Gingerbread Cookies

Gingerbread Cookies

6 hrs total time

1 hr active time


Makes 48



  • ⅓ cup molasses
  • ¾ cup packed brown sugar
  • ½ cup unsalted butter
  • 2¼ cups all-purpose flour
  • 1 tsp ground cinnamon
  • 1½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp kosher salt
  • ½ tsp baking soda
  • 1 large egg


  • ½ cup ground almond


  • ½ cup powdered sugar
  • 1 tbsp water


  • 1Combine molasses, sugar and butter in a small saucepan. Heat over low heat until butter and sugar melt, stirring to combine. Remove from heat and reserve.
  • 2Sift flour, spices and baking soda into a large bowl. Add molasses mixture, egg and ground almonds and stir until combined.
  • 3Turn dough out onto a large piece of plastic wrap and pat into a disc. Wrap completely and chill in the refrigerator for at least 4 hours or overnight.
  • 4Unwrap dough and roll 0.1-inch thick between two sheets of parchment paper. Place on flat tray or pan and freeze for 15 minutes before cutting out shapes.
  • 5Insert wire rack into rack position 5. Select COOKIES/CONVECTION/325°F/ 6 minutes and press START to preheat oven.
  • 6Cut out shapes with 3-inch (7.5cm) cookie cutters and place on roasting pan lined with parchment paper. Keep remaining dough in the freezer until needed. Let soften slightly as needed before cutting out shapes.
  • 7Once preheated, place pan in the oven and bake for 6-7 minutes until edges just start to brown. Let cool on pan for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough.
  • 8Sift powdered sugar into a medium bowl. Whisk in water until desired consistency is reached. Thicker icing can be piped onto cookies and thinner icing can be brushed on as a glaze.
    Tip: Cookies will keep for up to three weeks in an airtight container.

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