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Gingerbread cookies

Gingerbread cookies

A classic as beloved by adults as it is by children. Makes around 3 dozen gingerbread cookies.


  • 3½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¾ cup unsalted butter
  • ¾ cup brown sugar
  • ¾ cup molasses
  • 1 tsp salt
  • 1½ Tbsp gingerbread blend, ground
  • 1 egg


  • 1 egg white
  • 1½ - 2 cups icing sugar
  • Food coloring (opt.)


  1. 1

    Stir baking soda and baking powder into the flour. Set aside.

  2. 2

    Melt butter in a pot. Add brown sugar, molasses, salt and spices.

  3. 3

    Transfer to a bowl and cool a few minutes. Add egg and mix well.

  4. 4

    Incorporate dry ingredients into the molasses and butter with a wooden spoon until just uniform.

  5. 5

    Divide dough into two bowl and wrap in plastic. Refrigerate for at least an hour.

  6. 6

    Preheat oven to 350°F.

  7. 7

    Remove one of the dough balls from the fridge and lay it on a floured surface. Roll the dough about ¼ inch thick. For crunchier cookies, roll it thinner, to taste.

  8. 8

    Cut cookies out with a cookie cutter (as close to each other as possible to avoid wasting dough).

  9. 9

    Lay on cookie trays and bake for around 8-10 minutes, until they begin to brown.

  10. 10

    Let cook on the tray, then transfer to a cooling rack. Repeat with second ball of dough.

  11. 11

    Prepare the icing. Whip egg white and add sugar gradually until it is well-incorporated and the icing is thick enough.

  12. 12

    Transfer icing to an icing pouch and decorate cookies.