Gingerbread cookies

Gingerbread cookies
Gingerbread cookies

Makes about 4 dozen cookies


1 cup of butter at room temperature
1 ¾ cup brown sugar
1 ¼ cup sugar
2 tablespoon of molasses
6 eggs
6 cups of flour
teaspoon baking soda (soda)
1 tablespoon ground ginger
1 tablespoon ground cinnamon
tablespoon allspice

In a large bowl, beat butter, brown sugar and sugar cream. Add molasses and egg and mix. In another bowl, sift dry ingredients. Add dry ingredients to the first mixture, mix and knead to a smooth ball. Cover and refrigerate at least 30 minutes.

Heat oven to 325ºF. Cover with foil or cookie sheets with parchment paper. (If using foil, grease the surface)

On a well-floured surface, roll the dough to ¼ inch thick (8mm). With the cookie cutter, cut out biscuits and with a thin spatula, gently lift them and place them on the plate. Be sure to leave 1 inch (2.5 cm) between the cookies.


For best results, limit the number of times you roll the dough. For this, maximize the cut surface each time. The more you add flour to your work surface and to roll your dough, the dryer and harrder it will be.

The cookies keep well especially if they have not been touching when cooking. The golden crust keeps the freshness inside. When you need to separate them, this crust is not complete and the humidity go in)

Bake for 15 to 20 minutes. let cool a bit on the plate before transferring to a wire rack and cool completely (especially if you’re planning to decorate them.)

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