The perfect combination of spice, chew, and crunch.  You can pull on your best apron and choose your favourite cookie cutters and let the aromas fill your nose.  They’re a great cookie to decorate with the kids, and are freezer-friendly.  I usually double batch these cookies because they are slightly ridiculously deliciously addictive.  Enjoy!

Gingerbread Cookies

Yield: 2 dozen (maybe a few more)


  • 2 1/4 cups all-purpose flour 
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup butter, softened (1 1/2 sticks) 
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tablespoon water
  • 1/4 cup molasses
  • 1/2 cup candied ginger* chopped into bits. 


1.     Preheat oven to 350 degrees F.

2.     Mix together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

3.     In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the egg, then mix in the water and molasses.

4.     Gradually mix the sifted ingredients into the molasses mixture. Stir in the candied ginger.

5.     Chill dough for 15 minutes to make it easier to handle.

Dough is very sticky…work with 1/2 or even 1/4 of the dough at a time…works best on wax paper and plenty of flour.

6.     Roll out dough to a 1/4″ thickness and use favourite cookie cutter(s).

7.     Bake for 8-9 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Makes 32 snowflakes

Royal Icing

2 c icing sugar (sift if needed)

1 Tbsp meringue powder

1/4 tsp. cream of tartar

1/4 tsp. vanilla

4-5 Tbsp. water

food colouring of choice