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Classic Gingerbread Cookies

Classic Gingerbread Cookies

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  • Makes: 30 to 72 servings
  • Yield: 72 small or 30 large cookies
  • Prep 35 mins
  • Bake 5 mins

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Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 2/3 cup butter
  • 3/4 cup packed brown sugar
  • 1/2 cup molasses
  • 1 egg
  • 1 recipe Powdered Sugar Icing (optional) (see recipe below)
  • Decorative candies (optional)

Directions

  1. In a bowl, stir together the flour, ginger, baking soda, cinnamon, salt, and cloves. Set aside.
  2. In a mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add brown sugar and molasses; beat until combined. Add egg; beat well. Add flour mixture; beat at low speed until just combined. Divide the dough in half. Cover and chill the dough for 3 hours or until easy to handle.
  3. On a well-floured surface, roll half of the dough at a time to 1/8-inch thickness for small cookies or 1/4-inch thickness for large cookies. Cut into desired shapes. Place 1 inch apart on a lightly greased cookie sheet.
  4. Bake in a 375 degree F oven for 5 to 6 minutes for small cookies or 7 to 8 minutes for large cookies or until edges are very lightly browned. Cool on cookie sheet for 1 minute. Remove the cookies and cool on a wire rack.
  5. Decorate with Powdered Sugar Icing and decorative candies, if you like. Makes 72 small or 30 large cookies.

Powdered Sugar Icing

Ingredients

  • 2 cups sifted powdered sugar
  • 1/2 teaspoon vanilla
  • 2 - 3 tablespoons milk or orange juice

Directions

  1. In a small bowl, stir together powdered sugar and vanilla. Stir in milk or orange juice to make a drizzling consistency.

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