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Gingerbread Cookies


15 - 18 cookies, depending on the shapes


2 ½ hours

active time

30 mins


2 Sticks Unsalted Butter, room temperature

½ cup Powdered Sugar

1 ½ tsp Kosher Salt

1 ½ Tbsp Cocoa Powder

1 Tbsp Molasses

1 tsp This Little Goat Gingerbread Spice

2 cups All Purpose Flour


In a bowl fitted with a paddle attachment, whip butter and powdered sugar until light and fluffy, about 2 minutes. Scrape the sides of the bowl and add salt, cocoa powder, molasses and Gingerbread Spice. Whip until fully incorporated. Scrape the bowl and add the flour. Mix until dough forms. Form dough into a flat round disk, about 2 inches thick. Wrap tightly in plastic and chill for at least 2 hours.

Preheat the oven to 350 degrees

Roll chilled dough into a ¼ inch thick sheet and cut out desired shapes. You can reshape the scraps and re-roll them once more. 

Place cut outs on a parchment lined sheet tray and bake for 9 -12 minutes, until cookies give only slightly when pressed. 

Allow to fully cool before decorating.

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