Gingerbread Cookies

Gingerbread Cookies
Gingerbread CookiesIlisa Katz

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.

Gingerbread Cookies
Few things evoke the memories of Christmases past like the aroma of gingerbread baking in the kitchen.
Yield: makes 2 Dozen 5-Inch Cookies


  • 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


  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.
  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.