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Gingerbread Cookies


For Gingerbread Cookies:

3 1/2 cups Cup4Cup Multipurpsoe Flour

1 tablespoon ground ginger

1 3/4 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

6 tablespoons unsalted butter, softened

3/4 cup dark brown sugar

1 large egg

1/2 cup unsulfured molasses

2 teaspoons vanilla extract

For Royal Icing:

2 large egg whites

3 cups confectioner’s sugar, sifted

2 teaspoons lemon juice


Food colorings (optional)

Sprinkles (optional)


For Gingerbread Cookies:

1. Preheat oven to 375°F. Line baking sheets with parchment paper.

2. In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, baking powder, baking soda, and salt.

3. In the bowl of a stand mixer, beat the butter with the brown sugar on medium-speed until fluffy. Scrape down the sides and bottom of the bowl. Add in the egg and mix on low until fully incorporated. Add in the molasses and vanilla extract and mix on low until well combined.

4. On low-speed, gradually add in the dry ingredients and mix until incorporated and smooth.

5. Divide the dough into two halves. Wrap each portion in plastic wrap and pat each to about 1 inch thick. Refrigerate both portions for 2-3 hours or up to overnight. The dough should and very cold and firm.

6. To roll out the chilled dough, lightly sprinkle your work surface with flour. Place half of a portion of dough on the work surface. Keep all other dough refrigerated until ready to use. Lightly flour the rolling pin. Roll dough to an even ¼ inch in thickness. Use additional flour to prevent sticking. Use desired cookies cutters to cut dough into shapes. (Note: you may re-roll scraps of dough, just be sure that they are well-chilled to prevent sticking.)

7. Place cookies about 2 inches apart on the parchment lines trays. Bake for about 7-10 minutes, erring on the lesser side for softer cookies.

8. Remove cookies from oven and cool on trays for 5 minutes. Transfer cookies to wire racks to finish cooling completely.


For Royal Icing:

1. Using a stand mixer or hand blender, blend the egg whites and lemon juice together until frothy. Add in the sifted powdered sugar and beat on high speed until stiff and shiny, approximately 5 minutes. The icing should form medium-peaks.

2. If desired, divide the icing(s) into separate bowl(s) and add desired food colorings.

3. Transfer icing to piping bags fitted with piping tips. Decorate cooled cookies with icing and sprinkle with decorative sprinkles, if desired.

4. Let the icing dry at room temperature before storing the cookies. Store cookies layered in between wax paper, in an airtight container for up to 3 days or freeze for up to 1 month.



1. Be sure to fully rest the dough. If the dough becomes too sticky at any point when rolling, wrap it and place back in the refrigerator or freezer to firm-up. The more cold and firm the dough is, the easier it is to work with.

2. Do not over-flour the dough when rolling. Use just enough flour to prevent the dough from sticking.