29/11/2025
Classic gingerbread cookies! Smells like Christmas when they're baking!
TOP TIP: The dough is quite sticky to work with. The trick is to make sure it's cold – if it gets too sticky, return to refrigerator for a bit at anytime during roll out/cutting process.
Ingredients
Dry Ingredients:
450 g flour , plain/all purpose
3 tsp baking powder
1 tbsp ground ginger
2 tsp ground cinnamon
1 tsp mixed spice
0.25 tsp ground cloves
Wet Ingredients:
85g / 5.5 tbsp unsalted butter , softened
150 g brown sugar
1 large egg , at room temperature
2 tsp vanilla extract
180 g molasses
Instructions
1. Mix dry ingredients in one bowl.
2. Cream butter and sugar in a separate bowl until light and fluffy.
3. Add egg and vanilla, mix until combined.
4. Mix in molasses until smooth.
5. Gradually add dry ingredients, mixing until a soft, slightly sticky dough forms.
6. Wrap and chill dough for at least 2 hours.
7. Preheat the oven to 190°C (170°C fan) and line baking trays.
8. Roll out dough between baking paper to 4 mm thick.
9. Cut out shapes and place on trays.
10. Bake for 12–14 minutes until lightly golden. Cool completely.
