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    Gingerbread Cookies

    Gingerbread Cookies


    Servings: 4 Dozen Cookies

    Prep Time: 130 minutes

    Cook Time: 10-15 minutes



    1 Cup of Butter

    ¾ Cup + 2 Tablespoons of Brown Sugar

    2 Eggs

    ⅔ Cup of Blackstrap Molasses

    ¾ Teaspoon of Baking Soda

    ½ Teaspoon of Salt

    2 Teaspoons of Ginger

    ⅔ Teaspoon of Cinnamon

    ⅓ Teaspoon of Ground Cloves

    4 ⅓ Cup + 2 Tablespoons of Pastry Flour or Whole Wheat Pastry Flour




    Preheat oven to 350F. In a medium bowl, combine the flour, salt, ginger, cinnamon, cloves, and baking soda and set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Add
    the eggs one at a time, scraping down the sides after each egg. Add in the molasses and mix until completely incorporated. Add in the dry ingredients and mix until just incorporated. Wrap up the raw cookie dough and let it rest in the fridge for at least an hour. 

    Roll the cookie dough in small portions on a lightly floured surface to between 1/4 inch to 1/2 inch thick. Cut out desired shapes. Bake at 350F for 10-15 mins, depending on thickness. Decorate with icing when cool.


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