Gingerbread Spiced Cookies

If you love the taste of gingerbread, but don’t love messing with molasses (see you next year, sticky carton!), this is the recipe you’ve been wishing for. We’ve gathered all the incredible spices of classic gingerbread and put them in an easy-to-make cookie. Enjoy all the flavour and fun without any of the fuss.

Prep Time
10 minutes
1 hour 10 minutes chilling time
Cook Time
10 to 12 minutes
Rows of iced Gingerbread Spiced Cookies in snowflake and star shapes
Rolling Pin
Rolling Pin
Cookie Cutters
Cookie Cutters
48 cookies (depending on cookie cutters used)
  • 1 cup (227 g) butter
  • ¾ cup (163 g) Redpath® Dark Brown Sugar, packed
  • 1 egg
  • 1 tbsp (15 ml) pure vanilla extract
  • 3 cups (375 g) all-purpose flour
  • 4 tsp (6 g) ground ginger
  • 1 tbsp (6 g) ground cinnamon
  • 1 tsp (2 g) ground allspice
  • 1 tsp (2 g) ground cloves
  • ½ tsp (3 g) salt
  • ½ tsp (1 g) ground nutmeg
  • ¼ tsp (1 g) baking powder

Step 1

Preheat oven to 375°F (191°C). Line a large baking sheet with parchment paper.

Step 2

In a stand mixer with the paddle attachment, cream together butter, and the Redpath® Dark Brown Sugar, until thoroughly blended.

Creamed butter and brown sugar in a stand mixer bowl

Step 3

Add the egg and pure vanilla extract. Mix until fully incorporated into the butter mixture; about 1 minute.

Step 4

In a separate bowl, whisk together flour, ginger, cinnamon, allspice, cloves, salt, nutmeg, and baking powder until thoroughly mixed. On low speed, add half of the dry ingredients to the bowl until just combined. Add the remaining dry mixture. Do not overmix; mix until it forms a dough.

Gingerbread spiced sugar cookie dough in a stand mixer bowl

Step 5

Transfer dough onto a flat work surface and form the dough into a flat disc. Wrap dough in plastic wrap and chill in the fridge for 1 hour.

Step 6

When ready to use, allow dough to come to room temperature; about 10 minutes.

Step 7

Place dough between 2 sheets of lightly floured parchment. Roll dough to a ⅛- to ¼-inch thickness. Using desired cookie cutter, cut out cookies. Scraps can be gathered and rerolled and cut. 

Step 8

Transfer cookies onto prepared baking sheet. Place cookies into the fridge or freezer to chill before baking; 10 minutes. Place cookies into the preheated oven for 10 to 12 minutes or until lightly golden in colour.

Step 9

Cool for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely.

Gingerbread spiced sugar cookies decorated with royal icing, with a piping bag and a bowl of sprinkles