Gingerbread Cookies

This gingerbread cookies recipe has the perfect combination of ginger and molasses flavors, without being overpowering. These favorite gingerbread cookies are tasty and perfect canvases for decorating, making them irresistible to holiday guests.

Skill LevelBeginner

Amount2 dozen

Ingredients & Tools
Instructions

Instructions

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Preheat the oven to 375°F.
In large mixing bowl, combine 3 cups flour and remaining ingredients at low speed of mixer until blended, scraping bowl often.
Increase speed to medium and beat two minutes or until very smooth. Reduce speed to low; add remaining flour, 1 cup at a time, until dough is very stiff. (If you are using a small mixer, the last flour may need to be stirred or kneaded in by hand.)
For small cookies: Divide dough into 3 pieces. Roll each piece into a circle approximately 12 inches in diameter, about 1/8-inch thick.
Dip cutters in flour before cutting; cut out cookies. Place on ungreased cookie sheet. Use the end of round pastry tips, small pieces of dough and the end of a rounded spatula to make designs and features on cookie shapes.
Bake 8-10 minutes or until lightly browned; remove to rack to cool. Makes 6-7 dozen small cookies.
For large cookies: Divide dough into 4 pieces. To make handling large cookies easier roll dough directly on cookie sheet into a 9”x16” rectangle, about ¼-inch thick.
Dip cutters in flour before cutting. Cut out cookies; remove excess dough. Make features with pastry tips and small cutters.
For ribbon tie, cut two holes side by side at neck. Bake 10-15 minutes or until lightly browned.
Let cool on sheet for 2-3 minutes. Remove carefully with large spatula. Cool on rack. When completely cool, thread ribbon through neck and tie. Makes 7-10 large gingerbread boys.