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Gingerbread Cookies


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From Our Kitchen

6 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
8 ounces unsalted butter
1 cup dark-brown sugar, packed
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 1/2 teaspoons salt
2 large eggs
1 cup molasses


In a large bowl, sift together flour, baking soda, and baking powder. Set aside.
In an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy. Mix in spices and salt, then eggs and molasses. Add flour mixture; combine on low speed. Divide dough in thirds; wrap in plastic. Chill for at least 1 hour.  Heat oven to 350°. On a floured work surface, roll dough 1/8 inch thick. Cut into desired shapes. Transfer to baking sheets; refrigerate until firm, 15 minutes. Bake until crisp 8 to 10 minutes. Let cookies cool on wire racks, then decorate as desired.