Classic Gingerbread Cookies

Classic Gingerbread Cookies

This recipe has been in my family as long as I can remember. The original comes from a 1990's edition of Canadian Living and makes an appearance every year in our kitchen. This recipe is perfect for cut cookies or gingerbread houses, crisp rather than chewy, and lasts for a few weeks after baking if you can hold yourself back!

This year I took my decorating up a notch and did some fun snowflake icing patterns on a 2.5" cookie cutter shape. If you don't have a snowflake, you can also make these icing designs work with a five- or six-pointed star cutter.


Gingerbread Ingredients

Classic Gingerbread Cookies
  • 1 cup brown sugar
  • 1-1/2 tsp each of cinnamon and ground ginger
  • 1/4 tsp salt
  • 3/4 tsp baking soda
  • 1/4 cup boiling water
  • 1/2 cup unsalted butter
  • 1/4 cup molasses
  • 2 cups all-purpose flour


Gingerbread Instructions

  1. Mix sugar, spices, salt, and baking soda in a large bowl.
  2. Stir in boiling water until sugar is dissolved.
  3. Quickly stir in butter until melted, then molasses.
  4. Gradually stir in about 1-1/2 cup of flour. Continue adding flour a little at a time.
  5. When dough becomes stiff, flour hands and counter and knead until dough is combined enough to roll out.
  6. Roll immediately or wrap and refrigerate for up to two weeks, or freeze.
  7. Roll to 1/4 inch thickness and use a floured cookie cutter to cut out shapes.
  8. Place on a greased baking sheet.
  9. Bake in a 300F over for 15 minutes.

Makes about 35 (2.5" snowflake shaped) cookies.

    Classic Gingerbread Cookies Star Shape

    Meringue Powder Royal Icing Ingredients

    • 1/4 cup water
    • 2 tbsp meringue powder
    • 2-1/3 icing sugar


    Meringue Powder Royal icing Instructions

    1. Beat water with meringue powder until combined.
    2. Gradually beat in icing sugar for about 8 minutes or until very stiff.
    3. Cover with a damp cloth to prevent drying out.

    Makes 1-1/2 cups.