These classic gingerbread cookies, made with dark molasses, cinnamon, and cloves, are a favorite for decorating during the holidays.

Source: Midwest Living


Recipe Summary

1 hr
2 hrs
6 mins
1 min
3 hrs 7 mins


Ingredient Checklist


Instructions Checklist
  • In a medium bowl, stir together the flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.

  • In a mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add brown sugar and molasses; beat until combined. Add vinegar and egg; beat well. Add flour mixture; beat at low speed until just combined. Divide the dough into 4 equal parts. Cover and chill the dough for 2 hours or until easy to handle.

  • On a well-floured surface, roll one-quarter of the dough at a time to 1/4-inch thickness. Cut into shapes using a 3-1/2- to 4-inch gingerbread man cookie cutter (is necessary, dip cutter in flour between cuts to prevent sticking). Using a wide spatula, transfer cutouts to lightly greased cookie sheets or parchment paper-lined cookie sheets, placing cutouts 2 inches apart. Repeat with remaining dough.

  • Bake in a 375 degree F oven for 6 to 8 minutes or until edges are firm when lightly touched. Cool on cookie sheet for 1 minute. Remove the cookies and cool completely on a wire rack.

  • If you like, decorate with Powdered Sugar Icing or Royal Icing, colored sugars and decorative candies or sprinkle with powdered sugar. Makes about 30 cookies.


While still warm, make a small hole in top of the cookie for a satin ribbon to use as an ornament.

Nutrition Facts

189 calories; fat 7g; cholesterol 25mg; saturated fat 4g; carbohydrates 30g; insoluble fiber 1g; protein 2g; vitamin a 243IU; sodium 112mg; calcium 40.4mg; iron 1.6mg.