Gingerbread Cookies

Just a little holiday spirit for you!


  • 3 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 3/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 6 tablespoons unsalted butter
  • 3/4 cup dark brown sugar
  • 1 large egg
  • 1/2 cup molasses
  • 2 teaspoons vanilla
  • 1 teaspoon finely grated lemon zest (optional)


  • In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
  • In a large bowl (KitchenAid’s great for this) beat butter, brown sugar, and egg on medium speed until well blended
  • Add molasses, vanilla, and lemon zest and continue to mix until well blended
  • Gradually stir in dry ingredients until blended and smooth
  • Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours
  • Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°
  • Grease or line cookie sheets with parchment paper
  • Place 1 portion of the dough on a lightly floured surface
  • Sprinkle flour over dough and rolling pin
  • Roll dough to a scant 1/4-inch thick
  • Use additional flour to avoid sticking
  • Cut out cookies with desired cutter– the ginger bread man is our favorite of course
  • Space cookies 1 1/2-inches apart
  • Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies– very good!)
  • Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack
  • After cookies are cool you may decorate them any way you like
  • I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.