Traditional Ginger Bread Cookie Recipe


Zora Hesselberth, Writer

           One of the most common Christmas cookie recipes is definitely gingerbread cookies. The two most common ingredients in these cookies are molasses and ginger! Another thing to do with gingerbread to feel more in the holiday spirit is gingerbread houses! This recipe makes 24 cookies and the icing makes 3 cups. I hope you attempt to make this, and feel free to leave off or do your own silly and fun frosting!


3 cups flour

2 tsp ground ginger

1 tsp ground cinnamon

1 tsp baking soda

¼ tsp ground nutmeg

¼ tsp salt

¾ cup softened butter

¾ cup firmly packed brown sugar

½ cup molasses

1 egg

1 tsp vanilla extract


           Mix flour, ginger, cinnamon, baking soda, nutmeg, and salt in a large bowl. Set aside. Beat butter and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Add molasses, egg, and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate for 4 hours or overnight. Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with a 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets. Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets for 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in an airtight container for up to 5 days.

Icing recipe (optional) 


4 cups powdered sugar, sifted

3 tbsp meringue powder

9-10 tbsp room temperature water

Food coloring (optional)

          In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, beat all of the icing ingredients together on high speed for 1.5 – 2 minutes. When lifting the whisk up off the icing, the icing should drizzle down and smooth out within 5-10 seconds. If it’s too thick, add a little more water. (On particularly dry days, I use up to 12-14 Tablespoons water total.) If it’s too thin, add a little more sifted confectioners’ sugar. Let it sit till desired consistency.