Gingerbread Cookies


  • 2 cups all purpose flour
  • 2 cups whole wheat flour
  • 1 teaspoon salt
  • teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • teaspoons ground cloves
  • 2 teaspoons ground ginger
  • 1 teaspoon ground nutmeg
  • 1 cup butter soft
  • 1 cup sugar
  • 1 cup molasses
  • 1 large egg


  1. Add the flours, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg in a medium sized bowl. Whisk until fully combined and set aside.
  2. Cream the butter with the sugar in the bowl of an electric mixer. Stir in the molasses and egg. Slowly add the dry ingredients and mix until the dough pulls from the side. Divide into two equal portions, wrap in plastic wrap, and place in the refrigerator for at least one hour.
  3. Preheat your oven to 350 degrees. Line two baking trays with parchment or a silicone baking mat.
  4. Roll your dough 1/4 inch thick and cut with desired cookie cutter. Bake 10-12 minutes or until the edges start to brown.