COOKIE OF THE WEEK: Gingerbread cookies

December 18, 2011 at 11:16 am 1 comment

This gingerbread cookie recipe is rich in spices. It makes a lot of dough which I usually wrap well and freeze until I need to roll them out for baking. I found versions of this recipe online at


6 cups flour
1/2 teaspoon baking powder
2 teaspoons ground ginger
4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 1/2 cup butter, softened
1 1/2 cups packed light brown sugar
2 large eggs
1 cup dark molasses
1 Tbsp. water

Whisk together the dry ingredients in a large bowl, set aside.

Using an electric mixer, beat on medium speed the butter and brown sugar until fluffy and well blended. Beat in the eggs, molasses and water until well incorporated.

Beat half of the flour mixture into the molasses mixture until well blended and smooth. Stir in the remaining flour. Knead (or use your mixer’s dough hook) until well blended. If dough is too soft, add a little more flour.

Wrap the dough in plastic wrap and refrigerate at least two hours, preferably overnight. You can make it up to 3 days ahead of time. Let sit at room temperature for at least 10 minutes before rolling out.

Bake at 350° for 8-10 minutes. Frost or decorate as desired.

Holiday cutout cookies take time. These photos are from the kitchen of my new friend and amazing avid baker, Janice. She does an incredible job.

Too pretty to eat. Happy Holidays!


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1 Comment Add your own

  • 1. Raspberry Bars for MJ « cookiebake  |  February 4, 2012 at 10:15 pm

    […] bars and gingerbread cookies were requested the most in her last few months and I was more than willing to oblige. “We […]


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