Old-fashioned dark brown sugar and molasses gingerbread cut-outs with ginger, cinnamon and cloves.
The butter-molasses mixture should be lukewarm before the egg is stirred in.
Old-fashioned molasses cut-outs with dark brown sugar, cinnamon, ginger and cloves. The melted-butter method needs a real chill before rolling. Use regular unsulphured molasses, not strongly bitter blackstrap; optional icing and drying are extra.
Old-Fashioned Gingerbread Cookies
Per tray: 8–12 minutes · about 3 trays of similar-size shapes
Allow about 2 hours 25 minutes: 35 minutes hands-on, at least 60 minutes chilling, about 30 minutes for three trays and 20 minutes cooling. Cooling includes the pan rest. Decoration, longer chilling and extra trays add time.
Kitchen tools you’ll need
- Digital scale, 1 g increments (0.1 g for small spice weights)
- Small saucepan and a large mixing bowl
- Rolling pin with ¼ inch (6 mm) thickness guides
- Cookie cutters, about 3 inches (7.5 cm)
- Two light-colored aluminum baking sheets, about 13 × 18 inches (33 × 46 cm), and parchment
- Wide spatula, wire cooling rack and oven thermometer
Old-fashioned dark brown sugar and molasses gingerbread cut-outs with ginger, cinnamon and cloves.
Ingredients
Scale ingredients and US equivalents, including eggs. Keep cookie size, thickness, oven temperature and baking time per tray unchanged. More trays add time; weigh beaten egg for fractional batches.
Cookie dough
Spice blend
Instructions
A · Prepare & mix
- Melt & seasonGently melt butter over low heat. Remove from the heat and stir in sugar, molasses, salt and spices until evenly combined. Let cool until lukewarm before beating in the egg.
- CombineWhisk flour with baking powder and baking soda, then mix into the wet ingredients until no dry flour remains. Dough will be sticky; do not add more flour.
B · Chill
- Firm the doughDivide into two flattened rectangles, wrap tightly and refrigerate at least 60 minutes, until cold and firm enough to roll. Chilling firms the butter and lets the flour hydrate.
C · Roll & cut
- ShapePreheat to 350°F (175°C) conventional, or 320°F (160°C) fan. Lightly flour a clean worktop and rolling pin. Roll one portion ¼ inch (6 mm) thick; cut 3 inches (7.5 cm) shapes. Gather scraps gently; keep the other portion cold.
D · Bake
- Check donenessPlace on parchment-lined pans about 1 inch (2.5 cm) apart. Bake one tray at a time for 8–12 minutes. Check at 8 minutes, especially with fan: edges should darken slightly and surfaces look set. Smaller shapes finish sooner.
E · Cool & finish
- Cool before icingRest on the pan 5 minutes until safe to lift, then transfer to a rack for about 15 minutes or until fully cool. Optional prepared cookie icing may be used according to its packaging; it is additional to this dough formula.
Chef’s Science & Pro Tips
Let the syrup cool
The butter-molasses mixture should be lukewarm before the egg is stirred in.
Keep rolling flour modest
Dust lightly and gather scraps gently to preserve a tender old-fashioned bite.
Give molasses room to shine
Dark brown sugar rounds out the flavor. Keep icing details thin instead of covering every cookie.
Storage & Make-Ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 5 days | Store fully cooled cookies airtight in a cool, dry place. Let icing dry, then separate layers with parchment; follow any icing storage instructions. |
| Refrigeration | Dough: up to 48 hours | Keep dough tightly wrapped. Let it soften just enough to roll while remaining cool. Plain baked cookies do not need refrigeration. |
| Freeze raw dough | Up to 2 months at 0°F (−18°C) | Wrap flattened dough portions tightly, then bag. Thaw overnight in the refrigerator and roll while cool. |
| Freeze baked cookies | Up to 2 months at 0°F (−18°C) | For best appearance, freeze undecorated, cooled cookies airtight. Thaw covered at room temperature before icing. |
| Refresh | Before decorating | For crisper edges, warm plain cookies at 300°F (150°C) conventional for 3–5 minutes. Cool on a rack. Do not reheat iced cookies. |
Notes
- Old-fashioned molasses cut-outs with dark brown sugar, cinnamon, ginger and cloves. The melted-butter method needs a real chill before rolling. Use regular unsulphured molasses, not strongly bitter blackstrap; optional icing and drying are extra.
Nutrition
Approximate per-serving values from generic ingredient weights and the stated yield. Includes listed toppings and fillings; excludes optional decoration and unused bench flour. Brand composition, leftover coating, cutter size and actual yield change these estimates.
RECIPE REVIEWEDGINGERBREADGINGERBREAD COOKIES
Frequently Asked Questions
A few helpful answers before you bake.
Which molasses tastes most traditional?
Regular unsulphured baking molasses gives full gingerbread flavor without blackstrap bitterness.
Why does this dough need chilling?
Melted butter must firm up and flour needs time to absorb moisture before rolling.
Can I mix it with a spoon?
Yes. Melted butter makes the dough practical to mix with a sturdy spoon and whisk.
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