| Level: | Easy |
| Total: | 1 hr 18 min |
| Prep: | 10 min |
| Inactive: | 1 hr |
| Cook: | 8 min |
| Yield: | 12 to 15 cookies, depending upon your cookie cutters |
Ingredients
- 1 package sugar cookie mix
- 1 egg
- 1/2 cup all-purpose flour
- 1/4 cup melted butter
- 2 tablespoons pumpkin pie spice
- 1/2 teaspoon ground ginger
- 1/4 cup dark molasses
- 1 teaspoon vanilla extract
- 2 large egg whites or 5 tablespoons meringue powder
- 2 teaspoons fresh lemon juice or 1 teaspoon vanilla extract
- 3 cups confectioners’ sugar, sifted
- Food coloring, if desired
Instructions
- For Gingerbread Cookies:
- Preheat oven to 350 degrees F.
- In a large mixing bowl, blend all ingredients together and chill for up to 1 hour. Roll dough out on floured board about 1/8-inch thick. Cut desired shapes with cookie cutters and place onto sheet pan. Bake for 8 minutes in preheated oven.
- For Royal Icing:
- With a hand mixer, beat the egg whites with the lemon juice or extract until frothy. Add the sifted powdered sugar and beat on low speed until combined, smooth, and shiny. Turn to high and beat approximately 5 minutes till stiff and glossy. Add food coloring, if desired, and transfer to a pasty bag to pipe onto cookies.
Nutrition Facts
| Serving Size | 1 of 13.5 servings |
| Calories | 347 |
| Total Fat | 13 g |
| Saturated Fat | 5 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 0 g |
| Sugar | 27 g |
| Protein | 3 g |
| Cholesterol | 21 mg |
| Sodium | 123 mg |
Reviews
The best gingerbread cookie I’ve made. Now I make them every thanksgiving
I had the same experience as the person who had to add a cup and a half of flour to make the dough passable. I still couldn’t really use cookie cutters because it was so sticky and mushy but at least I could get it to stop sticking to the parchment paper. Maybe premade sugar cookie doughs are too variable to make this recipe work for everyone? It was very disappointing!
When I chilled the mixture it didn’t form into Gingerbread it tasted like it, but it was like too moist and sticky to even use cookie cutters
First timer baking gingerbread and decorating them….great taste and a lot of fun!!
I LOVE this recipe. My husband & I have made this for several years now and everyone loves it. I love that the cookies are soft and somewhat chewy and not hard. The icing recipe isn’t my favorite. We used egg whites and followed the instructions, but it was too thick to pipe through and was way too much work. We found a different and much easier icing recipe, but the dough is amazing. For those saying the dough was too crumbly… when we have this problem we add more molasses & work it in the best we can. Then if the dough is sticking to the rolling pin, we flour the rolling pin & the top of the dough. Sometimes you have to go back and forth to get it right… but it’s worth it!!
Make sure when you are buying the Sugar Cookie Mix that you are aware of the size. It has to be the smaller 17oz bag not the family size that’s 21oz. I’ve made this recipe so many times before and I just tried to make it again and had to throw it away because it came out super crummy. I’m only rating it 5 stars because of my past experiences.
My dough was so dry after refrigerating for an hour. It was hard to roll out. At least for me, it was too sweet.
I followed the directions to a T but this dough was a pile of mush! So soft, it was unrollable. I had to add maybe another cup 1 1/2 cups of flour to get it to the point where I was able to have it not stick to the parchment paper! Only then was I able to cut out the gingerbread men. They’re back in the refrigerator now before baking so I’ll see how they turn out. But what a real pain☹️
The recipe is beyond easy and very tasty! I love it and I love this app!!
I made the royal icing recipe and it calls for 5 tablespoons of meringue powder… should have been 5 TEASPOONS. Huge difference.