Gingerbread Cookie

This delicious recipe by Antoinette Erickson is perfect not just for the holidays, but for winter in general. You’ll definitely enjoy it all year round, keeping the spirit of holidays throughout the year… (all the instructions written by Antoinette herself)

What you need to make them soft in the center, crisp on the edges, and perfectly spiced: it’s important that you chill this recipe for at least 3 hrs. I usually do mine overnight and can be chilled for up to 3 days.


  • 10 tablespoons of softened unsalted butter at room temperature.
  • 3/4 cup of light brown sugar or dark
  • 1 large egg at room temperature
  • 1 teaspoon of vanilla extract
  • 3 1/2 cups of all-purpose flour spooned and leveled.
  • 1 teaspoon of Baking soda
  • 1/2 teaspoon of salt
  • 1 tablespoon of ginger.
  • 1 tablespoon of cinnamon
  • 1/2 teaspoon of allspice
  • 1/2 teaspoon of cloves

Ingredients for the royal icing:

  • 3 3/4 cups of powdered icing sugar
  • 3 large egg whites
  • 1/2 Teaspoon of cream of tartar
  • 1 pinch of salt
  • I also like to add a teaspoon of fresh lemon juice.

In a bowl combine all the ingredients and whisk until stiff white and glossy which usually takes about five minutes or so. It’s important that you cover this and refrigerate it. Otherwise, it will harden quickly. If you want to color your icing, you will need some food coloring.

In a large bowl using a handheld mixer or a stand mixer with a paddle attachment beat butter for one minute on medium speed until completely smooth and creamy.

Add brown sugar and molasses on medium speed until combined and creamy. Beat in egg and vanilla extract on high for two minutes.

Note: The butter may separate and that’s OK.

In a separate bowl whisk the flour, Baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined.

On low speed add to wet ingredients until combined. The cookie dough will be quite thick and slightly sticky. Divide into half and place each onto a plastic wrap and wrap each one tightly and pat down the center to create a disc.

Chill discs for a minimum of three hours and up to three days. I generally do mine overnight.

Preheat oven to 350°F line 2 to 3 large baking trays with parchment paper.

I usually use one large baking tray to do my cookies and I let the tray cool in between making them. Set aside.

Remove one disc of chilled cookie dough Generously flour a work surface as well as your hands and rolling pin. Roll out the disc until 1/4 inch thick.

The dough may crack; use your fingers to meld the cracking edges. The first few rolls are the hardest Since the dough is so stiff.

Cut into the shape I usually use snowflakes and stars. Place them 1 inch apart as they will spread a little. And bake for 9 to 10 minutes. If the cookies are less than 4 inches bake for 8 minutes. And if are larger than 4 inches bake for 11 minutes. The longer you cook your cookies, the crunchier they will get.

Allow cookies to cool for five minutes before transferring them to the cooling rack. Keep them covered at room temperature, and they’ll stay fresh for up to a week.

Final result

About Antoinette:

Born in Scotland, and growing up in England, Antoinette has been living for more than 30 years now in beautiful New England together with her family and their adorable frenchie named Frankie. With a background in interior design, Antoinette is an artist to say the least, fascinating her (many) Instagram followers with daily home decor and baking tips. Follow Antoinette on Instagram at @cozycottageandgarden