Christmas Gingerbread Cookies
There’s nothing quite like the aroma of freshly baked gingerbread cookies filling your home during the holiday season. These classic Christmas gingerbread cookies are soft, flavorful, and beautifully decorated with royal icing and pearl sugar, making them perfect for gift-giving or adorning your festive table.
Ingredients
- 280g all-purpose flour
- 100g butter, softened
- 100g brown sugar
- 60ml molasses
- 1 egg
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 300g powdered sugar
- 2-3 egg whites
- 1 tablespoon lemon juice
- Pearl sugar for decorating
Instructions
- Cream together butter and brown sugar until light and fluffy, about 2 minutes.
- Mix in molasses and egg until combined.
- In a separate bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
- Fold dry ingredients into wet ingredients until dough forms.
- Wrap dough in plastic wrap and refrigerate for at least 2 hours.
- Preheat oven to 350°F (175°C).
- Roll out dough between two sheets of parchment paper to 1/4 inch thickness.
- Cut into desired shapes and place on baking sheets.
- Bake for 10-12 minutes until edges are firm but centers still soft.
- Cool on baking sheets for 5 minutes, then transfer to wire racks.
- For royal icing, beat egg whites with lemon juice until foamy, then gradually add powdered sugar until stiff peaks form.
- Pipe icing onto cooled cookies and sprinkle with pearl sugar while wet.
- Let icing dry completely before serving, about 2 hours.
Practical Tips
Chill your dough thoroughly: Make sure your dough is well chilled before rolling to prevent sticking and ensure clean, sharp cookie shapes that hold their detail during baking.
Use parchment paper: Rolling dough between two sheets of parchment paper prevents mess and makes transferring cookies to baking sheets effortless.
Don’t overbake: Remove cookies from the oven when edges are firm but centers are still slightly soft. They’ll continue cooking on the hot baking sheet and will have a better texture than if baked until completely firm.
How to Store
Store cooled, decorated gingerbread cookies in an airtight container at room temperature for up to one week. Place parchment paper between layers to prevent the royal icing from cracking or sticking together.
Common Questions
Can I make the dough ahead of time? Yes, you can prepare the dough up to two days in advance. Keep it wrapped in plastic wrap in the refrigerator, and let it soften slightly before rolling.
What if I don’t have egg whites for the royal icing? You can use pasteurized egg white powder mixed with water according to package directions, or use meringue powder as a safer alternative.
Why are my cookies spreading too much? This typically happens when the dough isn’t cold enough before baking or when your oven temperature is too low. Always chill the dough and verify your oven temperature with an oven thermometer.