Old Timey Gingerbread Cookies

Total Time
23mins
Prep 15 mins
Cook 8 mins

These make a crisp cookie--great for decorating. What I like is they do not spread much while baking.

Ingredients Nutrition

Directions

  1. In a large bowl, beat together with a wooden spoon the butter, brown sugar and spices.
  2. Add the molasses and the egg; beat well.
  3. Stir in 1/2 the flour and all the soda-water mixture, mixing until well blended.
  4. Mix in the remaining flour.
  5. Divide the dough in half and wrap well.
  6. Refrigerate the dough for several hours or even overnight.
  7. Work with 1/2 of the dough at a time.
  8. Roll the dough on a well-floured surface until it is 1/4 inch thick.
  9. Cut into desired shapes.
  10. Bake in a pre-heated oven--350° for 8-10 minutes. Do not overbake.
  11. Let them rest on the baking sheet to firm up before putting them on a wire rack to cool.

Reviews

(3)
Most Helpful

High rating for how the dough handled and the firmness of the cookie. Definitely good for decorating. I used blackstrap molasses and ran out at 3/4 cup so I put in 1/4 cup brown caro syrup. It was still VERY molassesy. Too me it tasted more like a spiced molasses cookie and not enough ginger flavor. I may substitute some of the allspice for more ginger next time. And maybe try a milder molasses.

Chef Tweaker May 16, 2009

This cookie is yummy. I made them so I could do a class in the "cookie painting" area. I put the baked cookies in the freezer and one day my son dropped in and (gingerbread men being his favorite cookie), I took one out of the freezer and he and I split one large cookie. He loved them and so did I. I told him they were not my regular Gingerbread Man cookies and he said, "pretty close". He had milk and I had tea. All I can say is they are delicious, Rose of Sharon, and you did such a good job decorating them. Your cookie is absolutely beautiful. I can't wait to decorate mine.

Mimi in Maine November 07, 2007

That is the cutest cookie! What a great job you did decorating your gingerbread!

Linda's Busy Kitchen September 27, 2007

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