Growing up with a mom who was raised by European parents, gingerbread was a big part of our Christmas celebration. Every December, we made gingerbread houses and spent hours baking and decorating dozens of homemade gingerbread cookies. We kept plenty for ourselves and shared the rest with the neighbors. When I married Mr. Handsome, I was saddened to discover that gingerbread wasn’t a part of his family’s holiday traditions. After all, who can resist a perfectly baked gingerbread cookie?
I really want our children to grow up enjoying gingerbread as much as I do, so I have kept the traditional alive and well by making gingerbread cookies every year. (We also make sugar cookies, since those are Mr. Handsome’s favorite.)
This year, I told myself at Thanksgiving that I wasn’t going to do any holiday baking, both because I am trying to eat healthy for the baby’s sake and because I’m about ready to pop. But when I was at the store last week and walked past the molasses and mini M&M’s, I just couldn’t take it. I had to make gingerbread cookies. It was a tiring process but completely worth the effort.
For those who love gingerbread as much as I do (or maybe you haven’t ever tried it–gasp!), my gingerbread and royal icing recipes are below. What’s your favorite type of Christmas cookie?
Old-Fashioned Soft Gingerbread Cookies
Ingredients
- 1 1/2 cup dark molasses 1-12 ounce jar
- 1 cup brown sugar, packed
- 2/3 cup water, room temperature
- 1/3 cup butter, soft
- 6-1/2 cup flour
- 1 tsp salt
- 2 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 1 tsp ground cloves
Instructions
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Mix molasses, brown sugar, water, and butter until smooth.
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Sift remaining ingredients, and add to molasses mixture, using a fork to stir. (You might need to use your hands towards the end, as the dough becomes heavy)
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Cover dough tightly with plastic wrap, and refrigerate for 2 hours or more.
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Remove dough from refrigerator, and roll 1/4 inch thick onto wax paper or floured surface. Cut shapes with cookie cutters. (If your rolling pin and/or cookie cutters are sticking to the dough, lightly flour them.)
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Place cookies 2 inches apart on a lightly greased cookie sheet.
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Bake at 350F for 8 minutes. Cookies should be soft to the touch when you remove them from the oven.
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Place cookies on cooling rack. Allow to cool completely before decorating.
Recipe Notes
The amount of cookies that this recipe makes varies greatly, depending on the size of the cookie cutters used. If small/medium cookie cutters are used (as shown in photo, which shows cookies sitting on a standard sized cookie sheet) recipe will make 4-6 dozen cookies. If large/x-large cookie cutters are used, recipe will make 2-3 dozen cookies.
Royal Icing
Ingredients
- 1 lb powdered sugar
- 2 egg whites (liquid pasteurized eggs whites)
- 2-6 Tbsp lemon juice
- Food coloring (optional)
Instructions
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Beat powdered sugar and egg whites with a hand mixer or standup mixer, until glossy.
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Slowly add lemon juice, and beat until icing is glossy and stiff. Add food coloring if desired.
Recipe Notes
When using royal icing to decorate cookies, allow decorated cookies to set overnight on a cookie sheet covered with plastic wrap. Icing will harden within 12-24 hours, and then cookies can be stacked in containers.
Ellie, I love gingerbread cookies but, I’m not fond of rolling out the dough. But even though I hate rolling out the dough, it can be rather relaxing. Last year, I made a couple of cookie recipes from The Pioneer Woman website that came out very well.
Anyway, I’m glad you still have the energy to bake. Back in the old days people would say ” You did that in your condition?”
Now I want cookies! Actually, I made white chocoale dipped gingersnaps last week so after they are all gone I make more cookies.
HI Regina,
I’m not a fan of rolling out the dough either. It’s definitely an arm workout (and a little bit of abs, as well). Your chocolate dipped gingersnaps sound wonderful! Is it a family recipe?
Ellie
No, I saw it on Pinterest that first appeared on Taste of Home.
Does the royal icing harden? Thanks
It does. Here’s some additional info: When using royal icing to decorate cookies, allow decorated cookies to set overnight on a cookie sheet covered with plastic wrap. Icing will harden within 12-24 hours, and then cookies can be placed in containers.
