Print Options

Back to Gingerbread Cookies >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Gingerbread Cookies

Our two boys linger around the kitchen when these aromatic cookies are baking. I make them throughout the year using a variety of cookie cutters. —Christy Thelan, Kellog, Iowa

60 ServingsPrep: 30 min. + chilling Bake: 10 min./batch + cooling

Ingredients

3/4 cup butter, softened
1 cup packed brown sugar
1 egg
3/4 cup molasses
4 cups all-purpose flour
2 teaspoons ground ginger
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/4 teaspoon salt
Vanilla frosting of your choice
Red and green paste food coloring

Directions

In a large bowl, cream butter and brown sugar until light and fluffy.
Add egg and molasses. Combine the flour, ginger, baking soda,
cinnamon, cloves and salt; gradually add to creamed mixture and mix
well. Cover and refrigerate for 4 hours or overnight or until easy
to handle.
On a lightly floured surface, roll dough to 1/8-in. thickness. Cut
with floured 2-1/2-in. cookie cutters. Place 1 in. apart on
ungreased baking sheets.
Bake at 350° for 8-10 minutes or until edges are firm. Remove to
wire racks to cool. Tint some of the frosting red and some green.

2 of 2

Gingerbread Cookies (continued)

Directions (continued)

Decorate cookies. Yield: 5 dozen.

Nutrition Facts: 1 cookie equals 77 calories, 2 g fat (1 g saturated fat), 10 mg cholesterol, 69 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.