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Sonoma Market

Sonoma, CA 95476
6 a.m. to 9:30 p.m.
(707) 996-3411
Gingerbread Cookies

Gingerbread Cookies with Royal Icing

Prep time:
1 hour 15 minutes
Cook time:
10-12 minutes
20 cookies
2 out of 5

Decorating gingerbread cookies is a fun, simple and delicious way to get in the holiday spirit. Add food coloring to the royal icing to create bright colors, and get creative with sprinkles and edible decorations available in our baking aisle!

This recipe may also be used for a gingerbread house; simply roll the dough out slightly thicker than you would for the cookies. 


Gingerbread Cookies

  • 3 cups all-purpose flour
  • ½ teaspoon baking soda
  • 1½ teaspoons ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • 8 tablespoons butter, at room temperature
  • 1 cup brown sugar, packed
  • 2 eggs
  • ½ cup molasses

Royal Icing:

  • 1 egg white
  • ½ teaspoon lemon juice
  • 1¼ cups powdered sugar


Gingerbread Cookies:

In a large bowl, sift together flour, baking soda and spices.

Cream butter with electric mixer. Beat in brown sugar until fluffy and then add eggs and molasses. Incorporate dry ingredient mixture in ¼-cup portions with mixer on low speed. Let dough chill for at least 1 hour. 

Preheat oven to 350°F.

Roll out chilled dough on a floured surface to ⅛ inch thick and use cookie cutters to make desired shapes. Place the cookie cutouts on parchment paper-lined or greased and floured baking sheets. Bake for 10-12 minutes. 

Let cookies cool completely, then decorate as desired.

Royal Icing:

Heat egg white, lemon juice and 1 cup powdered sugar in a pan on low heat, stirring frequently until it reaches 160°F. Remove from heat and mix in the rest of the sugar with an electric mixer.

  • Gingerbread Cookies