’Tis the season for cookies, cookies, and more cookies. And is there a cookie that epitomizes the holiday season more than gingerbread?? Even if it’s not your favorite cookie, you have to admit that it’s difficult to refuse those spicy-sweet treats this time of year. Whether you make gingerbread people or go all out with a gingerbread house, treating your family to a batch of these gingerbread cookies should be a must every December. This recipe has been my family’s go-to since I was a tiny baker. Some of my earliest Christmas memories were spent around the dining table with my sisters and dad as we constructed the tastiest gingerbread house on the block. If you haven’t dedicated an entire December day to Christmas music and gingerbread baking while being elbow-deep in candy decorations, then you’re really missing out. But even if gingerbread house construction is just out of reach this year, you can opt for cookie-cutter gingerbread cookies instead. And dont forget that sturdy royal icing (recipe below)!
Gingerbread
Ingredients:
- 6 cup all purpose flour
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1 tsp. baking soda
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1 tsp. salt
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4 tsp. ground ginger
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4 tsp. cinnamon
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1 tsp. ground nutmeg
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1 tsp. ground cloves
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1 cup unsalted butter, softened
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1 cup sugar
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1 ¼ cup unsulphured molasses
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2 eggs

Royal Icing
Yields 7 cups
Ingredients:
- 3 cups powdered sugar plus more if needed
- 2 egg whites (about ¼ cup)
- ½ tsp. vanilla extract
- 1/8 tsp salt
- 1/8 teaspoon cream of tartar

