Carnival’s Gingerbread Recipe

Yes, that’s a real Gingerbread ship. We’re not suggesting you try to make that (although if you do, we want to see pictures!!) but we did want to share this awesome gingerbread recipe directly from the chefs onboard Carnival Cruise Line ships.

Carnival’s Gingerbread

You won’t need anything but all-natural ingredients with this recipe. Here are the tasty ingredients to gather.

• 10 Tablespoons of unsalted butter, softened to room temperature
• 3/4 cup brown sugar
• 2/3 cup molasses
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 437g all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 Tablespoon ground ginger
• 1 Tablespoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• Optional: Easy cookie icing or royal icing

1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and molasses and beat on medium high speed until combined. Scrape down the sides and bottom of the bowl as needed. Since you haven’t added the egg yet (eating raw eggs isn’t healthy for you), feel free to taste test. Next, slowly add the egg and vanilla and beat on high speed for two minutes. Scrape down the sides and bottom of the bowl as needed. The butter may separate but don’t worry, it won’t ruin your cookies.
2. In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined. On low speed, slowly mix the wet ingredients into the dry ingredients until combined. The cookie dough will be quite thick and slightly sticky. Divide the dough in half and place each piece onto a large piece of plastic wrap. Wrap each one tightly and pat down to create a disc shape. Chill discs in the refrigerator for at least 3 hours up to 3 days. Chilling is mandatory for this cookie dough and chilling overnight is a great idea.
3. Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Set aside.
4. Remove 1 disc of chilled cookie dough from the refrigerator. Flour a flat work surface, your hands and the rolling pin. Don’t be afraid to continually flour the work surface as needed —this dough can be sticky. Roll out disc until 1/4-inch thick. Cut the dough into desired shapes. Place cookies 1 inch apart on prepared baking sheets. Continue to reroll dough and cut cookies until all the dough is shaped. Repeat with remaining disc of dough.
5. Bake cookies for about 9-10 minutes. If your cookie cutters are smaller than 4 inches, bake for about 8 minutes. If your cookie cutters are larger than 4 inches, bake for about 11 minutes. Many ovens have hot spots so be sure to rotate the pan once during bake time.
6. Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack. Once completely cool, decorate as desired.

Quick Tip: Gingerbread cookies can stay fresh at room temperature for up to a week, but make sure to grab one before they’re gone!