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Gingerbread Cookies

Yield: 12-16 4-inch Gingerbread Men Cookies

Degree of difficulty: Easy

Prep Time: 1 hour

Bake Time: 8-10 minutes

Total Time: 1 hour 10 minutes


2 cups (280 g) Cup4Cup Multipurpose Flour

1 teaspoon (3.3 g) Baking powder

¾ teaspoon (3 g) Baking soda

¼ teaspoon (1 g) Kosher salt

2¼ teaspoons (3.5 g) Ground ginger

2 teaspoons (3 g) Ground cinnamon

1/4 teaspoon (0.4 g) Ground clove

4 tablespoons (56 g) Unsalted butter, room temperature

½ cup (110 g) Dark brown sugar

1/3 cup (110 g) Molasses

1 ea (50 g) Large egg

¾ teaspoon (3.75 g) Vanilla extract


  1. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter, dark brown sugar, and molasses until light and fluffy.
  2. Scrape the bowl, add the eggs and vanilla, and mix until homogenous.
  3. Sift together the remaining dry ingredients.
  4. Incorporate the dry ingredients into the wet ingredients. Scrape the bowl and make sure the dough is smooth.
  5. Refrigerate the dough for at least 40 minutes or overnight.
  6. Preheat the oven to 350°F.
  7. On a well-floured surface, roll the dough out to 1/8″ thick.
  8. Dust off the excess flour and cut with your desired cookie cutter.
  9. On a parchment lined sheet tray, lay out the cookies 1 inch apart.
  10. Bake for 8-10 minutes.
  11. Allow the cookies to rest for 3 minutes then remove the cookies with a spatula onto a cooling rack.
  12. Enjoy or decorate the cookies once cooled.