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  • Writer's pictureCheyenne

Gingerbread Cookies


3 ½ cups all-purpose flour

½ tsp salt

1 tsp baking soda

1 tbsp ground ginger

1 tbsp cinnamon

½ tsp cloves

½ tsp nutmeg

2/3 cup butter, room temp.

¾ cup brown sugar

2/3 cup unsulphured molasses

1 large egg

1 tsp vanilla extract

Simple Icing

2 cups powdered sugar

½ tsp vanilla extract

3-4 tbsp milk


  1. To large bowl add flour, salt, baking soda, ginger, cinnamon, cloves, and nutmeg. Give a good whisk until everything is well incorporated

  2. To another large bowl, add in the butter. Use a hand mixer to mix until nice and creamy. Add the brown sugar and molasses. Mix until combined. Finally, add the egg and vanilla. Mix once more

  3. Pour in the dry ingredients, half at a time, and slowly mix until just incorporated. Dough might look crumbly, but should come together when squeezed

  4. Divide dough in half and wrap with cling wrap. Use hands to shape into disks so it’s easier to roll out

  5. Place dough in the refrigerator for at least 4 hours

  6. Generously flour table and dough. Carefully roll out until ¼ inch thick. Cut dough as desired and place on parchment lined cookie sheet. These cookies do not spread much while baking

  7. Bake at 350 F for 9-10 min. Allow to cool at least 5 minutes before transferring to a cooling rack. Let cookies cool completely before decorating

For the icing

  • Place powdered sugar in a medium bowl. Add in the vanilla then slowly add milk, 1 tbsp at a time, until desired consistency is reached

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