Basic dark gingerbread dough
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Basic Dark Gingerbread Dough

A stronger, spicier dough and visually darker because of the use of dark molasses.
Prep Time10 mins
Cook Time15 mins
Cooling Time1 hr 15 mins
Total Time20 mins
Course: Dessert
Keyword: baking, Christmas, dough, gingerbread
Calories: 4585kcal
Author: Mima Sinclair


  • ¼ cup dark molasses or black treacle
  • 3 tablespoons light molasses, golden syrup, or honey
  • 1 cup dark brown sugar
  • 14 tablespoons 1 stick + 6 tablespoons unsalted butter
  • zest of ½ orange
  • 4 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon baking soda
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 lightly beaten large free-range egg


  • Pour the dark and light molasses into a large saucepan with the sugar, butter, zest, and spices and melt over low/medium heat, stirring frequently until the sugar has dissolved. If using honey, be aware that it can cause your dough to spread a little when baked.
  • Increase the heat to bring the mixture to boiling point.
  • Remove from the heat and beat in the baking soda. The mixture will froth up at this point as the baking soda react. Mix briefly until combined, then let cool for 15 minutes.
  • Sift the flour and salt, then fold into the mixture in batches, using a wooden spoon or a stand mixer. Beat in the egg using a wooden spoon or stand mixer, until just combined. Do not overwork the mixture, or the cookies will spread during baking.
  • The dough will be very sticky to begin with, but do not add any flour. Scrape out of the bowl onto a clean surface and knead together until just smooth. Wrap in plastic wrap and chill in the fridge for 1 hour.


Used with permission from Gingerbread Wonderland: 30 Magical Houses, Cookies, & Cakes, by Mima Sinclair.