Gingerbread Cookies: Easy Step-by-Step Recipe and Decoration Guide

Gingerbread cookies are a classic treat that combine a crunchy texture with a cozy mix of spices like ginger, cinnamon, and nutmeg. In this Instructable, you’ll learn how to make your own gingerbread cookies from scratch and decorate them beautifully with royal icing. This guide is designed for everyone—whether you’re baking for the first time or you already love spending time in the kitchen.

We’ll go step by step through mixing the dough, chilling it, cutting the shapes, baking, and finally decorating your cookies. You don’t need special equipment: cookie cutters are helpful but not essential, and the decorations can be as simple or creative as you like.

These cookies are perfect for holidays, parties, gift boxes, or just enjoying with family and friends. They also store very well, so you can bake a batch and keep them crispy for days.

Let’s get started and turn simple ingredients into a tray full of delicious, homemade gingerbread cookies!

Ingredients for the cookies:

1. 350 g (2 ¾ cups) all-purpose flour
2. 200 g (1 cup) brown sugar
3. 150 g (⅔ cup) butter
4. 1 egg
5. 1 teaspoon ground ginger (or freshly grated ginger)
6. ½ teaspoon baking soda
7. ½ teaspoon baking powder
8. 1 teaspoon ground cinnamon
9. ¼ teaspoon ground nutmeg
10. ½ teaspoon salt
11. Extra flour for dusting the work surface

Ingredients for decorating (royal icing):

1. 1 egg white
2. 200–250 g (1 ½–2 cups) powdered sugar
3. 1–2 tablespoons lemon juice
4. Optional: food coloring or store-bought decorating pens

Tools and equipment:

1. Large mixing bowl
2. Wooden spoon or spatula
3. Rolling pin
4. Cookie cutters (any shape you like)
5. Baking sheet
6. Parchment paper or silicone baking mat
7. Wire cooling rack
8. Small bowl for icing
9. Electric mixer or whisk
10. Piping bag (or homemade paper cone)

Storage tip:

Once baked and decorated, store your gingerbread cookies in a metal tin to keep them crisp for days.

Take a large mixing bowl and add all your dry ingredients: flour, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

If you’re using fresh ginger, peel and finely grate it before adding it to the bowl. Fresh ginger gives a sharper, more vibrant flavor than powdered ginger.

Use a spoon, whisk, or your hands to mix everything thoroughly. Make sure the sugar and spices are evenly spread through the flour.

Take 150 g (⅔ cup) of butter and melt it until just soft and slightly runny (about 20–30 seconds in the microwave). Don’t let it get too hot. Pour the melted butter directly into the bowl with the dry ingredients and the egg, then stir everything together until the mixture forms a smooth, well-combined dough.

Pro tip:

1. For extra flavor, you can add a tiny splash of vanilla extract here (optional). It gives a subtle sweetness that complements the ginger and spices.

Lightly flour your hands and gently lift the dough from the bowl.

Knead it just enough to form a smooth, uniform ball. This usually takes about 1–2 minutes.

Make sure all the dry flour is fully incorporated, but avoid overworking the dough.

Pro tip:

1. If the dough is sticky, sprinkle a tiny bit of flour on your hands or the work surface—but be careful not to add too much, or the cookies will be dry.
2. Handle the dough gently: gingerbread cookies should be tender, not dense.

1. Divide the kneaded dough into two equal portions. This makes it easier to roll out later.
2. Wrap each portion tightly in plastic wrap so it doesn’t dry out.
3. Place the wrapped dough in the fridge for at least 30 minutes, or until firm.

Why this matters:

1. Chilling the dough firms up the butter, making it easier to roll out without sticking or losing shape.
2. It also helps the flavors of the spices develop, giving your gingerbread cookies a richer, more aromatic taste.

Pro tip:

1. You can chill the dough for up to 24 hours—just keep it wrapped tightly. Longer chilling can make the cookies even more flavorful.
2. If your dough gets too hard after chilling, let it sit at room temperature for a few minutes before rolling.

Prepare your workspace

1. Lightly dust your work surface with flour to prevent sticking.
2. Take one portion of your chilled dough from the fridge and unwrap it. Keep the other portion in the fridge until ready.

Roll out the dough

1. Using a rolling pin, roll the dough to about ½ cm (¼ inch) thickness.
2. If the dough sticks, sprinkle a little more flour on the rolling pin or work surface.

