These classic gingerbread cookies are a Christmas favourite, bringing together warm spices, brown sugar, and molasses for a rich festive aroma. The dough is rolled out, cut into shapes, and baked until lightly crisp. Perfect for decorating or gifting, they offer the comforting charm of traditional holiday baking and the cosy warmth of seasonal spices.
Ingredients
UNITSIngredients
2 ½ cupsAll-purpose flour
1 tbspGround ginger
1 tspGround cinnamon
¼ tspGround cloves
1 tspBaking soda
a pinchSalt
½ cupButter (softened)
½ cupBrown sugar
⅓ cupMolasses
1Egg
1 tspVanilla essence
Follow
Directions
Description - Step 1
Prepare the Spiced Dry Mix
In a bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and a pinch of salt. This ensures the spices blend evenly into the dough and the cookies bake with consistent flavour.
Description - Step 2
Cream the Butter and Sugar
In another bowl, beat softened butter and brown sugar until light and creamy. Add the molasses, egg, and vanilla essence, mixing until smooth. The mixture should be glossy and well combined before adding the dry ingredients.
Description - Step 3
Form the Dough
Gradually add the dry mix to the wet ingredients, stirring to form a soft, slightly sticky dough. Avoid overmixing. Shape the dough into a disc, wrap it, and chill for at least 30 minutes. Chilling helps the cookies hold neat shapes when cut.
Description - Step 4
Roll and Cut
Lightly flour your surface. Roll out the chilled dough to medium thickness. Use cookie cutters, stars, trees, gingerbread men, or any festive shape to cut the cookies. Transfer gently to a lined baking tray.
Description - Step 5
Bake Until Set
Preheat the oven to 175°C. Bake the cookies for 10–12 minutes, or until the edges are firm and lightly crisp. Cool completely on a wire rack. They can be decorated with icing once cooled or enjoyed plain.
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