A perfect Christmassy snack, here’s how you can make the delicious bake.

Sally McKenney said: “This is my favourite gingerbread cookie recipe and it’s also loved by millions.

“I played around with the spices a lot and really loved the flavour of these cookies.”

Do note that the gingerbread cookie dough requires chilling of a minimum of three hours.


Total time: four hours, 30 minutes
Yield: 24 cookies

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  • 440g all-purpose flour (spooned and levelled)
  • One teaspoon baking soda
  • Half teaspoon salt
  • One tablespoon ground ginger
  • One tablespoon ground cinnamon
  • Half teaspoon ground allspice
  • Half teaspoon ground cloves
  • 10 tablespoons unsalted butter, softened to room temperature
  • 150g packed light or dark brown sugar
  • 160ml unsulphured or dark molasses (do not use blackstrap; Sally prefers Grandma’s brand)
  • One large egg, at room temperature
  • One teaspoon pure vanilla extract
  • Optional: easy cookie icing or royal icing


  1. In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set aside.
  2. In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for one minute on medium speed until completely smooth and creamy.
  3. Add the brown sugar and molasses and beat on medium-high speed until combined and creamy. Scrape down the sides and bottom of the bowl as needed.

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These gingerbread cookies stay fresh for up to one week, stored at room temperature.

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