Classic Holiday Gingerbread Cookies

Classic Holiday Gingerbread Cookies

Classic Holiday Gingerbread Cookies | Becca Bakes (

Cookies are my favorite part of the holiday season and this year I went old school (like, 13th century old school) with a classic gingerbread recipe. As I methodically rolled out the spiced dough, stamped out the individual stars, delicately placed each singular cookie on the baking sheet, I eventually realized I would have roughly 8,000 cookies to give away. Oh boy. Luckily these little stars are bite sized and can be bundled in a festive gift bag or box to pass out to your family, friends and co-workers. The royal icing hardens so don't worry about contact with other cookies messing up your lovely designs. Bonus: your house will smell amazing as the cinnamon, nutmeg, and clove heat up in your oven. 

Classic Holiday Gingerbread Cookies | Becca Bakes (
Classic Holiday Gingerbread Cookies | Becca Bakes (
Classic Holiday Gingerbread Cookies | Becca Bakes (
Classic Holiday Gingerbread Cookies | Becca Bakes (

Gingerbread Cookies


For the Gingerbread Cookies

  • 3 cups All-purpose Flour
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Cloves
  • 1/4 teaspoon Ground Ginger
  • 1/4 teaspoon Ground Nutmeg
  • 3/4 cups Butter, softened
  • 3/4 cup Brown Sugar, packed
  • 1/2 cup Molasses
  • 1 whole Egg
  • 1-1/2 teaspoon Vanilla Extract

For the Royal Icing

  • 1 egg white, room temperature
  • 1 teaspoon lemon juice
  • 1-1/2 cup confectioners sugar, sifted


For the Gingerbread Cookies:

  1. In a large bowl, combine the flour, salt, cinnamon, cloves, ginger, and nutmeg. Set aside.
  2. In the bowl of an electric stand mixer, beat the butter and brown sugar until fluffy.
  3. Drizzle in the molasses, mixing well and scraping the sides of the bowl a couple of times to make sure it's evenly combined. Add the egg and vanilla extract and mix.
  4. Add the flour mixture in three batches, beating until just combined after each addition.
  5. Wrap the dough in plastic wrap and refrigerate for at least 2 hours or up to 4 days. 
  6. When you're ready to bake the cookies, remove the dough from the fridge and preheat the oven to 350 F.
  7. divide it in half and roll out each half between 2 sheets of plastic wrap. Cut out shapes of your choosing (I used stars!) and place on a baking sheet lined with parchment or a baking mat.
  8. Bake for 12-15 minutes, depending on the size of cutters used, until the cookies are baked through but still soft. Remove with a spatula and allow to cool completely.

For the Royal Icing:

  1. In the bowl of an electric stand mixer, beat the egg white with the lemon juice until combined
  2. Add the sifted confectioners sugar and beat on a low speed until combined and smooth
  3. Transfer icing to a piping bag with a small round tip and pipe small decorations on the cookies
  4. Royal icing will harden when exposed to air, speed up this process by placing cookies in fridge to set. 

Recipe Adapted from The Pioneer Woman
Photos by: Zac Wolf Photography

Mocha Madeleine Cookies

Mocha Madeleine Cookies

Secret Ingredient Chocolate Cake

Secret Ingredient Chocolate Cake