It’s Christmas time aka gingerbread time, even though for me gingerbread time is all year long. I love gingerbread, the mix of spices with the bitter-sweet touch of the molasses is one of the best combinations ever.
I don’t know what kept me this long from posting this recipe, but here we are 🙂
I made tons of gingerbread cookies this Christmas, as well as a gingerbread house. I shared them with friends and family, wrapped in beautiful Christmas papers. As every year, I also used gingerbread cookie to decorate my house. They look so cute, while the house smells heavenly.
Classic gingerbread cookies
- 2 & ¼ cups flour
- 1 tsp baking powder
- ½ tsp salt
- 150 g butter, room temperature
- ¾ cup brown sugar
- 1 egg
- 2 tbsp. molasses
- 1 tsp powdered cinnamon
- 2 tsp powdered ginger
- ¼ tsp grated nutmeg
- ¼ tsp ground cloves
- Cream butter and sugar together until light and fluffy.
- Add the egg and molasses and continue mixing.
- Add the flour, salt, spices and baking powder and mix, until the dough is formed.
- Once the dough is ready, wrap it in cling film, and let it rest in the fridge, for 30 minutes. You can also prepare the dough ahead, and keep it in the fridge for up to 3 days, or in the freezer for 3 months.
- Bring the dough out of the fridge and let it rest at room temperature for 10 minutes.
- Preheat the oven at 180 degrees.
- Roll the dough and cut it in different shapes using cookies cutters.
- Bake in the preheated oven for 7-9 minutes, or until the edges start to get golden-brown.
- Let them rest in the pan for 8 minutes, then remove to a wire rack to cool completely.
- Enjoy with a cup of tea, or pack them beautifully and share with your loved ones.
1 cup = a standard cup 240 ml in volume
If you cannot find molasses, or do not like it’s tastes, you can replace it with honey. The flavor changes slightly, but is still very nice.
These cookies keep well for 3 weeks, in an airtight container, at room temperature.
In case you want to use them to decorate your house or apartment, don’t forget to open some small holes using a straw before baking.
I prefer not to use icing in my cookie, to avoid excess sugar, but if you the icing just mix 2 cups powdered sugar with 1-3 tsp water, and then, use it to decorate cookies.