Gingerbread Cookies

Ingredients

• 500 g (4 cups)plain flour, spooned and levelled
• 1½ teaspoonsbaking powder
• ½ teaspoonbicarbonate of soda
• 1½ tablespoonsground cinnamon
• 1 tablespoonground ginger
• 1 teaspoonground cloves
• 1 teaspoonground nutmeg
• ½ teaspoonsalt
• 170 g (¾ cup; 1½ sticks)unsalted butter, softened
• 150 g (¾ cup, packed)light or dark brown sugar
• 230 g (¾ cup)unsulphured molasses
• 1 largeegg, at room temperature
• 1 largeegg yolk, at room temperature
• 2 teaspoonspure vanilla extract
• As neededeasy sugar-cookie icing, for decorating

Instructions

1. 1

   Mix dry ingredients

   Whisk the flour, baking powder, bicarbonate of soda, cinnamon, ginger, cloves, nutmeg and salt together in a large bowl. Set aside.

2. 2

   Beat butter

   Using a stand mixer with the paddle attachment or a handheld mixer, beat the butter until smooth. Add the brown sugar and beat for another 1 to 2 minutes, until combined.

3. 3

   Add wet ingredients

   Mix in the molasses, egg, egg yolk and vanilla until fully combined, scraping down the sides of the bowl as needed.

4. 4

   Combine the dough

   Add half of the dry mixture and mix on low speed. Mix in the rest until just combined.

5. 5

   Roll first half

   Divide the dough in half. Put one half on a large sheet of flour-dusted baking parchment and flatten it slightly with your palm. Dust the top with more flour, cover with another large sheet of parchment, and roll the dough between the sheets to 6 mm (¼ inch) thick. The dough will be a little sticky, so use a little extra flour if needed.

6. 6

   Chill the dough

   Repeat with the other half of the dough between two more sheets of parchment. Place both sheets of rolled dough on a baking tray and refrigerate for at least 2 hours.

7. 7

   Heat the oven

   Preheat the oven to 180°C (350°F). Line two to three large baking trays with baking parchment.

8. 8

   Cut the shapes

   Remove the chilled dough and peel off the top parchment sheet. Cut out shapes and arrange them 5 cm (2 inches) apart on the lined trays. If a shape is difficult to lift, dust a thin spatula lightly with flour, slide it underneath and transfer it carefully. Re-roll the scraps, flouring the surface and dough as needed, and cut out more shapes. Repeat with the other sheet of dough.

9. 9

   Bake the cookies

   Bake for 8 to 12 minutes, until the tops are set; the time depends on the size of the cookies. For softer cookies, bake for about 9 minutes.

10. 10

    Cool completely

    Leave the cookies on the trays for 5 minutes, then transfer them to a wire rack to cool completely.

11. 11

    Add the icing

    Decorate with easy sugar-cookie icing if desired.

What are gingerbread cookies?

Gingerbread is a spiced bake found in many traditions; this version is an American cut-out cookie made with molasses and brown sugar. Its warm mix of ginger, cinnamon, cloves and nutmeg gives the dough its familiar festive flavour.

Molasses brings a deep, bittersweet note and keeps the cookies soft, while chilling the rolled dough makes it easier to cut neat shapes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 138 calories, 2g protein, 23g carbs, 5g fat.

Most of the carbohydrates come from the flour, brown sugar and molasses; butter supplies most of the fat, and the eggs and flour contribute protein. Enjoy a cookie with fruit or alongside a protein-containing snack such as plain yoghurt for a more balanced plate.

The spice blend

Ground ginger: this is the most direct source of the recipe’s characteristic warmth. Cinnamon adds sweetness, while cloves and nutmeg give the blend a more rounded, aromatic edge.

Freshness matters: spices lose their fragrance over time, so use well-sealed jars that still smell vivid when opened.

Why molasses matters

Molasses: unsulphured molasses gives the dough its dark colour, rich flavour and sticky texture. The recipe pairs it with brown sugar rather than replacing it with syrup, so the cookies keep their distinctive gingerbread character.

Butter and eggs: softened butter is easier to beat smoothly with the sugar, while the whole egg and extra yolk help bring the dough together.

Rolling and chilling

Between parchment: roll the dough between sheets so it is less likely to stick to the pin or worktop. A light dusting of flour can help, but too much may make the dough dry.

Chill time: refrigerate the rolled sheets for at least 2 hours before cutting. Cold dough is firmer and easier to lift in one piece, especially for detailed shapes.

Cutting and baking

Even thickness: aim for 6 mm (¼ inch) across the sheet so the cookies bake at a similar rate. Keep the cutter moving through the dough cleanly to help the shapes hold.

Doneness: the tops should look set when the cookies come out. Start checking at 8 minutes; about 9 minutes gives a softer result, while larger shapes may need longer.

Cooling and decorating

Tray rest: leave the cookies on the baking tray for 5 minutes before moving them. They are delicate while hot, and this brief rest helps them firm up enough to transfer.

Icing: wait until the cookies have cooled completely before decorating, or the icing may soften and run. They are also enjoyable plain.

Serving ideas

Serve the cookies with tea, coffee or a mug of warm milk, or arrange them on a holiday biscuit plate. Their spiced sweetness also pairs well with simple fruit such as sliced pear.

For decorating, use the suggested easy sugar-cookie icing and add it only after the cookies are fully cool.

Recipe notes & tips

• Measure the flour by spooning it into the measuring cup and levelling it, or weigh out 500 g.
• Scrape the bowl during mixing so the molasses and egg are evenly incorporated.
• Use parchment both above and below the dough to make rolling and transferring easier.
• Keep the rolled dough chilled until you are ready to cut each batch.
• Leave space between the shapes so they bake without touching.
• Check the cookies early because smaller shapes may be ready before larger ones.

Variations

• Plain finish: leave the cooled cookies undecorated to enjoy the spice and molasses flavour on their own.
• Iced shapes: decorate the fully cooled cookies with the suggested easy sugar-cookie icing.
• Different cutters: use cutters in different shapes, keeping their sizes similar so baking times stay close.
• Softer centres: bake for about 9 minutes, as suggested, and remove them once the tops are set.
• Firmer cookies: bake towards the longer end of the 8 to 12 minute range, checking that the tops are set.

Common mistakes to avoid

• Skipping the chill: the sticky dough can be hard to cut and lift; refrigerate the rolled sheets for at least 2 hours.
• Adding too much flour: excess flour can make the dough dry; dust lightly and add only what is needed to prevent sticking.
• Rolling unevenly: thick and thin areas bake at different rates; aim for an even 6 mm thickness.
• Crowding the trays: cookies placed too close can touch; leave about 5 cm (2 inches) between them.
• Moving them while hot: warm cookies can break; let them rest on the tray for 5 minutes first.
• Icing warm cookies: heat can soften the icing; 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. Keep the icing fully set before stacking, or place baking parchment between layers.

Frequently asked questions