Soft Gingerbread Cookies

Nom nom...
I tried out a different recipe because I wanted the cookies to be on the softer side and little spicier. As yummy as Gingerbread Sandwich Cookies was, I didn't feel it was spicy enough to stand alone without filling. This new recipe works like a charm on both counts :) Yeay!

  • 1 tbs ground ginger
  • 1 tbs cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground cloves
  • ¼ ground black pepper
  • 3¼ cups plain flour
  • ¾ cup butter (equivalent to 170g)
  • ¾ cup flat chocolate buttons (Smarties, M&M's, Twinkles) 
  • ½ brown sugar
  • ½ dark molasses*
  • ¾ tsp baking soda
  • ½ tsp salt
  • 1 egg
Adapted from Simply Recipes. Makes 25 pieces of 3-inch round cookies

  1. Sift plain flour, baking soda, spices and salt in a large bowl and set aside 
  2. Beat butter and sugar until light and fluffy
  3. Add in egg and dark molasses while continue beating
  4. Gradually add flour mixture. Beat at low speed until well blended
  5. Divide dough to three and wrap each half in plastic cling wrap 
  6. Best to refrigerate overnight or at least 2 hours
  7. Roll out dough on lightly floured surface to ¼ inch thick 
  8. Use a floured cookie cutter to cut out cookies and place the pieces on lined baking tray
  9. Press the cute chocolate buttons (or raisins, nuts, candies) on the cookies
  10. Preheat oven to 170°C. Bake each tray for about 8-9 minutes, not any longer than that if you want the cookies to be soft 
  11. Remove cookies to wire racks to cool completely
I love gingerbread cookies but not exactly a fan of icing or super fancy shapes, gingerbread man included :) So this is my version of cute-as-a-button gingerbread cookies

Nothing beats fresh oven-baked gingerbread cookies!
*Molasses, which art thou?

The colour choice of the molasses are more of an aesthetic appeal though taste varies a little. See the colour difference of cookies made with dark (above) and light molasses, Gingerbread Sandwich Cookies

The first boiling of the cane syrup leaves the lightest coloured molasses (lighter in taste but higher on sugar content, 65%) while the second boiling of molasses are fuller in taste, darker in appearance and sugar percentage of about 60%


  1. Yummy, looks absolutely delicious. Your photos of the food really make them look tantalizing ;)

  2. Wow thanks so much for the compliment :)

  3. Ho Ho Ho that looks like a really round Ginger bread man

  4. LOL, those are buttons on his shirt :)

  5. Hey Min, thanks for the gingerbread cookies! I gave one to the ST photographer who came to document our salon and she really liked it as well. I thought the texture was interesting, kinda like digestive biscuit and the flavour was light and not overpowered with gingerly taste. Also, there was a nice lingering taste of the spices that swirls up afterwards.

  6. LOVE spicy gingerbread! I've never put black pepper in my ginger cookies before. Perhaps that's what I've been missing!

  7. These look tasty and cute. I think the pictures are great. You should share these over at

  8. Hi Dustin, dishfolio is such a pretty site! I shall sign up for it :)

  9. dark molasses is refering to granula or liquid? MH

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