Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Molasses-Gingerbread Cookies 3.0 (134) 16 Reviews 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 May 21, 2020 Print Rate It Share Share Tweet Pin Email Yield: Makes about 2 dozen town houses, 4 dozen deer or trees, or 6 dozen men These cookies have a dark color and a pronounced molasses flavor. If you are making the Gingerbread Town-Square Cake, you can use this template to trace and cut out the different townhouse shapes. Ingredients 5 ½ cups all-purpose flour, plus more for dusting 1 teaspoon baking soda 1 ½ teaspoons salt 4 teaspoons ground ginger 4 teaspoons ground cinnamon 1 ½ teaspoons ground cloves 1 teaspoon freshly grated nutmeg 2 sticks (16 tablespoons) unsalted butter, room temperature 1 cup packed dark-brown sugar 2 large eggs 1 ½ cups unsulfured molasses Royal Icing for Gingerbread Cookies Directions Whisk together flour, baking soda, salt, and spices in a medium bowl. Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and wrap each in plastic. Refrigerate for 1 hour. Preheat oven to 350 degrees. On a generously floured piece of parchment, roll dough to a scant 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto baking sheets, and freeze for 15 minutes. Cut out desired shapes. Transfer to parchment-lined baking sheets, and freeze for 15 minutes. Bake cookies for 6 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more. Let cool on sheets on wire racks. Spoon icing into a pastry bag fitted with a very small plain round tip (such as Ateco #0 or #1). Pipe designs on cookies. Let cookies stand at room temperature until set, at least 2 hours (preferably overnight). Sang An Cook's Notes Cookies can be stored between layers of parchment in airtight containers for up to 1 week. Rate it Print