Holiday Gingerbread Cookies

By: Sheila Reynolds

It’s that time of the year again when you can bust out gingerbread cookies to bring smiles to your family and friends. I just love gingerbread cookies with a nice rich cup of hot cocoa on a cold winter night.


  • 2 cups flour
  • 1 tsp. ground ginger
  • 1 tsp. cinnamon
  • ½ tsp. allspice
  • ½ tsp. cloves
  • ¼ tsp. black pepper
  • ¼ tsp. salt
  • ½ tsp. baking soda
  • 1 stick unsalted butter, softened
  • 1/3 cup brown sugar
  • 1/3 cup molasses
  • 1 egg
  • Decorative icing, various colors
  • Cookie cutters


  1. Whisk the flour, spices, salt and baking soda together in a bowl. Cream the butter and the sugar in a separate bowl and then beat in the egg until creamy. Mix in the molasses and then slowly add in the spiced flour mixture. 
  2. Wrap the dough in plastic wrap firmly and refrigerate for 4 hours.
  3. Preheat the oven to 350 degrees. Roll out the dough on a floured surface until 1/8-inch thick. Cut out figures and arrange on a baking sheet covered in parchment paper. Freeze the tray for about 20 minutes.
  4. Bake the cookies for 12 to 18 minutes, or until lightly golden brown. Cool for a few minutes on the pan and then on a wire rack. Decorate with icing as desired.