Spiced Gingerbread Cookies

There are only 4 days until Christmas! Do you have all of your shopping done? I do! But if you’re still in search of those last few gifts, sweets are the perfect present!


A few weeks ago I boxed up some delicious sweets for my friends and shipped the goodies to them at college! I put in these sugar cookies, this fudge, and today’s amazing gingerbread cookies!


It came in handy for them during finals season – the little boost of sugar you need to get through those long nights of studying! Plus, it felt so good to send out care packages – giving often feels better than receiving! I love making things for family and friends with love, especially during the holiday season.


Now, these gingerbread cookies are absolutely delicious. They aren’t too sweet, like how some gingerbread can be. Instead, they’re crispy, with a rich, deep molasses flavor.


I love the little dusting of extra flour you can see in the pictures… just another indication that these cookies are fresh, homemade, and baked with love!


This photo of the care packages before sending them out reminds me of the song…. “brown paper packages tied up with string!” I love The Sound of Music, what an uplifting classic movie. Another one to add to my holiday watch-list!


Enjoy this recipe – it’s perfect for gingerbread cookies or little houses! Happy holidays!



Spiced Gingerbread Cookies

Recipe adapted from Hallmark

Prep time: 15 minutes

Cook time: 2 hours chill time, 16 minutes baking time

Yield: 20 medium-sized cookies (about 4 inches across)


  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup brown sugar
  • 3/4 cup molasses
  • 5 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon cloves
  • 1 teaspoon salt
  • 3/4 cup cold water

To bake

  1. In the bowl of your stand mixer, cream the softened butter and brown sugar on high speed for about 3 minutes, until light and fluffy. Add in the molasses and mix on low speed until incorporated, making sure to stop and scrape down the bowl as needed.
  2. In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt, then add it to the molasses mixture on low speed. If the mixture appears too dry and crumbly, add water a tablespoon at a time until the texture improves.
  3. Remove the dough from the mixer and wrap it in saran wrap. Chill the dough in the freezer for 30 minutes or in the fridge for 3 hours minimum (it can be refrigerated overnight for next-day baking!)
  4. Preheat your oven to 350*F and line two cookie sheets with parchment paper. On a well-floured surface (I used a Silpat so as not to dirty up the entire counter), roll out the dough to 1/4 inch thickness and cut out as many cookies as possible, re-rolling the scraps.
  5. Bake the cookies for 16 minutes, or until they have slightly puffed up. Cool on the cookie sheet and enjoy!

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