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Gingerbread Cookies


From Southern Living December 2018

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  • Cookies:
  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1/2 tsp baking soda
  • 1/4 cup hot water
  • 1 cup molasses
  • 5 1/2 cups all-purpose flour, plus more for work surface
  • 1 1/2 Tbsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/4 tsp ground allspice
  • Royal Icing:
  • 1 (16-oz) pkg powdered sugar
  • 3 Tbsp meringue powder
  • 6-8 Tbsp warm water


Servings 48
Preparation time 40mins
Cooking time 150mins


Step 1

Prepare the Cookies: Beat butter and sugar with heavy-duty electric stand mixer on medium speed until fluffy, about 3 minutes. Set aside.

Stir together baking soda and hot water in a bowl until dissolved; sir in molasses.

Stir together flour, ginger, cinnamon, salt, and allspice in a large bowl. Add flour mixture to butter mixture alternately with molasses mixture, in 3 parts, beginning and ending with flour mixture. Beat on medium speed until incorporated after each addition. Shape mixture into a flat disk. Wrap in plastic wrap; chill 1 hour.

Preheat oven to 350. Roll dough to 1/8-inch thickness on a lightly floured surface. Cut dough with 3-inch and 4-inch cookie cutters. Gather scraps, and reroll as desired. Place Cookies 2 inches apart on parchment paper-lined baking sheets. Bake until edges are lightly browned, 15 to 18 minutes. Cool on baking sheets 2 minutes; transfer to wire racks. Cool completely, 30 minutes.

Prepare the Royal Icing: Beat powdered sugar, meringue powder, and 6 tablespoons of the warm water with an electric mixer on low speed until blended, 1 minute. Increase speed to medium; beat until smooth, 2 minutes. Beat in remaining warm water, 1/4 teaspoon at a time, until desired consistency is reached.

Spoon Royal Icing into a small ziplock plastic freezer bag with 1 corner snipped; pipe on Cookies.


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Soft Gingerbread Cookies Gingerbread Cookies-Duff Goldman