Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Molasses-Gingerbread Cookie Dough for Cheesecake Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email 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. Ingredients 2 ¾ cups all-purpose flour ½ teaspoon baking soda ¾ teaspoon salt 2 teaspoons ground ginger 2 teaspoons ground cinnamon ¾ teaspoon ground cloves ½ teaspoon freshly grated nutmeg ½ cup (1 stick) unsalted butter, room temperature ½ cup packed dark brown sugar 1 large egg ¾ cup unsulfured molasses Royal Icing Directions Whisk together flour, baking soda, salt, and spices in a medium bowl. 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. Variations 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. Rate it Print