Gingerbread Cookies

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recipe by Drop

  • Time icon
    Total Time
    2hrs 46mins
  • Serves icon
  • Calories icon
based on 9 ratings

These chewy, spicy ginger-scented cookies are perfect for cutting into holiday shapes and decorating with Royal Icing. Roll a little thinner if you prefer crispy cookies.

recipe updated Mar 26, 2020


  • All purpose flour icon
    All purpose flour
    410g (about 3⅛ cups)
  • Baking powder icon
    Baking powder
    1½ tsp
  • Baking soda icon
    Baking soda
    1⅛ tsp
  • Ground ginger icon
    Ground ginger
    3 tsp (5g)
  • Ground cinnamon icon
    Ground cinnamon
    1.5 tsp (4g)
  • Ground cloves icon
    Ground cloves
    about ½ tsp (1g)
  • Unsalted butter icon
    Unsalted butter
    85g (about ¼ cup)
  • Dark brown sugar icon
    Dark brown sugar
    150g (about ¾ cup)
  • Molasses icon
    170g (about ½ cup)
  • Egg icon
    1 (50g)
  • Vanilla extract icon
    Vanilla extract
    11ml (2¼ tsp)
  • Egg white icon
    Egg white
    1 (30g)
  • Powdered sugar icon
    Powdered sugar
    240g (about 2 cups)
  • Lemon icon
    about ½ tsp (2g)


  • kCook icon Stand mixer
  • kCook icon Parchment paper
  • kCook icon Whisk
  • kCook icon Cooling rack
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Large mixing bowl
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Large mixing bowl
  • kCook icon Medium bowl

Step preview

  1. Add all purpose flour, baking powder, baking soda, ground ginger, ground cinnamon and ground cloves to a clean medium bowl
  2. Whisk briefly then set aside
  3. Add unsalted butter, dark brown sugar, molasses, egg and vanilla extract to a clean large mixing bowl
  4. Mix until combined
  5. Transfer dry ingredients to dough gradually while mixing
  6. Wrap with plastic wrap
  7. Chill in fridge - 2 hr
  8. Pre-heat oven - 190°C
  9. Line a clean baking sheet with parchment paper
  10. Roll out dough until 1/4" thick
  11. Cut out
  12. Transfer dough to baking sheet
  13. Bake - 6 min, 190°C
  14. Transfer onto cooling rack until cool
  15. Add egg white to a clean large mixing bowl
  16. Whisk until frothy
  17. Add powdered sugar and lemon to the icing
  18. Whisk until thick
  19. Decorate cookies with piping bag
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