Originally posted December 10, 2014

Gingerbread Cookies

Gingerbread Cookies by Sarah Xiong

Will need two baking sheets and wax paper for this recipe.


  • 4 oz butter
  • 6 oz light brown sugar
  • 4.5 oz dark molasses
  • 1 egg
  • 2 tsp vanilla
  • 15 oz ap unbleached flour (3c)
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1 tbsp ginger powder
  • 2 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • zest of a lemon or orange
35-3" cookies


Cream butter and sugar. Mix in molasses and egg. Stir in vanilla.

Whisk remaining dry ingredients. Add to wet. Stir til just moistened.

Divide into two and wrap in plastic wrap. Keep in fridge overnight, maximum 3 days.

Roll out scant 1/4" thick between 2 sheets of wax paper. Place rolled dough with wax paper on cookie sheet. Refrigerate for 10 minutes. Cut out shapes then transfer to a parchment lined baking sheet.

Bake 350 for about 15 minutes. Cookies will not spread much. Edges will be just barely dark. Decorate with royal icing.



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