Gingerbread Cookies

Name: Gingerbread Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 22
Cuisine: International
Ingredients: 250 g All-purpose flour; 0.5 tsp Baking soda; 0.25 tsp Salt; 2 tsp Ground ginger; 1.5 tsp Ground cinnamon; 0.25 tsp Ground cloves; 0.25 tsp Nutmeg; 115 g Unsalted butter (soft); 100 g Brown sugar; 85 g Molasses / Dark honey; 1 egg Egg; 1 tsp Vanilla essence

This gingerbread cookie recipe is perfect for the holiday season, offering a warm spice flavor with a slight chew inside and crisp edges. It's ideal for decorating with icing and makes around 20–24 cookies. The recipe includes tips for achieving the perfect texture and storing the cookies to keep them fresh for up to 10 days.

Unsalted butter (soft)

Molasses / Dark honey

Calories

78.5kcal (3.92%)

Protein

0.9g (1.76%)

Sugars

5.6g (11.14%)

Step 1

Sift together flour, baking soda, salt, and all spices. Keep aside.

Step 1

In a bowl, beat butter and brown sugar until light and creamy.

Step 2

Add molasses or honey and mix well.

Step 3

Add egg and vanilla, beat until smooth.

Step 1

Add dry ingredients gradually to the wet mixture.

Step 2

Mix gently until a soft dough forms. Do not overmix.

Step 1

Wrap dough in cling film and refrigerate for 1 hour. This helps with easy rolling, better flavor, and prevents spreading.

Step 1

Preheat oven to 170°C.

Step 2

Roll dough to 5–6 mm thickness and cut using cookie cutters.

Step 3

Place on a tray lined with butter paper.

Step 1

Bake at 170°C for 10–12 minutes. Cookies should look set at the edges and slightly soft in the center.

Step 1

Let cookies rest on the tray for 5 minutes, then transfer to a wire rack to cool completely.

Calories

78.5kcal (3.92%)

Protein

0.9g (1.76%)

Sugars

5.6g (11.14%)

Use molasses for authentic gingerbread taste.

For softer cookies, bake for 10 minutes.

For crisp cookies, bake for 12–13 minutes.

Store in an airtight box to keep cookies fresh for 7–10 days.

Can I use honey instead of molasses?

Yes, you can use dark honey as a substitute for molasses, but molasses provides a more authentic gingerbread flavor.

How thick should I roll the dough?

Roll the dough to a thickness of 5–6 mm for the best results.

How do I prevent the cookies from spreading?

Chilling the dough for at least 1 hour helps prevent spreading during baking.

How long can I store these cookies?

Store the cookies in an airtight box, and they will stay fresh for 7–10 days.

Can I decorate these cookies with icing?

Yes, these cookies are perfect for decorating with icing once they have cooled completely.

Unsalted butter (soft)

Molasses / Dark honey

Calories

78.5kcal (3.92%)

Protein

0.9g (1.76%)

Sugars

5.6g (11.14%)

Step 1

Sift together flour, baking soda, salt, and all spices. Keep aside.

Step 1

In a bowl, beat butter and brown sugar until light and creamy.

Step 2

Add molasses or honey and mix well.

Step 3

Add egg and vanilla, beat until smooth.

Step 1

Add dry ingredients gradually to the wet mixture.

Step 2

Mix gently until a soft dough forms. Do not overmix.

Step 1

Wrap dough in cling film and refrigerate for 1 hour. This helps with easy rolling, better flavor, and prevents spreading.

Step 1

Preheat oven to 170°C.

Step 2

Roll dough to 5–6 mm thickness and cut using cookie cutters.

Step 3

Place on a tray lined with butter paper.

Step 1

Bake at 170°C for 10–12 minutes. Cookies should look set at the edges and slightly soft in the center.

Step 1

Let cookies rest on the tray for 5 minutes, then transfer to a wire rack to cool completely.

Calories

78.5kcal (3.92%)

Protein

0.9g (1.76%)

Sugars

5.6g (11.14%)

Use molasses for authentic gingerbread taste.

For softer cookies, bake for 10 minutes.

For crisp cookies, bake for 12–13 minutes.

Store in an airtight box to keep cookies fresh for 7–10 days.

Can I use honey instead of molasses?

Yes, you can use dark honey as a substitute for molasses, but molasses provides a more authentic gingerbread flavor.

How thick should I roll the dough?

Roll the dough to a thickness of 5–6 mm for the best results.

How do I prevent the cookies from spreading?

Chilling the dough for at least 1 hour helps prevent spreading during baking.

How long can I store these cookies?

Store the cookies in an airtight box, and they will stay fresh for 7–10 days.

Can I decorate these cookies with icing?

Yes, these cookies are perfect for decorating with icing once they have cooled completely.

Gingerbread Cookies

Stuck mid-recipe?

Ingredients

Dry Ingredients

Wet Ingredients

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Calories

78.5kcal (3.92%)

Protein

0.9g (1.76%)

Carbs

10.9g (3.96%)

Sugars

5.6g (11.14%)

Healthy Fat

1.1g

Unhealthy Fat

2.3g

% Daily Value based on a 2000 calorie diet

How to make Gingerbread Cookies

Mix Dry Ingredients

Cream Butter & Sugar

Make the Dough

Chill the Dough

Roll & Cut

Bake

Cool

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Nutrition (per serving)

Calories

78.5kcal (3.92%)

Protein

0.9g (1.76%)

Carbs

10.9g (3.96%)

Sugars

5.6g (11.14%)

Healthy Fat

1.1g

Unhealthy Fat

2.3g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

FAQS

Gingerbread Cookies

Stuck mid-recipe?

Ingredients

Dry Ingredients

Wet Ingredients

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Calories

78.5kcal (3.92%)

Protein

0.9g (1.76%)

Carbs

10.9g (3.96%)

Sugars

5.6g (11.14%)

Healthy Fat

1.1g

Unhealthy Fat

2.3g

% Daily Value based on a 2000 calorie diet

How to make Gingerbread Cookies

Mix Dry Ingredients

Cream Butter & Sugar

Make the Dough

Chill the Dough

Roll & Cut

Bake

Cool

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Nutrition (per serving)

Calories

78.5kcal (3.92%)

Protein