Gingerbread Cookies


  • 6 cups of flour for all uses
  • 1 tbsp baking powder
  • 1 tbsp ginger
  • 1 tbsp cinnamon
  • 1 tsp grated nutmeg
  • 1 tsp ground cloves
  • 1/4 tsp black pepper
  • 1 cup of butter
  • 1 cup molasses
  • 1 cup of brown sugar
  • 2 eggs
  • 2 tsps vanilla

How to do

  1. In a bowl, add the flour, baking and all the spices. Mix gently by hand or with a spatula. Allow the bowl aside.
  2. In another bowl, add the butter and beat with mixer until the mixture is smooth and get the form of cream. Add the brown sugar, molasses, eggs and vanilla. Add little by little the flour and mix until the dough is homogenized.
  3. Divide the dough into 3 pieces. Knead each piece into a round shape, which has a thickness of about 4 cm. Roll pieces of dough in transparent film and stored it in the fridge for at least 3 hours. When the dough is cool enough, preheat the oven to 180°C. On a lightly floured surface roll out the dough to a thickness of about one centimeter. Cut the dough into desired designs with various shaped pastry cutters and place the cookies on baking sheet with baking paper. We make sure cookies have a distance of at least two and a half centimeters between them. If the dough is too sticky or soft , put it in the fridge or in the refrigerator for a few minutes.
  4. Bake them for about 9-12 minutes (depending on the size of the biscuits). Remove the pan from the oven and let the cookies cool.

Decorate with icing if you want:

2 egg whites

3 cups powdered sugar

vanilla, Confectionery colors 

Beat the egg whites into meringue, add sugar, vanilla and beat them. If desired, colored them with confectionery coloring. If the icing is too wet, put some more powdered sugar, and if it is too thick, put a little water.

When we decorate the cookies, let the icing dry in order to serve them.

Good luck!