Gingerbread Cookies

Serves per cookie

Gingerbread Cookies
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  • 3 1/4 cups sifted all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 cup butter, softened
  • 1/2 cup dark-brown sugar, packed
  • 1 tbsp ground ginger
  • 1 tbsp ground cinnamon
  • 1/2 teaspoons ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon finely ground black pepper
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup molasses


  1. In a large bowl, sift together flour, baking soda, and spices. Set aside.
  2. Cream the butter. Add sugar and beat until fluffy. Mix in eggs and molasses.
  3. Gradually add the flour mixture.
  4. Divide dough in thirds; wrap each third in plastic. Chill for at least 1 hour or overnight.
  5. Let dough sit at room temperature for 5-10 minutes. Heat oven to 350°.
  6. Place dough on lightly floured parchment paper or wax paper. Using a rolling pin, roll dough 1/8 inch thick. Refrigerate again for 5-10 minutes to make it easier to cut out the cookies.
  7. Use either a cookie cutter or place a stencil over the dough and use a knife to cut into desired shapes.
  8. Transfer to ungreased baking sheets. Bake until crisp but not darkened, 8 to 10 minutes. Remove from oven.
Recipe Type: Dessert



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