Gingerbread Cookie Recipe

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Run, run, as fast as you can! You can’t catch me, I’m the Gingerbread man! I am in love with this adorable fairy tale as much as I am with this classic cookie recipe.

I’ve tried many variations over the years and have finally discovered the perfect recipe. I make these cookies using gluten-free all-purpose baking flour and they turn out absolutely delicious. You can make this recipe with regular all-purpose flour as well.

These gingerbread cookies are soft and chewy and the perfect blend of flavours for the most delectable gingerbread. You can use cookie cutters or simply scoop out golf-ball sized dough balls and press down with a fork for a gingerbread cookie.

Ingredients

I am sharing the gluten-free version but you can make this recipe with all purpose flour and omit the xanthan gum.

• 2 cups gluten-free all-purpose baking flour (I prefer Bob’s Red Mill 1-to-1 Baking Flour or the 1-to-1 Gluten-Free Flour at Bulk Barn)
• 3/4 teaspoon xanthan gum (omit if your gluten-free flour blend has xanthan gum which both of the above do)
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon cloves
• 1/2 teaspoon nutmeg
• 1 teaspoon ground ginger
• 1/4 teaspoon kosher salt
• 1/2 cup packed brown sugar
• 1/2 cup butter (at room temperature)
• 6 tablespoons molasses
• 1 tablespoon honey
• 1 egg, beaten
• 1/2 teaspoon vanilla extract

Tools You’ll Need

1. KitchenAid Stand Mixer
2. Parchment Paper
3. Rolling Pin
4. Holiday Cookie Cutters
5. Baker’s Sheet
6. Decorating Tip No. 4
7. Icing Piping Bag
8. Coupler

Directions

In your stand mixer bowl, stir together the flour, xanthan gum (if using), baking soda, spices, salt, and brown sugar until there are no lumps.

Gradually add the butter, molasses, honey, egg, and vanilla, ensuring each one is fully combined before adding the next ingredient. The dough will thicken and become sticky.

Transfer the dough to plastic wrap and refrigerate for at least 4 hours or place in the freezer for 1 hour.

Transfer the dough to a sheet of parchment paper that has been dusted with and cover with another sheet of parchment. Use a rolling pin to roll out the dough to about 1/4 inch thick.

Peel off the top layer of parchment paper. Dip your cookie cutters in flour and cut out the shapes into the dough jiggling the cookie cutter back and forth. Transfer dough to a cutting board or a baker’s sheet and place in the freezer for 10 minutes to firm up the dough.

Preheat oven to 350F.

Once the dough has chilled, remove the excess dough around the cookie cutouts and carefully transfer the cookies to a baking sheet lined with parchment paper. Continue to follow this process until you’ve used up all of the dough.

Place the cutout cookies back in the freezer for 5 minutes to ensure they keep their shape while baking.

Remove the cookies from the freezer and bake in the preheated oven for 8 minutes. Once baked, remove the cookies from the oven and let cool completely. Decorate your cookies with royal icing.

Royal Icing Recipe

Ingredients

• 4 cups icing sugar
• 3 tbsp meringue powder
• 9-10 tbsp room temperature water
• Gel Food Colouring
• Sprinkles

Directions

1. In your stand mixer fitted with the whisk attachment, beat the icing sugar, meringue powder, and water together on high speed for 5 minutes. When you lift up the whisk attachment, the icing should drizzle down and smooth into the icing in the bowl in 5 to 10 seconds. If your icing is too thick, add a bit more water. If it’s too thin, add a bit more icing sugar.
2. Add the decorating tip to your piping bag and fill it with icing.
3. Use the piping bag to decorate your cookies.

Thanks to Kelcey from @prairie.beauty for these beautiful images!