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Baking christmas cookies has been a yearly tradition in our household – Lintzer Cookies, Chocolate Chip Cookies, Thumbprint Cookies,… you name it. But I only recently discovered a gingerbread (men) recipe that has quickly become one of my favourite. Perfectly spiced, molasses and brown sugar-sweetened holiday goodness is how one should describe them.



  • 315 g plain white flour
  • 75 g dark brown sugar (or coconut sugar)
  • pinch of salt
  • 100 g molasses (marmite)
  • 1 tsp ground cinnamon
  • 2 tsp ground ginger (you can use fresh one as well for extra flavour)
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 tsp baking powder
  • 115 g butter, room temperature
  • 1 eggIcing and decoration
  • 120 g powdered sugar
  • 1-2 tbsp milk or lemon juice
  • chocolate if you are extra like me




~ Makes about 30 cookies, depending on the size
~ Prep Time: 40-60 min (+decoration)


  • Cream butter with sugar. Add the egg and molasses and mix well.
  • In a large bowl whisk dry ingredients together: flour, salt, spices and baking powder.
  • Incorporate dry ingredients to the butter mixture and stir until the dough comes together. You can use a hand mixer or even better – your hands. Divide the dough in two discs and cover each with plastic wrap and refrigerate for at least 1 hour up to 3 days.
  • DISCLAMER: Don’t try to speed up the process described above. If you do, you might end up with freckled-looking cookies like I did 😛
  • Preheat oven to 350F(180°C) and line two baking trays with parchment paper.
  • Roll the dough on the floured surface or between two layers of parchment paper until a few mm thick. If you want them crispy roll the dough very thin. If you want them softer roll it out thicker.
  • Cut the dough into desired shapes using the cookie cutters. Re-roll the remaining dough and cut more shapes.Then place the cookies onto the prepared baking sheets and place them in the owen,
  • Bake for 7 to 10 minutes (depending on the cookie size). Allow to cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
  • To make the icing simply combine powdered sugar with milk or lemon juice. Spoon the icing into the piping bag and decorate the gingerbread cookies as desired.

You might also want to read: Hokkaido Pumpkin Soup

I think it’s fair to say I didn’t come up with this recipe on my own. All credits go to Home Cooking Adventure. It’s a Youtube channel I’ve been subscribed to for a few years now and offers some great food ideas.