Molasses-Gingerbread Cookie Dough for Cheesecake

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.


  • 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


  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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