How to Bake Gingerbread Cookies

How to Bake Gingerbread Cookies

A perfect recipe to munch on this season

Victoria Marinelli, The Mike Contributor

When the leaves start to change and the fall sweaters come out, I love baking something that reflects the season.  Fall is my favourite time of year – crisp, spicy, and oh-so-cozy.  My gingerbread recipe embodies all three traits.  

Gingerbread Cookie Recipe:

Ingredients (makes 3 dozen):

  • 3 cups of all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon 
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup of unsalted butter
  • 3/4 cup of firmly packed brown sugar (I use dark but you can use light as well)
  • 1/2 cup molasses
  • 1 egg
  • 1 teaspoon of vanilla


  1. Sift flour, ginger, cinnamon, baking soda, nutmeg, and salt into a large bowl and set aside.
  2. Beat butter and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy.  This is very important – do not under-whip the butter! Make sure there are no sugar clumps left by the end.
  3. Add molasses, egg, and vanilla to butter and sugar mixture.  Mix well.  It may look like it is starting to curdle – that’s normal, it’s just the molasses.
  4. Gradually beat flour mixture into the wet ingredients on low speed until well mixed.  I like to add about 2 tablespoons at a time.
  5. Remove dough from the mixing bowl and press it into a thick, flat disk.  Wrap in plastic wrap.  Refrigerate 4 hours or overnight.  Pro tip: the longer it stays in the fridge, the more it will take the spices.
  6. Preheat the oven to 350 degrees Fahrenheit.
  7. Roll out dough to 1/4-inch thickness and cut into desired shapes.
  8. Place 1 inch apart on a cookie sheet.
  9. Bake for 8-12 minutes (depending on your oven) or until the edges are set and just begin to brown.  Cool on baking sheets for 1-2 minutes.  Transfer to wire racks and let cool completely.  Hint: I use a cool, clean oven rack and put it on top of four glasses.  You get more space and don’t have to buy a wire rack you probably won’t use again.

This is one of my favourite recipes that I will make multiple times throughout the fall and winter seasons.  These cookies provide the toasty nostalgic feeling of sitting wrapped in a blanket by a crackling fire.  They go great with hot chocolate, coffee, and just about everything else.  Enjoy!