Total TimePrep: 30 min. + chilling Bake: 15 min./batch + cooling
- 1 cup butter, softened
- 1 cup sugar
- 1 cup molasses
- 1/4 cup water
- 5 cups all-purpose flour
- 2-1/2 teaspoons ground ginger
- 1-1/2 teaspoons baking soda
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon salt
- Cinnamon bear-shaped crackers
- Cinnamon Chex
- Frosted bite-sized shredded wheat cereal
- 1-1/4 cups confectioners' sugar
- 5 teaspoons water
- 1 teaspoon light corn syrup
- 1/4 teaspoon vanilla extract
- Paste food coloring
- Assorted candies
- In a large bowl, cream butter and sugar until light and fluffy. Beat in molasses and water. In another bowl, whisk together flour, ginger, baking soda, cinnamon, allspice and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.
- Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a 3-1/2-in. gingerbread man cookie cutter. Place 2 in. apart on ungreased baking sheets. Place a bear-shaped cracker, Cinnamon Chex piece or mini shredded wheat piece in center of each cookie. Gently fold cookie arms toward cracker or cereal piece; press lightly to adhere to bear.
- Bake 12-14 minutes or until edges are firm. Cool on pans 2 minutes. Remove to wire racks to cool completely.
- In a small bowl, beat confectioners' sugar, water, corn syrup and vanilla until smooth. Tint frosting as desired with paste food coloring. Transfer frosting to a resealable plastic bag; cut a very small hole in a corner of bag. Pipe frosting onto cookies. Decorate as desired with candies.
Test Kitchen Tips
Nutrition Facts1 cookie: 149 calories, 5g fat (3g saturated fat), 12mg cholesterol, 97mg sodium, 26g carbohydrate (14g sugars, 0 fiber), 2g protein.
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Sep 27, 2018
the PERFECT gingerbread cookie recipe.
Dec 21, 2017
One of my new favorite Christmas-cookie recipes! I’ve never made gingerbread cookies before, but I found the dough easy to work with, and the cookies came out soft, chewy, and delicious. The ones I left covered overnight stayed soft and chewy; the uncovered ones were crispier on the outside but still somewhat chewy on the inside. The flavor is fantastic — we can’t stop eating them! I only wish I could find the video tutorial I saw on Facebook because it had such cute decorating ideas. We did what we saw in the picture provided above the recipe, and they were still pretty cute. I didn’t use the icing recipe and bought storebought decorating icing instead. I’m sure the recipe one would have been better, but I decided to cut that step to save time.