• Preparation Time 10 minutes + 2 hours refrigeration
  • Baking Time 10 minutes
  • Makes about 40 2” (5 cm) cookies
  • Freezing Excellent


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


  • 1 cup brown sugar
  • 3/4 cup butter, softened
  • 1/4 cup molasses
  • 1 egg
  • 2 ½ cups Robin Hood® Original All Purpose Flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp clove
  • 1/3 cup finely chopped crystallized ginger
  • Extra flour, for rolling
  • Coarse sugar, for decorating
  • 1 tbsp ginger

Serving Size: about 40 2” (5 cm) cookies


Serving Size: about 40 2” (5 cm) cookies

  • Cream brown sugar, butter, molasses, and egg thoroughly on high speed of electric mixer. Add remaining ingredients, mixing until combined. Divide dough into two, wrap in plastic wrap and refrigerate at least 2 hours or overnight.
  • Preheat oven to 375ºF (190ºC). Line two baking sheets with parchment paper.
  • Roll dough on very well floured surface to ¼” (0.5 cm) thick. Cut with well floured  2” (5 cm) cookie cutters. Place on prepared baking sheet and sprinkle with white coarse sugar, if using.
  • Bake in preheated oven for 8 to 10 minutes, until lightly browned around edges. Let cool on pans, 5 minutes, then remove to cooling rack.


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