I know Christmas is over, but I was really sick the week before and was not motivated at all to post or bake. But here I am! Better late than never, right?! Liam was sick, too. He actually had pink eye in both eyes! Thank God we are all healthy now and were fine for Christmas. And here we are! Back in full force and ready to bake and share recipes 🙂 I hope you all had a great holiday with friends and family!

The recipe below is actually half of what I usually do when I make these. I got about 21 cookies so if you need more, just double it and you’ll get 40 + depending on the cookie size. Have fun with it, get the kids involved. Seriously, the dough is very easy to work with and the cookies are just so darn cute! So here we go!

What you will need:

Cookie sheet lined with parchment paper
Cookie cutters

1 1/2 cups all-purpose flour
Dash of salt
1/4 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 cup unsalted butter at room temp
1/4 cup granulated sugar
1/3 cup molasses
1 egg

In a bowl, whisk together the flour, salt, baking soda and spices. Set aside. In another large bowl or bowl of your electric mixer, beat butter and sugar until creamy. Add molasses and egg and beat until well combined. Slowly add in flour mixture until dough is formed.

Divide dough in half and wrap each half in plastic wrap and refrigerate for at least 2 hours.

Preheat oven to 350 degrees fahrenheit. On a lightly floured surface (I use parchment paper plus flour), roll out one of the dough discs. Usually gingerbread cookies are pretty thin so I’d say about 1/8 of an inch thick. Then, cut out with desired shapes.

Place the cookies on a cookie sheet and stick in the refrigerator for 10 minutes. Bake for 8-10 minutes. Let the cookies rest on the cookie sheet for a minute before transferring to a wire rack to cool completely. Decorate however you want and enjoy!

I left mine naked because I think they are so cute. Plus, I used sparkling sugar on the trees because I’m using those for a cake you will see in the next few days 😉