Gingerbread Cookies

Yield 32 cookies
3 ratings


4 cups all-purpose flour, plus more for dusting

1½ tablespoons ground ginger

1 tablespoon ground cinnamon

1 teaspoon baking soda

½ teaspoon allspice

¼ teaspoon ground cloves

¼ teaspoon kosher salt

8 tablespoons unsalted butter, softened

½ cup light brown sugar

²/₃ cup molasses

½ cup water


In a bowl, combine flour, ginger, cinnamon, baking soda, allspice, cloves and salt; set aside.

In another larger bowl, using an electric hand mixer or stand mixer fitted with a paddle attachment, beat butter and brown sugar until fluffy. Add molasses & water. Slowly add flour mixture, and stir until combined. Cover with plastic wrap and refrigerate for 3 hours.

Preheat oven to 350°F.

On a lightly floured surface, roll dough out into a 12-inch circle, ¼-inch thick. Cut cookies into shapes. Place on an ungreased baking sheet and place sheet in preheated oven. Bake 12 minutes, or until your thumb leaves no indentation when you lightly touch cookies. Cool on rack.

Ingredients used in this recipe