Healthy Altitudes

Gingerbread Cookies Recipe | From Website - Gimme Some Oven

This was a simple and easy recipe to make fresh gingerbread cookies to eat and to share for the holidays and beyond.

The recipe was taken from the website: Gimme Some Oven and the original recipe can be found here.

The benefits of Ginger far outweigh the sugar, butter, and extra calories in these cookies. (Just kidding) In all seriousness though these cookies do have some metabolism and sugar regulating benefits from cinnamon, nutmeg, cardamom, all spice, and ginger. Learn more about health benefits of spices here.

These pictures are the cookies I made with my daughters and we also used the simple frosting recipe from the website Gimme Some Oven. 

With a 4 year old and 6 year old there was plenty of decorating required. These are the ones that came out the best and included the extra credit cinnamon hearts.



    • 3 1/4 cups all-purpose flour
    • 1 tablespoon ground cinnamon
    • 1 tablespoon ground ginger
    • 3/4 teaspoon baking soda
    • 3/4 teaspoon ground cloves
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon salt
    • 3/4 cup unsalted butter, softened to room temperature
    • 1/2 cup packed brown sugar
    • 1 large egg
    • 1/2 cup unsulfured molasses
    • 1 1/2 teaspoons vanilla extract
    • (optional) zest of one small orange, simple icing (see below), red hots, sprinkles, etc.


    • 2 cups powdered sugar
    • 2–3 tablespoons milk
    • 1/4 teaspoon vanilla extract
Simple and delicious gingerbread cookie recipe


  1. In a large mixing bowl, whisk together the flour, cinnamon, ginger, baking soda, nutmeg, cloves, and salt. Set aside.
  2. In an electric stand mixer with the paddle attachment (or a hand mixer and a separate large mixing bowl), beat the sugar and butter together for two minutes at medium-high speed, until the mixture is light and fluffy. Add in the egg, vanilla, and molasses, and beat on medium speed until combined. Reduce the mixer speed to low, and gradually add the flour mixture until combined.
  3. Divide the dough into two equal portions, and form each into a ball. Then gently use your hands to flatten each ball into a 1-inch thick disk, wrap them tightly in plastic wrap, and refrigerate for one hour or so, or until the dough is chilled yet still somewhat pliable. (You can refrigerate the dough for a longer period of time, and then let it soften on the countertop for 15-20 minutes before rolling it out.)
  4. Once you are ready to begin baking, heat the oven to 350°F and line a baking sheet with parchment paper. Set it aside.
  5. Unwrap the dough and place it on a large, lightly-floured hard surface. Use a floured rolling pin to roll the dough evenly until it is approximately 1/8-inch thick. Then use your favorite cookie cutters to cut out your desired shapes, re-rolling the dough as needed to cut out more. Transfer the cookies to the parchment-covered baking sheets.
  6. Bake for 8-10 minutes, or until the cookies are crisp around the edges and on top. Remove them from the oven and let cool for five minutes, then transfer the cookies to a wire rack to finish cooling.
  7. Once the cookies are at room temperature, feel free to decorate them as desired with icing (see instructions below) plus any extra sprinkles or candies.  Serve and enjoy immediately, or store in a sealed container for up to four days.


  1. Whisk all the ingredients together in a mixing bowl until smooth. If your icing is too thin, add in a little more powdered sugar.  If your icing is too thick, add in a tiny bit of milk.
  2. Use a piping bag, or a ziplock bag (with one bottom corner snipped off), or a plastic squeeze bottle to pipe the icing onto the cookies.

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