Ellie
I’m first generation American from a German family. I grew up watching my mother make a huge gingerbread house from scratch every December. Every item was edible except the wooden board it rested on. But even that was covered with graham crackers. A forest theme surrounded it with a miniature Hansel and Gretel, and of course a miniature which could be found inside. I have many pictures saved for which I am grateful. We also baked traditional German cookies and Stollen growing up. However, they are quite different than holiday cookies made in the States. They are not as sweet and layered with icing is never done. However, I consider myself lucky that I am able to enjoy all the Christmas cookies available.
Hi Nadine,
Your mother’s gingerbread houses sound lovely! What a great memory. I also enjoy stollen. Have you tried Pfeffernuesse? I grew up eating those, as well. They are delicious.
Ellie
As a matter of fact I am making them for the first time this week! They are one of my absolute favorites. I’ve been searching different recipes for a while now and I’m pretty sure I found the recipe I’m going to make.
I’m so glad you are continuing your gingerbread tradition with your children to be. So many of my favorite childhood memories are linked to traditions. It always puts a smile on my mother’s face when I talk about some distant memory from childhood.
P.S. wishing you a healthy delivery and maybe Mr. Handsome will take over for a few posts until you’re back?😊
Thank you for your well wishes, Nadine. And be sure to let me know how your pfeffernuesse turn out. That’s a great idea for Mr. Handsome to write a few posts while I’m recovering. He always has great ideas, so I’ll talk to him about it.
Ellie
My favorite was christmas cookie was sugar cookies or Peppermint Kisses. My mom made different cookies and we take some to the neighbors as well.
i’m not going to lie: i’ve never had a real gingerbread cookie. the only ones i’ve ever had are only ‘shaped’ like gingerbread men.
for the last 12 – 15 years or so, one of my friends has a cookie day where we get together and bake all day. we try to do different types each year and dont usually repeat them for a couple of years. this year we’re doing each of our own mothers favorites. mine was ‘split seconds’ and her moms was ‘hungarian horns’. besides those and snickerdoodles, we havent decided yet what else we’ll make. we’ll go thru the cookbooks the day of. although, she gets so excited that she usually starts a couple nights before just by going through her baking supplies lol! we’ll end up with nearly a dozen different types of cookies when we’re done and all of them made from scratch! (that’s actually a big deal for me since the cookies i bake are usually the frozen break aparts lol!) this was actually her mom’s tradition with her growing up. she was the only girl with 5 brothers so they did a lot of christmas baking for their families. now it’s our tradition each year and i so look forward to it!
That sounds like a blast, Darlene. I love getting together with friends to bake. It can be so relaxing. What are “split seconds” and “hungarian horns”?
Ellie
split seconds are like ‘thumbprint cookies’ except the dough is rolled in thin logs and you hollow out the length of the log (like press a wooden spoon handle the length of the log) and fill it with jam or preserves of your choice before baking. i can get you the recipe if you’d like. they’re actually pretty simple to bake. now the ‘hungarian horns’ i’m not sure about! however, we’re baking later today so i’ll come back and let you know!
Sounds tasty! If you have a link to the recipe (or a photo of it that you can easily email), that would be awesome. Definitely let me know how your baking day goes.
Ellie
I grew up eating gingerbread with lemon curd on top, yummy, but my kids don’t like gingerbread. When they were smaller, we would make and decorate gingerbread cookies, but it was wasteful, so that tradition didn’t take hold. The kids wouldn’t eat the cookies they made. So I just made a variety of cookies. Chocolate chip and no-bakes were the favorite. I don’t make cookies like I used to since I became an empty-nester. I really don’t cook much at all except when they come home.
Gingerbread with lemon curd sounds delicious, Benita. I really like this royal icing recipe because it has a bit of a lemon flavor.
Ellie
Ellie, thank you for posting this recipe! Years ago I made the most beautiful gingerbread house with a recipe like this one. I lost it and was never able to find another just like it. I really wanted to make another one this year and I think this recipe will be perfect. I’m so excited to try it! Btw, good for you for sharing important traditions with your family!
Glad to help, Tina! I would love to see a picture of your gingerbread house when you’re finished. If you think of it, you can post it to my Facebook page or email it to [email protected]
Ellie