Gingerbread cookie recipe

Gingerbread cookie recipe


  • 3/4 cup butter, softened
  • 1 cup packed brown sugar
  • one massive egg, space temperature
  • three/4 cup molasses
  • four cups all-purpose flour
  • 2 teaspoons ground ginger
  • one-1/two teaspoons baking soda
  • one-one/2 teaspoons ground cinnamon
  • three/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • Vanilla frosting of your option
  • Red and green paste foods coloring


  • In a massive bowl, cream butter and brown sugar right up until light and fluffy. Include egg and molasses. Mix the flour, ginger, baking soda, cinnamon, cloves and salt progressively include to creamed mixture and mix well. Cover and refrigerate till easy to deal with, about four hrs or overnight.
  • Preheat oven to 350°. On a lightly floured surface, roll dough to one/8-in. thickness. Lower with floured two-1/2-in. cookie cutters. Area 1 in. apart on ungreased baking sheets.
  • Bake till edges are company, eight-10 minutes. Eliminate to wire racks to cool. Tint some of the frosting red and some green depart remaining frosting plain. Decorate cookies.

Test Kitchen Suggestions

  • Make your daily life easier by rolling the dough right on a piece of confectioners’ sugar-dusted parchment paper. Use the cookie cutter to develop shapes and get rid of the extra dough. Then, slide the parchment onto the baking sheet and bake away!
  • See our tutorial on how to make gingerbread cookies.

    These turned out great! I followed the recipe exactly and mixed by hand. I let it refrigerate overnight. After it came out of the fr >

    I was concerned about this recipe soon after studying the adverse feedback with regards to taste and dryness/crumbling of the dough. When yet again, I am shaking my head questioning what went incorrect for people leaving adverse reviews. Created these exactly as directed, no need to have to add water, dough was great to work with, and taste is extremely pleasant. The only issue I did was combine everything by hand (something I always do) and everything was ideal.

    following fridge, knead till pliable. very best gb recipe ive had

    Way too dry! It was basically molasses coated flour soon after almost everything was mixed. I had to add water to get it to even resemble anything at all like cookie dough. Quite disappointing and a waste of good king Arthur flour.

    I have baked a lengthy time, in no way came across a recipe that is out of this globe. five star rating is in location here. Grandson actually likes them. It is a winner.

    This is a fantastic recipe but do not double unless you have a kitchen assist mixer. I burned my mixer up doubling the recipe.

    Excellent recipe. Not a lot of unusual elements and when followed, worked just fine. I would not roll dough too thin the following time I bake these. We like a softer cookie and I discovered some of mine got too crispy when rolled as thin as recipe calls for. Excellent tasting and dough was not also difficult to work with.

    This recipe is quite easy. The dough was perfect and the flavor was wonderful. My grandson and I created these cookies for the initial time. Everyone loved them.

    oh so great practically nothing like the retailer bought assortment of gingerbread. very esay to manage the dough and I stored sealed in a resealable bowl for nearly a week ahead of cooking – they by no means dried out for me

    So simple to make! Had to include a little water when rolling, given that dough grew to become a tiny dry while chilling. I utilized little gingerbread boy/lady cookie cutters so it made a good deal of cookies!