Ginger Bread Cookie



  1. Cream butter and brown sugar in mixer until fluffy. Mix in molasses, egg, cinnamon, ginger allspice, cloves, baking soda, and salt until smooth scraping the sides as necessary.  Add in the flour until well incorporated. 

  2. Remove the dough from the bowl and wrap the dough in plastic wrap.  Refrigerate 1 hour 

  3. Preheat oven to 350 degrees.  Line baking sheet with parchment paper 

  4. Roll the dough out to ¼ - inch thickness on a lightly floured surface.  Use preferred cookie cutters. Lay cut cookies on prepared baking sheet, 1 to 2 inches apart.   

  5. Bake in preheated oven for 10-12 minutes 

  6. Let cool on cookie sheet for 2 minutes before removing. Place on cooling rack. Cool completely (about 30 minutes) before decorating

6 Tablespoons salted butter, softened 

¼ cup brown sugar, tightly packed 

1/3 cup dark molasses 

1 large egg 

¾ teaspoon ground cinnamon 

¾ teaspoon ground ginger 

½ teaspoon ground allspice 

½ teaspoon ground cloves 

½ teaspoon baking soda 

¼ teaspoon salt 

1 ¾ cups of all purpose-flour


  1. Soften Butter at room temperature  

  1. Use an egg that is room temperature 

  1. Place cookies in refrigerator for a few minutes before baking 

  1. I take my cookies out of the oven before they are fully baked for a softer cookie 

  1. Let cookies sit on cookie sheet for 10 minutes before placing on cooking rack 

Royal Icing Recipe


2-pound bag powdered sugar 

6 tablespoon Meringue Powder 

1 tablespoon of Almond extract (or other flavor) 

¾ cup water 


  1. Mix powdered sugar and meringue powder in mixer on low 

  1. Mix almond extract and water together 

  1. Add Almond extract and water to mixer while on low.  Once incorporated, turn mixer to medium/medium high and mix for 4-5 minutes 

  1. After icing is mixed, store in an airtight container for up to 3 weeks at room temperature.