Its the most wonderful time of the year, to make cookies and other christmasy desserts!

Here’s one of my favorite gingerbread cookie recipes, it doesn’t spread in the oven, holds a great shape, and tastes like Christmas.

You can cut the dough out into many different shapes, i like to cut them in circles and have them with coffee, not just as gingerbread men.

Some tips on these cookies:

Do not skip the chilling time, the dough will be sticky and unmanageable. You will curse.
Don’t roll them too thin as they will burn fast in the oven, try to roll them out uniformly into the same size so they cook evenly together.
Wait until they totally cool down before eating as they continue to semi harden after being removed from the oven

Classic Gingerbread Cookies

5 from 1 vote

Prep Time 15

Cook Time 15

Chill Time 2

Total Time 2 30

Course Dessert

Servings 35 cookies

In a medium bowl, whisk together all the dry ingredients
Using a mixer, beat together the butter and brown sugar until creamy
Beat in the egg and then the molasses
With the mixer on low, or by hand, slowly mix in the flour mixture into the butter mixture until a dough is formed
Gather dough into ball, divide by two, and wrap each with cling film while making sure each portion is flattened into a disc
Chill the dough for a minimum of two hours
Preheat oven to 180C
On a well floured surface roll out the dough working with one portion at the time and keeping the other in the fridge
Roll the dough into 1cm thickness and cut out the shapes with your cutters
Transfer the shapes with a metal spatula or knife so they don't break apart
Place on parchment paper on a baking tray and chill for 10 minutes before baking
Bake the cookies for 10-12 minutes until edges have slightly browned
Remove and let them cool completely before eating

Keyword baking, christmas, gingerbread, gingerbread cookies