Classic Gingerbread Cookies

Ingredients

• 375 g (3 cups)plain flour
• 1 teaspoonbicarbonate of soda
• 2 teaspoonsground ginger
• 1 teaspoonground cinnamon
• ½ teaspoonground nutmeg
• ½ teaspoonground cloves
• ½ teaspoonsalt
• 170 g (¾ cup)unsalted butter, softened
• 150 g (¾ cup, packed)brown sugar
• 1 largeegg
• 120 ml (½ cup)unsulphured molasses
• 1 teaspoonvanilla extract
• 2 egg whites or 60 ml (4 tablespoons)meringue powder (for royal icing)
• 360 g (3 cups)icing sugar (for royal icing)
• 1 teaspoonlemon juice or vinegar (for royal icing)

Instructions

1. 1

   Mix dry ingredients

   Whisk the flour, bicarbonate of soda, ginger, cinnamon, nutmeg, cloves and salt together in a bowl.

2. 2

   Cream butter and sugar

   In a separate bowl, beat the softened butter and brown sugar until light and fluffy.

3. 3

   Add wet ingredients

   Mix in the egg, molasses and vanilla until combined.

4. 4

   Form the dough

   Add the flour mixture gradually to the wet ingredients, mixing until a dough forms.

5. 5

   Chill the dough

   Divide the dough into two discs, wrap them in cling film and refrigerate for at least 1 hour.

6. 6

   Heat the oven

   Preheat the oven to 175°C (350°F).

7. 7

   Roll the dough

   On a floured surface, roll out the chilled dough to about 6 mm (¼ inch) thick.

8. 8

   Cut the shapes

   Cut out shapes with biscuit cutters and arrange them on baking trays lined with baking parchment.

9. 9

   Bake the cookies

   Bake for 10–12 minutes, or until the edges are firm but not too dark.

10. 10

    Cool the cookies

    Leave the cookies on the baking tray for 5 minutes, then transfer them to wire racks to cool.

11. 11

    Decorate with icing

    If using royal icing, prepare it and pipe decorations onto the cooled cookies.

12. 12

    Let icing set

    Allow the icing to dry completely before storing the cookies.

What are gingerbread cookies?

Gingerbread cookies are spiced biscuits made with ginger and sweetened with molasses, often cut into seasonal shapes. Gingerbread has a long history in European baking, with recipes and forms varying over time and place.

This version pairs ginger with cinnamon, nutmeg and cloves for a rounded spice flavour. Chilling the dough firms it up for easier rolling and helps the cut-outs keep their shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 120 calories, 2g protein, 20g carbs, 5g fat.

The flour and sugar provide most of the carbohydrates, while the butter contributes much of the fat; the egg and flour provide some protein. Enjoy a cookie alongside fruit or yoghurt for a more varied snack.

Why chill the dough?

Resting the dough in the fridge for at least 1 hour makes it less sticky and easier to handle. It also gives the butter time to firm up again after mixing.

Work with one disc at a time if that makes rolling easier, and keep the other chilled while you cut the first batch.

Getting an even bake

Even thickness: roll the dough to about 6 mm so the cookies bake at a similar rate. If some are much thinner than others, they may darken sooner.

Doneness: look for firm edges that have not become too dark. The cookies spend another 5 minutes on the hot baking tray after they come out of the oven.

The role of molasses

Molasses adds a deep sweetness and contributes to the characteristic colour and flavour of gingerbread. The recipe specifies unsulphured molasses, so use that type if available.

Mix it with the egg and vanilla before adding the flour mixture, as directed, so it is incorporated through the dough.

Cutting and decorating

Cut-outs: use cookie cutters to make shapes, then transfer them to baking trays lined with parchment. Leave enough room between them to handle the trays easily.

Royal icing: decorate only once the cookies have cooled, and wait until the icing is completely dry before packing them away. Icing is optional, so the biscuits can also be served plain.

Serving ideas

Serve the cookies with tea, coffee or a mug of hot chocolate for a simple seasonal treat. Their firm edges and flat surfaces also make them suitable for arranging on a festive biscuit platter.

For gifting, let the icing dry fully before placing the cookies in a tin or box so the designs are less likely to smudge.

Recipe notes & tips

• Soften the butter before creaming it with the brown sugar.
• Measure the flour carefully so the dough does not become unnecessarily dry.
• Chill the dough for at least 1 hour before rolling.
• Roll the dough to an even thickness for more consistent baking.
• Cool the cookies completely before piping on royal icing.
• Wait for the icing to dry fully before storing or stacking the cookies.

Variations

• Extra ginger: increase the ginger slightly for a more pronounced spice flavour.
• Citrus icing: use the listed lemon juice in the royal icing for a bright note.
• Vinegar icing: use vinegar instead of lemon juice in the royal icing.
• Simple finish: leave off the royal icing and serve the cookies plain.
• Festive shapes: use different cookie cutters to make a mixed assortment.

Common mistakes to avoid

• Skipping the chill: the dough can be harder to roll and cut; refrigerate it for at least 1 hour.
• Uneven rolling: cookies may bake at different rates; aim for about 6 mm thickness.
• Overbaking: the edges can become too dark; check them within the 10–12 minute baking time.
• Icing warm cookies: the decoration may not set as intended; wait until the cookies are cool.
• Packing too soon: icing can smudge; let it dry completely before storing.

How to store

Once completely cool and, if iced, fully set, store the cookies in an airtight container. The recipe does not specify a storage duration; keep them sealed and check their texture and freshness before serving.

Frequently asked questions