Holiday shopping can be a nightmare amongst the undeniable buzz of Christmas spirit. With with some simple wrapping and festive ribbons, a fresh batch of gingerbread cookies also make for a great gift to bring to holiday parties or as stocking stuffers. Or when you’re just feeling something holiday-themed to snack on.

Gingerbread Cookies

  • 3 cup all-purpose flour
  • 1 tablespoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 1 1⁄2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup dark brown sugar
  • 6 tablespoon unsalted butter (softened)
  • 1 large egg
  • 3/4 cup molasses
  • 2 teaspoon vanilla extract
  • Prep Time: 2 hours 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours 35 minutes
  • Servings: 24 cookies
  • Medium

Step 1

Combine flour, ginger, cloves, cinnamon, baking soda, baking powder and salt in a bowl.

Step 2

Beat butter, sugar, and egg until smooth.

Step 3

Pour in molasses and vanilla extract and mix again until smooth.

Step 4

Stir dry ingredient mixture into wet ingredient mixture, slowly and in parts to minimize lumps.

Step 5

Separate dough mixture into halves and knead into two balls. Wrap in cling wrap and leave to rest at room temperature for at least 2 hours, and up to 8 hours.

Step 6

Preheat oven to 375°F. Line baking sheets with baking paper.

Step 7

Roll dough on lightly floured surface to 1/4″ thickness and cut with cookie cutters. Get creative with shapes.

#SpoonTip: Use additional flour to prevent sticking.

Step 8

Arrange cookies on baking sheet about 1″ apart.

Step 9

Bake for 6-10 minutes. Start at 6 minutes for smaller cookies and for a softer cake-like texture.

Step 10

Decorate as desired and enjoy.

#SpoonTip: Powdered sugar, milk and vanilla can be used to make a simple icing to line your cookies.