Easy Gingerbread cookies recipe

December 10, 2014

Gingerbread is a relatively healthy member of the cookie family, and a great festive treat for all you encounter in the holiday season. So gather your cookie cutters, Christmas spirit and sanity – it’s time to get baking!

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2 1/4 cups all-purpose flour

1 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/4 tsp ground nutmeg

1/2 cup packed brown sugar

1/2 cup butter, softened

3 tbsp molasses

1 large egg

Cooking spray


1 cup sifted powdered sugar

1 tablespoon water

  1. Add flour, ground ginger, cinnamon, baking powder, baking soda, salt and nutmeg to a bowl, and stir to combine.
  2. Add brown sugar, butter, and molasses to another bowl and beat with a mixer until well combined. Add egg and continue to beat until smooth. Add to the flour mixture and beat at low speed until well blended until a dough texture. Halve the dough mixture and cover each with plastic wrap. Place in fridge and  chill for 1.5 hours.
  3. Preheat oven to 350°.
  4. Sprinkle some flour onto your work surface and roll each portion of dough to a 1/8-inch thickness. Cut with cookie cutters – we love the gingerbread men and women (this should make roughly 48, 3-inch cookies).  Place cookies 1 inch apart on a baking tray, covered with a baking sheet, coated with cooking spray. Bake at 350° for 8 minutes or until lightly browned. Leave cookies to cool completely on a baking rack.
  5. To prepare the icing, combine sifted powdered sugar and 1 tablespoon water. Transfer mixture to piping bag and pipe the icing onto your cookies.

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