Sorcha’S Gingerbread Cookies Recipe

Name: Sorcha’S Gingerbread Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Butter Or Margarine, Softened; 1/2 cups Packed Brown Sugar; 2/3 cups Molasses (unsulphured); 1-1/2 teaspoon Baking Soda; 1/2 teaspoons Salt; 1/2 teaspoons Ground Nutmeg; 1/2 teaspoons Ground Allspice; 1/2 teaspoons Ground Cinnamon; 1/2 teaspoons Ground Cloves; 1/2 teaspoons Ground Ginger; 1 teaspoon Vanilla Extract; 2 whole Large Eggs; 4-1/2 cups All Purpose Flour (approximately)

Servings: persons

1/2 cups Butter Or Margarine, Softened
1/2 cups Packed Brown Sugar
2/3 cups Molasses (unsulphured)
1-1/2 teaspoon Baking Soda
1/2 teaspoons Salt
1/2 teaspoons Ground Nutmeg
1/2 teaspoons Ground Allspice
1/2 teaspoons Ground Cinnamon
1/2 teaspoons Ground Cloves
1/2 teaspoons Ground Ginger
1 teaspoon Vanilla Extract
2 whole Large Eggs
4-1/2 cups All Purpose Flour (approximately)

1
1. Into a large bowl, cream butter with sugar. Add molasses, baking soda, salt, nutmeg, allspice, cinnamon, cloves, ginger, and vanilla. Add eggs one at a time. Slowly add 1 1/2 cups flour. With mixer at low speed, beat ingredients until just mixed, constantly scraping down the bowl with a rubber spatula. Increase speed to medium; beat for 2 minutes, occasionally scraping the bowl. With a wooden spoon, stir in about 3 cups flour to make a stiff dough. (If using a stand mixer, mix on low and add flour 1/2 cup at a time.) Shape dough into a ball; wrap with plastic wrap. Refrigerate for at least 1 hour, or up to 2 days.
2
2. Preheat oven to 350u00b0F. On a lightly floured surface, roll out half the dough 1/4 to 1/8 of an inch thick (or thicker for more cake-like cookies).
3
3. With desired cookie cutter, cut out as many cookies as possible. Place about 1/2 inch apart on a large ungreased cookie sheet.
4
4. Bake cookies for 12 minutes or until edges are firm (9 to 10 minutes in my oven). Remove from cookie sheet to wire racks to cool. Repeat with remaining dough and trimmings.
5
5. Decorate as desired. Cream cheese icing is best. Icing can be thinned with a small amount of milk for a very good glaze.

749

kcal

Calories

Fat

105

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1/2 cups Butter Or Margarine, Softened, 1/2 cups Packed Brown Sugar, 2/3 cups Molasses (unsulphured), 1-1/2 teaspoon Baking Soda, and more.

Yes, Sorcha’S Gingerbread 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!

Sorcha’S Gingerbread Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions