Gingerbread Cookies

The favorite cookies to be baked during Christmas which will leave your kitchen filled with heavenly aroma of ginger, cinnamon, cloves, nutmeg is this Gingerbread Cookies.

When I mentioned about favorite, it’s not going to be favorite only for your kids, you will watch yourself turning as a kid when baking these cookies. It’s that fun and definitely worth it!!

Gingerbread cookies originated in England and it’s popular throughout the World now. Christmas without Gingerbread cookies is like Diwali without Gulab Jamun if you would ask me.

The recipe I have shared today gives you almost 20 to 24 cookies and it is an eggless version, molasses-free version which can be made without any electric hand beater or stand mixer. It’s that easy.

Once the dough is made, refrigerate it for an hour and ask your kids to roll it for you. The dough crumbles a little when rolling. Just fix it with your hands and keep on rolling. They will do it perfectly. Then cut it to your desired shapes like Ginger breadmen, Christmas tree, snowman etc.., do icing on top and enjoy.

I want to add something here. Use a proper cookie rolling pin so that it will be easy to roll it. I used my chapati rolling pin as I misplaced the proper one at that moment.

Please go through the step-by-step picture with detailed explanation and many ideas to follow. Let’s bake a batch now❤

This is my 200th Recipe🎊


  • Unsalted butter- 125 gms. ( room temperature)
  • All-purpose flour- 300 gms.
  • Dark honey- 3 full tbsp
  • Brown sugar- 100 gms.
  • Ginger powder- 1 and a half tsp
  • Cinnamon powder- 1/2 tsp
  • Nutmeg powder, cloves powder- generous pinch
  • Baking soda- 1/2 tsp
  • Salt- 1/4th tsp.


  • Refer to my Royal Icing for Cookies recipe to make the icing. The quantity mentioned in the ingredients there, is more than enough to do icing on these cookies.


Preheat the oven to 150 degree Celsius for 10 to 15 minutes.

Take a saucepan and melt unsalted butter and sugar in medium flame. It shouldn’t bubble. Keep on stirring. Just the sugar should melt and get smooth along with butter.
Keep on stirring.
Sugar melted completely. Switch off the flame.
Let it come to normal room temperature.
When it is warm, add 3 tbsp of dark honey and mix it along with butter.
Then add the baking soda, dry ginger powder, cinnamon powder, nutmeg powder, cloves powder along with salt. Mix everything together with a ladle.
Add the flour now little-by-little and keep on mixing with a ladle.

After this, start mixing with hand.

I will not stick to your hands now.
Now cover it with a cling wrap and refrigerate it for an hour. I want to add something here. When u refrigerate, flatten the dough a little, cover it with a cling wrap and refrigerate so that it will be easy when rolling.
After an hour, when you take it out from refrigerator, if the dough is very stiff, leave it out for 10 to 15 minutes so that it is easy to roll.
Grease the floor with flour, divide the dough into four equal parts.
I rolled the first part.
Roll it with a cookie rolling pin. If it crumbles when rolling, fix it with your hand.
Fix the crumbled part with your hand and roll it. Roll the dough little thick. Gingerbread cookies are not thin cookies.
Use shaped cookie cutters, press it down on the dough, move it a little through the edges so that it cuts proper.
Remove the rest.
Use a spatula to lift the shapes.
Transfer the shapes to a baking tray lined with baking paper.
Gather the left dough.
Form a ball out of it, roll it again, cut into shapes, arrange it in the baking tray. Repeat the process till you finished all the dough.Repeat the process.
Now keep the baking tray in a preheated oven and bake it for 10 to 12 minutes at 180 degree Celsius till it gets stiff in the edges. Do not burn them.
Once out from the oven. Let it stand in the tray for 5 minutes. Then transfer it to the cooling rack. Repeat the process.
Once it is cooled completely, start the icing on it as you wish with royal icing.

Most of the cookies disappeared before icing😂😂 we made one Captain America shield too😊


  • Do not use very dark brown sugar.
  • Place the baking tray in the top most rack of the oven when baking cookies and bake one tray at a time.
  • Baking time varies from oven to oven. So keep an eye on the oven when baking cookies. Do not burn them.