Gingerbread Cookies

Celebrate the season with these easy-to-make gingerbread cookies. Made with our All-Purpose Flour Artisan Blend.



    • 3½ cups Pamela's All-Purpose Flour Artisan Blend
    • ¾ cup brown sugar
    • 1 TBSP cinnamon
    • 1 TBSP ginger
    • ½ tsp cloves
    • ¾ tsp baking soda
    • ¾ tsp salt
    • 12 TBSP butter*, cubed and softened or shortening, butter flavor preferred
    • ¾ cup molasses
    • 2 TBSP milk* or milk substitute
    • *recommended for best results

    In the bowl of a stand mixer, whisk together dry ingredients. Add butter and mix until a fine meal forms. Mix molasses with milk. Add to bowl and mix thoroughly.

    Divide dough in half or quarters and roll to desired thickness between two pieces of parchment paper or plastic wrap. Set aside on cookie sheets to chill in refrigerator or freeze for 15 minutes, until dough is stiff.

    Preheat oven to 350°. Working with one cookie sheet at a time, remove from refrigerator, remove top sheet, cut out cookies, and place on parchment-lined cookie sheet. It is fine to re-roll the dough leftover from cutting out the cookies; gather scraps together, push into a ball of dough, re-roll into dough sheet. Chill the re-rolled dough before cutting out the shapes.

    Bake in the top third of the oven for 10 to 14 minutes, depending on how large and how thick your cookies are. Adjust baking times to suit your taste.

    Allow to cool for a minute or two before removing to wire rack. Cool completely before decorating. They taste best a couple of days after they are made; keep in airtight container, separated with wax paper or parchment paper.

    Chef's Note: roll to ¼" thick for soft and chewy or 1/8" for crisp and crunchy. If you are making these to use as decorations, you will need to cut them ¼” thick and cook until crisp, 14 to 16 minutes, or they will be too wobbly to stand up.

    © Pamela's Products, Inc.

Customer Reviews

Based on 4 reviews
Jessica Alexander

Has anyone tried substituting Essential Oils for the spices? I am going to try tomorrow. Just wanted to see if anyone had thoughts?

Cinnamon Rogers

Use this recipe every year. No "cake batter" issues. I use black strap molasses and double the ginger amount, add an extra 1/4 tsp of cloves and 1/4 tsp of allspice. I also cut at 1/4 inch and bake for 18 mins to make them firm for decorating.


I think this needs more flour as this was cake batter with this recipe so no way to roll anything. Also very bitter batter. A Clearer directions for using standing mixer would be nice.


This looks more like cake batter. Is that correct?