Name: Gingerbread Cookies
Cook time: 50 minutes (not including decorating)
Total time: 2 hours 15 minutes
Yield: Makes about 4 dozen cookies
Ingredients: ⅔ cup molasses (not robust); ⅔ cup packed dark brown sugar; 1 Tbsp. ground ginger; 1½ tsp. ground cinnamon; ½ tsp. ground allspice; ½ tsp. ground cloves; 2 tsp. baking soda; 2 sticks (1 cup) unsalted butter, cut into 16 pieces; 1 large egg, lightly beaten; 3¾ to 4 cups all-purpose flour; ½ tsp. kosher salt; 1 (1 lb.) box powdered sugar; 4 tsp. powdered egg whites (not reconstituted); 1 Tbsp. fresh lemon juice; 1 tsp. vanilla extract; Gel food coloring (optional); Sprinkles, dragées, and sanding sugar, for decorating; Special Equipment: Rolling pin; assorted 2- to 3-inch cookie cutters (in shapes such as people, snowflakes, candy canes, etc.); a metal offset spatula; a pastry bag fitted with ⅛- to ¼-inch plain tip (optional)

A platter with gingerbread Christmas cookies in assorted shapes including gingerbread men snowmen candy canes and trees.

Photo by Joseph De Leo, Food Styling by Kaitlin Wayne

Is there anything more comforting at the holidays than curling up by the fire with a gingerbread cookie and a warm cup of tea? (Laughing with family and friends around a plate of decorated sugar cookies runs a close second.) Whether you want to make gingerbread people, snowflakes, candy canes, ornaments—or even skeletons for Halloween—this Gourmet classic should be your go-to.

For this old-fashioned gingerbread cookie recipe, you’ll boil the spices with molasses and brown sugar to bloom their flavor. Then you’ll make the cookie dough right in the saucepan by adding in baking soda, cold butter (to bring down the temperature of the mixture), an egg, and the dry ingredients. There’s no baking powder here, which means your gingerbread men will keep their shape. If your dough feels too soft to work with easily, you can refrigerate it for 30 minutes to an hour; alternatively, if you want to make the cookie dough ahead of time, refrigerate it up to three days ahead and let it sit out at room temperature for 20 to 30 minutes to soften before rolling.

The cook time on these cutout cookies will vary depending on the size cutters you use, so keep a close eye on them. To mitigate burning, line your cookie sheets with parchment paper.

The decorating icing in this recipe is optional, but it’s a great upgrade from plain powdered sugar glaze. It’s a variation of royal icing that incorporates lemon juice, vanilla extract, and powdered egg whites, the last of which helps to stabilize the icing and gives it a polished, matte appearance when dry.

Editor’s note: This recipe makes a soft gingerbread cookie with a slightly crispy exterior. For a cookie with more crunch, look to these gingersnaps. Or, if you love chewy gingerbread, consider making these spiced brownies. Is a gingerbread house more your style? We dare you to try your hand at this cardamom-spiced Mid-Century masterpiece.