We celebrated second of advent and if you don’t know what that is your read about that here. We celebrated by baking gingerbreads and I want to share my gingerbread recipe. 

Because my kids and their friends like making gingerbreads, I make the dough and keep in the fridge so this way I’m ready for whenever I want to bake and even if they are bored, this is a great craft to do. 

Gingerbread dough is not difficult to make, but the dough do need to rest in the fridge for a day before baking. 


  • 1 cup sugar 
  • 1/2 cup molasses 
  • 1/2 cup water 
  • 150g butter
  • 1 tbsp ground cinnamon 
  • 1 tbsp ground ginger 
  • 1 tsp ground cloves
  • 3 cups all-purpose flour, save a little for baking the cookies 
  • 1 1/2 tsp baking soda 

Bring sugar, molasses and water to a boil in a sauce pan. Remove from heat and add butter and spices. Stir until butter is melted. Set aside to cook for 15 minutes. Mix baking soda with 1 cup flour and little at the time and stir well. Keep adding flour until you have a nice dough that is not too sticky but easy to work. Wrap dough in plastic or a silicon ziplock bag. Leave in fridge overnight. 

Now the gingerbread dough is ready use. Take smaller piece of dough and working with your hands to soften it. 

Preheat oven to 350°. On a lightly floured surface, roll the dough to 1/4-in. thickness. Cut with Christmas themed cookie cutters. Place 1 in. apart on silicon baking mat or parchment paper on a baking sheets Bake until edges are firm, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.

Fredrika Syren

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