Gingerbread Cookies
If you're looking for a sturdy dough suitable for making gingerbread houses and ornaments, try our Gingerbread for Building recipe.
For just plain eating, this gingerbread is delicious. It can be rolled and cut into any shapes you like, although gingerbread men (not to mention women and kids) are the traditional holiday treat.
Try serving these cookies for a holiday tea, accompanied by lemon curd.
For just plain eating, this gingerbread is delicious. It can be rolled and cut into any shapes you like, although gingerbread men (not to mention women and kids) are the traditional holiday treat.
Try serving these cookies for a holiday tea, accompanied by lemon curd.
Ingredients
- 1 cup unsalted butter, at room temperature
- 1/2 cup sugar
- 1 egg
- 1/2 cup unsulphured molasses (light or dark)
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice or cloves
Steps
Preheat the oven to 350 degrees F. Lightly grease baking sheets.
Cream the butter and sugar until light and fluffy, about 2 minutes. Beat in the egg and molasses. Whisk together the flour, baking soda, salt, and spices. Add to the butter mixture and beat on low speed just until mixed in. Dough should be somewhat soft but not sticky.
Wrap dough in plastic wrap and refrigerate for at least 1 hour, or until firm.
Divide dough into 2 batches. Roll out on a floured cloth or pastry board to 1/8 thickness (slightly thicker for larger cookies such as large gingerbread men). Cut into desired shapes and transfer to cookie sheets.
Bake for 9 to 12 minutes, depending on size and thickness of pieces, until firm and just beginning to turn golden on the edges. Let sit on baking sheets for 2 minutes, then transfer to wire racks to cool.
Decorate as desired. Poured Fondant Cookie Icing works well on these.
Cream the butter and sugar until light and fluffy, about 2 minutes. Beat in the egg and molasses. Whisk together the flour, baking soda, salt, and spices. Add to the butter mixture and beat on low speed just until mixed in. Dough should be somewhat soft but not sticky.
Wrap dough in plastic wrap and refrigerate for at least 1 hour, or until firm.
Divide dough into 2 batches. Roll out on a floured cloth or pastry board to 1/8 thickness (slightly thicker for larger cookies such as large gingerbread men). Cut into desired shapes and transfer to cookie sheets.
Bake for 9 to 12 minutes, depending on size and thickness of pieces, until firm and just beginning to turn golden on the edges. Let sit on baking sheets for 2 minutes, then transfer to wire racks to cool.
Decorate as desired. Poured Fondant Cookie Icing works well on these.
Additional tips
Store: In an airtight container
Freeze: Yes
Mail: Yes
Freeze: Yes
Mail: Yes
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