Classic gingerbread cookie

Prep 20 min
Total 1 hour 30 min
Makes 48



3 cups
all-purpose flour
4 tsp
ground ginger
1 tbsp
1/2 tsp
1/2 tsp
1/2 tsp
3/4 cup
unsalted butter, melted
3/4 cup
lightly packed brown sugar
1/2 cup
fancy molasses


  • STIR flour with ginger, cinnamon, allspice, salt and baking soda in a large bowl.
  • BEAT butter with brown sugar in a bowl, using an electric mixer on medium, for 2 min. Beat in egg and molasses. Scrape molasses mixture into flour mixture. Beat, on low speed, until all flour is incorporated and dough is no longer sticky but still soft. Divide dough into 4 portions. Form into discs. Wrap in plastic wrap. Refrigerate until chilled, at least 30 min or up to 1 week, or freeze up to 1 month.
  • PREHEAT oven to 350F. Line 2 baking sheets with parchment. Roll out 1 disc of dough on a floured surface to 1/4 in. thick. Cut into shapes using cookie cutters. Use a straw to cut out a hole in the top of each cookie. Transfer to prepared sheets.
  • BAKE in centre of oven until deep brown around edges and firm to the touch, 8 to 10 min. (Larger cutouts may require more baking time.) Repeat with remaining dough. Transfer cookies to racks to cool completely. Cool sheets slightly before the next batch. Decorate with Royal Icing, or as desired.
  • Visit our Holiday Cookies page for 160 recipes


Calories 80, Protein 2 g, Carbohydrates 12 g, Fat 4 g, Sodium 42 mg.

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