Molasses-Gingerbread Cookie Dough

You will only need half the recipe for the cheesecake; use the remaining dough to make cookie cutouts (see variation) or reserve it for another use; it will freeze up to one month. To make a honey gingerbread variation (as pictured on top of the cheesecake), replace 1/2 cup of the molasses with 1/2 cup honey, and substitute granulated sugar for the brown sugar.

Source: Martha Stewart Living, 2007


  • 2 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup packed dark brown sugar
  • 1 large egg
  • 3/4 cup unsulfured molasses
  • Royal Icing


  1. Whisk together flour, baking soda, salt, and spices in a medium bowl.

  2. With an electric mixer on medium-high speed, beat butter and brown sugar until fluffy. Add egg, beating well. Beat in molasses. Reduce speed to low. Gradually add flour mixture; beat until just combined. Divide dough into 2 portions; wrap each in plastic. Refrigerate until ready to use, at least 1 hour.


Gingerbread-Men Variation: Preheat oven to 350 degrees. On a generously floured piece of parchment, roll dough to a scant 1/4 inch thick. Freeze 15 minutes. Cut out gingerbread men with a 2-inch cookie cutter. Freeze shapes on parchment-lined baking sheets 15 minutes. Bake 6 minutes. Remove sheets from oven; tap firmly on counter. Return to oven; bake until crisp, 6 to 8 minutes. Transfer sheets to wire racks to cool completely. If desired, pipe buttons onto cookies with Royal Icing.


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