I just can’t imagine Christmas holidays without gingerbread cookies. And that wonderful fragrant smell of spice mixture that we put inside of them, of course. Those spices just make everything perfect. So I’ve decided to share with you the way I make my gingerbread cookies with royal icing. Also, I’m sharing a special recipe for my homemade gingerbread spice mixture, that just makes your home smell like Christmas holidays. So let’s move on!
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There are numbers of recipes for making perfect gingerbread cookies, and I have tried almost every single one that I could find. But there was always something to add to the recipe. Some didn’t have enough flour in them, so I had to add it. Some weren’t sweet enough and some were too sweet. And sometimes the baking time and temperature didn’t work well. So I tested my own measurements and baking times and temperatures and came up with this recipe that I am sharing with you.
And trust me when I tell you that everyone asks me how I manage to make them soooo perfect every time! And there is no secret ingredient. The secret is in precise measurements of all ingredients. That is the only way to get your gingerbread cookies perfect every time.
DIY Gingerbread Spice Mix? HELL YEAH!
To make it even more delicious I started to make my own gingerbread spice mixture, and it makes these gingerbread cookies so fragrant. The whole house smells like Christmas when I put them in the warm oven to bake.
You can even make this spice mixture in batches as a wonderful last-minute Christmas present. Trust me everyone will love you if you give them this spice mixture. And to make it even better, it can be used in any recipe that calls for cinnamon. It would be as if you made a completely different recipe, and only you will know the truth 😉
Here is how to make this gingerbread spice mix:
- 2 Tbsp ground cinnamon
- 1 Tbsp ground ginger
- 2 tsp ground cloves
- ½ tsp ground allspice
- 1 tsp ground star anise
- ¼ tsp ground nutmeg
- ¼ tsp ground black pepper
Mix all the spices really well. Put the mixture into a small jar and keep it in a dry place. This makes approximately ¼ of a cup of spice mixture.
Every Decoration is PERFECT!
I am not an artist, and I don’t want to lose my whole day breaking my back and decorating cookies to perfection. And let’s be honest they turn PERFECT no matter how you decorate them. It is just about the effort you put inside, and everyone will say that they look perfect. That is why I would love if you would take a picture(s) of your decorated gingerbread cookies and proudly put them on Instagram, and tag me @simply.anchy so I can see them. I really enjoy seeing all of your kitchen creations. Don’t be shy and show your work to the world 🙂
And now let’s get to our gingerbread cookies!
Anchy
Yields 24 cookies
Fragrant gingerbread cookies with royal icing that are very soft and chewy.
2 hrPrep Time
10 minCook Time
2 hr, 10 Total Time
Save Recipe
Ingredients
- ½ cup butter (at room temperature)
- ½ cup brown sugar
- ¼ cup white sugar
- ¼ cup molasses
- 1 egg
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 Tbsp gingerbread cookie spice mixture* (see Notes)
- ¼ tsp salt
- 1 tsp baking soda
- 1 large egg white
- 1 tsp lemon juice or cream of tartar
- 2 cup powdered sugar
Directions
- Using a mixer, cream together butter, both sugars and molasses.
- Then add egg and vanilla extract and mix well.
- Sift in the flour, spice mixture, salt and baking soda, and mix everything well, until well combined and you get a dough ball.
- Cover with plastic wrap and let the dough rest in the fridge for about 1-2 hours.
- Preheat your oven to 180°C (350°F) and line baking sheet with parchment paper.
- Dust your working surface with a little bit of flour, and roll the chilled dough. To make it easier to roll you can divide the dough in half.
- Using different shapes of cookie cutters, cut out your cookies and place them on the prepared baking sheet.
- Bake in preheated oven for 8-10 minutes. They should not change color and a little bit soft. Don't be alarmed, as they cool they will set completely and be soft and chewy.
- As soon as they come out of the oven, place them on the cooling rack until completely cooled, and only then you can ice them.
- For the royal icing first beat the egg white with a lemon juice or cream of tartar until soft peaks.
- Then add the powdered sugar and stir it in until well combined.
- Fill in your piping bag and decorate your cooled gingerbread cookies any way you want. You can even add a few drops of food coloring, but I prefer doing just the white royal icing.
- Place your cookies in cold and dry spot for the icing to set, and then you can serve them.
Notes
*Gingerbread cookie spice mixture:
2 Tbsp ground cinnamon , 1 Tbsp ground ginger , 2 tsp ground cloves , ½ tsp ground allspice , 1 tsp ground star anise , ¼ tsp ground nutmeg , ¼ tsp ground black pepper
Mix all the spices really well. Put the mixture into a small jar and keep it in a dry place. This makes approximately ¼ of a cup of spice mixture. Use it when making any gingerbread recipe and if you want, or in any holiday recipe that calls for cinnamon. Everyone will be thrilled!
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Did you enjoy this post? I would like to hear what you think in the comments below. If you make it don’t forget to post it on Instagram and tag me @simply.anchy or use hashtag #gimmetheyum, because I love to see all of your kitchen creations. Also be sure to follow me on Instagram, Pinterest and Facebook, so that you never miss any of my recipes and posts.
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