Gingerbread Cookies

  • Gingerbread Cookies
  • A chewy, melt in your mouth cookie. The warm spices and molasses are the key to success with this Fall/Winter favorite. The perfect companion to coffee or tea.
Prep Time Cook Time Passive Time
20 minutes 25 minutes 10 minutes



  1. Preheat oven to 350 degrees. Combine the sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix well. Add the melted butter, evaporated milk, and molasses. Add the extracts. Add the flour one cup at a time. The dough should be stiff enough to handle without sticking to your fingers. Knead the dough for a smoother texture. Add up to a cup of additional flour if necessary. On a well floured surface, roll dough out to approximately 3/8" thick. (I use a French rolling pin with thickness bans--very handy for accuracy) Choose a cookie cutter. You can expect about 1-1 1/2 doz. small cookies from one recipe. Place cookies on a cookie sheet lined with parchment paper. Bake for 12-14 min. Cookies should look dry but still soft to the touch. Let cookies rest either on cookie sheet or on a rack for at least 15 min. to firm up. You will be rewarded with warm chewy hard to resist Gingerbread Cookies.

Recipe notes

Gingerbread and Sugar Cookies

Gingerbread and Sugar Cookies

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