Ginger Bread Cookies in a Ginger Bread Bowl Recipe

Name: Ginger Bread Cookies in a Ginger Bread Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter; 3/4 cup brown sugar packed; 1/2 cup sugar; ⅓ cup molasses light; 3/4 cup corn syrup, dark; 3 large eggs; 8 1/2 cups flour, all-purpose; 1 tablespoon baking soda; 1 teaspoon salt; 1 teaspoon allspice ground

Servings: persons

1
Cream butter and sugars.
2
Beat in molasses, corn syrup, and eggs until smooth.
3
In a separate bowl combine remaining ingredients and blend.
4
Stir the flour mixture into the creamed mixture.
5
Dough will be stiff.
6
Divide dough into fourths and wrap each in plastic wrap.
7
Chill at least 2 hours.
8
Preheat oven to 350F (180C).
9
Smoothly cover the outside of an oven proof glass bowl with aluminum foil.
10
On a lightly floured surface roll out one of the fourths with a floured rolling pin into a 1/4 inch thick circle.
11
Transfer dough to the outside of the bowl, pressing firmly onto bowl.
12
Make a nice fluted bowl edge.
13
Use a small 1 inch cookie cutter any shape desired, (hearts, holly) and cut out shapes around bowl edge.
14
(Remember the bowl is going to be turned over when pressing in design.
15
)Place inverted bowl on a baking sheet and bake at 350F (180C) for 25 to 30 minutes or til firm to the touch.
16
Allow to cool on glass bowl.
17
Carefully loosen foil and remove foil and gingerbread bowl from glass bowl.
18
Roll out remaining dough 18 inch thick and cut out shapes.
19
Place on a lightly greased baking sheet and bake 8 to 10 minutes or until lightly browned, cool on rack.
20
I weave a red ribbon through the shapes I cut in the bowl, and tie into a bow.
21
Fill with cookies and cover in colored cellophane.

1735

kcal

Calories

Fat

269

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 10 ingredients. The key ingredients include: 1 cup butter, 3/4 cup brown sugar packed, 1/2 cup sugar, ⅓ cup molasses light, and more.

Yes, Ginger Bread Cookies in a Ginger Bread Bowl 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 in a Ginger Bread Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions