This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

Free Shipping on U.S. Orders over $30

Shopping Cart

Your cart is empty

Continue Shopping
article pattern background image

Ginger All The Way, Gingerbread Cookies

Prep: 15 minutes

Cook: 8-10 minutes

Total Time: 23-25 minutes

Servings: About 40

What do you sing when gingerbread cookies are in the oven?

Jingle smells, jingle smells… zing! 

Tis the season, it’s time to make merry. What are the holidays if you’re not baking? 

I’ll let you in on a fun little fact, this recipe was developed and tested back in September, because you know how we do. Once Starbucks drops the PSLs all bets are off. It didn’t matter that it was 85 degrees in my small kitchen, I was going to get into the holiday spirit no matter what.

So I did and let me tell you these cookies are going to be a main event for my family this year. 

Let’s talk tips

There were a few things I made notes on that I feel made the experience that much more enjoyable. 

First let’s start with the aromatics, kids aren’t the biggest fans of spice and really strong smells. I highly recommend going light on things like cinnamon, cloves and orange zest if your kids are a little more sensitive to smell. It won’t hurt the recipe in the slightest. 

Second, this recipe is made with butter so as you’re rolling the dough out and touching it with your hands that butter is going to warm up. After I filled my baking sheet with freshly rolled and cut gingerbread cookies I placed the sheet into my fridge to chill the dough back down. This helped with spreading and keeping the shapes I cut out as the cookies baked. 

Speaking of baking. This recipe says to bake for 8-10 minutes and no two ovens are alike. I recommend starting at the 8 minute mark, taking them out and looking at them. Gingerbread is hard to tell when it’s done, I like to touch the top. It should be firm, but still soft. Pull them out of the oven and leave them on the hot baking sheet to continue cooking for another 2-3 minutes, then transfer to a wire rack to cool completely. 

What are you waiting for?!  Let’s get baking. 


  1. ½ cup plain shake mix 
  2. 3 cups all-purpose flour
  3. 1 Tbsp ground cinnamon 
  4. 1 Tbsp ground ginger 
  5. ¾ tsp baking soda
  6. ¾ tsp ground cloves 
  7. ½ tsp ground nutmeg 
  8. ½ tsp salt 
  9. ¾ cup butter, softened to room temperature
  10. ½ cup packed brown sugar
  11. 1 large egg 
  12. ½ cup unsulfured molasses 
  13. 1 ½ tsp vanilla extract
  14. Zest of one orange 


  • In a large mixing bowl, whisk together the first 8 ingredients. Set aside.
  • In another bowl beat the butter and sugar together for 2 minutes until light and fluffy.  Add in egg, molasses, vanilla, and orange zest and mix until combined. Gradually add the flour mixture until just combined.
  • Divide the dough into two equal portions, gently use your hands to flatten each ball into a 1-inch thick disk, wrap tightly in plastic wrap, and refrigerate for 1 hour or so, or until the dough is chilled yet still somewhat pliable.  
  • Once you are ready to bake the cookies, heat the oven to 350°F and line a baking sheet with parchment paper; set aside.
  • Unwrap the dough and place it on a large, lightly-floured hard surface. Use a floured rolling pin to roll the dough evenly until it is approximately 1/8-inch thick. Then use your favorite cookie cutters to cut out your desired shapes, re-rolling the dough as needed to cut out more. 
  • Bake for 8 to 10 minutes, or until the cookies are crisp around the edges and on top. Remove from the oven and let cool for 5 minutes, then transfer to a wire rack to finish cooling.
  • Once the cookies are room temperature, feel free to decorate them as desired. Serve and enjoy immediately, or store in a sealed container for up to 4 days.