How To Make The BEST Gingerbread Cookies | Simple & Delicious!

all-purpose flour

🥗Healthier: whole wheat flour

More nutritious option.

brown sugar

🥗Healthier: coconut sugar

Lower glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Healthier fat option or budget-friendly alternative.

Combine all-purpose flour, baking soda, salt, ginger, cinnamon, nutmeg, and clove in a bowl and set aside.

In a mixing bowl, add soft butter and brown sugar, and mix until pale and fluffy.

Add egg, molasses, and vanilla to the butter mixture and beat until fluffy.

Add the dry ingredients to the wet mixture and mix until evenly incorporated.

Divide the dough in half, form a ball, and flatten it on parchment paper.

Roll the dough to about 1/4 inch thickness using a towel under the parchment to prevent sliding.

Chill the dough in the fridge for about 1 hour.

Peel off the parchment paper and cut out shapes with cookie cutters, collecting extra dough to roll out again.

Preheat the oven to 350°F (175°C).

Bake the cookies for 7 to 10 minutes, checking for desired crispiness.

To make icing, sift powdered sugar, add milk, and mix until smooth, scraping the bowl.

Optionally, add red coloring to some icing for decoration.

Decorate the cookies as desired, using thicker icing for outlines and thinner icing for filling.

Store the dough in the fridge or freezer, and baked cookies can be stored at room temperature or in the fridge.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens