Gingerbread Cookies

Gingerbread Cookies

Course: Dessert
Cuisine: American
Cook Time: 10 minutes
Total Time: 10 minutes
Servings: 24
Author: Laureen King
One of my favourite recipes for Gingerbread Cookies. Just the right amount of spice and they bake into perfect shapes.
Print Recipe


  • 31/2 cups all-purpose flour
  • 2 tsp ground ginger
  • 1 tsp baking soda
  • 11/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp table salt
  • 4 oz unsalted butter 1/2 cup, softened
  • 3/4 cup sugar
  • 1 large egg
  • 3/4 cup molasses fancy molasses
  • 2 tsp orange zest grated optional


  • In a medium bowl, whisk the flour, ginger, baking soda, cinnamon, cloves, and salt.
  • Using a standing mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy.
  • Add the egg, mixing until combined, then add molasses and orange zest. Beat on medium speed until smooth, stopping to scrape the bowl as necessary.
  • On low speed, slowly add in the dry ingredients, mixing just until the flour is incorporated.
  • Place dough onto a lightly floured parchment paper and flatten to a 1-inch thickness. Cover with plastic wrap and refrigerate 3 hours or overnight.
  • Preheat oven to 350°F. Line baking sheets with parchment.
  • Roll out dough on a floured surface, about ¼” (6mm) thickness.
  • Cut gingerbread into desired shapes and place on cookie sheets.
  • Place cutout cookies in freezer for 5-10 minutes.
  • Bake 10-12 minutes. Remove from oven and place on a wire rack to cool.
  • Decorate as desired. Store in airtight container. Freeze up to 3 months.