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Gingerbread Cookies

Under 30 minutes


for 24 cookies

  • 1 ½ sticks unsalted butter, softened
  • 1 ½ cups sugar (300 g), divided
  • 1 large egg, room temperature
  • ¼ cup molasses (60 mL)
  • 2 ¼ cups Pillsbury™ Best™ All-Purpose Flour (155 g)
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon kosher salt

For Decorating

  • Pillsbury™ Creamy Supreme® Vanilla Frosting, 1 16-ounce tub
  • sprinkles

Nutrition Info

  • Calories 77
  • Fat 0g
  • Carbs 16g
  • Fiber 0g
  • Sugar 7g
  • Protein 1g

Estimated values based on one serving size.

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  1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the butter and 1 cup (200 G) sugar with an electric hand mixer on medium speed for about 5 minutes, until light and fluffy.
  3. Add the egg and molasses, and beat until smooth.
  4. In a medium bowl, combine the Pillsbury™ Best™ All-Purpose Flour, ginger, baking soda, cinnamon, cloves, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
  6. Spread the remaining ½ cup (100 G) sugar in a shallow dish.
  7. Using a 1-tablespoon cookie scoop with a spring release, scoop a slightly heaped portion of dough and roll into a ball about 1½ inches (3.81 cm) in diameter. Roll the dough ball in the sugar to coat (optional), then place on a prepared baking sheet. Repeat with the remaining dough, spacing the balls 2 inches (5 cm) apart. (Bake in batches if needed so the cookies have ample room to spread.)
  8. Bake the cookies for 10–12 minutes, until puffed and lightly browned. Transfer to a wire rack to cool.
  9. Once the cookies have cooled, spread 1–2 tablespoons of Pillsbury™ Creamy Supreme® Vanilla Frosting over each one and decorate with festive sprinkles.
  10. Enjoy!
Gingerbread Cookies