Zees Grill’s Gingerbread Cookies

Gingerbread Cookie Recipe Zees Grill
Continue reading Zees Grill’s Gingerbread Cookies

Gingerbread Cookies

This classic cut-out gingerbread cookie recipe is easy to make, perfect for decorating, and so delicious! A holiday favourite, these cookies are soft in the center, crisp on the edges, perfectly spiced, molasses and brown sugar-sweetened and are always a hit throughout the Christmas season.

Compliments of Executive Chef Trevor Gleave from Zees Grill at The Shaw Club.


Yields 24 cookies

3 cups Flour

1 tbsp Ginger, ground

1 tsp Cinnamon, ground

1 tsp Baking soda

¼ tsp Nutmeg, ground

¼ tsp Salt

¾ cup Butter, softened

¾ cup firmly packed Brown sugar

½ cup Molasses

1 Egg

1 tsp Pure vanilla extract


  1. Sift, flour, ginger, cinnamon, baking soda, nutmeg, and salt in a large bowl.
  2. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.
  3. Add molasses, egg, and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed.
  4. Press dough into a thick, flat disk. Wrap in plastic wrap. Refrigerate for 4 hours or overnight.
  5. Preheat the oven to 350˚F (175˚C).
  6. Roll dough on a lightly floured surface to a thickness of 1/4 inch. Cut into shapes with cookie cutter.
  7. Place cookies 1 inch apart on ungreased baking sheets lined with parchment. (roll and re-use any scraps)
  8. Bake in the preheated oven until edges of cookies are set and just begin to brown, about 8 to 10 minutes.
  9. Cool on baking sheets for 1 to 2 minutes, then remove to wire racks to cool completely.
  10. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.


For soft and chewy gingerbread, roll thicker into 1/3 inch pieces.