gingerbread cookies

Holy moly Christmas is in just in a few days! I started doing some Christmas baking last weekend - and I went WAY over my head. I definitely overdid it last weekend, with running around getting last minute gifts and supplies for baking and then baking in general. Monday was a really tough day for me - my back was extremely sore and I was so exhausted and didn't get a good night's sleep on Sunday. Needless to say, 25 weeks of pregnancy has really caught up with me and I can't run around like I used to. A heating pad on my back and a warm bath did the trick though!

However, for anyone who has the opportunity to bake this weekend, I have a couple recipes to share! I'll be sharing another tomorrow! I have a few more, but Bryon and I are going away to Muskoka for the weekend and I don't think I'll have the opportunity to share them until after the holidays - but I think they're still worth sharing ;) You can always bookmark them for next year.

Gingerbread cookies are the quintessential Christmas cookie. First off, I really do love baking, but being pregnant I get tired so much easier than I ever have before. So I wasn't overly enthused with decorating these, but I did my best to power though it and make them as pretty as possible. Royal icing is the best to decorate gingerbread with because it hardens quickly and you can make beautiful designs better than you could with any other icing. With these, I'll also make the dough ahead and freeze the cookies until the holidays.

My little tick: If you don't have a piping bag or piping tips, you can use a freezer zip lock bag. You'll need to fold it like a triangle and hold it in place with duct tape and that does the trick. You can look this up on YouTube and Pinterest.

Check out the recipe below. Happy Holidays!

I got this recipe from Canadian Living Magazine (huge fan lol) and you can find the original recipe HERE.


Cookie Dough:

  • 1/3 cup unsalted butter , softened

  • 1 cup granulated sugar

  • 1 large egg

  • 1/3 cup fancy or cooking molasses

  • 2 3/4 cups alI-purpose flour

  • 1 1/2 teaspoon ground ginger

  • 1 teaspoon cinnamon

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon ground cloves

  • pinch salt

Royal Icing:

  • 7 1/2 teaspoons water

  • 4 1/2 teaspoons meringue powder

  • 1 3/4 cup icing sugar


Cookie Dough: Preheat oven to 350°F. Line 2 rimless baking sheets with parchment paper. In large bowl, beat butter with sugar until fluffy; beat in egg and molasses until combined. In separate bowl, whisk together flour, ginger, cinnamon, baking soda, cloves and salt; stir into butter mixture just until combined.

Shape dough into 2 discs; wrap in plastic wrap and refrigerate for 1 hour. Let discs stand at room temperature until soft enough to roll out, about 10 minutes.

Between waxed or parchment paper, roll out dough to 1/4-inch thickness; using festive cookie cutters, cut out shapes, rerolling scraps as necessary. Arrange, 1 inch apart, on prepared pans. Refrigerate until firm, about 20 minutes.

Bake, 1 sheet at a time, until firm, 10 to 12 minutes. Let cool on pans for 2 minutes. Transfer to racks; let cool completely.

Royal Icing: In bowl, beat water with meringue powder until foamy, about 2 minutes. Beat in icing sugar until stiff and glossy, about 4 minutes. Spoon into piping bag fitted with small plain tip; pipe desired design onto cookies. Let stand until dry, about 20 minutes.

Make-ahead: Store undecorated cookies in airtight container for up to 5 days or freeze for up to 1 month. Decorate 1 to 2 days before serving.

Makes about 30 cookies.