Gingerbread Cookies

Gingerbread Cookies


  • 1/2 cup milk
  • 2 large eggs
  • 1/2 cup molasses
  • 1 1/2 cup all-purpose flour
  • 1/2 cup butter, melted, cooled
  • 1/2 tsp baking soda
  • 1 cup brown sugar
  • 1 Tbsp lemon juice
  • 2 tsp ground ginger
  • 1 tsp cinnamon powder
  • 1/2 tsp salt
  • 1/2 tsp ground cloves
  • zest of 1 lemon, finely grated


  1. Preheat the oven at 350°F. Coat a square 20 cm baking pan with butter and dust with flour, shaking out the excess.
  2. Mix the milk and lemon juice in a bowl, until the mixture curdles. Add the flour, baking soda, spices and salt, mix and set aside.
  3. In a blender, add the milk, lemon zest, brown sugar, molasses, eggs and butter and mix on medium speed until the paste is smooth. Add the remaining dry ingredients, then mix again for 30 seconds at medium speed. Push the mixture from the sides of the container back into the blades and mix again for 30 seconds or until the paste is very smooth.
  4. Pour the batter into the pan and bake for 30 minutes or until the toothpick comes out clean when inserted in the center of the cake. Cool the gingerbread at room temperature, then cut into squares.
  5. You can also pour the batter into shapes and bake gingerbread men, snowflakes and other winter-specific cookies.

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