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Homemade Gingerbread Cookies

  • Prep Time: 15 minutes
  • Cook Time: 8 - 10 minutes
  • Servings: 36 cookies
  • Course: Dessert

Use your gingerbread man cookie cutter or get creative with other shapes like stars, snowmen and more. Use decorative icing to give these tasty treats some extra festive flair.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

For better baking results, use Reynolds KITCHENS™ Parchment Paper with SmartGrid® to space out your dough evenly on the pan. The 1" and 2" grid marks make measuring and spacing simple.



  • 3 1/4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) butter or margarine
  • 3/4 cup packed brown sugar
  • 1/4 cup molasses
  • 1 egg
  • 1 teaspoon vanilla extract

Decorative Icing

  • 1 pound (4 cups) confectioners’ sugar
  • ¼ cup water
  • 3 tablespoons meringue power
  • 1 teaspoon clear vanilla extract


Step 1

COMBINE flour, baking soda, ginger, allspice and salt in medium bowl; set aside.

Step 2

BEAT butter and brown sugar in a large bowl on medium speed until light and fluffy. Add in molasses, egg and vanilla; beat until well mixed. Set mixer to low speed and gradually add in flour mixture until completely blended. Divide dough into three equal portions; wrap each in a sheet of Reynolds KITCHENS™ Parchment Paper with SmartGrid®. Refrigerate 1 hour or until chilled and firm enough to handle easily.

Step 3

PREHEAT oven to 350°F. Line cookie sheets with parchment paper; set aside.

Step 4

ROLL one portion of dough between to two sheets of lightly floured parchment paper.

Step 5

CUT dough into shapes using 3- to 4-inch gingerbread cookie cutters. Place shapes 2 inches apart on parchment-lined cookie sheets.

Step 6

BAKE 8 to 10 minutes until bottoms are very lightly browned. Cool 3 minutes on wire rack. Carefully slide parchment paper with cookies onto cooling rack; cool completely on parchment paper. Decorate as desired.

Step 7

FOR ICING: MIX confectioners’ sugar, water, meringue power and clear vanilla extract in a medium bowl on low speed until just mixed. Stir 1 to 2 tablespoons more water if needed. Continue mixing on high speed for 5 to 7 minutes until mixture is glossy and forms stiff peaks. Spoon some icing in parchment paper piping bag to decorate cookies. STORE unused icing in airtight container and refrigerate up to one week. Stir in more water if needed.

Tips + Techniques Decorate Treats Using a Pastry Bag Made of Parchment – It’s Easy!

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