A big batch of classic molasses gingerbread cookies, divided into manageable dough portions for about 72 Christmas cut-outs.
Four flat portions chill more evenly than one large lump.
A doubled batch gives approximately 72 three-inch cookies. Weigh flour and molasses for consistency and use a large bowl; hand mixing in two bowls is practical if your mixer is small. Bake one tray at a time for the stated whole-batch allowance. Extra trays and cooling pans add time.
Big Batch Gingerbread Cookies
Per tray: 8–12 minutes · 6 trays of 12 cookies on 13 × 18-inch pans
Allow 207 minutes: 55 hands-on, 60 chilling, 72 for all baking trays, 20 cooling. Cooling includes the pan rest. Optional decoration, ingredient warm-up and extra trays add time.
Kitchen tools you’ll need
- US measuring cups/spoons and digital kitchen scale
- Small saucepan and a large mixing bowl
- Rolling pin with ¼ inch (6 mm) thickness guides
- Cookie cutters, about 3 inches (7.5 cm)
- Two light-colored aluminum baking sheets, about 13 × 18 inches (33 × 46 cm), and parchment
- Wide spatula, wire cooling rack and oven thermometer
A big batch of classic molasses gingerbread cookies, divided into manageable dough portions for about 72 Christmas cut-outs.
Ingredients
Scale ingredients and US equivalents, including eggs. Keep cookie size, thickness, oven temperature and baking time per tray unchanged. More trays add time; weigh beaten egg for fractional batches.
Cookie dough
Spice blend
Instructions
A · Prepare & mix
- Melt & seasonGently melt butter over low heat. Remove from the heat and stir in sugar, molasses, salt and spices until evenly combined. Let cool until lukewarm before beating in the egg.
- CombineWhisk flour with baking powder and baking soda, then mix into the wet ingredients until no dry flour remains. Dough will be sticky; do not add more flour.
B · Chill
- Firm the doughDivide the large dough batch into four flat wrapped portions. Chill at least 1 hour until firm. Work with one portion at a time while the rest stays cold.
C · Roll & cut
- ShapePreheat to 350°F (175°C) conventional, or 320°F (160°C) fan. Lightly flour a clean worktop and rolling pin. Roll one portion ¼ inch (6 mm) thick; cut 3 inches (7.5 cm) shapes. Gather scraps gently; keep the other portion cold.
D · Bake
- Check donenessPlace on parchment-lined pans about 1 inch (2.5 cm) apart. Bake one tray at a time for 8–12 minutes. Check at 8 minutes, especially with fan: edges should darken slightly and surfaces look set. Smaller shapes finish sooner.
E · Cool & finish
- Cool before icingRest on the pan 5 minutes until safe to lift, then transfer to a rack for about 15 minutes or until fully cool. Optional prepared cookie icing may be used according to its packaging; it is additional to this dough formula.
Chef’s Science & Pro Tips
Divide before chilling
Four flat portions chill more evenly than one large lump.
Check bowl capacity
Mix two half batches if the full dough overloads your mixer or bowl.
Cycle cool pans
Rotate through lined cool pans; hot metal can distort the next tray of shapes.
Storage & Make-Ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | 3–4 days | Cool completely, then store airtight in a cool room. |
| Refrigeration | Raw dough: up to 2 days | Wrap dough tightly. Plain baked cookies do not need refrigeration. |
| Raw freezing | Up to 2 months | Freeze portions airtight; thaw covered in the refrigerator before baking. |
| Cooked freezing | Up to 2 months | Freeze cooled cookies airtight. Thaw covered at room temperature. |
| Restoration | Before serving | Warm undecorated cookies briefly at 300°F for 3–5 minutes if desired; cool before decorating. |
Notes
- A doubled batch gives approximately 72 three-inch cookies. Weigh flour and molasses for consistency and use a large bowl; hand mixing in two bowls is practical if your mixer is small. Bake one tray at a time for the stated whole-batch allowance. Extra trays and cooling pans add time.
Nutrition
Approximate per-serving values from generic ingredient weights and stated yield, including listed toppings and fillings. Excludes optional decoration and bench flour. Leftover coating or icing, ingredient brands and actual yield change these estimates.
RECIPE REVIEWEDGINGERBREADGINGERBREAD COOKIES
Frequently Asked Questions
A few helpful answers before you bake.
How many cookies does this make?
About 72 three-inch shapes; cutter area and thickness change the yield.
Can my small mixer handle this?
If the dough strains the motor or overfills the bowl, mix it as two half batches.
Do I double baking time per tray?
No. Keep thickness, oven temperature and 8–12 minutes per tray unchanged; the total number of trays increases.
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