Live to Eat & Eat to Live

Rolled Gingerbread Cookies

As far as I’m concerned, the best part of making gingerbread cookies (besides eating them) is letting your children decorate them. If the thought of the mess scares you, you can flat ice them with royal icing first, let it dry until it is completely set and then give the kids edible food markers and let them have at it.

If you love gingerbread & gingersnaps this recipe is for you. I am a fan of both so as far as gingerbread recipes go the flavor of this one is very much on the gingersnap side. If you like a milder flavor cut back on the ginger and the clove a little and you will still have a delicious, sturdy cookie. This recipe makes cookies that are sturdy enough to stand up to decorating, or being made into a house and being packaged for gifts, but not so hard that it will break your teeth.

If you are interested in the history of gingerbread check out this quick read from The Smithsonian.

Gingerbread Cookies

Course: Dessert
Cuisine: German
Keyword: Rolled Cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
chilling time: 2 hours
Total Time: 22 minutes
Servings: 48 4 inch cookies
Calories: 6669 kcal
Author: Alina Eisenhauer


  • 6 oz unsalted butter soft
  • 5 oz shortening can use all butter
  • 1 cup light brown sugar packed
  • 2 lg eggs
  • 11 oz molasses (1 cup minus 2 Tbs)
  • 5 1/3 cups all purpose flour
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves


  1. In a large bowl, whisk together flour, salt, baking soda, salt and spices; set aside

  2. In the bowl of an electric mixer, beat butter and/or shortening and brown sugar until light and fluffy. With the mixer running, slowly add the eggs and molasses and beat until well combined.

  3. On low speed, add in the flour mixture and mix until a soft dough is formed.

  4. Divide the dough into two roughly equal pieces. Flatten into disks. Wrap tightly and chill in the refrigerator for at least 2 hours or until firm enough to roll.

  5. Preheat oven to 350 degrees. Line baking sheets with parchment or silpats.

  6. On a lightly floured surface, with a lightly floured rolling pin, roll out half of the dough to 1/4 inch thickness (keep the other half of the dough refrigerated until you are ready to roll).

    Dip your cookie cutters in flour and cut out as many cookies as possible.

    *see notes section

  7. Place cookies 1 inch apart on prepared baking sheets and bake until the edges are starting to brown 10-12 minutes.

    Leave cookies to cool on the pans for about 5 minutes and then move to cooling racks until cool enough to frost.

  8. Frost as desired with royal icing.

Recipe Notes

  • This is a soft dough so keep unused dough portions in the refrigerator when you are not working with them.
  • If you are having trouble retaining shapes, when transferring your cookies to the cookie sheets, roll and cut your cookies on a Silpat. When done cutting, remove excess dough around your cookies and place the entire silat in the fridge or freezer for 10 minutes. Your cookies will now be easy to lift with a spatula and transfer without loosing shape.
Nutrition Facts
Gingerbread Cookies
Amount Per Serving
Calories 6669 Calories from Fat 2583
% Daily Value*
Fat 287g442%
Saturated Fat 124g775%
Cholesterol 373mg124%
Sodium 3224mg140%
Potassium 5659mg162%
Carbohydrates 964g321%
Fiber 21g88%
Sugar 448g498%
Protein 71g142%
Vitamin A 4250IU85%
Calcium 1012mg101%
Iron 48.3mg268%
* Percent Daily Values are based on a 2000 calorie diet.


Sugar Cookie Snowflakes

Royal Icing

Course: Dessert
Cuisine: American
Keyword: Royal Icing
Servings: 48
Calories: 37 kcal
Author: Alina Eisenhauer

This is the only royal icing recipe that I use for cookies, gingerbread houses and fondant cake detail work.  It’s easy to work with, sets quickly, and doesn’t use raw egg whites. Best of all, it dries just hard enough to paint on and package but not so hard that it will break a tooth.




  1. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat all of the icing ingredients together on medium speed for 5 minutes -  start the mixer on low to avoid being covered in powdered sugar.

    I start with 6 Tablespoons of water, you may need to add more if you live somewhere that is dry or you like a looser icing for flooding cookies.

    When lifting the paddle up off the icing, the icing should drizzle down and smooth out within 10-15 seconds. If it's too thick, add more water. If it's too thin, add more sifted confectioners' sugar.

Recipe Notes

When you're not working directly with the royal icing (for example, if you are dividing your icing to make multiple colors), place a damp paper towel directly on the surface of the royal icing. This prevents it from hardening.

This icing dries in about 2 hours at room temperature but I usually leave my cookies to dry 8 hours or overnight if I am packaging them for gifts or for children to decorate with edible markers.


Nutrition Facts
Royal Icing
Amount Per Serving
Calories 37
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 3mg0%
Potassium 2mg0%
Carbohydrates 9g3%
Sugar 9g10%
Protein 0g0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.
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