Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Basic Gingerbread Cookies 3.8 (124) 19 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on November 19, 2019 Print Share Share Tweet Pin Email Yield: 24 6-inch gingerbread people Use this basic gingerbread recipe to make cutout cookies in various shapes. Our favorites are gingerbread boys and girls in different sizes, decorated with white royal icing and currant "buttons." Ingredients 6 cups unbleached all-purpose flour, plus more for dusting 1 teaspoon baking soda ½ teaspoon baking powder 1 cup (2 sticks) unsalted butter, room temperature 1 cup dark-brown sugar, packed 4 teaspoons ground ginger 4 teaspoons ground cinnamon 1 ½ teaspoons ground cloves 1 teaspoon finely ground pepper 1 ½ teaspoons kosher salt 2 large eggs 1 cup unsulfured molasses Currants, for decorating Royal Icing, for decorating Directions In a large bowl, sift together flour, baking soda, and baking powder. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Mix in spices and salt. Add eggs and molasses; mix well. With the machine on low speed, gradually add flour mixture, and beat until combined. Divide the dough into thirds, and wrap each piece of dough in plastic. Chill at least 1 hour. Preheat oven to 350 degrees. Line baking sheets with Silpat nonstick baking mats or parchment paper. Set aside. On a lightly floured work surface, roll out dough to 1/8 inch thick. Cut into gingerbread boys and girls. Transfer to prepared baking sheets. To decorate cookies: Press currants into dough to create buttons. Bake cookies until crisp but not darkened, about 20 minutes. Transfer to a wire rack. Let cool completely. Decorate cooled cookies with Royal Icing. Alpha Smoot Cook's Notes When making large cookies, use two spatulas to transfer dough cutouts to baking sheets, or roll out the dough directly on the baking sheet. Press cutter into dough and remove excess before taking away the cutter. Print