Next, I whisk together the dry ingredients in a separate bowl: baking soda, ginger, cinnamon, cloves, nutmeg, and flour. The first time I made these cookies, I dumped the dry ingredients straight in without whisking, and I ended up with little pockets of spices that threw off the flavor. Ever since then, whisking has been a non-negotiable step. Once combined, I pour the dry mixture into the wet ingredients and mix until just combined. The dough becomes thick, soft, and perfectly spiced.
I like to chill the dough for at least 30 minutes. I’ve tried skipping this step in the past, but the cookies spread too much. Chilling helps them maintain their thickness and stay wonderfully soft in the center. Once chilled, I scoop the dough into large balls—about two tablespoons each—and place them on a parchment-lined baking sheet. As they bake, the kitchen fills with the most incredible holiday scent, like a gingerbread house coming to life.
When the cookies come out of the oven, they look slightly cracked on top and feel soft to the touch—that’s exactly what you want. They continue to firm up as they cool. Once fully cooled, I whip up the icing by mixing the meringue powder, powdered sugar, and water until it becomes thick and glossy. I pipe simple lines or swirls over each cookie, and sometimes I add festive sprinkles. The cookies always look like little holiday masterpieces.
Pro Tips for Best Results
I tested this recipe three different ways, and the biggest thing I learned is that butter temperature matters more than you think. One time I used butter that was too soft—almost melting—and my cookies spread way too much. The centers were still soft, but they turned out thin instead of thick and puffy. Soft-but-not-greasy butter gives you the best results.
Another important tip: don’t skimp on the ginger. I tried cutting down the spice level once, thinking it would appeal to kids more, but the cookies lost their warm gingerbread personality. The full two tablespoons sound like a lot, but it gives these cookies their bold, nostalgic flavor. Trust me—don’t skip this ingredient; it makes a huge difference.
Chilling the dough is another crucial step. I once experimented by baking a batch straight after mixing, and the difference was dramatic. The chilled dough produces cookies with perfect height, structure, and softness. Even 20 minutes of chilling helps, but 30–45 minutes is ideal.
Finally, when making the icing, be careful not to add too much water. I did that once, thinking I could thin the icing quickly, but it became runny and refused to set. Add water a tiny bit at a time—icing goes from perfect to too thin faster than you’d expect.
Common Mistakes to Avoid
I made this mistake the very first time I baked gingerbread cookies: I overbaked them. The edges looked slightly soft, so I kept them in the oven a few extra minutes. Big mistake. They turned crisp and lost that irresistible softness. These cookies should come out when the edges look barely set and the centers still look soft.(See the next page below to continue…)