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Great Canadian Gingerbread

Contributed by: News Canada

Not only is homemade gingerbread a crowd pleaser at any function, the spicy aroma is bound to inspire budding bakers as well.


  • 1/2 cup of unsalted butter at room temperature
  • 3/4 cup of packed dark brown sugar
  • 1/2 cup of fancy molasses
  • 2 large eggs at room temperature
  • 3 1/4 cup all-purpose flour
  • 1 tbsp ground ginger
  • 1/2 tsp ground allspice
  • 1/2 tsp ground cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp table salt
  • Icing sugar (optional)


Beat butter, brown sugar and molasses together until light and fluffy. Add eggs one by one, beating well after each addition.

In a separate bowl, sift flour, ginger, allspice, cinnamon, baking powder, baking soda and salt. Add this gradually to the butter mixture and stir until blended. Shape dough into 2 balls, wrap and chill for about an hour, up to 2 days.

Preheat oven to 350F (175C) and line 2-3 baking trays with parchment paper. On a lightly floured surface, roll out the first ball of dough until just over 1/8-inch thick. Use a cookie cutter of your choice to cut out cookie shapes. Lift them carefully to the prepared trays, leaving about -inch between them. Add any scraps to the second piece of dough and repeat.

Bake cookies for 15-18 minutes until browned a little just around the edges. Let cookies cool for a few minutes on the tray before removing to cool completely. Dust with icing sugar for an easy way to add a festive touch.

Cookies will keep for up to 10 days in an airtight container.

Additional recipes and snacking ideas can be found at

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