Gingerbread Cookies

  • Serves

    makes 2 Dozen 5-Inch Cookies

This dough can be pressed into decorative molds, cut in conventional shapes, or made into gingerbread men and women. Molded cookies should be baked at a lower temperature to keep the pattern sharp.


  • 34 lb. butter, softened
  • 34 cup dark brown sugar
  • 1 egg, lightly beaten
  • 12 cup unsulphured molasses
  • 3 cups all-purpose flour
  • 1 tbsp. ground ginger
  • 12 tsp. ground cloves
  • 1 tsp. ground cinnamon
  • 12 tsp. baking powder
  • 14 tsp. baking soda
  • 14 tsp. salt


Step 1

Cream butter and sugar together in a large bowl. Stir egg and molasses into mixture. Sift flour, ginger, cloves, cinnamon, baking powder, baking soda, and salt together into another bowl, then beat into creamed mixture one-third at a time until well mixed. Wrap dough in plastic wrap and refrigerate at least 3 hours.

Step 2

If using molds, lightly oil them; preheat oven to 300°. Gently press dough into molds with your fingers; invert to unmold on a sheet pan. Trim edges with tip of a sharp knife. For cut-out cookies or gingerbread men, preheat oven to 350°. Roll out dough 1⁄8" thick on a floured surface and cut out. Bake till browned, 12–18 minutes.

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