Before you start
These stay soft and chewy rather than snapping, and the molasses gives them a deep, treacly warmth. The dough is easy to roll and cut. Bake them a touch less than you think for that bendy, gingerbread-man softness.
Everything you need
- 3 cups (375 g) all-purpose flour
- ¾ cup (170 g) unsalted butter, softened
- ¾ cup (165 g) brown sugar, packed
- ⅓ cup (113 g) molasses
- 1 large egg
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¾ tsp baking soda
- ½ tsp fine salt
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
-
Whisk the flour, spices, baking soda and salt together.
For this step
- 3 cups (375 g) all-purpose flour
- ¾ tsp baking soda
- ½ tsp fine salt
-
Beat the butter and brown sugar until creamy, then beat in the molasses and egg.
For this step
- ¾ cup (170 g) unsalted butter
- ¾ cup (165 g) brown sugar
- ⅓ cup (113 g) molasses
-
Add the dry mix and stir to a soft dough. Split in two, flatten into discs and chill for at least 1 hour.
-
Heat the oven to 180°C / 350°F and line two trays. Roll the dough about 6 mm thick on a floured surface and cut out shapes.
For this step
- 3 cups (375 g) all-purpose flour
-
Bake for 8 to 10 minutes, until set at the edges but still soft in the middle. Cool on the tray 5 minutes, then a rack.
Baker's tips
- Pull them out while the centres still look soft for chewy cookies. Leave an extra minute or two if you like them crisp.
- Chill the dough well. Cold dough is far easier to roll and cut cleanly.
Make it your own
- Decorate with royal icing made from 1½ cups (180 g) powdered sugar and a little water.
- Swap the cloves for the same amount of mixed spice or nutmeg.
Storing & freezing
Airtight at room temperature for 1 week, with a slice of bread to keep them soft. The dough freezes for 2 months.
Frequently asked
What does molasses do in gingerbread?
It adds the dark colour, keeps the cookies moist and soft, and gives that deep, slightly bitter treacle flavour. Use the molasses converter to weigh it accurately.
Can I make the dough ahead?
Yes. Wrap and chill it for up to 3 days, or freeze it. Let frozen dough soften slightly before rolling.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.