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Chewy Gingerbread Cookies

Recipe photo courtesy of John Lawton

Use this recipe to make our Pumpkin-Gingerbread Ice Cream Sandwiches.

Source: Martha Stewart Living, October 2006
Yield

Ingredients

Directions

Cook's Notes

Cookies can be stored in an airtight container up to 3 days.

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137
  • Missy Romeis
    28 DEC, 2012
    I made these as cut outs and loved them! Even my anti-gingerbread husband liked them. My toddler liked them too. Some came out on the crisp side but still were delish. What with baking them as flat cut outs instead of balls the time was tricky to get down. I went more around 7 minutes. Highly recommend this recipe!
    Reply
  • KR1122
    19 NOV, 2011
    It's not a typo, they should be 1 to 1 and 1/2 inches each. Great cookies!
    Reply
  • sonofstimpy
    27 JAN, 2009
    Yes it is a typo. Should state: 1" to 2" balls.
    Reply
  • Karabear26
    23 JAN, 2009
    i rolled them into 1" balls and got about 40 bite-size cookies (baked only 10 min). i liked this size but wouldn't go any smaller. the chewy texture is *great*.
    Reply
  • franny24
    3 JAN, 2009
    This was the first time I made gingerbread cookies, my family and friends loved them. The first batch i made i found that 2 tablespoons baking soda was to much so the next time, i only did 1 tablespoons baking soda and i loved them :)
    Reply
  • shfolke
    21 DEC, 2008
    Do you really roll them into 1/2" balls, or is this a typo? Shouldn't they be larger?
    Reply

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