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Gingerbread Cookies

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  • Level: Easy
  • Total: 2 hr 50 min (includes chilling time)
  • Active: 30 min
  • Yield: 16 to 24 cookies
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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 

1 1/2 sticks (3/4 cup) unsalted butter, softened  

1 cup dark molasses 

2 eggs 

1 tablespoon maple extract 


Special equipment:
an assortment of cookie cutters
  1. In a large bowl, combine the flour, salt, allspice, cinnamon, cloves, ginger and nutmeg, and whisk together. Set aside for a minute.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream together the brown sugar and butter until fluffy. Drizzle in the molasses, mixing well and scraping the bowl 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 for at least 2 hours.
  3. When ready to bake, preheat the oven to 350 degrees F. Line two baking sheets with parchment.
  4. Roll the dough out 1/3 inch thick (rolling between two 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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