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Gingerbread Cookies

 Gingerbread Cookies
When your friends reach into a tin of these old-fashioned cookies, they're sure to think Grandma baked them! Our Test Kitchen staff came up with this lighter recipe for crunchy gingerbread cookies with lovely icing accents.
78 ServingsPrep: 25 min. + chilling Bake: 5 min./batch


  • 6 tablespoons butter, softened
  • 1 cup sugar
  • 1 cup molasses
  • 1 egg
  • 2 tablespoons white vinegar
  • 4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1-1/4 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 5 cups confectioners' sugar
  • 5 to 6 tablespoons fat-free milk
  • Assorted paste food coloring, optional


  • In a bowl, beat butter and sugar until crumbly, about 2 minutes. Beat
  • in the molasses, egg and vinegar. Combine the flour, ginger, baking
  • soda, cinnamon, cloves and salt; gradually add to the creamed
  • mixture. Cover and refrigerate for 4 hours or until easy to handle
  • (dough will be sticky).
  • On a lightly floured surface, roll out dough to 1/8-in. thickness.
  • Cut with 4 in. cookie cutters dipped in flour. Using a floured
  • spatula, place cookies 1 in. apart on baking sheets coated with
  • cooking spray. Bake at 375° for 5-6 minutes or until set. Remove

2 of 2

Gingerbread Cookies (continued)

Directions (continued)

  • to wire racks to cool.
  • For icing, combine confectioners' sugar and milk in bowl. Spread over
  • cooled cookies; let dry completely. If desired, combine paste food
  • coloring and a few drops of water; using a fine brush or the blunt
  • end of a wooden skewer, decorate cookies. Yield: 6-1/2 dozen.
Nutritional Facts: 1 cookie equals 81 calories, 1 g fat (1 g saturated fat), 5 mg cholesterol, 39 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch.