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Gingerbread Cookies


Dry Ingredients

  • 4 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons ground ginger
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon cinnamon
  • 1 teaspoon cloves
  • 2 teaspoons allspice
  • 1/2 teaspoon freshly grated nutmeg

Wet Ingredients

  • 3/4 cup unsalted butter, at room temperature (1 and a half sticks)
  • 3/4 cups light brown sugar (packed)
  • 1 large egg (at room temperature)
  • 1 cup molasses


  • Sift the dry ingredients in a bowl and whisk to blend.
  • Cream butter and sugar together until light and fluffy, about 3 minutes.
  • Beat in egg and molasses and mix until smooth.
  • Gradually add the dry ingredients, while mixing on low, and mix until the dough comes together.
  • Turn out onto a floured surface and knead the dough a couple of times until it becomes smooth. Divide in two and form into disks.
  • Wrap in plastic and chill for at least 3 hours, or overnight.
  • Preheat oven to 350°F.
  • Place a piece of parchment paper onto your counter
  • Roll the dough out on to about 1/4 inch thickness.
  • Cut out your cookies and place on a parchment or silpat lined baking sheet.
  • Bake for 10 minutes, (rotating the tray halfway through if your oven cooks unevenly).
  • Let the cookies cool on the baking sheet for a few minutes before moving them to a cooling rack.