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Gingerbread Cookies

Author: PJ Hamel, entered by Susan Reid

Gingerbread Cookies Recipe

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.

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At a glance

Prep
Bake
Total
Yield
3 to 3 1/2 dozen 3" cookies
Nutrition information

Ingredients

Choose your measure:

Instructions

  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 pat each half into a thick rectangle. Wrap well, and refrigerate for 1 hour or longer. The dough may be sticky and hard to roll if not thoroughly chilled, so make sure it's cold before continuing.
  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. Roll the dough 1/8" to 1/4" thick; the thinner you roll the dough, the crispier the cookies will be. Flour both the top and bottom of the dough if it starts to stick. 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.
  7. Cut out shapes with a floured cookie cutter, cutting them as close to one another as possible to minimize waste.
  8. 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.
  9. 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.