Gingerbread Cookies


  • 1/2 cup unsalted butter at room temperature
  • 2 1/2 cups all purpose flour
  • 1/2 cup sugar
  • 1/2 cup molasses
  • 1 large egg at room temperature
  • 1 tbsp Wagco Traditional Balsamic
  • 1 tsp baking powder
  • 1 tsp ground ginger
  • 1/2 tsp baking soda
  • 1/2 tsp Wagco Korintje Cinnamon Powder
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/4 tsp kosher salt
  • For the Frosting;
    • 2 cups sifted powdered sugar
    • 1/2 tsp vanilla extract
    • 2 tbsps whole milk


In a bowl of an electric mixer, beat the butter until light and fluffy.

In a seperate small bowl, whisk together the flour, baking powder, ground ginger, baking soda, cinnamon, cloves, nutmeg, and salt. Set aside.

Add the sugar to the butter and bear until light and fluffy. Turn the mixer to low and mix in the molasses, egg and balsamic vinegar. Slowly add the dry ingredients to the bowl and continue mixing until thoroughly combined.

Cover and chill for about 2 hours or until the dough is easy to handle.

Preheat oven to 400*.

Divide the dough in half and turn out onto a lightly floured surface. Roll each half of the dough to 1/4″ thickness adding flour as needed, the dough is very sticky so use flour liberally to prevent your cutouts from sticking to the surface.

Using cookie cutters, cut dough into shapes and place on a baking sheet lined with parchment paper approximately 1″ apart.

Bake in a 400* oven for 5-6 minutes. Cool on baking sheets for one minute and move to a wire rack.

In a small bowl, combine the powdered sugar, vanilla and milk. Whisk to combine. Spoon mixture into a pastry  bag or zip top bag and snip off the tip. Decorate the gingerbread men the way you would like.

Store in an air tight container and enjoy!

*Recipe may not look exactly like the picture, picture is used as a reference.*

close up photography of gingerbread
Photo by Noelle Otto on

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