Gingerbread Cookies

I’m not sure why but I’d never made gingerbread before. The recipes always scared me a bit. Maybe it was the molasses. I do love it though–such a not-sweet cookie and so ‘holiday’.

I was so glad (and somewhat terrified) when the What’s Baking group theme was revealed-GINGERBREAD!

And you know what? I was afraid for no reason. They were so easy to make! Such a small ingredient list, a simple procedure.  I’ll admit the first batch that I cut into man shapes ended up looking like aliens-but I figured out that it was because I rolled the dough too thin and it got warm.  You need to keep your dough COLD. Really really cold. And keep it rolled to no thinner than 1/4 inch.

While the recipe stated to roll half of the dough at a time, I found using only 1/4 was much easier for me to keep the temperature right.

So have fun!! Fear not!!

I didn’t get to decorate my gingerbread cookies. Since I was serving them as part of the dessert for my Christmas Eve get together I decided to let everyone decorate their own-how fun it was!  Since I’m not the best with decorating cookies it saved me some crooked-decorating humiliation too.


Gingerbread Cookies


  • 3/4 cup unsalted butter
  • 3/4 cup brown sugar, packed
  • 3/4 cup molasses (regular/original)
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1/4 tsp allspice
  • 1 large egg
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 3 & 1/2 cups unbleached AP flour (I used King Arthur brand)



  1. Melt the butter in a small sauce pan set over medium heat. Stir in the brown sugar, molasses, salt and spices.
  2. Pour the butter mixture into a large mixing bowl and set it aside to let it cool to lukewarm. Then beat in the egg.
  3. Whisk the baking powder and baking soda into the flour. Add the flour mixture to the butter mixture.
  4. Stir until completely combined. Don’t over-mix.
  5. Divide the dough into 4 even pieces and wrap each tightly in plastic wrap. Cool them in the refrigerator for at least an hour-but up to one day.
  6. Preheat the oven to 350. Line several baking sheets with parchment paper.
  7. When the dough has chilled sufficiently roll it to 1/4 inch thickness using parchment paper on the bottom and plastic wrap on top.
  8. Cut out shapes with cookie cutters and carefully transfer the shape to the prepared baking sheet. Reroll and cut the scraps or add to the batch in the fridge.
  9. Bake for 8-12 minutes or until firm. Mine took exactly 9 minutes as I like them a bit chewy.
  10. Let the cookies cool on the baking sheet for a minute or 2 then carefully (I use my fish spatula for this) transfer them to cooling racks.
  11. Repeat with the remaining dough.
  12. Once cooled completely you can decorate them. The cookies will keep for at least a week in an airtight container un-decorated.

I used moose, owl, snowflake and the typical gingerbread man cookie cutters. They came out great!!

image image


Here’s the ‘make your own’ set up. Some sprinkles, some frosting pens….



Adapted from King Arthur Flour’s recipe.



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