Holiday Gingerbread Cookies

As the holiday season approaches, baking has become, for many, a frequent ritual; there is nothing more comforting than delicious smells wafting from a warm and cozy kitchen especially if it’s cold and frosty outside. Gingerbread, in all its forms, represents the perfect holiday treat: sometimes soft and sticky, sometimes deliciously crunchy and always sweet and spicy, it never ceases to delight…

Frosty November morning
Frosty November morning

Today, I’ve decided to make soft gingerbread cookies that will make your mouth water with every mouthful… These iced treats can also make beautiful and very personal gifts over the Christmas period. Have fun!

Gingerbread cookies
Gingerbread cookies


Cost: ++
Difficulty: +


  • 240g butter (softened)
  • 180g brown sugar
  • 200ml molasses or caramel
  • 1 large egg
  • 600g flour
  • A pinch of salt
  • 1 teaspoon baking soda
  • 1 and a half teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground allspice
  • A half a teaspoon ground nutmeg
  • Different shaped cookie cutters

For the icing

  • 400g icing sugar
  • 4 tablespoons of cold water
  • A piping bag and small nozzle
  • Edible sugar ball decorations

In a large bowl, cream the butter and sugar until smooth, then add the molasses and egg and mix until well combined.

Gingerbread cookie micture
Gingerbread cookie mixture

Sift the flour, salt, spices and baking soda bit by bit and mix well. Scrape the cookie dough onto a large square of parchment paper and wrap it up before chilling it for an hour in a cold fridge. Preheat the over to 180°C (350°F). Take the cookie dough out of the fridge and roll it out with a generous helping of flour. Cut out different shapes in the cookie dough using different shaped cookie cutters. Lay the cookies on a large square of parchment paper before baking for 8 to 10 minutes. Don’t overbake the cookies else they’ll be hard instead of soft.

cutting out the gingerbread cookies
gingerbread cookie cutouts

Once the cookies are done leave them to cool on a rack for 20 minutes before icing them.

Chose a small nozzle and then pour the icing into a piping bag. Ice each cookie carefully and let the icing set a few minutes before decorating them with small sugar balls. Enjoy these delicious cookies by the blaze of a crackling fire while listening to Christmas music… be careful, they’re very addictive!







5 thoughts on “Holiday Gingerbread Cookies”

  1. I love your blog, not only is it infirmative it is beautifully and thoughtfully constructed. I will not hestitate to post it to my friends and to the public. I have many French friends and I think perhaps they are loosing out onthis amzung blog… so Cecile .. is it possible to a French version ..🙂

    1. thanks for all your support, unfortunately, English is THE most widespread language which is why I chose to write my blog in English. I won’t have time, unfortunately, to rewrite every post in French…

  2. Just pulled my cookies out of the oven and they are a big hit! Thank you so much for this quick and easy recipe. It’s actually the first time I’ve made my own gingerbread cookies;) I do really like the softness of the cookies. Made them with my kids, which means the dough ended up in the refrigerator for almost 48 hours before I baked the cookies. Didn’t need much flour when rolling out the dough, but did have to wait for it to warm up.

    1. thanks so much for the positive feedback! I’m glad you liked making them, they’re really simple and so delicious… I couldn’t stop eating and eating and eating… 😉

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