Gingerbread Cookies

Spent the day with my oldest baking these delicious Gingerbread Cookies! Every year at Christmas, these are at the top of my baking list. Really, it isn’t Christmas unless oh have some Gingerbread Cookies. Filled with warming spices and you have the opportunity to bake them so they are soft. Or a bit longer for a crispy cookie. I prefer soft cookies, especially with a hot cup of coffee.

These cookies are fun to bake with my Daughter because she loves choosing which cookie cutter shapes, and the dough makes it easy for her to handle. Gingerbread cookies can be a little finicky when making them. One huge tip I’m going to give you is to make sure you thoroughly chill the dough. I aim for minimum four hours or overnight. If you’re in a time crunch, this recipe allows a minimum of two hours to chill. Chilling the dough is more important than you think. It helps the dough set, and when baking it helps the cookie keep its shape.

To help enhance the flavour you can add some orange zest or my favourite is a pinch of cayenne pepper. Adds a little heat to the spices in the cookies. And brings out more of the molasses flavour. You might find at the store there are different brands you can buy when it comes to molasses. I normally just buy fancy molasses. Found in all grocery stores.

If you’re looking for an amazing Gingerbread Cookie this holiday season. I highly recommend this recipe! It’s been my go to for quite a few years now.

Gingerbread Cookie Recipe

Prep Time: 2.5 Hours

Cook time: 7-8 minutes

Yields: 40-50 cookies


  • 3 1/4 All-Purpose Flour
  • 1/2 tsp salt
  • 3/4 tsp baking Sosa
  • 1 tbsp Ground ginger
  • 1 tbsp cinnamon
  • 3/4 tsp clove
  • 1/2tsp nutmeg
  • 3/4 cup unsalted butter at room temperature
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1/2 cup unsulfured molasses
  • 1 1/2tsp vanilla extract

Optional: orange zest or a pinch of cayenne pepper


  1. In a separate bowl, combine flour, salt, baking sofa and spices.
  2. In a mixer with a passable attachment. Beat sugar and butter till combined and fluffy. About 2 minutes. Add egg, molasses and vanilla on medium speed till combined. Reduce mixer speed and slowly add dry ingredients till combined.
  3. Divide the dough into two. Shape into discs about 1 inch thick. Wrap in plastic wrap and refrigerate for minimum two hours. Or overnight if you prefer.
  4. Preheat oven to 350. Roll out disc about 1/8 inch thick and make your cookie cutter shapes. Quickly place on baking sheet and bake ***If the cut out cookies have to sit for a bit, place them back in the drive till the oven is ready***
  5. Bake 7-8 minutes or longer depending on your preference. This time gives you a nice soft cookie. Remove from oven and leave on baking sheet for 3 minutes before you transfer to cooling rack.
  6. Repeat for the second disc.
  7. Once cooled, you can decorate with icing. Or a simple dusting of icing sugar adds a nice sweetness.

This recipe will give you delicious and good looking cookies. Everyone you serve them too will think you’re a pro!

Thanks for reading,

Jaclyn Yvonne


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