Recipe courtesy of, recipe by Robin Asbell

Gingerbread Cookies

Makes 48, 3-inch cookies
Prep time: 1 hour

  • 1 1⁄2 c unbleached flour
  • 1 c whole wheat pastry flour
  • 1⁄2 tsp baking soda
  • 1⁄4 tsp baking powder
  • 1⁄2 tsp salt
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1⁄4 tsp ground nutmeg
  • 1⁄4 tsp ground cloves
  • 1 stick unsalted butter, softened
  • 1⁄4 c light brown sugar
  • 1⁄2 c molasses
  • 1 large egg

Royal Icing

  • 2 c powdered sugar, approximately
  • 1 large pasteurized egg white or
  • 2 1⁄2 Tbsp meringue powder
  • 1⁄4 tsp lemon juice
  • 2 Tbsp water, approximately

1. In a large bowl, mix together flours, baking soda, baking powder, salt and spices. Using a stand mixer or an electric beater, cream butter until soft, then add brown sugar and beat until well-mixed. Add molasses and beat, scrape down and add egg, beat again until combined. Stir in the flour mixture. Divide dough into four rectangular pieces, place between sheets of parchment and roll out ¼” thick. Stack sheets of dough on a baking pan and chill for 3 hours.

2. Preheat oven to 350ºF. Lay sheets of dough on counter, remove top layer of parchment and use a cookie cutter to cut into shapes. Using a thin spatula, transfer cookies to parchment-lined baking sheets. Repeat process with scraps.

3. Bake 12 minutes, switching the pans between oven racks halfway through. When cookies are puffed and look dry, remove and cool on the pan for five minutes, then move cookies to a cooling rack.

4. Using a stand mixer or electric beater, mix powdered sugar with egg white or meringue powder. Mix in lemon juice and water, a tablespoon at a time, to reach desired consistency. Transfer icing to a piping bag with a small round tip and use to draw outlines on the cookies.