Go Back

Gingerbread Cookies


Dry Ingredients

  • 3 cups flour all-purpose
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt

Wet Ingredients

  • 1 cup sugar
  • 2 sticks (1 cup) unsalted butter softened
  • 1 flax egg 1 Tbsp Manitoba Milling Co. Smooth Whole-Milled Flaxseed + 3 Tbsp water
  • ¼ cup molasses


  • Preheat oven to 350 degrees Fahrenheit. Cover a cookie sheet in parchment paper (if desired).
  • In a medium bowl, stir together flour, ginger, cinnamon, baking powder, and salt. Set aside.
  • In a separate medium bowl, beat together sugar and butter until fluffy. Beat in flax egg. Add molasses and beat to combine.
  • Add dry ingredients into the wet and mix until combined (no streaks of flour remain).
  • Spoon out dough, 1 Tablespoon at a time, and roll into balls. [You can also roll out the dough to ¼” thick and refrigerate it for 20 minutes before cutting with cookie cutters]. Arrange on cookie sheet two inches apart from each other.
  • Bake at 350 degrees Fahrenheit until center of cookies are no longer shiny, about 7-10 mins.


Learn how to make a flax egg here.