I’ve been making these gingerbread cookies since I can remember, and I have to say, they are still the best gingerbread cookies I have ever had. It’s a bit of a lengthy process, but they are so worth it. They’re not a traditional gingerbread, but they are full of flavor, chewy, fun to make, and the homemade frosting seriously takes it up a notch.
Make these and impress everyone at the holidays! They make the perfect holiday treat to bring to holiday parties, the office, or put in a cookie box.
If you're looking for other Christmas cookies to make over the holidays, check out these peppermint bark cookies.
Ingredients
- Molasses
- Honey
- Brown sugar
- Eggs
- Lemon juice
- All purpose flour
- Ground ginger
- Ground cloves
- Ground allspice
- Ground nutmeg
- Ground cinnamon
- Baking soda
- Powdered sugar
- Milk
- Vanilla
FAQs
What is gingerbread?
Gingerbread is a relatively broad category of baked goods that usually include ginger, cloves, nutmeg, and cinnamon.
Do I need to frost the cookies?
It’s up to you, but I definitely prefer it! The sweet frosting balances out the spice-filled cookies very well!
What kind of milk should I use for the frosting?
Whatever milk you have or prefer as long as it is unsweetened and unflavored!
Related
The Best Gingerbread Cookies
Ingredients
Cookies
- 1 cup molasses
- 1 cup honey
- 1 ½ cups brown sugar
- 2 eggs beaten
- 2 tablespoon lemon juice
- 6 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoon ground cloves
- 2 teaspoon ground allspice
- 2 teaspoon ground nutmeg
- 2 teaspoon ground cinnamon
- 1 teaspoon baking soda
Frosting
- 2 cup powdered sugar
- 2.5 tablespoon milk of choice unsweetened (more for thinning)
- ½ teaspoon vanilla
Instructions
- In a saucepan on medium heat, add the honey and molasses. Stir to combine, and cook until a foam forms on the top. Remove from heat and set out overnight. Skim off foam the next day.
- After skimming the foam off the top of the honey mixture, stir in the brown sugar, eggs, and lemon juice.
- Preheat oven to 350.
- Combine the flour, ginger, cloves, allspice, nutmeg, cinnamon, and baking soda. Then, stir into the honey mixture until fully combined.
- Roll out the dough on a floured surface until ¼” thick. Use whatever cookie cutters you want to cut out the cookies. Once the cookies are cut, place in freezer for 20-30 minutes (this helps them keep their shape).
- Place on a baking sheet and bake for 10-12 minutes. Remove from oven and let cool.
- While the cookies are cooling, mix together the frosting ingredients. You can play around with the frosting if you want to make it thicker or more runny (add more powdered sugar to make it thicker or more milk to make it thinner).
- Decorate the cookies and enjoy!
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