attachment, cream together the butter and sugar; beat until fluffy
  3. Add in egg and mix until combined
  4. Add molasses and honey, scrape down the sides and continue mixing until smooth
  5. Add flour, baking soda, cinnamon, ginger and salt to the mixture and mix until dough comes together
  6. Refrigerate the dough for 1 hour
  7. Roll the dough out on a floured surface to 1/4" thick and cut into desired shape
  8. Bake for 10-12 minutes or until cookies are light golden brown (still soft)
  9. Remove the cookies from the oven and allow them to cool completely
  10. Decorate cookies with royal icing
  11. Royal Icing:
  12. 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
  13. Using a piping bag, pipe the desired design onto each cookie
  14. Sprinkle with sugar crystals