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Crazy Good Gingerbread Cookies
Author: Joe the Baker
  • 1 1/2 sticks butter
  • 3/4 cup brown sugar
  • 3/4 cup molasses
  • 1 egg
  • Salt to taste
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 1/2 cups flour
  1. Cream together butter and sugar until pale and fluffy.
  2. Add molasses and mix to fully incorporate.
  3. Add egg and continue to mix on low speed to ensure its well mixed.
  4. Scrape the bowl and fold batter with a rubber spatula.
  5. Separately combine all dry ingredients together and run a fork through the mixture to blend.
  6. Combine the dry with the wet ingredients at low medium speed and ensure its combined completely.
  7. Remove from bowl, wrap in parchment, and chill overnight.
  8. When ready to bake, roll out to about 1/4 inch thick, cut as desired, and bake at 375F until the edges just barely change color- about 10 minutes. Cook for longer if you want a crispy gingerbread cookie (about 14 to 16 minutes).
  9. Let cool completely on pan before decorating.
Recipe Notes

This dough can be frozen ahead of time, and I recommend rolling out sheets of dough then freezing to make life easier.
To make a quick icing, just combine milk with powdered sugar until thick. Place in a narrow-tipped squeeze bottle and let your family turn those cookies into masterpieces.