The Gingerbread Cookie

When I ran across these Giant Gingerbread cookie cutters last season I just had to have them. I was hitting up an after Christmas sale so I got them dirt cheap at only $.90 each. SCORE! I think I was more excited about them than my kids. All I could think about was how much fun it would be to decorate these SUPER-SIZED people, FUN, eating these super-sized people, FUN FUN, and giving away these super-sized people as gifts, FUN FUN FUN! All I needed was a great recipe to get started and after a little searching I found one here by the Pioneer Woman. Usually I have to do some tweaking of my own but this recipe is perfect as is, the gingerbread recipe and the icing recipe. My compliments to the chef :).

As you can see I’m not the best cookie decorator, I know you saw my ballroom dress fail I tried to create on my Gingerbread woman lol, but just have fun with it and make some cookie decorating memories; you just might surprise yourself. Make a mistake while decorating, no worries, the icing is pretty forgiving just wipe off your mistake with a damp cloth BEFORE it sets and you can start again. So whether you have LARGER THAN LIFE cookie cutters or regular size ones this recipe is a hit. ENJOY, SHARE, and ENJOY some more!

The Gingerbread Cookie: SUPERSIZED

Prep Time: 3 hours

Cook Time: 18 minutes

Serving Size: 24 small, 5 super-sized



  • 6 cups flour

  • 1 tsp salt

  • 1/2 tsp allspice

  • 1/2 tsp ground cloves

  • 1/2 tsp ground ginger

  • 1/2 tsp ground nutmeg

  • 1/2 tsp ground cinnamon

  • 3/4 cup softened butter

  • 1 1/2 cup packed dark brown sugar

  • 1 cup Molasses

  • 2 whole eggs

  • 1 TBS Maple Extract
    Royal Icing:

  • 2 lbs of powdered sugar SIFTED

  • 1/3 cup Whole Milk, more may be required for thinning

  • 2 whole Large Egg Whites

  • Sprinkles,candies, and other decorations as desired


    Bowl 1:

  • Combine flour, salt, allspice, cloves, ginger, nutmeg, and cinnamon. Set aside.
    Bowl 2:

  • Put in eggs and maple extract.
    In Mixing Bowl:

  • Add butter and sugar and beat with mixer until fluffy.

  • Slowly add the molasses by drizzling it into the bowl until combined. Scraping the sides of the bowl as necessary.

  • Next, add Bowl 2 (eggs and extract) slowly until mixed together.

  • Add Bowl 1(flour and spices) in three stages, beating until just combined after each addition.

  • Wrap your dough in plastic wrap and let refrigerate for 2-4 hours.
    Baking Cookies:

  • Preheat oven to 350F.

  • Divide dough in half and roll between two sheets of plastic wrap.

  • Cut out shapes and place on a baking sheet lined with parchment paper or a baking mat.

  • If making regular size cookies, baking time should be about 12-15 minutes but watch carefully as cooking times vary. If baking larger cookies baking time could be a bit longer. Watch cookies carefully and take out of oven when they are baked through but still soft.

  • Combine sifted powdered sugar, milk, and egg whites until thick and combined but still able to pipe. Use icing to decorate cooled cookies.


When the icing has set they are safe to transport and enjoy.


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Christina is a wife and mother to three beautiful children. She holds a degree in culinary arts and is currently enrolled in Bible college to become that much more effective for the Kingdom. Her passions include working with teens, cooking, and all things avocado. She and her family currently reside in the country of Japan.

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