Classic Gingerbread Cookies

Ingredients

• 227 g (1 cup)unsalted butter
• 110 g (½ cup)firmly packed brown sugar
• 200 g (½ cup)white granulated sugar
• 240 ml (1 cup)molasses
• 1 largeegg
• 625 g (5 cups)plain flour
• 5 g (1 teaspoon)bicarbonate of soda
• 6 g (1 tablespoon)ground ginger
• 2.6 g (1 teaspoon)ground cinnamon
• 1 g (½ teaspoon)ground cloves
• 3 g (½ teaspoon)salt

Instructions

1. 1

   Mix and chill

   Beat the butter in a large bowl on high speed for a few minutes, until pale and fluffy. Add both sugars and beat for several more minutes, until no longer gritty, then mix in the molasses and egg. In a separate bowl, sift together the flour, bicarbonate of soda, ginger, cinnamon, cloves and salt. Gradually stir the dry mixture into the wet mixture with a wooden spoon. Form the dough into a smooth mound, divide it into 4 equal portions and flatten each into a disc. Wrap each disc and refrigerate overnight.

2. 2

   Heat the oven

   Preheat the oven to 190°C (375°F). Lightly grease two baking sheets or line them with baking parchment.

3. 3

   Cut and bake

   Take one disc from the fridge at a time, keeping the others chilled. Roll it between two sheets of waxed paper to about 6 mm (¼ inch) thick. Cut out gingerbread figures or other shapes and carefully transfer them to the baking sheets with a spatula. Repeat with the remaining dough. Gather the scraps, reshape them into a disc and refrigerate for at least 20 minutes before rolling again. Bake the cookies for 8–10 minutes, until lightly browned at the edges. Leave them on the baking sheets for at least 5 minutes, then transfer to a wire rack to cool completely before icing.

What are gingerbread cookies?

Gingerbread is a broad family of spiced baked goods with a long history in Europe, where ginger and other warming spices became familiar additions to sweet doughs. Cut-out gingerbread cookies are especially associated with festive shapes and decorating.

This version gets its deep, distinctive sweetness from molasses, while a generous measure of ginger is backed up by cinnamon and cloves. Overnight chilling firms the dough so it is easier to roll and cut.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1497 calories, 22g protein, 250g carbs, 59g fat.

The flour and sugars supply most of the carbohydrates, while butter contributes much of the fat and the egg and flour provide some protein. Molasses and added salt also contribute to the overall sugar and sodium; balance a cookie serving with fruit or another less sweet accompaniment.

Why chill the dough?

Overnight rest: the long chill firms the butter and gives the flour time to absorb moisture, making the dough less sticky to handle.

Scraps: rerolled dough warms up as you work. Chilling it for at least 20 minutes helps it firm again before you cut another batch.

Mixing the dough

Creaming: beat the butter until pale and fluffy, then keep beating after adding the sugars until the mixture no longer feels gritty. This creates an even base for the molasses and egg.

Dry ingredients: sift the flour with the raising agent, spices and salt before adding it gradually. Stir just until the mixture comes together into dough.

Rolling and cutting

Waxed paper: roll the dough between two sheets to keep it from sticking to the worktop or rolling pin. Aim for an even thickness of about 6 mm so the cookies bake at a similar rate.

Careful transfer: use a spatula to move the cut shapes to the tray, especially if they have narrow arms or other delicate details.

When are they done?

Look for edges that are just lightly browned after 8–10 minutes. The cookies will continue to firm as they cool, so avoid waiting for the centres to look completely crisp in the oven.

Let them rest on the baking sheets for at least 5 minutes before moving them to a wire rack. Wait until fully cool before icing.

Serving and decorating

The cookies are ready to decorate once they have cooled completely. Serve them plain or iced alongside tea, coffee or a glass of milk.

For a simple finish, choose cutters that suit the occasion and keep the shapes similar in size so they bake evenly.

Recipe notes & tips

• Keep the unused dough discs in the fridge while you roll and cut one portion at a time.
• Roll the dough between waxed paper to make it easier to handle.
• Use a spatula to lift intricate shapes without stretching them.
• Chill scraps for at least 20 minutes before rerolling.
• Check the cookies at the 8-minute mark, as oven timing can vary.
• Let the cookies cool fully before icing so the decoration can set neatly.

Variations

• More ginger: increase the ground ginger slightly for a stronger, sharper spice flavour.
• Gentler spice: reduce the cloves for a milder-tasting cookie.
• Different shapes: use any cookie cutters you like, keeping pieces a similar size.
• Simple finish: leave the cookies uniced and let the molasses and spices shine.
• Festive decoration: ice the cooled cookies with your preferred icing.

Common mistakes to avoid

• Warm dough: it can be difficult to cut cleanly; keep the unused discs chilled and return scraps to the fridge.
• Uneven thickness: cookies may bake at different rates; roll each portion to about 6 mm.
• Overbaking: the cookies can become too firm; take them out when the edges are lightly browned.
• Moving them too soon: warm cookies may break; leave them on the baking sheet for at least 5 minutes.
• Icing while warm: the icing can soften or run; wait until the cookies are completely cool.

How to store

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

Frequently asked questions