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Chewy, easy to make gingerbread cookies

Gingerbread Cookies

This is my go-to gingerbread cookie recipe. These easy to make, homemade cookies are intensely spiced which add a nice variety to my holiday cookie boxes, breaking up the sweetness of the other treats. They are super chewy and hold their shape really well!

  • Yield: 0 makes about 40 large gingerbread men/women 1x


  • 4 c all purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tbsp ginger
  • ½ tsp nutmeg
  • ½ tsp allspice
  • 2 tsp cinnamon
  • ¼ tsp cloves
  • ½ tsp salt
  • 2 eggs
  • ½ c molasses
  • juice of 1 lemon
  • 1 ½ sticks unsalted butter
  • 1 ⅔ c granulated sugar


  1. Preheat the oven to 350°F. Prepare cookies sheets with parchment paper. 
  2. In a large bowl, sift together the flour, baking powder, baking soda, spices and salt.
  3. In a small bowl or measuring cup with a spout, combine the eggs, molasses & lemon juice.
  4. In a stand mixer fitted with a paddle attachment, combine sugar and butter until fluffy.
  5. Gradually add some of the dry mixture to the butter, alternating with the egg/molasses mixture, ending with the flour.
  6. Mix until the dough just comes together.
  7. Roll into a large ball and cover in plastic wrap.
  8. Chill dough in the refrigerator for 15-30min. Use about 1/6th of the dough at a time and keep the remainder in the fridge until ready to use.
  9. Roll out dough on a floured surface until desired thickness (¼’’ will give you a cookie that has crisp edges and chewy in the middle; anything less will result in a more crisp cookie). Cut with desired cookie cutters.
  10. Place on the tray with about 1 ½ inches of space in between, and bake for 10-15 minutes, depending on thickness. Once cookies puff up in the oven, they only need a couple more minutes to bake. Cookies are done when they are slightly golden brown on the edges. 
  11. Allow to cool for a few minutes on the baking sheet, then move to a wire rack to fully cool.


Recipe by

These cookies can be frozen for up to 3 months.