Gingerbread Cookies
Breville Test Kitchen

Breville Test Kitchen

Gingerbread Cookies

Sweet, spiced and buttery, these cookies have it all. The dough is ready in no time, then you get to cut and bake. Royal icing is also a breeze, so you can find your inner artist. Will you hang them from the tree, give them as a gift or get down to some merry munching of your own.
the Bakery Chef™
the Bakery Chef™ Product Details

the Bakery Chef™

1 hr total time

30 mins active time


Makes 15-20



  • unsalted butter icon
    3 oz unsalted butter

    at room temperature

  • firmly packed dark brown sugar icon
    ¼ cup (1¾ oz) firmly packed dark brown sugar
  • table salt icon
    ¼ tsp table salt
  • unsulfured molasses icon
    5¼ oz unsulfured molasses
  • ground ginger icon
    1 tbsp ground ginger
  • ground cloves icon
    ¼ tsp ground cloves
  • ground cinnamon icon
    ½ tsp ground cinnamon
  • ground nutmeg icon
    ½ tsp ground nutmeg
  • all-purpose flour icon
    1½ cups (8 oz) all-purpose flour
  • baking soda icon
    ¼ tsp baking soda

For the royal icing

  • egg white icon
    2 egg whites
  • pinch cream of tartar icon
    Pinch cream of tartar
  • powdered sugar icon
    2¼ cups (11 oz) powdered sugar



  • 1Preheat the oven to 375°F. Line two baking sheets with parchment paper.
  • 2Assemble the mixer using the glass mixing bowl and scraper beater. Add the butter, sugar, salt, molasses and spices to the bowl. Slowly turn the mixer to CREAMING/BEATING setting and beat for 1 minute.
  • 3Reduce the speed to FOLDING/KNEADING setting. Add the remaining ingredients and fold until the mixture just forms a firm dough.
  • 4Place the dough on a lightly floured countertop. Using a lightly floured rolling pin, roll the dough until ¼-inch thick. Using an 3-inch cutter, cut the dough into shapes and place on the prepared baking sheets.
  • 5Bake for 13-15 minutes.
  • 6Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough.
  • 7To make the royal icing, assemble the mixer using the whisk and the large mixer bowl. Place the egg whites and cream of tartar in the bowl. Turn the mixer to AERATING/ WHISKING setting. Whisk until soft peaks form. Reduce the speed to LIGHT MIXING setting and gradually add the sugar, 1 tablespoon at a time, until well combined and stiff peaks form.
  • 8Place the royal icing in a piping bag and decorate the cookies. Icing will harden on standing.
    Tip: To make a gingerbread house this mixture needs to be doubled. We recommend using the standard paddle if doubling the recipe.
Kid Friendly
Kid Friendly

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