5 cups all-purpose flour

4 teaspoons ground ginger

4 teaspoons ground cinnamon

1 teaspoon ground cloves

1 teaspoon salt

1 teaspoon baking soda *

½ teaspoon baking powder *

¾ cup butter (1 ½ sticks), softened

¾ cup packed dark brown sugar

2 large eggs, room temperature

1 cup molasses


  1. In a large bowl, combine flour, ginger, cinnamon, cloves, salt, baking soda*, and baking powder*, set aside.
  2. On low speed, beat butter and sugar until combined.
  3. Increase speed to high and beat until light and fluffy.
  4. On low speed, add eggs one at a time, then add the molasses until blended.
  5. Add the dry ingredients and mix until smooth. Divide dough into 3 equal parts and form in to disks.
  6. Wrap with plastic wrap and chill for 2 hours.
  7. Pre-heat oven to 350 F and roll dough on parchment paper to the desired thickness.
  8. Cut out cookies or gingerbread house pieces and place on a parchment lined cookie sheet.
  9. Chill cookies in the refrigerator for 10-15 minutes then bake for 10-12 minutes (depending on the thickness and size…could be longer for a large house piece).
  10. Edges of cookies will be slightly browned on the edges when baked.
  11. Cool on baking sheet for 10 minutes then transfer to a cooling rack until completely cool.


  • If you want cookies or house pieces that keep their shape and don’t spread, don’t add the baking soda or powder. This will make a crisper, less soft cookie that works well for gingerbread houses.

TUTORIAL:  Gingerbread Cookie Dough