Ginger Cookie Recipe

gingercookieTotal Time:  2 hrs 23 mins

Prep Time:  2 hrs 15 mins

Cook Time:  7-10 mins



• 3 cups All-Purpose Flour

• 1 1/2 tsp. Baking Powder

• 3/4 tsp. Baking Soda

• 1/4 tsp. Salt

• 1 tbsp. Ground Ginger

• 1 3/4 tsp. Ground Cinnamon

• 1/4 tsp. Ground Cloves

• 6 tbsp. Unsalted Butter

• 3/4 cup Dark Brown Sugar

• 1 Large Egg

• 1/2 cup Molasses

• 2 tsp. Vanilla

• 1 tsp. finely grated Lemon Zest  (optional)



1. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.


2. In a large bowl, beat butter, dark brown sugar, and egg on medium speed until well blended.

3. Add molasses, vanilla, and lemon zest and continue to mix until well blended.


4. Gradually stir in dry ingredients until blended and smooth.


5. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours, or up to 8 hours.  Chill dough in the refrigerator.


6. Use rolling pin to roll the chilled dough between parchment paper sheets.  Roll dough to a scant  nch thickness.  Take off the top paper and cut out your cookie shapes.


7. Without moving or handling the dough, put the paper on a baking sheet and place in the freezer.  Remove from freezer after 10 minutes and place on baking sheet spaced 1  nches apart.


8. Preheat oven to 375°.  Prepare baking sheets by lining with parchment paper.

9. Bake 1 sheet at a time for 7-10 minutes.  Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.


Royal Icing 

(makes about 3 cups)



• 3 tbsp. Meringue Powder

• 4 cups Confectioners’ Sugar

• 5 tbsp. Warm Water



Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).  To make different color icing you will need gel food coloring.  You can find this at specialty stores or online.


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