stack of gingerbread cookies

Easy Gingerbread Cookies

These Easy Gingerbread Cookies are soft and delicious just like grandma used to make - but without all of the hard work!
Course Baking
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Servings 25 cookies
Calories 127kcal
Author Nora


  • 1/2 cup runny honey
  • 1/4 cup molasses not blackstrap - they are too bitter!
  • 2 tablespoons butter
  • 1 cup brown sugar
  • 3 cups all-purpose flour OR whole wheat, OR a mix
  • 1.5 tablespoons gingerbread spice mix
  • 3/4 teaspoon baking powder


  • Melt wet ingredients: Add honey, molasses, butter and brown sugar to a saucepan and melt over medium heat, until sugar has dissolved. Set aside to cool for 5 minutes.
  • Mix dough: Add flour, spices and baking powder to a large mixing bowl and stir well. Pour wet ingredients into dry ingredients and stir very well, until a dough forms. Dough will be sticky.
  • Chill: Cover the bowl and chill the dough for at least one hour in the fridge. You can leave it overnight if need be! Just make sure you remove it from the fridge about 10-15 minutes before you want to roll it out if you leave it for longer than 1 hour.
  • Cut out cookies: Preheat your oven to 320°F (160°C). Generously flour a work surface. Roll the dough to 1/3 inch thickness (8mm) (add some extra flour if dough is too sticky). Cut out cookies and place them on a lined baking sheet (I use silpat mats), leaving enough space between them.
  • Bake the cookies: Bake for 9-10 minutes or until they're puffed up and starting to brown. They will still be soft, so allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They keep well in an airtight box for up to 2 weeks.



Calories: 127kcal | Carbohydrates: 28g | Protein: 1g | Fat: 1g | Cholesterol: 2mg | Sodium: 12mg | Potassium: 94mg | Sugar: 16g | Vitamin A: 0.6% | Calcium: 2.7% | Iron: 5.5%