Unbeatably EASY Gingerbread Cookie Recipe

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    Unbeatably EASY Gingerbread Cookie Recipe

    Lightly-spiced, slightly chewy in the middle, but with that distinctive gingerbread snap, this is the PERFECT bake to welcome in the festive season.

    The BEST thing about this recipe is that it can be used for all your Christmas baking endeavours; it’s chewy enough to make gingerbread men or tree decorations, but give it a couple more minutes in the oven and it'll make for a sturdy gingerbread house.

    This is a great recipe to bake with the kids - the dough is forgiving as long as you give it time to chill, and children love getting stuck into the cookie cutting (sorry, not sorry, kitchen worktops!).

    Not to mention, these cookies make for a great, affordable present, housewarming gift, or party pleaser.

    Servings: 30 People

    Keywords: Cookies, Baked goods, Gingerbread, Ginger, Kids, Christmas, Festive

    • Prep Time: 30 mins
    • Cook Time: 0 mins
    • Total Time: 30 mins




    • 170 g unsalted butter
    • 159 g light brown sugar
    • 255 g molasses
    • 1 tsp salt
    • 2 tsp ground cinnamon
    • 2 tsp ground ginger
    • ¼ tsp ground cloves
    • 1 large egg
    • 1 tsp baking powder
    • ½ tsp baking soda
    • 450 g plain flour


    1. To start making your gingerbread cookie dough, melt the butter in a medium-sized saucepan over a low heat, then take it off the heat and stir in the brown sugar, molasses, salt, and spices until combined (you can keep it all in the pot for now!).
    2. Transfer the mixture to a medium-sized mixing bowl, let it cool to lukewarm, and beat in the egg.
    3. Whisk the baking powder and soda into the flour, and then stir these dry ingredients into the molasses mixture using a wooden spoon. If it gets too stiff to stir, use your hands to gently combine. The dough will be very soft and sticky, but don't add more flour at this stage, as it will give you dry cookies; it'll firm up once it's chilled.
    4. Divide the dough in half, gently form each half into a disc around 1 inch thick. Wrap well in clingfilm and refrigerate for AT LEAST 1 hour. (The dough will be too sticky and difficult to roll if not thoroughly chilled, so make sure it's cold before continuing.)
    5. Heat your oven to 180C and line a baking sheet or large oven tray with parchment paper.
    6. Using a little bit of flour on your hands, rolling pin and surface, roll out one of your chilled dough discs (keep the other in the fridge so it stays cold while you’re working on the first half of the cookies!). Keep flouring both the top and bottom of the dough as you go, so it doesn’t stick to the surface.
    1. Roll the dough to about ¼ inch thick.
    2. Cut out shapes with a cookie cutter, keeping them close to each other to minimise waste (if you get scraps, you can collect them and re-roll, but you can only do this once before the dough starts going tough).
    3. Very gently transfer the gingerbread cookies to baking sheets lined with parchment - we do this by sliding a metal spatula or similar utensil under the cookies and lifting gently, as pulling at the dough with your fingers will cause it to stretch.
    4. Bake the cookies just until they're slightly brown around the edges, around 8 to 12 minutes, or until they feel firm.
    5. Let them cool completely before decorating.