Gingerbread Cookies

by Cara Byte

Gingerbread Cookies

Embrace the enchanting spirit of the holiday season with delightful Gingerbread Cookies. These classic treats capture the essence of warmth, spice, and nostalgia, making them a beloved holiday tradition. Each bite is a harmonious blend of aromatic ginger, cinnamon, and molasses, creating a delightful balance of flavors. Whether decorated with intricate designs or enjoyed in their purest form, these Gingerbread Cookies are a delightful way to celebrate the joy and magic of the festive season. Let the sweet aroma fill your home and savor the heartwarming taste of these beloved holiday favorites.


  • Mixing Bowls
  • Cookie Sheet
  • Parchment Paper
  • Whisk (Silicone OR Stainless Steel)
  • Stand up Mixer


  • 4 Cups All-purpose Flour
  • 3/4 Cup Dark Brown Sugar
  • 1/2 tbsp Ground Cinnamon
  • 1/2 tbsp Ground Ginger
  • 3/4 tsp Baking Soda
  • 1/4 tsp Sea Salt + more for garnish
  • 1/2 tsp All Spice
  • 1/2 tsp Ground Gloves
  • 1/4 tsp Black Pepper
  • 1 Cup Unsalted Butter cut large cubes.
  • 1 Egg room temperature
  • 1 Cup Molasses


  1. In the bowl of the stand-up mixer fitted with the paddle attachment on combine the flour, sugar, cinnamon, ginger, baking soda, salt, allspice, cloves, and black pepper. Turn on low to stir everything together.
  2. Turn the speed up to medium-high and add the butter. Continue beating until the butter mix looks like cornbread. Add the egg and continue beating. Add the molasses and beat until well incorporated.
  3. Press the cookie dough firmly flat between two sheets of parchment paper. Flatten the cookie sheet to 1/4 inch by pressing on top or rolling with the pin.
  4. Once flat and thin cut out as many cookies as you can fit with your favorite cookie cutter.
  5. Arrange on top of the cookie sheet and freeze for about 10 minutes. Take out and let cool until room temperature.
  6. Preheat the oven to 350F and cook for about 15 minutes. Let them cool completely.

Make it Gluten Free:

Notes: For Gluten-Free cookies use the blend below instead of the all-purpose flour. Mix the ingredients before you add them to the mix. 

  • 1 ⅓ Cup Chickpea Flour 
  • ¾ Cup Almond Flour
  • ¼ Cup Potato Starch 
  • 1 tbsp Baking Powder
  • ½ Tsp Salt 
  • ½ tsp Xanthan Gum 

Make it Dairy Free:

For Dairy-Free cookies use bananas instead of eggs and vegan butter. 

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