Gingerbread Cookies (GF optional)

Have fun with this recipe, sub in honey for molasses, almond extract for vanilla… make it your own spiced cookie!


  • 1 c butter, room temp
  • 1/2 c brown sugar
  • 1/2 c white sugar
  • 1/2 c molasses
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1 T ground ginger
  • 1 T cinnamon
  • 1 tsp all spice
  • 1 tsp ground cloves
  • 31/4 c flour or 1:1 GF flour
  • 1/2 tsp salt


  • In a large bowl or stand mixer, cream butter and sugar until light and fluffy.
    Beat in molasses, vanilla and egg.
    In another bowl, whisk flour, salt, ginger, cinnamon, all spice, cloves and baking soda.  (truth time: I often add spices to the butter mixture, then salt and baking soda and then my flour and avoid dirtying another bowl).
    Combine together. Divide into two or more portions.  Roll into a disc or log. Refrigerate 1 hour or until firm enough to roll- or toss in freezer for 30min.
    Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. If you rolled it into a log, slice off individual portions.  Cut with a floured 3-1/2-in. gingerbread man cookie cutter. Place 1 in. apart on greased baking sheets. Bake 8-10 minutes or until edges are firm. Cool on pans 2 minutes. Remove to wire racks to cool completely.
    Have fun creating your own signature spiced cookie by subbing out different spices, and extracts!
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