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Classic Gingerbread Cookies

Course Dessert
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes


For The Cookies

  • 10 Tbsp Softened butter at room temperature
  • 3/4 cup Brown sugar
  • 2/3 cup Pure maple syrup
  • 1 large Egg room temperature
  • 1 tsp Pure vanilla extract
  • 3 1/2 cup All-purpose flour
  • 1 tsp Baking soda
  • 1/2 tsp salt
  • 1 Tbsp Ground ginger
  • 1 Tbsp Ground cinnamon
  • 1/2 tsp Pumpkin spice
  • 1/2 tsp Ground cloves

For The Royal Icing

  • 1 1/2 cup Confectioners sugar
  • 1/2 tsp Pure vanilla extract
  • 1 tsp Corn syrup light
  • 2 Tbsp Water
  • pinch of salt


  1. Pre-heat the oven to 350 degrees Fahrenheit. Using an electric mixer and large mixing bowl, cream together the brown sugar and softened butter on medium speed until whipped together. Add the maple syrup and continue to mix together.

  2. Next, add the egg and the vanilla extract and continue to mix on medium speed until well combined. 

  3. In a smaller mixing bowl, combine the flour, baking soda, salt, ginger, cinnamon, pumpkin spice, and cloves. Slowly add the dry ingredients to the electric mixer and mix on medium speed until completely combined. You may need to stop the mixer a few times and scrape down the sides. 

  4. Using your hands, separate the dough into two portions and continue to kneed each until dough is formed into a ball shape.  

  5. On a lightly floured surface, roll the dough out (using four on the rolling pin as well) until the dough is about 1/3 inch thick. Using cookie cutters of your choice, begin cutting out shapes and placing them on a prepared cookie sheet. Continue to reuse and roll out the scraps until the dough is all used. Continue with the second dough ball. Bake for 8 minutes.

  6. While the cookies are baking, begin making the royal icing.

For The Icing

  1. In an electric mixer and large mixing bowl, combine the confectioner's sugar, vanilla, corn syrup, water, and salt together. Mix until a smooth consistency is formed. 

  2. Once the cookies are cooled, you can begin decorating the cookies. 

Recipe Notes

Cookies can be stored at room temperate for up to 7 days. Cookie dough can be chilled prior to use for up to 5 days or kept frozen until needed.