Gingerbread Cookies

READY IN: 3hrs 10mins
Recipe by orourke

My favorite gingerbread cookie. Bakes up nice and tender. From a collection of Christmas cookies published in Women's Day 1998

Top Review by Not a Chef Cody

I used filling as is. However, I cut crescent dough circles (with small brandy glass), put the filling inside, and used as individual appetizers. Baked and froze til my Open House.

Ingredients Nutrition


  1. In a medium bowl, mix flour, baking powder, baking soda, salt and spices.
  2. In a large bowl, beat butter, sugar and egg with mixer on medium speed until creamy. Add molasses, vanilla, and citrus peel and beat about 1 minute until smooth.
  3. Gradually beat in about 1/2 of the flour mixture. With a large wooden spoon, stir in remaining flour mixture until blended. Divide dough in half. Wrap and refrigerate at least 2 hours until firm or up to 4 days.
  4. Place 1 rack in upper third of oven. Heat to 375. Roll dough to scant 1/4 in thickness and cut cookies.
  5. Bake in upper third of oven 7 to 10 minutes until edges of cookies are slightly darker than centers. Cool on cookie sheets 2 minutes before removing to wire racks to cool completely.

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