Gingerbread Cookies

Ingredients

• 115 g (4 oz; 1 stick; 8 tablespoons)cold butter, cut into pieces
• ½ cup (297 g; 10.5 oz)brown sugar
• 1egg
• ¼ teaspoonsalt
• ½ tablespoonground ginger
• 1 teaspoonground cinnamon
• ¼ teaspoonground cloves
• 245 g (1¾ cups; 8.7 oz)plain flour

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F).

2. 2

   Cream butter and sugar

   Using a hand mixer or a stand mixer with the paddle attachment, beat the butter and brown sugar in a large bowl on medium-high speed for 1–2 minutes, until creamy.

3. 3

   Mix in the spices

   Add the egg, ground ginger, cinnamon, cloves and salt. Mix until everything is well combined and the mixture looks creamy.

4. 4

   Add the flour

   With the mixer on low, add the flour in batches and mix until incorporated. The dough will be fairly firm and should hold its shape.

5. 5

   Roll and cut

   Roll the dough with a rolling pin to a thickness of 6–8 mm (¼–⅓ inch), then cut out the cookies with a cookie cutter.

6. 6

   Bake the cookies

   Line a baking tray with baking parchment and arrange the cut cookies on it. Bake for 10 minutes, then remove them from the oven and leave to cool; they will firm up as they cool.

What are gingerbread cookies?

Gingerbread is a broad family of spiced bakes with a long history in Europe; American gingerbread cookies are often cut into shapes and flavoured with ginger and other warm spices. This version uses butter and brown sugar for a rich, sweet dough.

The dough is rolled and cut rather than spooned onto the tray, making it easy to shape. A short bake helps keep the centres softer while the edges become crisp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 88 calories, 1g protein, 12g carbs, 4g fat.

The flour and brown sugar provide most of the carbohydrates, while butter contributes much of the fat and the egg supplies some protein. Pair a serving with fruit or plain yoghurt for a more varied snack.

Building the dough

Butter and sugar: Beat them until creamy before adding the egg and spices. This helps distribute the sugar through the dough.

Flour: Add it gradually on low speed and stop mixing once it is incorporated. The dough should be firm enough to roll and hold a cut shape.

Rolling and cutting

Even thickness: Roll the dough to 6–8 mm so the cookies bake at a similar rate. If the dough sticks, lightly flour the work surface and rolling pin.

Clean shapes: Press the cutter straight down and lift it cleanly. Gather and reroll the scraps as needed to use the dough.

How to judge doneness

Oven cues: Bake for 10 minutes as directed. The cookies will still feel soft when they come out, so avoid waiting for them to become completely firm in the oven.

Cooling: Leave them to cool after baking; they firm up as they stand. This helps preserve a softer centre beneath the edges.

Timing the bake

The stated total time is 30 minutes, with 10 minutes of baking. Allow for mixing, rolling and cutting in the remaining time, and work promptly so the dough can go into the oven while it is ready.

If your cookies vary in size or thickness, check them as they bake; smaller or thinner shapes may be ready sooner.

Serving ideas

Serve the cookies once they have cooled enough to hold their shape. They pair well with tea, coffee or a glass of milk.

For a more balanced snack, enjoy a cookie alongside plain yoghurt or fruit rather than making the cookies the whole plate.

Recipe notes & tips

• Measure the flour carefully so the dough does not become unnecessarily dry.
• Add the flour in batches to keep it from spilling out of the bowl.
• Roll the dough evenly so the cookies finish baking at roughly the same time.
• Use baking parchment to make it easier to lift the cookies from the tray.
• Let the cookies cool before moving them if they seem soft straight from the oven.

Variations

• More ginger: Increase the ground ginger slightly for a sharper spice flavour.
• Citrus zest: Add a little finely grated orange zest to the dough for a bright note.
• Decorated tops: Add icing once the cookies have cooled completely.
• Different shapes: Use cutters in different sizes, keeping the thickness consistent.
• Spice balance: Adjust the cinnamon or cloves slightly to suit your preferred blend.

Common mistakes to avoid

• Overmixing the flour: The dough can become tough; stop as soon as the flour is incorporated.
• Uneven rolling: Thick and thin areas bake differently; aim for an even 6–8 mm thickness.
• Overbaking: The cookies firm as they cool; remove them after the stated 10 minutes.
• Moving them too soon: Warm cookies can be delicate; let them cool before handling.
• Crowding the tray: Cookies need space to bake evenly; arrange them with a little room between each.

How to store

Once fully cool, store the cookies in an airtight container at room temperature for up to 5 days. If they soften, briefly warm them in a low oven and let them cool before serving.

Frequently asked questions