This batch of gingerbread cookies has been part of my holiday kitchen for as long as I can remember. I discovered this particular balance of molasses, ginger and cinnamon while experimenting with a vintage family cookie exchange recipe; the dough makes cutouts that hold their shape, bake evenly, and develop a crisp edge with a tender center. The aroma—molasses, warm spices, and butter—always draws neighbors in and makes the house feel like the holidays. I first made these at a tree-trimming party years ago and we ended up arranging them like little ornaments on the counter until dinner was ready.

What makes these especially special is the pairing with a simple, stable royal icing that dries matte and smooth, perfect for flooding and detailed piping. The dough is easy to work with: it rolls thin without cracking and tolerates a little overbaking without becoming dry. When I bake these, I aim for that golden-brown edge while keeping the interior tender—my family calls it the 'snap and melt' texture. Whether you’re baking with kids, filling cookie tins, or staging a decorating party, this version reliably delivers both flavor and performance.

Ingredients

• Unsalted butter: 1/2 cup (1 stick) at room temperature—gives tenderness and flavor. Use a good-quality brand such as Plugrá or Kerrygold for best richness.
• Granulated sugar: 3/4 cup—adds sweetness and helps cookies brown at the edges for that delightful snap.
• Light brown sugar: 1/4 cup packed—contributes moisture and a hint of caramel; pack it firmly when measuring.
• Large egg: 1 at room temperature—helps bind and gives structure. Let it sit out 30 minutes before using if refrigerated.
• Dark molasses: 1/4 cup—this is the flavor anchor. Blackstrap is too intense; use unsulphured, robust dark molasses for depth without bitterness.
• All-purpose flour: 2 1/4 cups, spooned and leveled—provides structure; avoid scooping directly with the cup to prevent dense cookies.
• Ground ginger & spices: 2 tsp ground ginger, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves—these layers of spice create a warm, rounded profile.
• Baking soda & salt: 1/2 tsp baking soda and 1/4 tsp fine salt—balance sweetness and help proper spread and lift.
• Royal icing: 3 1/2 cups powdered sugar, 3 Tbsp meringue powder, 1/3 cup water, and 2 Tbsp vanilla or almond extract—mix to pipe and add extra water to reach flooding consistency.
• Food gels & decorations: red, green, black gel colors for vibrant hues; 1 cup white sanding sugar optional for sparkle.

Instructions

Prepare the dough: Cream the 1/2 cup room-temperature butter and both sugars until light and aerated—about 3–4 minutes on medium speed. Beat in the egg until combined, then add the 1/4 cup dark molasses. In a separate bowl whisk the flour, spices, baking soda, and salt. Add dry ingredients to the butter mixture in two additions, mixing just until incorporated. Overworking develops gluten and toughens the cookies; stop as soon as the dough is uniform. Chill and hydrate: Shape dough into a disk, wrap tightly in plastic, and refrigerate for at least 1 hour (or up to 48 hours). Chilling firms the butter so the shapes hold while baking and the flavors meld—molasses and spices benefit from the rest. Roll and cut: Lightly flour your surface and roll dough between 1/8" and 1/4" thickness for crisp edges and slightly tender centers. Keep parchment or a flexible baking mat under the dough to transfer shapes easily. Use cookie cutters and place shapes 1" apart on parchment-lined sheets. If the dough warms and becomes sticky, return to the fridge for 10–15 minutes. Bake: Preheat oven to 350°F. Bake for 8–10 minutes, rotating pans halfway. Look for set edges and a slightly darker perimeter—centers may still be a touch soft but will firm as they cool. Cool on the pan for 5 minutes, then transfer to a rack to finish cooling completely before decorating. Make royal icing: Whisk 3 1/2 cups powdered sugar with 3 Tbsp meringue powder. Add 1/3 cup water and 2 Tbsp extract; beat until glossy and thick. For piping, keep thicker; for flooding, thin by adding water 1/2 tsp at a time until it flows slowly and levels within 10–15 seconds. Divide and color with gels—gels preserve intensity without thinning like liquid dye. Decorate and store: Outline areas with thicker icing, then flood with thinned icing. Use a toothpick to coax icing into corners. Let each layer crust for 20–30 minutes before stacking colors or adding sanding sugar. Store cooled cookies in an airtight container with parchment layers at room temperature up to 5 days; freeze up to 3 months.

Storage Tips

Store decorated cookies in a single layer or with parchment between layers in an airtight container at room temperature for up to 5 days. If humidity is high, add a silica pack or a small pinch of rice in a breathable sachet nearby (not touching cookies) to help prevent sticky icing. For longer storage, freeze baked un-iced cookies wrapped tightly in plastic and foil; when ready to decorate, thaw fully on a rack to avoid condensation and then pipe your icing.

Ingredient Substitutions

You can swap unsalted butter for salted—reduce added salt by half a teaspoon if you prefer. For a slightly lighter flavor, use light molasses instead of dark, but expect less depth. If you need an egg-free version, use a commercial egg replacer or 1/4 cup applesauce plus 1 Tbsp extra flour—texture will be softer and less crisp. For gluten-free, use a 1:1 GF flour blend with xanthan gum; chilling longer helps reduce crumbling.

Serving Suggestions

Arrange cookies on a platter with fresh evergreen sprigs for a holiday centerpiece or stack them in gift tins lined with tissue. Pair with hot cocoa, spiced cider, or black tea—the molasses and spices stand up nicely to strong beverages. Garnish plates with a few extra sanding sugar cookies for sparkle and include a small jar of extra icing for guests to add their own touches.

Cultural Background

These buttered, molasses-spiced cutouts echo traditional Northern European gingerbread that traveled to America with early settlers. Gingerbread houses and decorated cutouts grew in popularity in the 19th century as domestic baking and decorative confectionery skills spread; today they’re a festive symbol of community baking and seasonal celebration.

Seasonal Adaptations

In winter, amplify warming spices with an extra 1/4 teaspoon of cardamom or use orange zest in the icing for citrus brightness. For spring or fall, swap the molasses for maple syrup (reduce liquid slightly) to create a softer, woodsy cookie. Holiday-themed cutters and seasonal gel colors instantly adapt this base to any celebration.

Meal Prep Tips

Make dough two days ahead and keep chilled; roll and cut up to 24 hours before baking and keep cut shapes on a floured sheet covered with plastic. Bake the same day or freeze the cut shapes on a tray, then transfer to a bag—bake from frozen adding 1 minute to the time. For parties, pre-pipe outlines and provide bowls of colored flooding icing so guests can decorate quickly and cleanly.

These cookies bring people together—whether you’re gifting a tin or decorating with little hands, they reward patience with beautiful, flavorful results. Make a double batch and enjoy the warm spice all season long.