Gingerbread Cookies

Christmas is right around the corner! I love to make cookies as a festive treat to enjoy around the holidays, and these traditional gingerbread cookies are great way to do so! They make for a cozy and delicious snack, and are perfect to set out for Santa on Christmas Eve alongside a cold glass of milk!

The recipe is as follows:

Gingerbread Cookies

PREP TIME: 20 mins
INACTIVE: 2 hours
BAKE TIME: 8 to 10 mins (per tray)
TOTAL TIME: Around 3 hours
MAKES: About 2 dozen cookies


  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 3/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 6 tablespoons unsalted butter
  • 3/4 cup dark brown sugar
  • 1 egg
  • 1/2 cup molasses (substitute: 1/4 + 1/8 cup brown sugar and 1/8 cup water)
  • 2 teaspoons vanilla


In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.

In a large bowl beat butter, brown sugar, and egg on medium speed until well blended. Add molasses and vanilla, and continue to mix until well blended. Gradually stir in dry ingredients until blended and smooth.

Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours. The dough can last in the fridge for up to 4 days, but bring it back to room temperature before rolling it out.

Preheat oven to 190°C. Grease or line cookie sheets with parchment paper.

Place 1 portion of the dough on a lightly floured surface. Sprinkle flour over dough and rolling pin. Roll dough to a scant 1/2 cm thick.

Use additional flour to avoid sticking. Cut out cookies with desired cutter. Space cookies 1 1/2-inches apart on the baking sheet. Place in the freezer for 5-10 mins so that they keep their shape.

Bake 1 sheet at a time for 8-10 minutes (the lower time will give you softer cookies).

Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.

After the cookies are cool you may decorate them any way you like. A suggestion would be to frost them with Royal icing, with the recipe as follows:

  • 2 egg whites
  • 2 cups sifted powdered sugar
  • 1/2 tsp vanilla extract

Beat the egg whites until foamy. Mix in the powdered sugar and vanilla extract until combined.


– Elena ☆


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