Nina’s Fresh Bakery Gingerbread Cookie Recipe

Nina’s Fresh Bakery‘s Famous Homemade Gingerbread Houses are loaded with all natural goodness – brown sugar, fresh eggs, and a just touch of spice. Individually gift-wrapped and dusted with powdered sugar, they make the perfect gift for neighbors, teachers, co-workers – or just as a delicious centerpiece for your holiday feast! Now in their 5th year, Nina’s Gingerbread Houses have become a holiday tradition – some of her customers even order them a year in advance! Call and reserve yours today!

While we couldn’t get out hands on Nina’s Super Secret Gingerbread House recipe, she was kind enough to share us this amazing gingerbread cookie recipe!


  • 3 1/2 c. all-purpose flour
  • 1 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 1/4 tsp. ground cinnamon
  • 1 1/4 tsp. ground ginger
  • 1 1/4 tsp. ground allspice
  • 1/4 tsp. ground cloves
  • 1 c. unsalted butter
  • 3/4 c. granulated sugar
  • 3/4 c. packed dark brown sugar
  • 1 tbsp. grated peeled fresh ginger
  • 1 tsp. grated peeled fresh ginger
  • 1 large egg
  • 1/4 c. unsulfured molasses


  • In a large bowl, with wire whisk, mix flour, baking soda, salt, cinnamon, ground ginger, allspice, and cloves; set aside.
  • In a large bowl, with mixer on low speed, beat butter, sugars, and fresh ginger until combined. Increase speed to medium; beat until light and fluffy, 2 to 3 minutes, occasionally scraping the bowl with rubber spatula. Beat in egg and molasses until blended. With the mixer on low speed, gradually add flour mixture, beating until just incorporated. Transfer dough to clean work surface. Divide dough in half, and flatten each half into a disk; wrap disks in plastic wrap. Refrigerate at least 1 hour or overnight.
  • Arrange 2 racks in upper and lower thirds of the oven. Preheat oven to 350 degrees F. Line 2 large cookie sheets with parchment paper; set aside. Remove dough from refrigerator, and let stand until slightly softened. (This will help keep dough from cracking when rolled.) On a large piece of parchment paper lightly dusted with flour, with a floured rolling pin, roll dough to about 1/4-inch thickness. To prevent sticking while rolling, occasionally run a large metal offset spatula under the dough, and sprinkle with more flour. Place parchment paper and dough on another cookie sheet; freeze until very firm, about 15 minutes.
  • Remove dough from freezer; working quickly, with floured large cookie cutters, cut out desired shapes. (If dough begins to soften too much, return to freezer for a few minutes.) With wide metal spatula, transfer cutouts to prepared baking sheets; chill until firm, about 15 minutes.
  • Bake cookies until crisp but not darkened, 12 to 15 minutes, rotating sheets between upper and lower racks halfway through baking. Transfer cookies, on parchment, to wire rack to cool completely.