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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

Ingredients

  • 1 cup sugar
  • 1 cup molasses
  • 1/2 cup water
  • 1/3 cup canola oil
  • 1 egg
  • 5-1/2 cups King Arthur Unbleached 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

Directions

  • In a large bowl, combine the sugar, molasses, water, oil and egg.
  • Combine the flour, baking soda, cream of tartar, ginger and
  • cinnamon; add to molasses mixture and beat until combined. Cover and
  • refrigerate for 1 hour or until easy to handle.
  • On a well-floured surface, roll out dough to 1/8-in. thickness. Cut
  • with floured cookie cutters of your choice. Using a floured spatula,
  • place cookies 1 in. apart on greased baking sheets. If cookies will
  • be hung, use a plastic straw to make a hole about 1/2 in. from the
  • top of each.
  • Bake at 375° for 10-12 minutes or until edges are lightly

2 of 2

Decorative Ginger Cookies (continued)

Directions (continued)

  • browned. Use straw to reopen holes. Remove to wire racks to cool
  • completely.
  • Decorate with frosting if desired. Let dry completely. Thread ribbon
  • through holes. Yield: 4 dozen.
Nutritional Facts: 1 serving (1 piece) equals 102 calories, 2 g fat (trace saturated fat), 4 mg cholesterol, 83 mg sodium, 20 g carbohydrate, trace fiber, 2 g protein.