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Gingerbread Cookies

Course Dessert


  • ½ cup butter softened
  • ½ cup sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground ginger
  • ½ tsp ground cinnamon
  • ½ tsp ground cloves
  • ½ cup molasses
  • 1 egg
  • 1 Tbsp vinegar
  • cups flour


To prepare dough:

  1. Place softened butter in mixing bowl and beat with an electric mixer until fluffy.
  2. In small bowl, mix sugar, baking powder, baking soda, and the three spices, then add to butter. Beat until combined.
  3. Mix in molasses, egg, and vinegar until blended.
  4. Add in flour, one cup at a time, until combined.
  5. Divide dough in half. Wrap each half in plastic wrap or parchment paper and refrigerate at least 3 hours.

When ready to bake:

  1. Preheat oven to 375°.
  2. Prepare cookie sheet by greasing or covering with parchment paper.
  3. Lightly-flour a tea towel or rolling mat, as well as enough flour on a rolling pin to keep it from sticking.
  4. Leave half of the dough in fridge. Roll out the other half to ¼ inch thickness.
  5. Use desired size of cookie cutter to cut out shapes. Place on cookie sheet so cookies are about one inch apart.
  6. Bake 6-8 minutes or until edges are light brown. Cool on cookie sheet at least one minute, then transfer to cooling racks. (Be gentle so they don’t break.) The cookies puff up while baking, but flatten as they cool to a soft, tasty cookie.
  7. Repeat with the other half of dough.
  8. When cool, you may decorate with powdered sugar frosting, raisins, candies, sprinkles, etc.