Gingerbread Cookies Recipe

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Gingerbread Cookies

Tracie Ortiz


This is a simple recipe, but best if refrigerated overnight.

pinch tips: Parchment Paper Vs Wax Paper



2 Hr 15 Min


10 Min


3 c
all purpose flour
1 tsp
cinnamon, ground
1 1/2 tsp
pumpkin pie spices
1 tsp
baking soda
1 c
margarine or butter
1/2 c
3/4 c
brown sugar, firmly packed
2 Tbsp

Directions Step-By-Step

Combine flour,spices & baking soda in medium bowl, set aside. Beat margarine, molasses, brown sugar and water in large bowl until combined. Gradually add flour mixture on low speed just until combined. Divide dough in quarters, wrap in plastic wrap. Refrigerate for 2 hours or overnight.
Preheat oven to 350. Remove plastic wrap from dough. Roll each dough quarter about 1/4" thick on well floured board with well floured rolling pin. Cut dough into shapes with 3-1/2" cookie cutter. Arrange on non-stick cookie sheets, 1" apart.
Bake 9 min. or until set. Remove cookies from sheets and cool completely. Re-roll trimmings to cut additional cookies. Decorate if desired. Makes 2-1/2 doz. cookies

About this Recipe

Course/Dish: Cookies