Decor Gingerbread Cookies (Printable)

Sturdy gingerbread cookies flavorful for holiday decorating with royal icing and sprinkles.

# What You'll Need:

→ Dry Ingredients

01 - 3 cups all-purpose flour
02 - 1 tablespoon ground ginger
03 - 2 teaspoons ground cinnamon
04 - 1/2 teaspoon ground cloves
05 - 1/2 teaspoon ground nutmeg
06 - 1/2 teaspoon baking soda
07 - 1/4 teaspoon salt

→ Wet Ingredients

08 - 3/4 cup unsalted butter, softened
09 - 3/4 cup packed dark brown sugar
10 - 1/2 cup unsulphured molasses
11 - 1 large egg
12 - 1 teaspoon pure vanilla extract

→ For Decorating

13 - Royal icing (2 cups powdered sugar, 1 large egg white or 2 tablespoons meringue powder, 1–2 tablespoons water)
14 - Assorted sprinkles, colored sugars, and candies (optional)

# How To Make It:

01 - Whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a medium bowl. Set aside.
02 - In a large bowl, beat softened butter and dark brown sugar until light and fluffy, approximately 2 minutes.
03 - Add molasses, egg, and vanilla extract to the creamed mixture, beating until thoroughly combined.
04 - Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
05 - Divide dough into two discs, wrap each tightly in plastic wrap, and refrigerate for at least 1 hour.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper.
07 - Roll chilled dough on a lightly floured surface to approximately 1/4 inch thickness. Cut into desired shapes using cookie cutters.
08 - Place cutouts on prepared baking sheets, spacing 1 inch apart.
09 - Bake cookies for 8 to 10 minutes, until edges are just firm. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
10 - Prepare royal icing and decorate the cooled cookies as desired. Allow icing to fully set before storing.

# Tips from dashanddishes:

01 -
  • The dough is actually manageable to work with, unlike some gingerbread recipes that crumble or spread too much.
  • These cookies hold their shape beautifully and taste even better a few days after baking, so you can make them ahead.
  • They're sturdy enough to hang as ornaments or pack into gift boxes without worrying they'll fall apart.
02 -
  • Don't skip the chilling step—it's the difference between cookies that hold their shape and ones that spread into blobs on the sheet.
  • Royal icing hardens completely and creates that beautiful, smooth finish that makes these cookies feel special and special.
  • If your molasses is very thick, you can warm it slightly in the microwave for 10 seconds to make it easier to mix in.
03 -
  • Keep your workspace cool and your dough cold—if things start sticking, pop the dough back in the fridge for 10 minutes.
  • If your royal icing is too thick, add water one tiny drop at a time; too thin is harder to fix and you'll end up with runny decorations.

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