How to Make a Gingerbread Cookie Recipe

We are all familiar with how to make gingerbread cookie recipes; those cute little boys and girls dressed up for the holidays. Colorful frosting is used to dress them in bright colored clothing to enhance the holiday spirit. Often little holes are made in the tops so ribbon can be threaded through it to make a loop for hanging on the Christmas tree.

People were learning how to make the gingerbread cookie recipe all the way back to probably the fifteenth century. This is the primary recipe of Christmas cookie recipes in many households, especially in Europe. England and many European countries are famous for cutting their traditional ginger cookie recipe in the shape of small men figures, therefore calling it their “gingerbread men recipe”. 

I could not wait to learn how to make a gingerbread cookie recipe because I love the flavor of ginger and molasses. Most often I cut them in regular Christmas cookie cutter shapes such as balls, bells and trees. I have found that many of the gingerbread men cookie cutters do not do a very good job of cutting the shapes and are too time consuming for me. (I don’t have the patience) You really need a gingerbread man cookie cutter with simple rounded lines; not many indentations or sharp cuts.

When my children were little, this was a great project for them. They could sit for hours and decorate the little people. They also enjoyed sampling “broken ones”; who knows if it was broken by accident or on purpose? They really amazed me at the good job they did. These are memories I will never forget.

GINGERBREAD COOKIE RECIPE

• 1/3 Cup soft butter
• 1 Cup packed brown sugar
• 1 ½ Cups dark molasses
• 2/3 Cup cold water
• 7 Cups flour
• 2 Teaspoons baking soda
• 1 Teaspoon cinnamon
• 1 Teaspoon ginger
• 1 Teaspoon cloves
• 1 Teaspoon allspice
• ¼ Teaspoon salt

In a large bowl cream together the butter, sugar and molasses. Blend in the water. Combine the flour with the soda, salt, cinnamon, cloves, allspice and ginger and sift. Blend all the dry ingredients in with the butter and sugar mixture.

Refrigerate dough until firm to roll.

Preheat oven to 350F degrees.

Roll dough out on a floured surface until about ¼ inch thick. Cut out with your gingerbread man cookie cutter or with your favorite cookie cutters. Place far apart on a lightly greased cookie sheet. (These puff up and spread out). Bake 10 to 12 minutes or until cookies are set and firm. Cool slightly before removing from the pan. When cookies are cold, ice and decorate with a powdered sugar icing.

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GINGERBREAD COOKIE RECIPE

The following recipe for gingerbread cut out cookies is a little different than the first one and equally delicious. These are made with a combination of all purpose flour and whole wheat flour.

• 1 Cup softened butter
• 1/3 Cup molasses
• 1 ½ Cups sugar
• 1 Large egg
• 2 ¼ Cups all purpose flour
• 1 Cup whole wheat flour
• 2 Teaspoons baking soda
• 2 Teaspoons ground ginger
• 2 Teaspoons cinnamon
• ½ Teaspoon salt

Decorator icing (Quite often I purchase bright colored frostings for this occasion)

Beat sugar and butter until light and fluffy; add molasses and egg and blend well.

Measure all purpose and whole wheat flour in another bowl; add and blend in ginger, cinnamon, salt and baking soda.

Mix well, cover and refrigerate for 1 hour.

Preheat oven to 350F degrees.

Roll dough out on floured surface to ¼ inch thick; cut into desired shapes.

Place 1 inch apart on ungreased cookie sheets and bake about 6 to 8 minutes or until set.

Cool 1 minute and carefully remove from cookie sheet; cool completely before frosting and decorating.

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FROSTED GINGER BARS

This gingerbread cookie recipe is in form of ginger bars and is very delicious; especially with the lemon frosting.

• ½ Cup softened butter
• ½ Cup packed brown sugar
• 1 Large egg
• ½ Cup molasses
• 2 Cups sifted flour
• 1 Tablespoon baking powder
• ½ Teaspoon baking soda
• ¼ Teaspoon salt
• 1 ½ Teaspoon ginger
• 1 ½ Teaspoon cinnamon
• ½ Cup water

Preheat oven to 350F degrees.

Grease and flour a 9 X 13 inch baking pan.

Beat butter and sugar together until fluffy; add egg and molasses and blend well.

Sift flour, baking powder, baking soda, salt, ginger and cinnamon together.

Combine dry ingredients with creamed mixture and blend well.

Spread batter evenly in prepared baking pan; bake about 20 minutes or until pick comes out clean.

Cool in pan until cold; then frost.

LEMON FROSTING

This recipe is good on any gingerbread cookie recipe or ginger bars.

