Serves 24
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Get into the Christmas spirit with the sweetness and fragrance of gingerbread cookies. Have some fun family time even before Christmas day by baking these with your children, and enjoy them with a hot cup of coffee or milo as a snack.

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  • ½ cup butter, softened
  • 1 egg
  • 2 tsps ground ginger
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp allspice
  • ¾ cup packed dark brown sugar (see tip below)
  • 2 tbsps water
  • 1 tsp baking soda
  • ⅓ cup molasses
  • 2⅔ cups all-purpose flour
  • ½ tsp salt

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the molasses, egg and water.


Combine the flour, ginger, baking soda, salt, cinnamon, nutmeg and allspice. Add to creamed mixture and mix well.


Divide dough in half. Refrigerate for 20 mins or until easy to hadle.


On a lightly floured surface, roll out each portion of dough to 0.5-cm thickness.


Cut with a floured cookie cutter. Place 3-cm apart on greased baking sheets. Reroll scraps and repeat.


Bake at 175 C for 8 to 10 mins or until edges are firm. Remove to wire racks to cool completely. Decorate as desired.

Top tips:

  • If you do not have brown sugar, substitute with white sugar but add 1 tbsp of cocoa powder instead.
  • Invest in a few non-stick mats for baking because they are so simple to handle and easy to wash. It’s much easier than having to cut the parchment papers to fit the trays and you have to butter the base of the tray to keep the paper from moving or flying.
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