Gingerbread Cookies

Gingerbread Cookies 2


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 2   Average: 5/5]

It’s the time of year to fill your house with the wonderful aroma of spicy gingerbread cookies!

  • 2/3 Cup Molasses
  • 2/3 Cup Packed Brown Sugar
  • 1 Tablespoon Ground Ginger
  • 1 1/2 Teaspoons Ground Cinnamon
  • 3/4 Teaspoon Ground Allspice
  • 1/2 Teaspoon Ground Cloves
  • 2 Teaspoons Baking Soda
  • 1 Cup Unsalted Butter (Cut Into 1/2 Inch Pieces)
  • 1 Large Egg (Lightly Beaten)
  • 4 Cups Unbleached Flour (Plus More For Dusting)
  • 1/2 Teaspoon Kosher Salt
  1. In medium-size heavy saucepan combine molasses, brown sugar, ginger, cinnamon, allspice, and cloves. Bring to a boil over a medium heat. Stir occasionally. Remove from heat. Stir in baking soda. Stir in butter 3 pieces at a time, letting each piece melt before adding more. When butter is added and melted, add lightly beaten egg and stir to combine. Let cool slightly and then stir in 4 cups flour and kosher salt.
  2. Preheat oven to 325 degrees.
  3. Preheat oven to 325 degrees.
  4. Transfer dough to lightly floured surfaces and knead, dusting with flour as needed to prevent sticking. Knead 30 seconds to 1 minute until dough is soft and easy to handle. Cut dough in half, wrap half in plastic wrap and keep at room temperature. Roll out other half into a round about 1/8 inch thick on lightly floured surface. Cut out as many cookies as possible and transfer to prepared baking sheets, set about 1 inch apart.
  5. Place in oven for 12 to 14 minutes, turning sheet trays halfway through baking.
  6. Remove from oven and let cool on tray for 4 minutes. Transfer to wire racks to cool completely. Meanwhile, roll out, cut, and bake remaining dough.
  7. Decorate completely cooled cookies with icing. Let iced cookies dry 1 hour before storing in airtight container.
  8. Makes 4 Dozen Depending On The Size Of Your Cookie Cutters
  9. Prep Time: 30 Minutes Cook Time: 14 Minutes Total Time: 44 Minutes
  10. "Work With What You Got!"
  11. © Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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