Gingerbread Cookies


Gingerbread cookies are probably the best cookies to make for Christmas. Really simple, just cut out and decorate with a bit of icing. I’ve actually made a bunch of these to use as Christmas ornaments on our tree, just up the spices a bit more so that they are a bit more aromatic and your house will smell wonderful as you’re making them.


  • 1 cup (230 grams) unsalted butter
  • 1 cup sugar
  • 1 1/2 teaspoons baking soda
  • 1/4 cup hot water
  • 1/2 cup black treacle or 1 cup molasses
  • 5 1/2 cups flour
  • 1 1/2 Tablespoons ginger
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon allspice


1. In the bowl of your mixer, beat together the butter and sugar until light and fluffy.

2. In a separate bowl, stir together the hot water, baking soda, and black treacle/molasses.

3. Sift together the flour and the rest of the ingredients. With your mixer on low, gradually add in the flour mixture, alternating with the hot water mixture. You will start to get a pretty hefty dough, so be sure not to overwhelm your mixer. Once everything is mixed, place the dough in the fridge to chill for at least an hour.

4. Once the dough is chilled, preheat your oven to 350°F (175°C). On a lightly floured surface, roll out your dough until it is 1/4-inch thick. Then cut the dough into whichever shapes you choose using some cookie cutters. If you want to make them into ornaments, cut a hole in the dough for the ribbon before baking, making it larger than you actually need to allow for the expansion during baking.

5. Bake for 13-17 minutes until done. Don’t let the edges turn too dark brown, or else the cookies will be pretty brittle. Allow them to cool completely on wire racks before decorating.

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