Gingerbread Cookies


1/2 cup (1 stick) unsalted butter
2/3 cup granulated sugar
1 large egg
1/2 cup molasses
3 cups all-purpose flour, plus extra for work surface
1 teaspoon baking soda
1-1/2 teaspoons ginger
1-1/2 teaspoons cinnamon
1/4 teaspoon kosher or sea salt
1/8 teaspoon freshly ground black pepper
1 tablespoon orange zest


In the large bowl of a standing or handheld mixer, cream the butter and sugar until fluffy, about 2 minutes. Add the egg and continue to beat. Add the molasses and beat well. In a medium-size bowl, whisk together the flour with the baking soda, ginger, cinnamon, salt, and pepper. Add the dry mixture to the wet ingredients; then add the orange zest, and stir just enough to form a smooth dough. Turn the dough out onto a counter lightly dusted with flour, and divide into two equal portions. Gather each portion into a disc shape, wrap in plastic, and refrigerate at least 30 minutes, or up to overnight.

Preheat your oven to 350° and set the racks to the middle positions, with space in between. Line two baking (cookie) sheets with parchment paper. On a counter dusted with flour, roll each disc of dough out to a ⅛-inch thickness, and cut out shapes with your favorite cookie cutters, gathering and rerolling the dough as needed.

Bake until barely golden, about 6 to 8 minutes, depending on size; then cool on wire racks.


about 7 dozen 2-inch cookies

Preparation Time

45 Minutes

Total Time

90 Minutes

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