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Gingerbread Cookies Recipe




These soft Gingerbread Cookies get more compliments than any other cookie recipes I have ever made. Even people who say they don’t like gingersnaps end up loving these easy homemade cookies!

No exaggerating, every time I make these gingerbread cookies, people go crazy for them. The responses are always the same. “These are the best ginger cookies I’ve ever had.” “I didn’t even know I liked gingersnap cookies until now.” “You have to give me this gingerbread cookie recipe.”


  • 3 cups all-purpose flour 
  • 1½ tsp baking powder 
  • ¾ baking soda 
  • ¼ tsp salt (for unsalted butter)
  • 1 tbsp ground ginger 
  • ¼ tsp ground cloves 
  • 1¾ tsp ground cinnamon 
  • 6 tbsp butter/margarine
  • ½ cup molasses
  • 2 tsp vanilla flavour 
  • ¾ cup dark brown sugar 
  • 1 large egg
  • 1 tsp finely grated lemon zest (optional)


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

In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.

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

Gradually stir in dry ingredients until blended and smooth.

Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.

Preheat oven to 180°C. Prepare baking sheets by lining with parchment paper.

(Dough can be stored in the refrigerator for up to 4 days, but must be returned to room temperature before using).

Grease or line cookie sheets with parchment paper.

Place 1 portion of the dough on a lightly floured surface.

Sprinkle flour over dough and rolling pin.

Roll dough to a scant 1/4-inch thick.

Use additional flour to avoid sticking.

Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.

Space cookies 1 1/2-inches apart.

Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).

Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.

After cookies are cool you may decorate them any way you like.

When in a hurry, you can brush them with a powdered sugar glaze, but they look wonderful decorated with Royal icing. 

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