Gingerbread Cookies


This is a recipe from my husband’s grandmother, and is a favourite in our family. These cookies can be made two or three weeks ahead of Christmas if you like, as the flavour improves upon sitting. My best hint is to make sure the dough is at room temperature when you roll them out. I tried doing it cold one year and it is like trying to flatten a rock. I have cut the recipe in half so that it fits in my mixer.

1/2 cup butter
1 cup fancy molasses
1/3 cup brown sugar
3/4 tsp. ginger
3/4 tsp. cloves
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
3/4 tsp. baking soda
pinch of salt
3 cups of flour

Melt the butter in a saucepan. Add the molasses and heat gently. Do not boil. When warm, add the spices and baking soda. Pour over the flour and mix well. Divide in two and form flattened disks between plastic wrap (This will help you roll it out later). Let come to room temperature.


Sprinkle countertop with flour and roll dough very thin. This is a bit of exercise for you. Haha.


Cut with a cookie cutter and bake at 350 degrees F. for 6-10 minutes, depending on the size of your cookies. Bake them less for softer cookies, longer for more “snappy” ones.



This year I made all tiny cookies but we usually make larger ones and decorate them with royal icing.

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