Prep 15 mins
Cook 45 mins
Holiday favorite that family, coworkers, and friends ask for every year.
Make and share this Katy's Gingerbread Cookies recipe from Food.com.
- 1⁄2 cup butter, unsalted
- 1⁄2 cup white sugar or 1⁄2 cup brown sugar
- 1⁄2 cup molasses
- 3 1⁄2 cups flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon clove
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon ginger
- 1⁄2 teaspoon nutmeg
- 1⁄4 cup confectioners' sugar
- food coloring
- Preheat over to 350*.
- Blend together butter and sugar until fluffy.
- In a separate small bowl combine molasses and 5 tbls. water with a fork.
- Stir molasses mixture into butter mixture.
- Sift together remaining dry ingredients.
- Sift again, and then stir into the butter mixture, 1/2 a cup at a time, until blended.
- Wrap dough in waxed paper and refrigerate for several hours.
- You can also freeze the dough at this point for several weeks.
- When ready to bake - take dough out of fridge a part at a time.
- Grease cookie sheets.
- Roll out on lightly floured surface until thin, roughly 1/8 of an inch thick.
- Cut dough with floured cookie cutters.
- Bake about 8 minutes. Cookies should be just slightly browned on the bottom.
- Let cool on rack.
- For icing: Combine confectioners sugar, a few drops of water and a few drops of food coloring.
- Prep time is to make dough, cook time is the actual rolling and baking. Cookie yield is a guess as it depends on how big your gingerbread man cutter is!
I have made these many times now and they are great! My husband has an egg allergy and it is so nice to have chewy, moist cookies!
My daughter has allergies, and I had about given up on trying to make tasty cookies for her. Everything came out with a weird texture. But these are GREAT! I substituted shortening for the butter because of her dairy allergy and used half oatmeal flour. They rolled and cut wonderfully and stayed soft and chewy after baked. The cookies are delicious without icing, but the icing definitely adds sweetness, which my daughter loves. I enjoy these myself! Thanks!
THANK YOU so much for posting this recipe. I was beginning to think that we weren't going to have any gingerbread cookies this year, due to egg allergies, then I found your cookies! My husband doesn't normally like gingerbread anything, but he gobbled this up whenever had the chance! That's just how good they are! I followed everything to a tee (i used the brown sugar rather than white) and they came out perfect. Thanks again for posting this little gem!