Ginger Bread Cookies Recipe

Name: Ginger Bread Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup (125 ml) sugar; 1/2 cup (125 ml) light molasses; 2 tsp (10 ml) ground ginger; 2 tsp (10 ml) ground cinnamon; 1/2 tsp (2 ml) ground cloves; 1/2 tsp (2 ml) ground nutmeg; 1/4 tsp (1 ml) ground black pepper; 2 tsp (10 ml) baking soda; 1/2 cup (125 ml) margarine, cut up; 1 jumbo egg, beaten; 3-1/2 cups (825 ml) all-purpose flour

Servings: persons

1/2 cup (125 ml) sugar
1/2 cup (125 ml) light molasses
2 tsp (10 ml) ground ginger
2 tsp (10 ml) ground cinnamon
1/2 tsp (2 ml) ground cloves
1/2 tsp (2 ml) ground nutmeg
1/4 tsp (1 ml) ground black pepper
2 tsp (10 ml) baking soda
1/2 cup (125 ml) margarine, cut up
1 jumbo egg, beaten
3-1/2 cups (825 ml) all-purpose flour

1
In a 3-quart saucepan, heat sugar molasses, ginger, cinnamon, cloves, nutmeg, and pepper to boiling over medium heat, sirring occasionally.
2
Remove saucepan from heat; stir in baking soda (mixture will foam up in the pan).
3
Stir in margarine until melted.
4
With a folk, stir in the egg, then the flour.
5
On a lightly floured surface, knead dough until thoroughly mixed.
6
Divide dough in half.
7
Wrap one half of dough with plastic wrap and set aside.
8
Preheat oven to 325 degrees (175 C.).
9
With floured rolling pin, roll remaining half dough slightly thinner than 1/4 inch.
10
With floured 3 to 4 inch assorted cookie cutters, cut dough into as many cookies as possible; reserve the trimmings.
11
Place cookies, 1/2 inch apart, on ungreased large cookie sheet.
12
Reroll trimmings and cut out more cookies.
13
Bake cookies for 12 minutes or until edges are beginning to brown.
14
Remove to wire rack to cool.
15
Repeat with remaining dough.
16
When cookies are cooled, you may decorate with icing if desired.
17
Store cookies in a tightly covered container for up to 2 weeks.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup (125 ml) sugar, 1/2 cup (125 ml) light molasses, 2 tsp (10 ml) ground ginger, 2 tsp (10 ml) ground cinnamon, and more.

Yes, Ginger Bread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ginger Bread Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions