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Gingerbread Cookies

This is my go to Christmas cookie. They come out perfect each time, with great flavor and consistency. The recipe will yield around 24 medium size gingerbread cookies. This is a great use of fresh ginger!

Prep Time: 1.5 Hours (but allow for 2-8 hours for refrigerating dough) | Cook Time: 10 Minutes


  • 3 cups all-purpose flour

  • 1 ½ tsp baking powder

  • ¾ tsp baking soda

  • ¼ tsp salt

  • 1 tbsp ground ginger

  • 1 tbsp ground cinnamon

  • ½ tsp ground cloves

  • ½ tsp all spice

  • 6 tbsp unsalted butter

  • ¾ cup dark brown sugar

  • 1 large egg

  • ½ cup molasses

  • 2 tsp vanilla

  • 1 tsp finely grated lemon zest (optional)


  1. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon and cloves until well blended

  2. In a large bowl (or stand mixer) beat butter, brown sugar, and egg on medium speed until well blended

  3. Add molasses, vanilla, and lemon zest and continue to mix until well blended

  4. Gradually stir in dry ingredients until blended and smooth

  5. Divide dough in half and wrap each half in plastic and let stand room temperature for at least 2 hours or up to 8 hours (dough can stored in refrigerator for up to 4 days, but will need to return to room temp before using)

  6. Preheat oven to 375

  7. Prepare baking sheets by lining with parchment paper

  8. Place 1 portion of the dough on lightly floured surface (I’ve also found parchment paper works well for this)

  9. Sprinkle flour over dough and roll out to ¼ inch thick

  10. Cut out cookies with desired cutter

  11. Space cookie 1 ½ inches apart

  12. Bake 1 sheet a time for 7-10 minutes (lower time will give you a softer cookie)

  13. Remove cookies and allow them stand until cookies are firm

  14. After cookies are cool you can decorate


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