Gingerbread Cookie Recipe

Need some sweet friends to keep you company this chilly holiday season? Inspired by Lauren Miyashiro’s Delish Gingerbread Cookies recipe, these crispy gingerbread cookies can be enjoyed in front of your fireplace.

Ingredients (makes 25 gingerbread cookies)

3/4 cup (1-1/2 sticks) butter, softened

3/4 cup packed brown sugar

2/3 cup molasses

1 large egg

1 tsp. pure vanilla extract

3-1/4 cups all-purpose flour

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt


  1. Using a hand mixer, beat butter, brown sugar and molasses together until smooth. Then, add the whole egg and vanilla extract, then beat until combined. Put this bowl of wet ingredients to the side for now.
  2. In a separate bowl, mix flour, cinnamon, baking soda and salt until combined. Slowly add the mixture to the wet ingredients and mix to form dough. 
  3. In a thin layer, evenly spread the dough across a flat surface with a rolling pin and chill for three hours until firm.
  4. After cooling, preheat the oven to 350° while cutting out gingerbread shapes with a cookie cutter.
  5. Bake for ten minutes. Then allow the cookies to cool down for five minutes before enjoying.
  6. Optional: The cookies can be enjoyed as is, but frosting can be added for decoration and a little extra kick of sweetness.

Frosting Ingredients 

1 pound confectioners’ sugar

1/2 teaspoon cream of tartar

3 large egg whites


  1. With a hand mixer, combine confectioner’s sugar, cream of tartar and egg whites with a hand mixer until it produces a stiff peak. 
  2. Cover with plastic wrap until ready to pipe and add life to your gingerbread cookie.