Not-Your-Ordinary Gingerbread Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 20-40 cookies
Simply A (RD) Fact: Cinnamon help give these cookies their delicious flavor - did you know that cinnamon is rich in antioxidants and polyphenols?
  • For the cookies:
  • 2 sticks of butter, softened – you can substitute out one stick for margarine if you prefer
  • 1 cup of granulated sugar
  • 1 egg
  • ½ cup of molasses
  • ½ cup of dark corn syrup
  • 2 tablespoons of white vinegar
  • 5 cups of all-purpose flour
  • 1½ teaspoons of baking soda
  • ½ teaspoon of salt
  • 1 teaspoon of ground nutmeg
  • 2 teaspoons of ground cinnamon
  • For the royal icing:
  • 1 pound of powdered sugar
  • 3 tablespoons of meringue powder
  • 6 tablespoons of warm water
  1. To make the gingerbread cookies:
  2. In a large bowl, combine flour, baking soda, salt, nutmeg, and cinnamon. Mix thoroughly and set aside.
  3. In the work bowl of your stand mixer with the paddle attachment, cream the butter and sugar together until light and fluffy.
  4. Add the egg and mix until combined.
  5. Add the molasses, dark corn syrup, and vinegar. Mix until combined.
  6. With the mixer on low, slowly add the dry ingredients into the wet ingredients. Mix until a soft dough forms.
  7. Place the dough onto a sheet of plastic wrap, shape into a flat disc, wrap up and refrigerate dough for at least one hour.
  8. When ready to bake the cookies, preheat your oven to 350 degrees. While the oven is preheating, dust a flat surface with flour and roll out the cookie dough until it is about ¼-inch thin. Using cookie cutters, cut out your favorite shapes and place the cookies onto parchment paper-lined cookie sheet.
  9. Bake the cookies for about 10-12 minutes, but bake time depends on the size and thickness of the cookies.
  10. Cool cookies for an hour on a cooling rack before frosting with royal icing and/or devouring. Enjoy!
  11. To make royal icing:
  12. Combine all ingredients in a stand mixer with the whisk attachment. Wisk on medium speed for 10-15 minutes until the frosting is smooth and shiny. Place into zip-top baggies, sip off a corner of the baggie, and frost away!
Nutrition Information
Serving size: 1 cookie from a 30-cookie batch Calories: 192 calories Fat: 6.5gm Saturated fat: 4gm Carbohydrates: 31gm Sodium: 111mg Fiber: 0.75gm Protein: 2gm Cholesterol: 22.5mg
Recipe by Simply A (RD) Foodie at