Gingerbread Cookies

Ingredients

• 75 g (⅓ cup)unsalted butter, softened
• 200 g (1 cup)granulated sugar
• 1 largeegg
• 80 ml (⅓ cup)molasses
• 250 g (2 cups)plain flour
• 7.5 ml (1½ teaspoons)ground ginger
• 5 ml (1 teaspoon)ground cinnamon
• 10 ml (2 teaspoons)bicarbonate of soda
• 1.25 ml (¼ teaspoon)ground cloves
• 1.25 ml (¼ teaspoon)salt

Instructions

1. 1

   Prepare the oven

   Heat the oven to 180°C (350°F). Line two baking sheets with baking parchment.

2. 2

   Beat the wet ingredients

   Put the softened butter and sugar in a mixer bowl and beat until fluffy. Add the egg and molasses, then continue beating until combined.

3. 3

   Mix the dough

   In a separate bowl, combine the flour, ginger, cinnamon, bicarbonate of soda, cloves and salt. Add this mixture to the mixer bowl and beat just until combined.

4. 4

   Shape the cookies

   Roll the dough into 2.5 cm (1-inch) balls, using a small scoop to portion it if helpful. Arrange them on the prepared baking sheets, 5 cm (2 inches) apart.

5. 5

   Bake and cool

   Bake for 10–12 minutes. Leave the cookies on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.

What are gingerbread cookies?

Gingerbread cookies are spiced biscuits associated with American holiday baking, with molasses lending them their characteristic deep sweetness. This version uses a simple creamed dough and small portions that bake quickly.

The combination of ginger, cinnamon and cloves gives the cookies their familiar warming flavour. A short bake helps keep the centres soft.

Nutrition and macros by portion

The nutrition label shows one serving as written: 88 calories, 1g protein, 16g carbs, 2g fat.

The sugar and flour provide most of the carbohydrates, while butter contributes most of the fat; the egg adds a little protein. Enjoy a cookie with fruit or yoghurt, or serve it after a meal with a protein-rich component.

Why use molasses?

Molasses: it brings dark, rounded sweetness and helps give the dough its gingerbread character. Beat it with the egg and butter mixture until evenly combined.

Mixing the dough

Creaming: beat the softened butter and sugar until fluffy before adding the egg and molasses. This distributes the butter through the sugar and gives the dough a smooth start.

Dry ingredients: mixing the flour with the spices and bicarbonate of soda first helps spread the raising agent and flavourings through the dough. Stop mixing as soon as the flour mixture is incorporated.

Shaping evenly

Portions: make the dough balls about 2.5 cm (1 inch) across so they bake at a similar rate. A small scoop can help portion them consistently.

Spacing: leave about 5 cm (2 inches) between the balls on the trays. This gives the cookies room to spread as they bake.

When are they done?

Timing: bake for 10–12 minutes, checking towards the shorter end of the range. The recipe keeps the cookies soft, so avoid leaving them in the oven until they feel firm throughout.

Cooling: let them sit on the hot baking sheets for 5 minutes before moving them. They are delicate while warm and continue to settle as they cool on the racks.

Serving and decorating

Serve the cookies once they have cooled completely, alongside tea, coffee or a glass of milk. Their simple round shape also makes them easy to decorate after cooling, if you like.

For a festive plate, arrange them with other biscuits or offer them as a sweet finish after a holiday meal.

Recipe notes & tips

• Soften the butter before mixing so it creams smoothly with the sugar.
• Use a small scoop to make the dough portions more even.
• Measure the spacing between dough balls to help prevent the cookies from spreading into one another.
• Start checking the cookies at 10 minutes, as the stated bake time is a range.
• Let the cookies rest on the baking sheets for the full 5 minutes before transferring them.
• Cool the cookies completely on wire racks before storing or decorating.

Variations

• More ginger: Increase the ground ginger slightly for a sharper spice flavour.
• Citrus note: Add finely grated orange zest to the wet mixture for a fragrant twist.
• Cookie shapes: Chill the dough before rolling and cutting it into shapes.
• Decorated finish: Add icing once the cookies have cooled completely.
• Extra cinnamon: Increase the cinnamon slightly for a more cinnamon-forward batch.

Common mistakes to avoid

• Overmixing: Stop as soon as the dry ingredients are combined so the dough does not become tough.
• Uneven portions: Use a small scoop or measure the dough balls so they bake at a similar rate.
• Crowded trays: Leave 5 cm between the dough balls so they have room to spread.
• Overbaking: Begin checking at 10 minutes to keep the cookies soft.
• Moving them too soon: Leave the cookies on the baking sheets for 5 minutes before transferring them to racks.

How to store

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

Frequently asked questions