Gingerbread Cookies
Updated Dec. 6, 2022
- Total Time
- 50 minutes, plus 8 hours chilling time.
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2½teaspoons ground ginger
- 1¼teaspoons ground cinnamon
- ½teaspoon ground cardamom
- ½teaspoon ground nutmeg
- ¼teaspoon ground cloves
- ½teaspoon baking soda
- ¼teaspoon salt
- 8tablespoons unsalted butter
- ¾cup molasses
- ½cup sugar
- 2tablespoons water
- 1large egg
- 3cups all-purpose flour, sifted
- Butter or margarine for greasing baking sheets
Nutritional analysis per serving (24 servings)
146 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 24 grams carbohydrates; 1 gram dietary fiber; 12 grams sugars; 2 grams protein; 58 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Mix together the ginger, cinnamon, cardamom, nutmeg, cloves, baking soda and salt. Set aside.
- Step 2
Melt the butter in a small saucepan. Remove from heat and stir in the molasses and sugar. Beat in the spice mixture and blend completely. Blend in the water, then the egg.
- Step 3
Place the flour in a large bowl and make a large well in the center. Pour the butter mixture into the well. Stir about one quarter of the flour, the part closest to the center, into the butter mixture. Gradually stir in the rest of the remaining flour. When all the flour has been incorporated, turn the dough out onto a board and knead just until smooth. Roll the dough into a ball, wrap in plastic, and refrigerate overnight, or up to two weeks.
- Step 4
Preheat the oven to 350 degrees. Grease two baking sheets.
- Step 5
Roll out some of the dough until it is ⅛-inch thick, keeping the rest well wrapped in plastic. Cut into men, candy canes, trees or other shapes with a 5-inch cookie cutter. Continue rolling and cutting the rest of the dough.
- Step 6
Bake the cookies on the sheets for 12 minutes. Remove from the oven, gently lift off the cookies with a spatula and cool them on a rack.
Private Notes
Comments
Wonderful recipe. I did not roll out and cut; I just rolled into balls and pressed them a bit on the tray, and sprinkled sugar on top. I also did not melt the butter but softened it so it stirred in easily.
Metric conversions: 113 grams of butter 360 grams of flour (durum whole wheat flour is tasty!) 100 grams of sugar 255 grams of Molasses Bake at 176 grad.
I found this dough to be very difficult to work with. The very loose batter that resulted from mixing was too liquid-y to knead. Covered with plastic wrap and refrigerated overnight. Tried rolling out a portion the next morning, but by the time I got it to ~1/8” thick, it had completely adhered to the parchment paper. Managed to get 3 reasonable-looking gingerbread men cut, 6 that were in various stages of being maimed, and gave up on cutting the rest, instead rolling into balls and baking.
They came out perfectly. Fun & Delicious recipe.
This is a really nice recipe. I made the dough, and yes it was sticky, so I didn’t do a lot of kneading. Then wrapped it and let sit overnight in the fridge. I was baking with my 2 and 5 year olds, and it was easy enough even with their assistance. I needed to flour my counter and my rolling pin, and got one rollout, then two re-rolls before the dough got too warm and sticky to work with. I baked them for 10 minutes and they were tasty, a bit chewy and very popular with the kids!
Advertisement