Gingerbread Cookies Recipe

4.5 3 3
Gingerbread Cookies Recipe
Gingerbread Cookies Recipe photo by Taste of Home
Publisher Photo

Gingerbread Cookies Recipe

Read Reviews
4.5 3 3
Publisher Photo
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.
MAKES:
78 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 5 min./batch
MAKES:
78 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 5 min./batch

Ingredients

  • 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

Directions

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. Yield: 6-1/2 dozen.
Originally published as Gingerbread Cookies in Light & Tasty December/January 2003, p5

Nutritional 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.

  • 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
  1. 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).
  2. 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.
  3. 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.
Originally published as Gingerbread Cookies in Light & Tasty December/January 2003, p5

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGingerbread Cookies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
alibrown53 User ID: 8255758 222128
Reviewed Mar. 5, 2015

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

MY REVIEW
krystanko User ID: 2680521 53171
Reviewed 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"

MY REVIEW
cookinmama3 User ID: 4552333 112628
Reviewed Nov. 2, 2009

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

Loading Image