French Food Friday....Gingerbread?!

These are technically not French but I am including this recipe as I make them in France and give them to French friends as gifts at Christmas time. For me there is nothing nicer than the smell of freshly baked gingerbread wafting through the house.

3 cups (390 grams) all purpose flour
1/2 teaspoon salt
3/4 teaspoon baking soda

2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup (113 grams) unsalted butter
, room temperature
1/2 cup (100 grams) granulated white sugar

1 large egg
2/3 cup (160 ml) unsulphured molasses/Dark Treacle (To prevent molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray.)

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1/2 cup (113 grams) unsalted butter
, room temperature
1 teaspoon pure vanilla
1 1/2 tablespoons milk or light cream


1. In a large bowl, sift or whisk together the flour, salt, baking soda, and spices.
2. In the bowl of your electric mixer, with the paddle attachment, (or with a hand mixer) beat the butter and sugar until light and fluffy. 3. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.
4. Divide the dough in half, and wrap each half in plastic wrap and refrigerate until firm (at least two hours or even overnight).
5. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.

6. Line 2 baking sheets with parchment paper.
7. On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch.

8. Use a gingerbread cutter to cut out the cookies. With an offset spatula lift the cookies onto the baking sheet, placing about 1 inch (2.5 cm) apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer. (If cookies are a little soft, place the baking sheet (with the cookies) in the fridge for about 10 minutes. This will prevent the cookies from losing their shape.)
9. Bake for about 8 - 12 minutes depending on the size of the cookies. They are done when they are firm and the edges are just beginning to brown.

10. Remove the cookies from the oven and cool on the baking sheet for about 1 minute, then transfer to a wire rack to cool completely. If desired, you can press raisins, currants, or candies into the dough for eyes and buttons while the cookies are still warm. Otherwise, confectioners frosting can be used to decorate the cookies. Store in an airtight container.


In an electric mixer (or with a hand mixer), beat the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar.

Scrape down the sides of the bowl and beater. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk if needed. Tint frosting with food color, if desired. Place the frosting in a pastry bag fitted with a decorative tip and decorate the gingerbread men as desired.
Makes about 3 dozen cookies depending on the size of cookie cutter used.

Bon fin de semaine a tous, Leeann x


  1. Oh I can smell them cooking.
    Copied the recipe so I can try them myself, Leeann.
    Hav e anise weekend.

  2. Thank you for the recipe - will have a go!

  3. I love to make gingerbread cookies too. I'll have to try your recipe. They look delicious!


  4. I love ginger cookies. They are in fact, the only cookie my 10 year old son will eat. I make a similar recipe with just ginger and cinnamon.

    Love the photo!

  5. I adore the smell of warm, spicy gingerbread! Especially thus time of year. :) Heartwarming and yummy!

  6. This comment has been removed by the author.

  7. I love these cookies as well, they smell amazing when you make them and taste so good too!

  8. YUMZ

    i plan to make some sort of cookie for our work xmas break up this week x - Give away time on my blog!


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