Gingerbread Armys

Updated: Nov 22

Prep time: 20 min

Cook time: 10 min

Chilling time: 2-3 hours


  • 1/2 cup/ 113g unsalted butter

  • 1/2 cup/ 100g light or dark brown sugar, tightly packed

  • 1/2 cup/ 120 mL molasses

  • 1 large egg

  • 2 tsp/ 10mL vanilla extract

  • 2 1/4 cup/ 313g all-purpose flour

  • 3/4 tsp/ 3.6 mL baking soda

  • 1/2 tsp/ 2.5mL salt

  • 1 1/2 tsp/ 5.3mL ground ginger

  • 1 1/2 tsp/ 5.3mL ground cinnamon

  • 1/4 tsp/ 1.2 mL ground cloves

  • 1/4 tsp/ 1.2 mL ground nutmeg


  1. Using a stand mixer or electric mixer, combine butter and sugar and beat until well creamed. Add the molasses and beat until combined. Stir in egg and vanilla extract.

  2. In a separate, medium-sized bowl, whisk together flour, baking soda, salt, and spices. With the mixer on low speed, gradually add dry ingredients to wet until completely combined. Scrape dough roughly into a ball, wrap completely in plastic wrap, and then refrigerate for 2-3 hours.

  3. Preheat the oven to 375°F and line two baking sheets with parchment paper.

  4. Flour a clean surface and lightly flour the dough as well.

  5. Use a rolling pin to roll the dough to ¼" thickness and use a cookie cutter to cut out shapes. Transfer to the prepared baking sheets and bake for 8-10 minutes. Keeping an eye on them.

  6. Remove from the oven, allow cookies to cook on the baking sheet for 5 minutes then transfer to a wire rack to cool completely then start to decorate your GingerTan Boys I!

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