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Decorative Ginger Cookies

 Decorative Ginger Cookies
Add a festive ribbon to gingerbread boys to hang on your Christmas tree or display in other creative ways. Use different shapes of holiday cookie cutters for variety, if you wish. —Cheryl Wilt, Eglon, West Virginia
48 ServingsPrep: 45 min. + chilling Bake: 10 min./batch + cooling


  • 1 cup sugar
  • 1 cup molasses
  • 1/2 cup water
  • 1/3 cup canola oil
  • 1 egg
  • 5-1/2 cups all-purpose flour
  • 3 teaspoons baking soda
  • 3 teaspoons cream of tartar
  • 3 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • Frosting of your choice, optional


  • In a large bowl, beat the first five ingredients until blended. In
  • another bowl, whisk flour, baking soda, cream of tartar, ginger and
  • cinnamon; gradually beat into molasses mixture. Divide dough into
  • four portions. Shape each into a disk; wrap in plastic wrap.
  • Refrigerate 1 hour or until firm enough to roll.
  • Preheat oven to 375°. On a well-floured surface, roll each
  • portion of dough to 1/4-in. thickness. Cut with a floured 4-in.
  • gingerbread man cookie cutter. Place 1 in. apart on greased baking
  • sheets. Using a plastic straw, make a hole about 1/2 in. from the
  • top of each cookie.
  • Bake 10-12 minutes or until edges are lightly browned. Use straw to

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Decorative Ginger Cookies (continued)

Directions (continued)

  • reopen holes in cookies. Remove to wire racks to cool completely.
  • If desired, decorate with frosting. Let dry completely. Thread ribbon
  • or string through holes. Yield: about 4 dozen.
Nutritional Facts: 1 cookie (calculated without frosting) equals 102 calories, 2 g fat (trace saturated fat), 4 mg cholesterol, 83 mg sodium, 20 g carbohydrate, trace fiber, 2 g protein.