Old-Fashioned Gingerbread Cookies

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Gingerbread Cookies


I have the easiest old-fashioned gingerbread cookies baking as it’s another cold winter day here in Manitoba.

What I love is the smell of gingerbread cookies when they bake as it permeates the entire house.

Gingerbread not only smells like Christmas and remind me of all the memories of childhood.

You may recall making gingerbread men cookies with your parents when you were a child.

The fun part for my siblings and I was decorating our gingerbread tree cookie creations with icing and sprinkles.

I’m biased but I still think this is the best gingerbread cookies recipe I’ve ever made or tasted.

When I make these gingerbread cookies the plate is empty before I get a chance to freeze them for the holidays.

I’ll let the results speak for themselves even if they are from my family.

With Christmas around the corner, I’ve been ramping up my baking menu and my food menu for the holidays.

I have made a holiday start with the perogies as requested by some of my kids’ teachers, easy but frugal.

Next on the list is my sweet mincemeat pies and Christmas cake not forgetting to mention some apple pies too.

My orders are also coming in for my chocolate peanut butter truffles which are apparently famous among friends and colleagues.

Gingerbread Cookies For The Holidays

Old-fashioned gingerbread cookies

Last but not least I’ll be making my famous cinnamon buns along with these delicious old-fashioned gingerbread cookies.

I will also make a batch of gingerbread cookies from scratch for the kid’s classroom treats before the Christmas holidays.

What I like about these gingerbread cookies are that they are peanut-free so safe for the schools.

I enjoy creating recipes where my kids can help me in the kitchen and with these gingerbread cookies, you can easily encourage the kids to participate.

Have them pick out their favourite cookie cutter and press the cookie then pull it from the dough and place it on the baking sheet.

Molasses in Cookies

What is molasses?

The heavy aroma of cinnamon and ground cloves is heavenly smelling in the house this time of year.

For this recipe, I’ve chosen to make them without molasses however you can add 1 or 2 tablespoons if you’d like.

If you add molasses also known as black treacle in the UK you will find you get a darker cookie with a rich molasses taste.

Molasses is the by-product of refining sugar cane or sugar beets into sugar.

Once you decide on what cookie-cutter design you want to use you can then think about how you will decorate the cookies.

Like I mention below it’s important to hand mix these cookies to prevent over-processing.

Decorating gingerbread cookies can be as simple as you want to make it or as difficult.

I make an easy icing for gingerbread cookies the same as I would decorate my lemon drizzle cookies.

If you want your cookies to be soft gingerbread cookies don’t over-bake them.

Remember that they continue to bake even after you take them out of the oven.

Transfer the cookies as soon as you can to a cooling rack so they don’t get lose shape or get soggy.

My kids always want to be the first to “taste” to make sure all of my cookie creations are okay to hand out!

Let’s get to it then and start making these gingerbread tree cookies.

How To Make Easy Gingerbread Cookies

how to make gingerbread cookies
Prep Time 20 mins
Cook time 10 mins
Oven Temp 180oC/350oF
Makes 24 (depending on size of cookie cutter)
Old-Fashioned Gingerbread Cookies Recipe
Recipe Type: dessert
Author: Nicola Don
Prep time:
Cook time:
Total time:
Serves: 24
If you love to make cookies these are easy gingerbread cookies that you can make any time of year and cut with cookie cutters to match the occasion.
  • Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground cloves
  • 2 teaspoons ground ginger
  • 1 cup sugar
  • 2 eggs beaten
  • 1 teaspoon baking powder
  • 1 teaspoon grated nutmeg
  • 2 teaspoons ground cinnamon
  • 1 cup butter
  • 3/4 cup dark brown sugar
  1. Pre-heat oven to 350 degrees
  2. Sift the flour, baking powder, salt and spices into a large bowl.
  3. Melt the butter in a saucepan, add the sugar and dark brown sugar, mix well then allow to cool
  4. Add the beaten eggs
  5. Make a hole in the centre of the dry ingredients and gradually add the butter and sugar mixture
  6. Place in the refrigerator until completely cool (10 mins)
  7. Cut into four pieces and roll each one out separately until it is around the thickness of a toonie.
  8. Using cookie cutter stamp into different shapes e.g. stars, angels, Christmas trees etc.
  9. Place on a well-greased baking sheet and bake in batches in the pre-heated oven for about 10 mins.
  10. Please note this mixture should be made by hand. It is easy to overwork.

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  1. I made these last night…. at first I thought that they would not turn out as I have never melted butter and dissolved sugar to make cookies before & I am an avid baker! I didn’t chill the dough and did not roll it out but rather dropped them from a teaspoon onto my cookie pan.. Didn’t ice them, just left them plain. They were excellent!!! Great gingery taste, slightly crunchy and soft in the middle. I will be definitely be making these again. Thanks so much Nicola for posting this recipe 😉

    1. Glad you enjoyed them Mary. They will be gone in a flash! I have done them like that too and then made a ginger butter cream to make a sandwich cookie mmmmm!

  2. These look yummy!!! A little something extra for the Christmas trays! I’ll be making my dark fruitcake shortly as well. I got my fruit the other day, now I just need to get hold of some paper bags to use to line the pans. I don’t make much in the way of cookies at Christmas but I make a number of squares. They disappear just as fast!!! Thanks Nicola!!!!

  3. Those sound incredible! I make Shoo Fly Pie using molasses and the consistency of the “filling” look very similar to your cookie dough. Maybe I’ll make these gingerbread cookies at the same time…. YUM!

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