Gingerbread Cookies

Merry Christmas, everyone!

Oh wait, Christmas isn’t here yet. But it’s never too early for Christmas amirite??? 😉

Anyway, today I bring you a traditional cookie eVeRyBoDy loves. Gingerbread cookies! Okay, if you don’t like it then you’re missing out.

Here’s the recipe I used.*insert link here* But then I modified it because I reduced the sugar and substituted one of the spices for another.

Carry on reading to check out the best gingerbread cookies recipe (modified) you can ever make! 🍪 Modified parts are in bold.

For the first time in forever there are real pictures taken by my mum (coz I was too busy baking) so yay for that!


  • 10 Tablespoons (2/3 cup; 145g) unsalted butter, softened to room temperature
  • 3/4 cup (120g) packed light or dark brown sugar
  • 2/3 cup (190g) unsulphured molasses (I use Grandma’s Molasses brand)
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3 and 1/2 cups (437g) all-purpose flour  (spoon & leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 Tablespoon ground ginger (yes, 1 full Tablespoon!)
  • 1 Tablespoon ground cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon nutmeg

Special Equipment

  • Cookie cutter(s)
  • Rolling pin
  • Large baking sheets
  • Silicone baking mats (we didn’t use these)


  1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and molasses and beat on medium high speed until combined and creamy-looking. Scrape down the sides and bottom of the bowl as needed. Next, beat in egg and vanilla on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed. The butter may separate; that’s ok.
  2. In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick and slightly sticky. Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Please see photo and description above in my post. Chill discs for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
  3. Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  4. Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Don’t be afraid to continually flour the work surface as needed- this dough can be sticky. Roll out disc until 1/4-inch thick. Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.
  5. Bake cookies for about 9-10 minutes. If your cookie cutters are smaller than 4 inches, bake for about 8 minutes. If your cookie cutters are larger than 4 inches, bake for about 11 minutes. My oven has hot spots and yours may too- so be sure to rotate the pan once during bake time.
  6. Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Once completely cool, decorate as desired.

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. Baked and decorated (or not decorated) cookies freeze well – up to three months. Unbaked cookie dough discs (just the dough prepared through step 2) freeze well – up to three months. Thaw overnight in the refrigerator then continue with step 3.


Sorry for the bluriness 😛

Fun fact nobody asked for: According to my mum, because I didn’t plan my time well I ended up baking until 4 am -_- That week was hectic what with the preparations for science fair and baking… *sigh*

By the way, this is a scheduled post because I will be away at camp from the 14th to the 18th, which means I won’t be active on WordPress during that time. (also they take away our phones at that camp) But comments are much welcome- you’ll just have to wait for a while before I can answer them.

Looks like that’s all I have for today. Ciao! 😀

Have you made gingerbread cookies before? What’s the latest you’ve stayed up to bake?



17 thoughts on “Gingerbread Cookies

  1. Yum! Gingerbread cookies!! 😀 I am super excited for Christmas!!! 😀 What are some things on your Christmas list this year? 🙂 Merry Christmas!
    -Laura ❤ 😉

    Liked by 1 person

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