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Tasty Tales: Gingerbread cookies

Updated: Jun 5

Did you know that gingerbread houses at Christmas were inspired by fairytales? Learn to bake your own gingerbread goodies with the recipe on this blog post!

In my new picture book Tasty Tales, I share the stories behind our favourite foods from all over the world. One of my personal favourites is gingerbread! Did you know that the story of Hans and Gretl and the witch in a candy house inspired the baking of actual gingerbread house cookies? Learn how to bake your own using this recipe.


  • 2 1/4 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 teaspoon ground ginger

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground clove

  • 1/4 teaspoon ground nutmeg

  • 1/2 cup unsalted butter, softened

  • 1/2 cup packed brown sugar

  • 1/2 cup molasses

  • 1 large egg

  • 1 teaspoon vanilla extract

Optional decorations:

  • Icing

  • Sprinkles

  • Candy decorations

Time to make

About 1,5 hours including prep, resting and baking


This recipe requires some weighing, using a hot oven, and putting things in and out of the oven, so be sure to ask a grownup for help.


  1. Preheat oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

  2. Combine dry ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg until well combined. Set aside.

  3. Cream butter and sugar: In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy, using a hand mixer or a stand mixer fitted with the paddle attachment.

  4. Add molasses, egg, and vanilla: Beat in the molasses, egg, and vanilla extract until well combined.

  5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. If the dough is too sticky, you can add a little more flour, a tablespoon at a time, until it reaches a good consistency.

  6. Chill the dough: Wrap the dough in plastic wrap and chill it in the refrigerator for at least 1 hour. Chilling the dough will make it easier to roll out and cut into shapes.

  7. Roll out the dough: Once chilled, roll out the dough on a lightly floured surface to about 1/4 inch thickness. Use cookie cutters to cut out shapes, such as gingerbread men, stars, or hearts.

  8. Bake the cookies: Place the cut-out cookies onto the prepared baking sheets, leaving a little space between each cookie. Bake in the preheated oven for 8-10 minutes, or until the edges are set. Be careful not to overbake, as the cookies will continue to firm up as they cool.

  9. Decorate: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can decorate the cookies with icing, sprinkles, or candy decorations as desired.

Did this recipe make you crave more Tasty Tales? Check out your local bookshop or find it on Amazon, Bol, or elsewhere online!

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