Gingerbread Cookies

Total Time:
2 hr 30 min
10 min
2 hr
20 min

16 to 24 cookies

  • 6 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 cups packed dark brown sugar
  • 3/4 cup (1 1/2 sticks) softened unsalted butter
  • 1 cup dark molasses
  • 2 eggs
  • 1 tablespoon maple extract
  • Special equipment: an assortment of cookie cutters
Watch how to make this recipe.
  • In a large bowl, combine the flour, salt, allspice, cinnamon, cloves, ginger and nutmeg, and whisk them together. Set the mixture aside for a minute.

  • In an electric mixer fitted with the paddle attachment, cream together the brown sugar and softened butter until fluffy. Drizzle in the molasses, mixing well and scraping the sides halfway through if necessary. Add the eggs one at a time, beating well after each addition. Add the maple extract and mix well. Add the flour mixture in 3 batches, beating until just combined after each addition. The dough will be pretty dense and slightly dry to the touch. That's the way you want it! Wrap the dough in plastic wrap and refrigerate it for at least 2 hours.

  • When ready to bake, preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.

  • Roll the dough out 1/3 inch thick (rolling between 2 sheets of plastic wrap will keep the rolling pin from sticking). Cut using any cutters you like, and transfer onto the prepared baking sheets. Bake until the cookies are baked through but still soft, 16 to 18 minutes.

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    This recipe is featured in:

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