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Molasses-Gingerbread Cookies

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These cookies have a dark color and a pronounced molasses flavor. For the how-to on creating different shapes, read Shaped Gingerbread Cookies.

  • Yield: Makes about 2 dozen town houses, 4 dozen deer or trees, or 6 dozen men

Photography: Sang An

Source: Martha Stewart Living, December 2007

Ingredients

  • 5 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 4 teaspoons ground ginger
  • 4 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground cloves
  • 1 teaspoon freshly grated nutmeg
  • 2 sticks (16 tablespoons) unsalted butter, room temperature
  • 1 cup packed dark-brown sugar
  • 2 large eggs
  • 1 1/2 cups unsulfured molasses
  • Royal Icing for Gingerbread Cookies

Directions

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

  2. Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and wrap each in plastic. Refrigerate for 1 hour.

  3. Preheat oven to 350 degrees. On a generously floured piece of parchment, roll dough to a scant 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto baking sheets, and freeze for 15 minutes.

  4. Cut out desired shapes. Transfer to parchment-lined baking sheets, and freeze for 15 minutes.

  5. Bake cookies for 6 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more. Let cool on sheets on wire racks.

  6. Spoon icing into a pastry bag fitted with a very small plain round tip (such as Ateco #0 or #1). Pipe designs on cookies. Let cookies stand at room temperature until set, at least 2 hours (preferably overnight).

Cook's Notes

Cookies can be stored between layers of parchment in airtight containers for up to 1 week.

Reviews Add a comment

  • Felix CQ
    18 DEC, 2013
    The recipe itself is calling for less flour and more molasses with the addition of nutmeg and exclusion of ground black pepper compared to a basic gingerbread recipe posted awhile back http://www.marthastewart.com/856801/basic-gingerbread-cookies?autonomy_kw=gingerbread+men&rsc=header_5 This recipe called for 6 cups of flour to 1 cup of molasses. Consistency and texture was perfect. So do take note. Add more ground ginger and optional freshly squeezed ginger juice and chilli powder for a kick
    Reply
  • crafty-girl
    13 DEC, 2008
    Looks like a good recipe.... I am so glad I found one without shortening. Just I wish it would tell you how many gingerbread houses it would make... I am following instructions from a magazine to make a house and I want some extra dough to make men, etc. If anyone knows, please tell me!
    Reply
  • thresuan
    1 NOV, 2008
    As of 5:52 PM November 1st there is no recipe with the Molasses-Gingerbread Cookies. Please, remedy this.
    Reply
  • jimsqueeniechef
    20 JUN, 2008
    I'm now nervous about taking this recipe on as we live in Iowa and I have not, as yet, gotten used to the humidity vs. cooking--we are from California. I wish there was a way for "Dkaye" to share her recipe with me, although she posted her comment clear back in Dec.--csadrbls@hotmail.com (Vicki Robles) Thank you.
    Reply
  • Susanbelle
    15 JAN, 2008
    Sticky dough can be lightly packed into a loaf-shaped pan or plastic container, chilled, and sliced 1/2 " thick with a thin metal pancake turner. Roll out the slice gently on a floured pastry cloth and flour the top of the dough and the roller. This prevents the butter from melting in your hands and the flour from toughening! Good luck! Sue.
    Reply
  • wendy14
    27 DEC, 2007
    these cookies were delicious. I added an extra half cup of flour(to compensate for south florida humidity) and chilled over night. then just roll out quickly cut and remove as you cut . if you wait until all cookies are cut they stick together
    Reply
  • kimwylie0523
    27 DEC, 2007
    This molasses-gingerbread was great! I highly encourage that folks use the freshly grated nutmeg. It really does make a difference. :)
    Reply
  • dee5280
    26 DEC, 2007
    I also had an extremely sticky gingerbread cookie dough! Very dissapointing! I made this for the gingerbread cheesecake and was barely able to salvage any for the crust and cookie decor. Martha really needs to test her recipes before publishing. I wasted money and two days of baking as well! See post for cheesecake.
    Reply
  • luckymom
    20 DEC, 2007
    After reading others comment on stickiness, I thought it seemed like too much molasses, so I reduced it to 1 cup, and made the flour 5 cups. I kept all other measurements the same and they were perfect. Make sure to chill your dough well and keep flouring the board as you go. I usually roll several strokes then run my hand under it, lift and toss flour under and sprinkle some on top before rolling more. Also, I used brown sugar instead of white. We had a lot of fun making these.
    Reply
  • sherryjackson
    20 DEC, 2007
    The previous reviews almost scared me out of making this delicious cookie, but as one reviewer stated, you only need to add a little extra flour until the mixture takes on a perferable dough quality. Maybe Martha created this recipe while in her Arizona house, because I needed to add almost an extra 1/2 cup of flour, but the recipe was easy to work with and looks and tastes great. I'm very happy I decided to take the adventure on.
    Reply