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Spiced Gingerbread Cookies

These gingerbread cookies are nice and soft, with the perfect blend of spices. For pure perfection, be sure to make your dough a day ahead and refrigerate it. Have a variety of cookie cutters, and plenty of candy decorations on-hand, for all-ages fun finishing off your festive dessert.

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  • 1.In large bowl, stir together flour, baking soda, ginger, cinnamon, nutmeg and cloves. Set aside.
  • 2.In second large mixing bowl, beat butter with an electric mixer until soft (about 1 min). Add sugar; beat until fluffy.
  • 3.Add eggs, molasses and vanilla; beat until combined. Gradually add flour mixture—beat as much as you can with the mixer. Stir in remaining with a spoon. Cover. Chill overnight.
  • 4.Preheat oven to 375° F.
  • 5.On lightly floured surface, roll dough to about 1/8" thickness. Cut using cookie cutters. Place on lightly greased cookie sheet, 1" apart. Create a ball from remaining dough; pat with flour to prevent sticking. Repeat.
  • 6.Bake 6 mins, or until edges are firm and bottoms light brown. Cool cookies on a wire rack. Decorate.


  • 6 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon organic ground cinnamon
  • 1 teaspoon organic ground nutmeg
  • 1/4 teaspoon organic ground cloves
  • 1-1/2 tablespoons organic ground ginger
  • 1 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 cup molasses
  • 2 teaspoons vanilla
  • 1 cup flour for rolling surface
  • Icing and assorted candies to decorate