A few years back (2015), I got really into the idea of Christmas cookies. I scoured the web and settled on a few favourites. Since then, these gingerbread have become an annual treat in our house come December. There's something so comforting about the ginger + molasses combo, and something so relaxing about piping/decorating with royal icing and sprinkles. I figured it was finally time for my version of these cookies to live on the site. Happy Holidays!



3 1/4 cup all purpose flour
3/4 tsp baking soda
1 T ground ginger
1 T cinnamon
1/4 tsp ground cloves
1/2 tsp ground nutmeg
2 cracks fresh ground black pepper

1 1/2 sticks unsalted butter, softened
1/2 cup brown sugar

1 egg
1/2 cup molasses

royal icing //
1 egg white
1/2 tsp lemon juice
1 3/4 cups icing sugar

sprinkles, for decorating

What to do:

In a medium bowl, stir together the dry ingredients and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy (med-high speed for ~5 minutes). Continue to add the egg, then the molasses.

Decrease the mixer to a low speed, and gradually add the dry mixture until thoroughly combined. If it gets too stiff, finish it by hand. Divide the dough in half, form into a disc, cover with plastic wrap and refrigerate for min. 1 hour.

When ready to bake, preheat oven to 350.

Lightly flour the counter and rolling pin, and roll out one dough disc to 1/4" thick. Cut with cookie cutters, collect leftover dough and continue until you've used all the dough. Place the cut outs on a prepared baking sheet, and bake for 8-12 minutes, until the edges have just barely started to brown. Transfer to a wire rack and let cool before icing.

To make the royal icing, beat the egg white at high speed until foamy. Gradually add the sugar and lemon juice and beat on high speed until thickened. Transfer to a piping bag and get decorating.