How To Make The BEST Gingerbread Cookies | Simple & Delicious!

My favorite gingerbread cookie recipe to celebrate the holiday season! It is so simple and absolutely delicious - It’s packed with rich flavors, perfectly soft inside and crispy outside. (You can adjust the crispiness with the baking time!) I hope you’ll feel warm and festive by watching the tutorial😊

📌 The Ingredients To Make Gingerbread Cookies
[The Dough] It makes about 3 dozen cookies.
• Unsalted butter (soft): 160 g | 5.6 oz (1 1/2 sticks)
• Light brown sugar: 150 g | 5.3 oz (3/4 Us cup)
• Egg: 50 g | 1.7 oz (1 medium-large egg)
• Molasses: 150 g | 5.3 oz (1/2 US cup)
• Vanilla extract: 1 tsp
• All-purpose flour: 470 g | 16.5 oz ( 3 3/4 US cups * Calculated as 1 cup = 125 g)
• Baking soda: 1 tsp
• Salt: 1/4 tsp
• Ginger: 1 Tbsp
• Cinnamon: 1 Tbsp
• Nutmeg: 1/2 tsp
• Clove: 1/2 tsp

Bake (Preheated) at 350 F | 176 C for 7 - 10 mins.
* Adjust the time and temperature accordingly.
* Bake longer when using a bigger cookie cutter.

[The Icing]
• Powdered sugar: 240 g | 8.8 oz (2 US cups)
• Whole milk: [for the icing to draw lines] 2 Tbsp + 2 tsp, [for the icing to fill spaces] 3 Tbsp

* Make a half batch for simple decorations or when you are not decorating all the cookies.

** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **

📖 Printable Recipe + Written Steps
https://pastryliving.com/gingerbread-...

📌 The tools/ingredients I used/mentioned today:
This section contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.

Stand mixer
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Pastry tip for outlines
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Paste food colorings
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