Gingerbread Dough

A fragrantly spiced, supple cookie dough, perfect for rolling and cutting. Once the dough is made, it can chill in the refrigerator, well wrapped in plastic, for up to 5 days. Alternatively, stash a few rounds of dough in a resealable bag in the freezer and freeze for 3-6 months.
Course Desserts
Prep Time 30 minutes
Total Time 30 minutes
Servings 3 discs
Calories 1980kcal
Author Bridget of Bake at 350 blog


  • 1 cup salted butter (2 sticks), cut into chunks
  • 1/2 cup raw cane sugar or granulated
  • 1/2 cup packed organic demerera sugar or brown sugar
  • 5 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 Tablespoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 cup molasses
  • 1 large egg


  • In the large bowl of a stand mixer fitted with a paddle attachment, cream together the butter and both sugars until light and fluffy.
  • In another large bowl, sift together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set aside.
  • Add the molasses and egg to the creamed sugar and butter. Mix until well combined. Scrape down the sides and bottom of the bowl as needed.
  • Add the flour and spices mixture to the mixer in three parts, mixing on low speed until just combined.
  • Empty the bowl of cookie dough onto the counter and use your hands to bring it all together.
  • Divide the dough into three pieces and form into disks. Wrap each disk in plastic wrap, and refrigerate overnight or up to 4 days. You can also freeze the gingerbread dough.


Calories: 1980kcal | Carbohydrates: 328g | Protein: 26g | Fat: 65g | Saturated Fat: 39g | Cholesterol: 217mg | Sodium: 1544mg | Potassium: 1961mg | Fiber: 7g | Sugar: 151g | Vitamin A: 1970IU | Calcium: 308mg | Iron: 16.9mg