Step 1 of 15
Classic Holiday Gingerbread Cookies
Place the butter and both sugars in a stand mixer. Beat on low speed to blend. Increase speed to medium and beat until soft and light, scraping down the sides of the bowl as needed.
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Step 2 of 15
Classic Holiday Gingerbread Cookies
Add the egg and beat on medium speed, scraping down the sides of the bowl as needed. Add the molasses and beat on medium speed until well blended. Add the flour, ginger, cinnamon, allspice, and salt and beat on low speed until well combined, scraping the bowl once or twice.
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Step 3 of 15
Classic Holiday Gingerbread Cookies
Lay two sheets of plastic wrap on a work surface. Transfer half of the dough onto each sheet and shape into a disk about 1/2 inch thick. Wrap dough in plastic and chill until firm enough to roll and hold its shape, about 1 hour.
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Step 4 of 15
Classic Holiday Gingerbread Cookies
Line 3-4 baking sheets with parchment paper.
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Step 5 of 15
Classic Holiday Gingerbread Cookies
Lightly flour a work surface and rolling pin. Remove one disk from the refrigerator and remove the plastic wrap. Roll the dough to about 1/8 inch thick. Cut out cookies using any shapes you like. Transfer cookies to the prepared baking sheets, spacing them about 1 inch apart. Gather the scraps, reroll, and cut again. Dust the cookie cutters with flour if dough starts to stick.
PRO TIP For softer cookies, roll dough 1/4 inch thick.
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Step 6 of 15
Classic Holiday Gingerbread Cookies
Preheat the oven to 350°F.
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Step 7 of 15
Classic Holiday Gingerbread Cookies
To keep the true shape of the cookies, chill on the baking sheets for 10 minutes while the oven preheats. Meanwhile, continue with the second disk of dough. If the dough starts to get too soft to cut, chill it again for a few minutes.
PRO TIP If you want to make small batches of cookies over several days, wrap the dough airtight and keep in the refrigerator for up to three days.
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Step 8 of 15
Classic Holiday Gingerbread Cookies
Bake two pans of cookies on upper-third and lower-third racks of oven for 5 minutes. Switch pan positions. Continue baking until cookies are firm to the touch and light golden brown around the edges, about 5 minutes.
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Step 9 of 15
Classic Holiday Gingerbread Cookies
Check to see that cookies are done. Remove from oven or add time as needed.
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Step 10 of 15
Classic Holiday Gingerbread Cookies
Use a spatula to transfer cookies to cooling racks and let cool, about 15 minutes.
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Step 11 of 15
Classic Holiday Gingerbread Cookies
Make the royal icing: Sift the powdered sugar into a stand mixer bowl and add the meringue powder. With mixer on low speed, add the water, 1 tablespoon at a time, until combined, scraping bowl as needed. Increase speed to high and beat until icing is shiny, thickened, and smooth and holds a soft peak that flops over when the whisk is lifted, 3-5 minutes. If the icing is too thick, add 1 tablespoon of water. If it falls off the whisk, add 1/4 cup sifted powdered sugar. Once icing is ready, divide it into three small bowls. Leave one bowl white, stir red coloring into the second, and green into the last.
PRO TIP Gel food coloring works better than liquid because the pigment is more concentrated, so you get truer colors. If the icing in the bowls begins to harden before you use it, add 1 teaspoon of lemon juice or water and stir to loosen.
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Step 12 of 15
Classic Holiday Gingerbread Cookies
Transfer each icing to a piping bag fitted with a small round tip.
PRO TIP To fill a piping bag, snip about 1 inch off the small end. Insert a decorating tip and gently squeeze it down until the opening comes out the end of the bag. Fold back the top of the bag, then set the bag upright in a sturdy glass. Fill about half way with icing. Unfold the top of the bag, twist it closed, and squeeze until icing comes out the tip.
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Step 13 of 15
Classic Holiday Gingerbread Cookies
Use white to pipe dots for eyes and a mouth. Make a zigzag or scalloped line across the hands and feet. Add some buttons.
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Step 14 of 15
Classic Holiday Gingerbread Cookies
Use red and/or green to pipe in details such as additional buttons, bow ties, and clothes for people and a collar for dogs. Add stripes, zigzags, dots, or hair for extra decoration.
PRO TIP Use the end of a toothpick to blend or eliminate any icing peaks.
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Step 15 of 15
Classic Holiday Gingerbread Cookies
Icing takes a minimum of 30 minutes to 1 hour to completely set, but cookies can be eaten at any time. If transporting the cookies, let icing set up completely, about 1 hour.