Gingerbread Cookies

star rating (68) rate this recipe »
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 3 dozen 3-inch cookies

Recipe photo

This molasses-dark, ginger-and-spice flavored cookie is perfect for gingerbread men. We roll it a bit thicker than usual, to give the cookies just a hint of chew. While ginger is often thought of as a winter baking flavor, we've found that ginger pairs well with various fruits, too. Ginger and peach is an especially wonderful combination; try gingerbread cookies served with fresh sliced peaches, or a peach crumble topped with gingerbread crumbs.

Gingerbread Cookies

star rating (68) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 3 dozen 3-inch cookies
Published: 01/01/2010

Ingredients

Directions

see this recipe's blog »

1. In a saucepan set over low heat, or in the microwave, melt butter, then stir in the brown sugar, molasses, salt, and spices.

2. Transfer the mixture to a medium-sized mixing bowl, let it cool to lukewarm, and beat in the egg.

3. Whisk the baking powder and soda into the flour, and then stir these dry ingredients into the molasses mixture.

4. Divide the dough in half, and wrap well. Refrigerate for 1 hour or longer.

5. Preheat your oven to 350°F. Get out several baking sheets; there's no need to grease them, though lining with parchment saves effort on cleanup.

6. Once the dough has chilled, take one piece of dough out of the refrigerator, and flour a clean work surface, and the dough. Roll it out as thin or thick as you like; for slightly less crisp cookies, roll it out more thickly.

7. Use flour under and on top of the dough to keep it from sticking to the table or rolling pin. Alternatively, place the dough on parchment, and put a sheet of plastic wrap over it as you roll, pulling the plastic to eliminate wrinkles as necessary when rolling; this will keep dough from sticking without the need for additional flour. For soft dough, or dough to be rolled extra-thin, you may choose to roll right onto the ungreased back of a baking sheet.

8. Cut out shapes with a cookie cutter, cutting them as close to one another as possible to minimize waste.

9. Transfer the cookies to ungreased cookie sheets (or, if you've rolled right onto the parchment, remove the dough scraps between the cookies). Bake the cookies just until they're slightly brown around the edges 8 to 12 minutes, or until they feel firm. Let the cookies cool on the baking sheets for several minutes, or until they're set. Transfer them to a rack to cool completely. Repeat with the remaining dough.

10. Decorate the cookies with Royal Icing or Simple Cookie Glaze and food safe markers.

Nutrition information

Serving Size: 29.9g Servings Per Batch: 36 Amount Per Serving: Calories: 115 Calories from Fat: 37g Total Fat: 4g Saturated Fat: 3g Trans Fat: 0g Cholesterol: 16mg Sodium: 101mg Total Carbohydrate: 18g Dietary Fiber: 0g Sugars: 8g Protein: 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1 234567  All  
  • star rating 01/21/2015
  • angie from OBX, NC
  • These rolled out great and baked up crisp (what we wanted)! I used 1 cp of my freshly ground hard white wheat flour and 2 1/2 cp KA all-purpose flour. I agree that the exact flour (or even humidity) can make a stickier dough. I baked these on a dry cold day and only chilled them for an hour. I am going to try to take them out of the oven earlier and see if we like the chewier cookie. I think I will add more spices next time (or try fresher ones). They weren't as spicy as we are looking for. We used cloves instead of allspice and blackstrap molasses. I am wondering if adding allspice and cloves would work....Overall a great experience though.
  • 01/16/2015
  • Jane from Fall River, MA
  • This recipe is the best. Easy. Love that I don't need a mixer.
  • star rating 01/01/2015
  • jencoym from KAF Community
  • Just finished making these cookies today- January 1- the dough was allowed to refrigerate overnight and then I rolled out 1/4 of the dough at a time, leaving the rest in the refrigerator. It is a sticky-type dough so I used parchment paper and my non-stick rolling pin and didn't have to use any flour. I rolled the dough out to about 1/4" and it was perfect for the nativity scene we created and for gingerbread men. This is definitely the best tasting gingerbread I have made! Also, I think it would work for a gingerbread house but would require quick work and at least a double recipe. Thanks King Arthur!!!
  • star rating 12/29/2014
  • jennykeller from KAF Community
  • This was my first time making gingerbread cookies and it was a great recipe. I let it chill overnight. Very easy to roll out. They were my family's favorite cookie this year!
  • star rating 12/29/2014
  • Dianne from Va
  • Something didn't go right with this recipe for me. My cookies were too dense. I am looking for a recipe that is moist on inside and has a slight crunch on the outside.
    I am sorry this recipe did not meet your expectations. If you'd like help troubleshooting this recipe, please give our Baker's Hotline a call at 855-371-2253. Barb@KAF
  • star rating 12/27/2014
  • MomvsFood from KAF Community
  • Perfect recipe! My mom made gingerbread boys my whole life, but when she passed away I couldn't find the recipe anywhere as in later years it became too much work for her. When I found this, I knew it was the one especially since 50 years ago when she started making cookies most of the common recipes came from product manufacturers. These cookies were crisp and snappy on the batches I rolled thin, and soft and luscious on the thick rounds. This made for great gingerbread house lumber. For anyone who has complained, I would have to question how exact the directions were followed. I know Nonny always stressed the importance of precisely following the instructions for success including chilling the dough and making a proper cutting station. If you try to bake immediately with warm dough, cheap out on flouring, or use the ingredients list to make dough in the traditional softened butter, cream sugar, add wet, add dry.... Good luck. Do it right and you will be beautiful workable dough to make perfect,delicious cookies!
  • star rating 12/26/2014
  • Holly from Missouri
  • These were definitely better rolled out fairly thick and just barely cooked through so they were chewy. They were delicious! I used dark molasses and cloves, and refrigerated the dough overnight.
  • star rating 12/24/2014
  • Lore from Connecticut
  • Perfect Christmas cookies!
  • star rating 12/23/2014
  • Linda from Fitchburg, ma.
  • I decided to try this gingerbread cookie recipe as these are my favorite cookies. The prep was so easy. They were a great consistency for rolling. Most of all they were delicious! I will be using this recipe from now on!
  • star rating 12/23/2014
  • BeckyBakes from minnesota
  • I never write reviews but this recipe was so AMAZING that I needed to! I followed the recipe exactly and was rewarded with soft,delicious gingerbread men that were devoured so quickly by everyone. Will be my go to recipe!!
1 234567  All  
bakershotline

Related recipes