Use gingerbread dough to make personalized cookie tags with gifts.

Martha Stewart Living, December 1995


Recipe Summary

Makes 30 to 40


Ingredient Checklist


Instructions Checklist
  • In an electric mixer, use the paddle attachment to cream butter and sugar until fluffy. Mix in ginger, cinnamon, cloves, pepper, and salt. Beat in eggs and molasses.

  • Add flour; mix on low speed to combine. Divide dough into thirds, press to flatten, and wrap in plastic. Transfer to refrigerator and chill for at least 1 hour.

  • Heat oven to 350 degrees. Flour 2 pieces of parchment. Roll out each piece of dough to 1/8 inch on the floured parchment. Cover with another sheet of parchment and place in freezer for 15 minutes.

  • Remove from freezer and use cookie cutters to cut into desired shapes. Using a spatula, transfer shapes to a parchment-lined baking sheet. (Do not move shapes again; if the dough becomes too soft to work with, return to freezer until firm.) If desired, use alphabet cookie cutters to cut initials from the centers of the cookies. Make an 1/8-inch hole for the ribbon (a #7 round pastry tip works well). Cover cookies with parchment; place a second baking pan on top to keep them flat while baking.

  • Bake until lightly browned, about 35 minutes for a single batch in center of oven, or 40 to 45 minutes with 2 batches in oven, rotating them twice between shelves. Transfer to a wire rack; do not remove top pan until cookies are cool, about 20 minutes.