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Gingerbread Xmas Cookies

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  • Author: Bake to the roots
  • Prep Time: 60
  • Cook Time: 8
  • Total Time: 240
  • Yield: 40 1x


Cute and delicious Gingerbread Christmas cookies. Easy dough and icing. All you need for some nice cookies!



For the dough

  • 3/4 cup (170g) butter, at room temperature
  • 1/2 cup (100g) brown sugar
  • 1 large egg
  • 1.5 oz. (45g) molasses
  • 1 tbsp. honey
  • 3 1/4 cups (420g) all-purpose flour
  • 1 tsp. baking soda
  • 1 tbsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. salt

For the icing

  • 2 cups (260g) confectioners’ sugar
  • 1/4 tsp. vanilla extract
  • 23 tbsp. milk


  1. Add the butter and sugar to a large bowl and mix until light and fluffy. Add the egg and mix until well combined. Add the molasses and honey and mix in. Mix the flour with baking soda, cinnamon, ginger, cloves, nutmeg, and salt in a second bowl. Add to the bowl in 2-3 batches and mix in. When the dough starts coming together, use your hands to knead the dough until you get a nice, smooth dough. Form a ball, flatten and wrap in plastic wrap. Place in the fridge for about 3 hours or overnight.
  2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Roll out half of the dough on a floured surface to a thickness of about 0.12 inches (3mm). Use the cookie cutters you like the most and cut out different shapes, place on the baking sheet and bake for about 8 minutes. Take out of the oven, transfer to a wire rack and let cool down. Repeat with remaining dough until all is gone.
  3. Mix the confectioners’ sugar with the vanilla extract, gradually add the milk until the icing has a thick but not too runny consistency. Fill into a piping bag, cut off the corner just a bit so only a small amount of icing can get out. Decorate the cookies and let dry completely.


  • Enjoy baking!