This post may contain affiliate links. Please read my disclosure policy.
Classic Gingerbread Cookies in a fun and festive snowflake design with a simple vanilla glaze and a little Royal icing piped on top.
The holiday are always better with homemade gingerbread cookies.
Making gingerbread cookies is a fun project for the whole family!
Can you use iced gingerbread cookies for tree decorations?
Can you freeze gingerbread cookies?
Thanks for PINNING!
Let’s be baking friends! When you try our recipe please leave a comment on this post. If you loved this recipe we’d appreciate a 5-star rating! Sharing your experience, variations and insights will help all our readers, and it helps me too. If you’re on Pinterest feel free to leave a comment and photo there if you have one. If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!!
PRINT THE RECIPE!
A holiday favorite!
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 ½ teaspoons baking soda
- ¼ cup hot water
- 1 cup molasses
- 5 ½ cups all-purpose flour
- 1 ½ tablespoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon ground allspice
- Royal Icing
- Assorted candies
- Sugar Crystals
- Colored sugar
- Vanilla glaze
- Beat the butter and sugar on medium until light and fluffy. In a large measuring cup combine the baking soda and 1/4 cup hot water. Stir until dissolved then add the molasses.
- In a medium mixing bowl combine the flour, ginger, cinnamon, salt and allspice. Add the flour mixture to the butter mixture alternately with the molasses mixture, beginning and ending with the flour. Shape the dough into a ball and cover and chill at least 1 hour or overnight.
Preheat oven to 350° F. Roll the dough out to ¼-inch thick on a lightly floured work surface. Cut dough into desired shapes. Place the cookies 2 inches apart on a parchment lined baking sheet. Bake for 15 minutes. Allow the cookies to cool on the baking sheet for 2 minutes then transfer to a wire rack to cool completely.
- Spoon Royal Icing into a piping bag fit with a small tip and pipe icing onto the cooled cookies. Add candies, crystals or colored sugar as desired. Allow the icing to dry completely. Store cookies in an airtight container.
Gingerbread recipe adapted from December 2011 Southern Living
Cookies can be frozen for up to 2 months.
Classic royal icing for all your holiday decorating
- 1 cup powdered sugar, sifted
- 2 tablespoons water
- 1 tablespoon Meringue Powder
- Beat the sugar, water and Meringue Powder together until stiff peaks form.
- Use immediately
Royal Icing adapted from Wilton
An easy glaze for all your holiday cookies
- 1 cup powdered sugar, sifted
- 2 tablespoons hot water
- ¼ teaspoon pure vanilla extract
- Stir ingredients together until smooth.
- Lightly glaze each cookie as desired.
Here are a few more recipes you might also enjoy: