Keep your gingerbread ladies and gents looking their most dapper with this playful recipe.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, whisk together flour, ginger, cloves, nutmeg, baking soda, baking powder, and salt; set aside. Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in egg and molasses. With mixer on low, gradually add flour mixture; mix just until combined. Divide dough in half; flatten into disks. Wrap each in plastic, and refrigerate until firm, at least 2 hours and up to 2 days, or freeze up to 3 months (thaw before baking).

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  • Preheat oven to 350 degrees, with racks set in upper and lower thirds. Working with one disk at a time, place dough on lightly floured parchment paper, and roll out to 1/8 inch thick, dusting lightly with flour as needed. Using paper, lift dough onto two baking sheets; freeze until firm, about 20 minutes.

  • Remove paper and dough from baking sheets. Using a long offset spatula, loosen dough from paper. Cut out shapes with cookie cutters, and brush off any excess flour. Transfer to baking sheets. (Gather scraps, briefly freeze, and re-roll.)

  • For softer cookies, bake 8 to 10 minutes; for crunchier cookies, bake 11 to 12 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely.

  • Make icing: In a large bowl, whisk together confectioners' sugar, powdered egg whites, and 1/4 cup water (if needed, adjust consistency with confectioners' sugar). Transfer icing to a pastry bag with a small tip, or place in a resealable plastic bag, and snip a small hole in one corner. Decorate cookies as desired.

Cook's Notes

Make sure the disks of dough are well-chilled so they're easy to roll out thin. Roll from the center out, and aim for an even thickness, stopping just short of the edge of the dough. A quick dip in flour will keep the cookie cutter from sticking to the dough. Look for powdered egg whites in the baking aisle at your supermarket.

Reviews (20)

216 Ratings
  • 5 star values: 23
  • 4 star values: 34
  • 3 star values: 87
  • 2 star values: 62
  • 1 star values: 10
Rating: Unrated
12/23/2012
I've made these for years-very tasty but a little time consuming (like all gingerbread cookies and other rolled cookies). I add a little black pepper to them for an added kick. And I probably drop the salt to 1/2 or 3/4 tsp (really never measure salt, just use enough in sweets to bring out the other flavors.
Rating: Unrated
12/19/2012
I tried this recipe and it ended up tasting too salty and bitter. We couldn't taste the spices because the molasses and salt just covered all the other flavors! Are you sure it's 1 1/2 tsp salt and 3/4 molasses?
Rating: Unrated
12/13/2012
could one replace the molasses with golden syrup?
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Rating: Unrated
12/01/2012
I have been baking these cookies for a number of years and love them. I bake them for customers and family, and have yet to have a negative comment. These cookies do take work but well worth it.
Rating: Unrated
12/04/2011
I don’t have any issues with this recipe at all. Make sure you chill the dough well like you do sugar cookies. Love it and will make it again!
Rating: Unrated
12/10/2010
On the new mstewart cookie app it leaves out flour as an ingredient for this recipe!! No wonder they tasted like pure butter. i want a refund, terrible app and hardly any content
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Rating: Unrated
12/09/2010
I tried these cookies yesterday and had a terrible time with the dough. It was so sticky, even after re-chilling them I couldn't get them off of the parchment paper. I ended up scrapping the dough off and rolling it into balls and flattening them out, sort of making a ginger snap. Taste was good but I don't think I'll make them again.
Rating: Unrated
12/02/2009
Are these chewy or crunchy? I need a chewy gingerbread roll out cookie recipe.
Rating: Unrated
12/01/2009
sorry I didn't get to finish what I was saying...there's teh Gingerbread Cookies, and the gingerbread People. Besided the obvious differences with the ingredients...what other differences, taste or texture, are there between these two recipes?
Rating: Unrated
12/01/2009
I noticed that Marth has two kinds of Gingerbread cookies recipes - The Gingerbread Cookies
Rating: Unrated
02/20/2009
this is a great recipe; perfect for the holidays. i make mine with light brown sugar. i do not like the recommended icing though. make sure the dough is rolled at a consistent thickness or you'll end up with some softer and some harder cookies. DO NOT over-bake!
Rating: Unrated
12/30/2008
I love this recipe, the cookies are nice and spicy and the icing dries hard because of the egg whites so they are great as gifts, not too messy. I'm sure they could last more than a week in an airtight container, I shipped some out to relatives.
Rating: Unrated
12/24/2008
These are great even plain. I have yet to decorate a batch because they always taste so good. Mine have stayed in an airtight container for up to a week in a cool place.
Rating: Unrated
12/18/2007
Gingerbread is nice but you can do the same thing with sugar cookie dough or chocolate roll out dough. They get a little crunchy when used on the tree but if you dunk them in coffee, tea or milk you will not notice it. Enjoy!
Rating: Unrated
12/14/2007
Do you know how long these will stay fresh in an airtight container? I am looking for pretty cookies to offer as gifts, but I need them to stay good for at least a week. Thanks! Monique.
Rating: Unrated
12/05/2007
I don't think these would make good ornaments for more than just a day. The cookies have sugar in them that would attract insects. Also, I think they would dry out. There are several salt dough ornament recipes on the Internet. You could add cinnamon and cocoa powder to those to make them look like ornaments.
Rating: Unrated
12/05/2007
Candace--the dough can be frozen up to a couple weeks ahead and thawed in the fridge before baking. You can also freeze the undecorated baked cookies in layers between sheets of parchment paper. Happy baking!
Rating: Unrated
11/29/2007
Would these work to use as orniments? Any ideas?
Rating: Unrated
11/27/2007
Can I freeze these?
Rating: Unrated
11/21/2007
A really great-tasting gingerbread cookie. We went the "softer cookie" route, and were very pleased with the end result.