Gingerbread Cookies

December 03 00:00 2002 Print This Article
Gingerbread Cookies

Makes 20 to 40 cookies.

Makes About 40 flower cookies (3-inch flower cutter) or 20 Gingerpeople (6-inches tall).


  • 1/2 pound margarine, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 1/2 cup molasses
  • 1-1/2 teaspoons ginger
  • 1-1/2 teaspoons cinnamon
  • 3 teaspoons baking soda
  • 3-1/2 cups flour


  1. In an electric mixer, cream margarine and sugar until light. Add eggs and molasses. Mix until well blended. Add ginger, cinnamon, baking soda, and flour. Mix on low speed just until blended. Wrap dough in plastic and refrigerate overnight.
  2. Preheat oven to 350 degrees F.
  3. Roll dough out onto a lightly floured surface, about 1/8-inch thick. Using a cookie cutter, cut dough into desired shapes. Place cookies onto parchment-lined cookie sheet, spacing each about 2 inches apart.
  4. Bake 8 to 10 minutes or until evenly browned.
  5. Remove cookie sheet from the oven. Using a metal spatula, remove cookies from the cookie sheet and place on a wire cooling rack. Cool completely.
  6. Decorate, if desired, with cookie decorating frosting, using a pastry bag fitted with tip #5 (large writing tip). For small details, use tip #3.

Source: Sweet Maria’s Cookie Jar

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