gingerbread cookies

★★★★★ 11
a recipe by
Doris Ware
Poteau, OK

All five of my kids and I made these. They enjoyed making these and each one got to pick out their own cookie cutter they wanted. Sometimes we made a big mess in the kitchen but it sure was fun. Then all 4 of my boys got their cookies and took off outside so my daughter could help clean up the kitchen. We all made two batches of these. hope you enjoy this recipe much as we do.

Blue Ribbon Recipe

We couldn't resist turning Doris' sweet and spicy gingerbread recipe into the little gingerbread men of our childhood! This is a wonderful spiced gingerbread cookie that's easy to make. The dough holds its shape when cut and baked. The cookies are chewy, sweet, and spicy. Decorate how you like, give them as gifts or enjoy them yourself. They keep really well and have a chewy texture for days.

— The Test Kitchen @kitchencrew
★★★★★ 11
serves makes 2 1/2 dozens
prep time 1 Hr 30 Min
cook time 10 Min
method Bake

Ingredients For gingerbread cookies

  • 2 1/4 c
    all-purpose flour
  • 1/2 c
  • 1/2 c
  • 1/2 c
    light molasses
  • 1
  • 1 1/2 tsp
  • 1 tsp
    double-acting baking powder
  • 1 tsp
  • 1 tsp
    ground cloves
  • 1/2 tsp
  • 1/2 tsp
    baking soda
  • 1/2 tsp

How To Make gingerbread cookies

Test Kitchen Tips
There was a tip from one of the members in a Just A Pinch Discussion Group that may help you roll out the dough: Cover your rolling pin with a new knee-hi pantyhose when rolling out dough and you'll keep the dough from sticking. Well, we've tried it and it works like a charm! The smarts on you all just never cease to amaze.
  • Sifting flour into a bowl.
    Start early in the day. In a large bowl, sift flour first thing.
  • Measuring all the ingredients.
    Measure all ingredients.
  • Flour, spices, and sugar in a bowl.
    Then add into the bowl the dry ingredients. Stir them a little.
  • Remaining ingredients added to the bowl.
    Then add the rest of the ingredients.
  • Mixing ingredients together.
    With the mixer on medium speed, beat ingredients until well mixed.
  • Dough wrapped in plastic wrap to chill.
    Cover and refrigerate at least one hour.
  • Rolling out the dough.
    On a lightly floured surface with rolling pin floured, roll dough 1/8 inch thick.
  • Cutting out cookies with a cookie cutter.
    With a cookie cutter, cut out gingerbread man or other shapes.
  • Cookies on a baking sheet.
    Place cookies 1/2 inch apart on cookie sheet. Reroll trimmings and cut them out too.
  • Cookies baking in the oven.
    In a preheated oven, bake at 375F for about 8 minutes or until brown.
  • Gingerbread cookies cooling on a wire rack.
    With pancake turner, remove cookies to racks to cool.
  • Decorated Gingerbread Cookies.
    Makes about 2 dozen 5-inch cookies.