Total Time
Prep 20 mins
Cook 15 mins

This is a nice rolled spice cookie that has all the seasoning of gingerbread only without molasses. I rarely have molasses on hand and this makes cookies half way between a good sugar cookie and gingerbread. Light and crisp and they can be frosted or not. They also hold up well in a cookie tin. Yummy!

Ingredients Nutrition


  1. Cream together softened butter, brown sugar, and white sugar until color gets light.
  2. Beat in egg.
  3. In a separate bowl blend together all dry ingredients including spices.
  4. Blend into butter mixture until evenly mixed and ball of dough forms.
  5. If you want to use cookie cutters- form dough into a ball and then flatten slightly, wrap and chill.
  6. Preheat oven to 375°F once dough is chilled.
  7. Roll chilled dough out onto very lightly floured surface until about 1/8 inch thick and cut into the shape you covet.
  8. Bake on a lightly greased cookie sheet at 375°F for about 6-9 minutes. These cookies will spread a little so try to keep them at least 1/2 inch apart on the cookie sheet.
  9. Cookies are done when just barely golden around the edges.
  10. To keep them crisp cool them on a wire rack.
  11. Once completely cool you can frost them or just eat them plain.
  12. NOTE: If you are going the easy route you can also roll dough into a log, wrap and chill and then just slice into circles and bake instead of using cookie cutters.
Most Helpful

THIS IS THE BEST RECIPE EVER! LOOK NO FURTHER!!!! I have never made gingerbread cookies before, and this was SO easy and SOOOO DELICIOUS! I will be making them again in a couple of days and will be sure to take photos to upload! :) This is now on our list of holiday traditions!! Thank you so much for this recipe! Everyone LOVES these!!! I rolled them out and used a gingerbread man cookie cutter -- so cute! We frosted some, but they are SO ridiculously good they don't need it!!! Definitely our new favorite cookie!!! December 21, 2010

This cookies are great! When I was making it, I added a half of cup of pumpkin with the egg and added a few extra spices. It was fantastic! Really good job!

juliana d. March 27, 2015

VERY DISAPPOINTING!!!! First of all I had to double the amount of flour to get a decent consistency and to be able to roll, it was more like a batter than cookie dough. Even so, the shapes didn't hold during baking and we ended up with just a big splatter of dough, the only possibility was to "go the lazy way" and make a roll and cut rounds out of it, but it still spread out a lot. Finally taste was good, but nothing spectacular. Like I said very disappointing.

Mar C. December 29, 2014