Gingerbread Cookies


  • 3 cups flour
  • 1/3 cup unsalted Butter
  • 2 Tbsp Litehouse Freeze Dried Ginger
  • 1 Egg
  • 1/2 cup molasses
  • 3/4 cup Brown Sugar
  • 1/2 Tbsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/2 Tbsp. Vanilla Extract
  • Pinch of salt


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Using a mortar and pestle, grind the Litehouse freeze dried ginger into a fine powder.
  3. Using a whisk or stand-up mixer, combine room temperature butter and sugar. Add in the egg and mix.
  4. Add in molasses and vanilla extract.
  5. In a separate bowl, combine flour, cinnamon, nutmeg, ginger and salt.
  6. Add in the dry ingredients mixture slowly.
  7. Using a rolling pin, roll out dough to about 1/4 inch. Using different sizes and shapes of cookie cutters, cut out cookies and place on parchment paper.
  8. Bake for 7-9 minutes on a baking sheet.
  9. After they have cooled off, decorate each cookie with icing.
  10. Enjoy!

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