Name: Gingerbread cookies
Yield: About 24 medium cookies
Cuisine: European and North American baking
Ingredients: 440 g All-purpose flour Plain; 5 mL Baking soda Level measure; 2.5 mL Fine salt Level measure; 15 mL Ground ginger; 15 mL Ground cinnamon; 2.5 mL Ground allspice; 2.5 mL Ground cloves; 140 g Unsalted butter Softened; 150 g Brown sugar; 200 g Molasses Unsulphured, not blackstrap; 1 Large egg Room temperature; As needed All-purpose flour Light dusting for rolling

Method

01 · Mix dry ingredients
1 min
Use: Dry
Whisk the dry group.
Ready when: Spices evenly distributed.
01 Mix dry ingredientsWhisk the flour, raising agent, salt and spices until evenly mixed.
02 · Cream
2 min
Use: Cream
Beat butter and sugar until smooth.
Ready when: Soft mixture.
02 CreamBeat the butter and brown sugar until smooth.
03 · Add liquids
1 min
Use: Cream, Wet
Beat in molasses and egg; scrape the bowl.
Ready when: Even dark mixture.
03 Add liquidsBeat in the molasses and egg, then scrape the bowl.
04 · Chill dough
At least 3 hours
Use: Mix dry ingredients, Add liquids
Mix in the dry ingredients. Divide into two flat discs, wrap and chill.
Ready when: Dough firm enough to roll.
04 Chill doughMix in the dry ingredients, divide into two flat discs, wrap and chill.
05 · Roll and cut
15 min
Use: Chill dough, Bench
Heat oven. Roll on a lightly floured surface to about 6 mm thick. Cut shapes and put on lined trays.
Ready when: Similar thickness; dough remains cool.
05 Roll and cutRoll the chilled dough about 6 mm thick and cut matching shapes.
06 · Bake
9–11 min
Use: Roll and cut
Bake until edges are set, allowing more time for larger shapes.
Ready when: Edges slightly darker; centres no longer glossy.
06 BakeBake until the edges are set and the centres lose their gloss.
07 · Cool
Until cool
Use: Bake
Rest 5 minutes on trays, then transfer to a rack.
Ready when: Cookies firm for handling.
07 CoolRest on the trays, then transfer the firm cookies to a rack.

What to look for

Stage	Look / feel for	Needs attention
Roll and cut	Similar thickness; dough remains cool.	Stop at this cue rather than relying only on elapsed time.
Bake	Edges slightly darker; centres no longer glossy.	Stop at this cue rather than relying only on elapsed time.
Cool	Cookies firm for handling.	Stop at this cue rather than relying only on elapsed time.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Cookies spread too much	Dough or baking tray was too warm.	Chill the remaining dough and use a cool tray.	Measure flour by weight and soften butter without melting it.
Hard cookies	They baked beyond the stated edge and centre cues.	Store airtight once cool.	Check the first tray early; cookies firm as they cool.
Shapes distort	Dough softened while cutting.	Chill the cut shapes before baking.	Work with one disc at a time.

Store airtight for up to 5 days; decorate only after cooling.

Ingredient choices & substitutions

Ingredient	Specified type	Brand	Status
All-purpose flour	Plain	No required brand	Match the ingredient type
Baking soda	Level measure	No required brand	Match the ingredient type
Fine salt	Level measure	No required brand	Match the ingredient type
Unsalted butter	Softened	No required brand	Match the ingredient type
Molasses	Unsulphured, not blackstrap	No required brand	Match the ingredient type
Large egg	Room temperature	No required brand	Match the ingredient type
All-purpose flour	Light dusting for rolling	No required brand	Match the ingredient type

Ingredient	Alternative / ratio	Adjust handling	Likely outcome
All-purpose flour	Plain wheat flourEqual weight	Use plain flour, not self-raising; mix only until combined.	Similar result; stronger bread flour produces a firmer crumb.
Molasses	Dark treacle200 g	Avoid blackstrap; treacle flavour varies.	A darker, sometimes more bitter gingerbread.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Mixer with paddle or beaters	Use a sturdy spoon and bowl for softened butter mixtures, or a hand mixer. Cream until lighter; do not replace beating with a quick stir.
Rolling pin	Use a clean, smooth, sturdy bottle with its cap secured. Roll gently; for pastry, keep the bottle cool and dry.
Cutters	Use a similarly sized food-safe round cutter or cut simple squares with a knife; shape and size affect baking time.
Two trays	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Mixer with paddle or beaters	Use a sturdy spoon and bowl for softened butter mixtures, or a hand mixer. Cream until lighter; do not replace beating with a quick stir.
Rolling pin	Use a clean, smooth, sturdy bottle with its cap secured. Roll gently; for pastry, keep the bottle cool and dry.
Cutters	Use a similarly sized food-safe round cutter or cut simple squares with a knife; shape and size affect baking time.
Two trays	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.

Gingerbread cookies

Gingerbread cookies