Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Gingerbread Cookies 3.2 (948) 22 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 18, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Total Time: 3 hrs 30 mins Yield: 36 These traditional spice cookies are just right for the holidays. Ingredients 2 cups all-purpose flour (spooned and leveled), plus more for rolling 2 teaspoons ground ginger 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon ground cloves ¼ teaspoon baking soda ¼ teaspoon salt ½ cup (1 stick) unsalted butter, room temperature ⅓ cup packed dark-brown sugar ⅓ cup unsulfured molasses 1 large egg Decorating sugar or sprinkles (optional) Directions In a medium bowl, whisk together flour, spices, baking soda, and salt; set aside. With an electric mixer, beat butter and brown sugar until smooth. Beat in molasses and egg. With mixer on low, add dry ingredients; mix just until a dough forms. Place dough on floured plastic wrap; pat into an 8-inch square. Wrap well; chill until firm, 1 to 2 hours. Preheat oven to 350 degrees. Divide dough in half. Working with one half at a time (rewrap and refrigerate other half), place dough on floured parchment or waxed paper; roll out 1/8 inch thick, turning, lifting, and flouring dough (and rolling pin) as needed. Freeze dough (on paper) until firm, about 20 minutes. Loosen dough from paper. Cut out shapes, and transfer to baking sheets. Decorate with sugar or sprinkles, as desired. Bake until firm and edges just begin to darken, 10 to 18 minutes, depending on size. Cool completely on baking sheets. 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. Rate it Print