Save on Pinterest

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.
  • Total Time
    Prep: 25 min. + chilling Bake: 5 min./batch
  • Makes
    6-1/2 dozen


  • 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 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.
Nutrition Facts
1 each: 81 calories, 1g fat (1g saturated fat), 5mg cholesterol, 39mg sodium, 18g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Recommended Video


Click stars to rate
Average Rating:
  • alibrown53
    Mar 5, 2015

    This is my grandchildren's favorite ... they want them all year lon

  • krystanko
    Dec 22, 2011

    This recipe never fails, so long as you have a good this dough rolled out. Thick turns out terrible. Very soft and excellent cookie, but the frosting doesn't do it for me. I use my own frosting recipe for this one

  • cookinmama3
    Nov 2, 2009

    These cookies look so good, and they ARE good! A great recipe for kids to pitch in, too. (: