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Gingerbread Cookies

This gingerbread dough is one of the easiest to make and roll out. Plus, it delivers delicious cutout cookies that keep their shape after baking.

Serves 42
Ready in 40 mins
Prep time 20 mins
Cooking time 20 mins
76 calories per serving


> 1/2 cup regular (not blackstrap) molasses
> 1/4 cup sugar
> 5 tsp pumpkin pie spice
> 1/4 tsp finely ground black pepper
> 1/4 tsp salt
> 2 tsp baking soda
> 1/2 cup (1 stick) butter, melted
> 1 large egg
> 1/2 tsp vanilla extract
> 3 1/2 cups all-purpose flour, plus more for dusting


Preheat oven to 350°F. Line a large baking sheet with parchment. In a 4-qt saucepan, combine the molasses, sugar, pumpkin pie spice, black pepper, and salt. Heat to a boil on medium, stirring occasionally.
Remove pan from heat. Stir in the baking soda, then the butter. Stir in the egg and vanilla extract. Stir in the flour until combined.
Transfer dough to a lightly floured surface. Gently knead until smooth. Divide into 3 pieces. Shape each into a flat disk. Wrap 2 pieces separately in plastic. Roll 1 piece of dough to ⅛-inch thickness. With preferred shape, cut out cookies and place on lined baking sheet, spacing about 1 inch apart. Reroll scraps and cut out additional cookies one time. Repeat with remaining dough pieces.
Bake cookies 10 min., until set around edges. Cool completely on wire rack.

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