The Best Chewy Gingerbread Cookies

Prep Time
20 mins
Cook Time
10 mins


For the cookie

  • 3/4 cup of unsalted butter softened
  • 1 cup of white sugar
  • 1 egg
  • 1/4 cup of molasses
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons lemon zest
  • 2 teaspoons lemon juice
  • 2 1/4 cups of all purpose flour
  • 2 teaspoons of ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon salt

For the frosting

  • 2 cups of powdered sugar
  • 1/4 cup milk
  • 1/2 teaspoon vanilla bean paste


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, cream the butter and sugar until light in fluffy. Beat in egg, molasses, lemon juice, lemon zest, and vanilla.
  3. In a medium bowl, combine flour, ginger, baking soda, cinnamon, cloves, cardamom, and salt. Gradually add the flour mixture into the butter mixture and mix well.
  4. Remove dough from bowl and wrap in plastic wrap and refrigerate overnight.
  5. When you're ready to make the cookies, working quickly on a floured marble pastry board, remove dough from fridge and section half off to roll out with a Rolling Pin. Roll to 1/4 inch thickness and then using desired shapes, cut out your shapes and place on a Silpat Cookie Sheet.
  6. Repeat process until dough is used up.
  7. Bake in the oven for 8-9 minutes on the top rack, removing promptly and setting the cookies while on their silpat on a Cooling Rack .
  8. When completely cooled (about 30 minutes-1 hour) you can begin frosting.

For the frosting

  1. In a metal bowl, combine all ingredients and stir together until your frosting has a runny consistency.
  2. Place in a Piping Bag and pipe desired designs onto your cookies.
  3. Let dry for 30 minutes before packaging.