The Best Gingerbread Cookies

Sorry I’ve been so silent. Life has been busy, and I just haven’t had much to say.

Here’s something, though… My friend and I have spent two days this week baking cookies. This gingerbread cookie recipe is my mom’s, and it’s the best I’ve ever tasted. It’s a bit of work but so worth it!



150 ml molasses
200 g sugar (approx. 250 ml)
250 g butter
2 tsp each, cinnamon, cloves and ginger
1 tbsp powdered orange peel (I haven’t been able to find this anywhere! The recipe works well without)
2 eggs
500 g all-purpose flour
3 tsp baking soda

Melt the butter in a kettle. Add in molasses, sugar, and spices, and bring to a boil. Remove from the heat and let cool down for 10 min.

Add eggs, one by one, beating well after each addition. Stir in the flour and baking soda. Let the dough chill until the next day.

Cut the dough in four or five parts (depending on your counter space). Roll it out to approx. 2 mm for crispy, thin cookies or 5 mm for thicker, chewier cookies. Cut out shapes and bake them in 175C / 350F for 5-8 min, depending on the thickness.

Decorate the cooled down cookies with royal icing (blend of icing sugar and water, with food colouring if desired). This recipe makes about 100 thin cookies. You can also use the dough for a gingerbread house – in that case roll the dough thicker.

Enjoy! Merry Christmas to you and yours.


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