Gingerbread Cookies

I hope everyone is having a lovely December! I love baking with friends and family during the holiday season, especially when attempting a new treat. Recently, I came across a recipe for gingerbread cookies, so I thought I would give them a shot. They were a hit and absolutely delicious!




  • 3 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup brown sugar
  • 10 tablespoons of butter (softened)
  • 1 large egg yolk
  • 1 1/2 teaspoon vanilla extract
  • 1/2 cup maple syrup
  • 1 tablespoon milk



  • 4 cups confectioners sugar
  • 3 egg whites
  • 1/2 teaspoon vanilla extract



Preheat the oven to 350 degrees Fahrenheit. In a mixing bowl, lightly combine the flour, ginger, cinnamon, cloves, nutmeg, baking powder, salt, and baking soda and set aside.


In a larger mixing bowl, quickly stir the sugar and butter to create a creamy consistency. Then, mix in the egg yolk and vanilla completely, and follow with the syrup and milk.


Slowly add in your dry ingredients to the large mixing bowl. Combine the dry and wet ingredients together with an electric mixer until a dough is made, and add milk as needed. In order to make a large ball of dough, use your hands to take the dough out of the bowl and firmly press the pieces together until you have a large ball. Put the dough in the freezer for 10 minutes. When the dough is chilled, sprinkle flour over a countertop and roll your dough out over the flour. It is also helpful to sprinkle flour on your rolling pin so the dough doesn’t stick. Once you’ve rolled out your dough to about 1/4 inch thick, use cookie cutters to make all types of shapes!


Once you’re satisfied with your shapes, use a spatula to swiftly pick up the cookies and transfer them to a cookie sheet. Place your cookie sheets in the preheated oven and let them bake for about 8-9 minutes. Remove the cookie sheets from the oven and let the cookies cool for about a minute before using your spatula to transfer the cookies to cooling racks (be careful with delicate shapes). Then let the cookies stay on the cooling racks for about 15-20 minutes before icing them.



Combine your egg whites, vanilla extract in a mixing bowl, and mix with an electric mixture until you get a frothy consistency. Add in one cup of confectioners sugar at a time, mixing each cup in between until you have a thick royal icing.


Put your icing in to piping bags and decorate your cookies after their done cooling. Feel free to be creative and add food coloring to your icing, and don’t forget sprinkles!


Happy baking!

xo, M.





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