• Preparation Time 20 minutes, plus refrigeration if necessary
  • Baking Time 12 minutes
  • Makes about 15 cookies
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 cup butter, softened
  • 1 cup lightly packed brown sugar
  • 1/4 cup molasses
  • 1 egg
  • 2 3/4 cups Robin Hood® Original All Purpose Flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tbsp ginger
  • 1/2 tsp clove
  • 1/2 tsp salt

Serving Size: about 15 cookies


Serving Size: about 15 cookies

  • Preheat oven to 350°F (180°C). Line baking sheets with parchment paper. 
  • Cream butter, brown sugar, molasses and egg together thoroughly, in a large mixing bowl using an electric mixer, until light and fluffy in texture.
  • Add remaining ingredients gradually to creamed mixture, mixing well. Chill dough for easy rolling.
  • Roll dough 1/4" (6 mm) thick on floured board. Cut with gingerbread cutter or other favourite shaped cutters. Place on prepared baking sheet.
  • Bake in preheated oven for 10 to 12 minutes, or until set. (Time will depend on size of cookies.)
  • Cool on wire rack and decorate as desired.


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