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These traditional spice cookies are just right for the holidays.

Source: Everyday Food, December 2004
Total Time Prep Yield



Cook's Notes

This recipe makes 3 dozen medium cookies. We used star cookie cutters for the shapes. For the neatest edges, dip cutters in flour before cutting out each cookie.

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How would you rate this recipe?
  • inesmanzanoyah
    29 DEC, 2018
    Is very sticky, you have to put some more flour, and very difficult to work. The savor is very good.
  • MS12010695
    20 DEC, 2018
    We love this recipe. Many years ago I saw Martha make these on her TV show and tried them at Christmastime. Family loved them. Such a rich flavor and a very easy cookie to make. Now, with 16 Grandchildren, we have fun passing on the tradition of making our favorite Gingerbread cookies. Thanks Martha. As always, never disappoints.
  • Kate O Brien
    23 APR, 2014
    The point of a traditional gingerbread recipe is that the actual cookie isn't meant to be especially sweet. That's why it's called gingerbread, not gingercookie. The sweetness of the icing will give you that sugary kick. If you add too much sugar to the gingerbread mixture and then add icing, you're double-handling and they'll be quite sickly.
    • bduarte428
      9 DEC, 2018
      The frosting is OPTIONAL
  • vickiribalgmai
    20 DEC, 2017
    It's my go-to recipe
  • cakejobs30
    18 DEC, 2017
    Reading the other reviews made me doubtful but the recipe was fairly good. I have no experience in making gingerbread cookies but my cookies turned out fine and kept their shape. I did increase the amount of spices but they were still a little bland. However, the dough wasn't sticky, even when I forgot to flour my parchmentšŸ˜…
  • kilimanjaro2273
    20 NOV, 2016
    Sorry Martha. I made this, following the recipe to the letter and the cookies are tasteless. The saving grace was that I decorated them with icing and sprinkles, so that at least gave them some sweetness. On their own these cookies wouldn't pass as 'gingerbread'. If you're making this, bump up the spices, maybe that will help.... actually, finding a different recipe would help more.
  • Ellen2014
    23 NOV, 2014
    I have made this recipe twice now and love it. The cookies stay soft for days after baking. I did however add a buttercream frosting on mine! Great Christmas cookie for a change from all the sugar cookies around at Christmas.
  • Kurayne
    16 DEC, 2013
    I thought that it was easy to make. The dough was the perfect texture, it was easy to roll out and didn't stick to floured parchment paper or a floured rolling pin. The only drawback is the taste. I found that it did indeed need more sugar, and it tastes kind of bitter-ish. Not my favourite recipe on this site.
  • pepperspickled
    7 DEC, 2013
    I made this recipe this evening. It isn't bland at all! The dough is really easy to work with on a wax paper and floured surface. The cookies came out perfect! They don't taste like store-bought cookies, but that's the point, they shouldn't taste store-bought. So good!
  • kickboxer
    17 DEC, 2012
    I made this dough last week, put it in the freezer and did a test run today. Quite the disaster. Gingerbread can sometimes be a real pain, but this one tops the list. Extremely sticky, no matter how much flour, no matter parchment paper or cold granite surface.

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