Gingerbread Men

For years, I have wanted to find the perfect gingerbread cookie recipe. Yesterday, I found it—and modified it (I cut half the sugar and the molasses)—and voila! A friend of mine, who just so happens to be a professional pastry chef, told me to leave my dough rest overnight before rolling and baking. Apparently it helps the flavors bind together.



I don’t know if that contributed to the perfect cookie, but I will do it again just to guarantee the same result.



Makes 15-20 cookies, depending on size


2 ¼ cups all-purpose flour

½ tsp baking soda

¼ tsp salt

1 tsp ground ginger

1 tsp ground cinnamon

¼ tsp ground cloves

½ cup cold butter, cut into chunks

¼ cup brown sugar

¼ cup molasses

1 egg


  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the flour, baking soda, spices, salt, and brown sugar.
  2. Add the cold butter and whisk it in until your mixture is crumbly.
  3. Pour in the molasses and the egg and beat until smooth.
  4. Roll it into a flat disk and wrap in plastic wrap. Refrigerate overnight.
  5. Bring your dough to room temperature before attempting to roll it out (about 1 hour).
  6. Preheat oven to 350 F or 180 C and line 2 baking sheets with parchment paper.
  7. Roll to ¼ inch (1 cm) thickness with a rolling pin. I leave my plastic wrap on top of the dough and roll the pin over it so that they don’t stick together). See photo below pre-baking to get an idea of thickness.




  1. Bake for 13 minutes (regardless of the size-it’s the thickness that matters) or until the surface is dry when you press the cookie with your fingertip.
  2. Let cool before decorating (if you’re decorating).



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