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Gingerbread Cookies..Let's Welcome Christmas!!!

Christmas is just around the corner. When a festive day is fastapproaching, the question you are asked the most is "What are you making special for the occasion?" Even though I haven't really given it a thought, I was sure of making gingerbread cookies this time. This has been in my to-do list for q


  • 3 cups All purpose flour
  • 1/2 teaspoon Salt
  • 3/4 teaspoon Baking soda
  • 2 teaspoons Ginger Ground
  • 1 teaspoon Cinnamon Ground
  • 1/4 teaspoon Nutmeg Ground
  • 1/4 teaspoon Cloves Ground
  • 1/2 cup Unsalted butter , room temperature (I used salted butter and omitted salt)
  • 1/2 cup White sugar Granulated
  • 1 Egg large
  • 2/3 cup Molasses Unsulphured (I used maple syrup.You can use honey as well)

Confectioners Frosting:

  • 2 cups Sugar Confectioner ' s (icing or powdered ) , sifted
  • 1/2 cup Unsalted butter , room temperature
  • 1 teaspoon vanilla extract Pure
  • 1 1/2 tablespoons Milk cream or light


  • In a large bowl, sift or whisk together the flour, salt, baking soda, and spices.
  • In the bowl of your electric mixer, with the paddle attachment, (or with a hand mixer) beat the butter and sugar until light and fluffy.
  • Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.
  • Divide the dough in half, and wrap each half in plastic wrap and refrigerate until firm (at least two hours or even overnight).
  • Preheat oven to 177 degrees(I put at 180C) and place rack in center of oven. Line 2 baking sheets with parchment paper.
  • On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch.
  • Use a gingerbread cutter to cut out the cookies.
  • With an offset spatula lift the cookies onto the baking sheet, placing about 1 inch (2.5 cm) apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer. (If cookies are a little soft, place the baking sheet (with the cookies) in the fridge for about 10 minutes. This will prevent the cookies from losing their shape).
  • Bake for about 8 - 12 minutes depending on the size of the cookies. They are done when they are firm and the edges are just beginning to brown.
  • Remove the cookies from the oven and cool on the baking sheet for about 1 minute, then transfer to a wire rack to cool completely. .
  • Confectioners Frosting:.
  • In an electric mixer (or with a hand mixer), beat the butter until smooth and well blended.
  • Add the vanilla extract.
  • With the mixer on low speed, gradually beat in the sugar.
  • Scrape down the sides of the bowl and beater.
  • Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes).
  • Add a little more milk if needed.
  • Tint frosting with food color, if desired.
  • Place the frosting in a pastry bag fitted with a decorative tip and decorate the gingerbread men as desired.