Gingerbread Cookies

These cookies always get me in the holiday spirit. Enjoy them with your cup of coffee in the morning, or simply as a snack. Your kitchen will be filled with an indescribable aroma of allspice, cinnamon and molasses. If you have kids, you can get them to help you by forming the cookies. Overall, it could be an activity for the whole family. But, beware – you need to let the dough rest in the fridge at least two hours. Below is the recipe, I promise you won’t be disappointed.


2/3 cups unsalted butter – use at room temperature

3/4 cup dark brown sugar  

2/3 cups molasses

1 egg

1 teaspoon vanilla extract

3 and ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon of salt


1 tablespoon ground cinnamon

½ tablespoon ground allspice

½ teaspoon ground cloves

½ teaspoon ground ginger


Using a hand-held mixer, beat the butter until completely smooth and creamy. Add the sugar and the molasses and beat until combined. Add the egg and the vanilla and keep mixing for 2 full minutes. Scrape down the sides and bottom of the bowl as needed.

In a separate bowl whisk the dry ingredients: the flour, baking soda, salt, ginger, cinnamon, allspice and cloves. Once combined, add slowly to the wet ingredients. You should have a thick and sticky cookie dough.

Divide the dough in half and place it in a piece of plastic wrap. Wrap each piece tightly and create a disc shape. Chill discs in the fridge at least two hours prior to baking. *Chilling the dough is mandatory*

Preheat oven to 350F, line baking sheets with parchment paper and remove one of the disc from the refrigerator.  Flour your work surface, hands and rolling pin. Roll out disc until you get a thickness of about 1/4-inch. Cut into shapes and place them an inch apart on the prepared baking dish. Repeat with the remaining of the dough.

Bake cookies for about 8-10 minutes and allow them to cool down for 5 minutes prior to decorating.

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