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Easy Gingerbread Cookie Recipe

Prep Time 30 minutes
Cook Time 15 minutes
Servings 3 dozen small to medium cookies


For the cookies:

  • 1 c . butter , softened
  • 1/2 c . brown sugar
  • 1/3 c . molasses
  • 1/8 tsp . baking soda
  • 1/2 tsp . cinnamon
  • 1/2 tsp . ground ginger
  • 1/2 tsp . ground cloves
  • 2 1/2 - 2 2/3 c . flour

For the frosting

  • 2 c . sifted confectioner sugar
  • 1 T . corn syrup
  • 2-3 T . milk (we used almond milk, but cow's milk and soy milk should also work)


For the cookies:

  • Cream the butter and sugar.
  • Mix in the molasses.
  • Mix in spices and baking soda.
  • Mix in flour in small amounts and slowly until mixed in.
  • Dump out on counter, form into 2-3 portions and flatten into square shapes, maybe an inch thick.
  • Wrap tightly (I wrapped in wax paper and placed inside a ziploc bag) and chill for 1-2 hours and up to a week in the refrigerator.
  • Preheat oven to 350F.
  • Roll out dough evenly to about 1/8-1/4" thick.
  • Using a cookie cutter, cut out cookies, and place on cookie sheets.
  • Cook for 12-15 minutes depending on size and thickness of cookies.

For the icing:

  • Place sifted sugar in mixing bowl.
  • Whisk corn syrup and 1 T. milk together.
  • Add syrup/milk mixture and slowly turn on mixer.
  • Add additional milk 1/2-1 T. at a time until desired consistency of icing--should drizzle and retain shape if you are using for outlining or drawing lines/dots. If you are using for flooding icing, add milk until it doesn't retain shape when drizzled, but not super runny.
  • Place icing in a pastry bag or ziploc bag and decorate!