Classy Gingerbread Cookies

27.11.16 : Starting this all over again!

Hello everybody! Do you remember me (probably not) but I really missed the most of you! I’ve been out of this incredible, crazy and amazing world of blogging world for a big time. So I’m back again and this time is going to be forever!!

Anyway, you probably don’t know this but since we’re practicaly in December..I’m the craziest and most excited girl when it comes to decorations and baking treats for this beautiful time of the year. I decided to bake something and what’s better than the classy gingerbread cookies? They’re just delicious and they never fail! I know that most of you know how to prepare it..but come on I just can’t resist to make a post about them so here we go!


  • 3 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened to room temperature
  • 1/2 cup packed dark-brown sugar
  • 1 Tablespoon ground ginger
  • 1 Tablespoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon finely ground black pepper (optional)
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup unsulfured molasses
  • optional toppings: simple icing (see below), red hots, sprinkles, etc.


  • 2 cups powdered sugar
  • 2-3 Tablespoons milk
  • 1/4 teaspoon vanilla extract



In a large bowl, sift together flour, baking soda, and spices. Set aside.

In an electric mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Add in eggs and molasses, and beat on medium speed until combined. Gradually add the flour mixture on low speed, and beat until combined. (You may need to work the dough with your hands to incorporate the last bit of flour, since it gets really thick!)

Divide the dough in thirds, form each third into a round ball, and wrap each third in plastic. Chill in the refrigerator for at least 1 hour or overnight.

When you’re ready to bake the cookies, heat oven to 350°F.

Remove the dough from the refrigerator and let it sit out at room temperature for 5-10 minutes.  Then place a dough third on a large piece of lightly floured surface. Using a floured rolling pin, roll the dough evenly until it is 1/8-inch thick.  Use a cookie cutter to cut the dough into your desired shapes. (If you’re using red hots for “buttons”, press the candy pieces in the center of each cookie at this point.)  Transfer to parchment-covered baking sheets.

Bake until crisp but not darkened, 8 to 10 minutes. Remove from oven. Let sit a few minutes and then use a metal spatula to transfer cookies to a wire rack to cool completely.

Processed with VSCO with hb1 preset

Thank so so much for reading and stay tunr for a new post soon!

Xoxo ❤



10 Comments Add yours

  1. These look great! I’m not letting myself bake any gingerbread until next weekend when it’s December in a futile attempt to curb my consumption – they’re so delicious! xx

    Liked by 1 person

    1. Yes they’re! Thank you ♥


  2. Welcome Back!
    I have a similar recipe but this year I will try to beat the sugar like you said so they might be more soft. 🙂

    Liked by 1 person

    1. Thanks!! I’m glad that you liked it ♥

      Liked by 1 person

  3. I am soo happy to see you back ♡ great post too xx

    Liked by 1 person

  4. Sheismelrose says:

    Omg I can smell the cookies through the pictures lol they look to good

    Liked by 1 person

    1. Haha thank you!! ❤❤❤

      Liked by 1 person

  5. ayrgalaxy says:

    Omg they look delicious! I’m not very big on baking anymore but I want to start up again so my son can have some fun in the kitchen with me lol. I’ll have to try your recipe for these cookies sometime next month 🙂

    Liked by 1 person

    1. Thank you so much! I really hope you can do it ❤❤❤

      Liked by 1 person

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