Cut the cookies

1. Use cookie cutters to cut the dough into your desired shapes.
2. Traditional holiday shapes work great, but any cookie cutter will do.
3. If you don’t have cutters, you can carefully cut squares or rectangles with a knife.
4. Gather the leftover dough scraps, knead lightly, and roll out again to cut more cookies.

Transfer to baking sheet

1. Line a baking sheet with parchment paper or a silicone baking mat.
2. Carefully transfer the cut cookies onto the sheet, leaving a little space between each one (about 2 cm / 1 inch).

Preheat the oven

1. Preheat your oven to 180°C (350°F) with both the top and bottom heat on.
2. Do not use the fan/ventilator setting—this can make the cookies dry out or bake unevenly.

Bake the cookies

1. Place the baking sheet with the cut cookies in the oven.
2. Bake for about 10 minutes, or until the edges are lightly golden.
3. Keep an eye on them—the baking time may vary slightly depending on your oven or the thickness of your cookies.

Cool the cookies

1. Once baked, remove the cookies from the oven carefully.
2. Transfer them to a wire cooling rack to cool completely. This prevents the bottoms from becoming soggy.

Pro tips:

1. The cookies will feel soft when they first come out, but they harden as they cool, so don’t worry if they seem a little tender at first.
2. Use a spatula to gently lift the cookies if they stick to the baking sheet.

Prepare your ingredients

1. You’ll need:
2. 1 egg white
3. 200–250 g (1 ½–2 cups) powdered sugar
4. 1–2 tablespoons lemon juice
5. Optional: food coloring

Beat the egg white

1. Place the egg white in a clean bowl.
2. Using an electric mixer or a whisk, beat the egg white until it becomes frothy and slightly white.

Add powdered sugar gradually

1. Slowly add the powdered sugar while continuing to beat.
2. Keep mixing until the icing becomes thick and glossy.

Add lemon juice

1. Add 1–2 tablespoons of lemon juice to the icing.
2. Continue mixing until the icing forms stiff peaks—when you lift the whisk, the peaks hold their shape.

Optional coloring

1. Divide the icing into small bowls and add food coloring if you want different colors for decorating.
2. Stir well until the color is fully mixed.

Pro tips:

1. If the icing is too runny, add a little more powdered sugar until it thickens.
2. If it’s too thick, add a few drops of water or lemon juice to reach the right consistency.
3. For convenience, you can also use store-bought decorating pens—but homemade icing gives you full control and is very satisfying!

Prepare your piping bag

1. Fill a piping bag or a homemade paper cone with your royal icing.
2. Twist the top of the bag to prevent icing from spilling out.

Plan your design

1. Decide how you want to decorate each cookie.
2. You can do simple lines, dots, or intricate patterns—get creative!
3. Tip: Start with the outlines first, then fill in the details.

Decorate the cookies

1. Gently squeeze the icing onto the cookie through the piping bag.
2. Move slowly and steadily for clean lines.
3. If using multiple colors, allow each color to dry for a few minutes before adding the next.

Add extra decorations (optional)

1. You can sprinkle colored sugar, small edible beads, or chocolate chips on top of the icing before it dries.
2. Be careful not to overload the cookies—the icing should still dry properly.

Let the icing set

1. Leave the decorated cookies on a wire rack or plate until the icing is completely dry.
2. This usually takes 1–2 hours, depending on the thickness of the icing.

Pro tips:

1. For neater designs, practice piping on a piece of parchment paper first.
2. Don’t worry if it’s not perfect—gingerbread cookies are meant to be fun and personal!

Congratulations! 🎄 You’ve made a batch of delicious homemade gingerbread cookies, from mixing the dough to decorating them with royal icing. These festive treats are perfect for celebrating the holiday season, sharing with family and friends, or giving as thoughtful, edible gifts.

Baking gingerbread cookies is a wonderful way to bring a bit of holiday magic into your kitchen. Each cookie can be uniquely decorated—just like the colorful traditions of Christmas—making the experience fun and creative for everyone.

Store your cookies in a metal tin to keep them crisp and fresh for days, so you can enjoy them throughout the season. Grab a cup of hot chocolate or cider, enjoy your creations, and let the warm flavors of ginger, cinnamon, and nutmeg fill your home with the spirit of Christmas!