Classic Gingerbread Cookies - Dinner With Julie

Classic Gingerbread Cookies


November 11, 2014

From Canada's Best Recipes by Elizabeth Baird and Rose Murray (Whitecap)

  • Makes: Makes lots.


1 cup butter, at room temperature

1 cup sugar

1 cup fancy molasses

4 cups all-purpose flour

2 Tbsp ground ginger

1 tsp each baking soda, allspice, cinnamon and nutmeg

1/2 tsp each cloves and salt


1In a large bowl, beat the butter and sugar until fluffy; beat in the molasses. In a separate bowl, whisk together the flour, ginger, baking soda, allspice, cinnamon, nutmeg, cloves and salt. In three additions, stir the dry ingredients into the molasses mixture, stirring until the dough is smooth.

2Divide the dough into 2 discs; wrap and chill until firm, about 30 minutes, or refrigerate for up to 5 days.

3When you're ready to bake, preheat the oven to 350°F. On a well-floured surface, roll out one disc at a time to 1/4-inch thickness. Cut out any shape you like and place them an inch apart on parchment-lined baking sheets.

4Bake until slightly darkened underneath and just firm to the touch, about 10 to 12 minutes. Let cool on the baking sheets for 3 minutes, then transfer to racks to cool. (Make-ahead: Store in an airtight container at room temperature for up to 10 days or freeze for up to 1 month.)