Gingerbread Cookies
"How cute are these gingerbread squirrels??"
-- @misspetel


Prep time 1hr 15mins
Cook time 10mins


  • 3 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/ 4 teaspoon ground nutmeg
  • pinch cloves
  • pinch salt
  • 1/ 2 teaspoon baking soda
  • 1/ 4 teaspoon baking powder
  • 7 tablespoons unsalted butter
  • 1/ 2 cup brown sugar
  • 1/ 3 cup molasses
  • 1 egg


  • Step 1

    In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, salt, baking soda and baking powder. Set aside.

  • Step 2

    In an electric mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high for 2 minutes, until light and fluffy. Add the molasses and egg; beat on medium until combined. Turn the mixer to low and gradually add the flour mixture, mixing until just incorporated. Wrap the dough tightly in plastic wrap and chill for 1 hour.

  • Step 3

    Preheat the oven to 340ºF. Line 2 baking sheets with parchment paper.

  • Step 4

    Remove dough from the fridge. Using a floured rolling pin, roll out the dough to 1/8-inch thick. Cut desired shapes with cookie cutters. Transfer to prepared sheets, leaving space between each cookie. Bake for 10-12 minutes. Remove from oven and let cool.