Gingerbread Cookies

It’s easy to make gingerbread people — just make sure they don’t run away!



    • 3½ cups Pamela’s Bread Mix
    • ¾ cup brown sugar, packed
    • ¾ teaspoon baking soda
    • ¾ cup molasses
    • 12 tablespoons butter or margarine, chilled
    • 1 tablespoon ground ginger
    • 1 tablespoon ground cinnamon
    • ½ teaspoon ground cloves
    • 2 tablespoons milk

    Preheat oven to 350°. Use HEAVY DUTY STAND MIXER and paddle. In mixing bowl, combine all dry ingredients (you will not use the yeast packet included in the small bag of Bread Mix). Add butter and mix well. Add molasses and milk, and mix to combine thoroughly.

    Divide dough and roll to 1/4 inch between two layers of parchment paper. Freeze for 15 minutes. Remove top sheet of each and cut out cookies and remove excess dough. Bake on parchment on cookie sheet for 10-12 minutes until edges begin to brown for soft cookies.

    For crispy cookies, roll thinner to 1/8th inch and bake for 14 to18 minutes. Scraps can be rolled and cookies cut out again.

    © Pamela's Products, Inc.

Customer Reviews

Based on 14 reviews

The recipe is good, the house has a nice gingerbread cookie smell to it. A few things to clarify/modify:
-Sugar: I guess this one applies to me personally because I regularly use the turbinated brown sugar, but just use the regular smooshy brown sugar. The one I use is very dry and separated and didn’t melt in the mixture. In hindsight, I wish I used the darkest smoochiest of the brown sugars.
- Breadmix: if you use the 19 oz package, that’s the whole package for this recipe’s measurements if not a little less. Thou the rest of the ingredients stay the same amount except,
- Butter: I agree with one of the commenters, use 8 tbsp instead of 12 tbsp. Another commenter asked if the butter needs to be cubed, YES. I would make this a requirement that the butter be not just chilled but in mini cubes for easier mixing. So yeah, cut your huge butter stick into mini ones, you’ll thank me later, especially if,
- Method of mixing: if you don’t have a STAND mixer, don’t bother with a HAND mixer, rather just straight up use your hands like playing with Play-Doh. The chilled mini cubed butter will help you a lot to get this consistency. I don’t own a stand mixer, so I don’t know how easier that’ll make it, but I’d rather do it with my hands regardless, just for the fun of it.
No matter what mishaps you encounter with this recipe, it is very unlikely that you’ll end up with an un-edible gingerbread cookie!

Donna Marie

We loved this I used organic palm oil in place of dairy and this came out fantastic! The adults ate more than the kids.

Wendi Murray

Our family has been using this recipe for many years now. We love to make mini gingerbread men from it! They are the perfect size for snacking at Christmas. We also love making the normal size gingerbread men. Easy to follow recipe and they turn out great!


Can this recipe be made using Pamela's Baking and Pancake Mix instead of the bread mix?


I want to make this recipe but don't know if I should include the yeast packet that is in the Bread Mix or not. I noticed the recipe does not include eggs. Please advise me.