• 2 Packages (3 ounces each) softened cream cheese
• 2 Cups sifted powdered sugar
• 2 Tablespoons lemon juice
• 1 Tablespoon grated lemon peel

Beat cream cheese until smooth; add sugar gradually while beating.

Beat in lemon juice and spread over the bars; sprinkle top with grated lemon peel.

Chill until frosting sets; cut into bars.

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HOW TO MAKE GINGERBREAD HOUSE

This gingerbread cookie recipe is one of the best cookie ideas for Christmas, especially if you have children in your home. They will love this! Directions for how to make gingerbread house is made from a recipe for gingerbread cut out cookies. Unlike some recipes, it is firmer and will hold together when building the house and decorating.

• 5 ½ Cups all purpose flour
• 1 Tablespoon ginger
• 2 Teaspoon baking soda
• 1 ½ Teaspoons allspice
• 1 Teaspoon salt
• 2 Cups packed dark brown sugar
• 1 Cup plus 2 tablespoons softened butter
• ¾ Cup dark corn syrup
• 2 Large eggs
• Royal icing for decorating
• Assorted cookies and candies to decorate (Your choice)

Pattern for Gingerbread Cookie Recipe House

• Make patterns 1 for roof/ 1 for house sides/ 1 for house ends (will need to cut 2 of each from dough)
• Roof size: 7 ¾ inches by 6 1/16 inches
• House sides 4 5/16 inches by 6 3/16 inches
• House ends 7 3/16 inches long by 4 ¼ inches high roof gables peaking 5 inches

Preheat oven to 375F degrees.

Combine and blend flour, ginger, baking soda, allspice and slat.

Beat brown sugar and 1 cup butter in a large mixing bowl; beat in corn syrup and eggs.

Gradually add flour mixture and beat on low until well blended.

Roll ¼ of dough directly onto large greased cookie sheet about ¼ inch thick.

Place pattern for roof on one end of dough and cut around with knife; repeat at other end of dough for second roof part.

Remove dough scrapes, reroll and save; leave house parts on tray to bake.

Bake 15 minutes or until no indentation remains when touched.

While cookie is still hot lay pattern back on cookie and trim with a sharp knife.

Let cool on tray 5 minutes, and then remove with spatula to cool completely.

Repeat this process for 2 house ends and 2 house sides; bake all pieces and let set until cold.

Prepare royal icing (below).

Pipe royal icing (glue) on edges or seams of all pieces, even on bottom to seal house on base.

Glue shutters on house, shingles on roof and all decorations with icing.

Royal Icing

• 1 Egg white room temperature
• 2 ½ Cups sifted powdered sugar
• ½ Teaspoon almond extract

Beat egg white in bowl with mixer; gradually add 2 cups to 2 ½ cups powdered sugar and almond extract.

Beat on low until all is moistened; increase speed and beat on high until icing is stiff.

NOTE: You can divide icing and color in different colors to decorate.

Cookie ideas to decorate

M & M’s, cookie wafers, peppermint sticks, jelly gum drops, red hot candies, candy canes, colored icing

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GINGERBREAD WAFFLE RECIPE

• 2 Cups flour
  
• 1 ½ Teaspoons ginger
  
• ½ Teaspoon cinnamon
  
• ½ Teaspoon salt
  
• 1 Cup molasses
  
• ½ Cup butter
  
• 1 ½ Teaspoons baking soda
  
• ½ Cup sour milk
  
• 1 Beaten egg
  

Sift flour, spices and salt.
Heat butter and molasses (do not boil) and remove from heat; beat in soda.
Add milk and beaten egg; stir in dry ingredients.
Bake on greased waffle iron or griddle.
Serve hot with whipped cream, sweetened and flavored.

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LUNCH BOX BARS

Try this gingerbread cookie recipe in easy bar form made with molasses and coconut.

• 3 Eggs
• ½ Cup sugar
• ½ Cup light molasses
• ½ Cup butter (Melted and cooled)
• 2 Cups sifted flour
• ½ Teaspoon salt
• ½ Teaspoon baking soda
• 1 Teaspoon dried ginger
• 1/4 Teaspoon mace
• ½ Cup shredded coconut
• 1 Cup raisins

Glaze

• 2 Cups powdered sugar
• 2 Tablespoons softened butter
• 3 Tablespoons milk
  

Preheat oven to 350F degrees.
Lightly grease a jelly roll pan (15X10X1 Inches).
Beat eggs and sugar until well blended.
Gradually beat in molasses and melted butter; set aside.
Sift together flour, salt, soda, ginger and mace.
Add dry ingredients to egg mixture; beat until well blended.
Stir in coconut and raisins; pour into prepared pan leveling top.
Bake about 15 minutes until pick comes out clean; cool.
FOR GLAZE combine all ingredients beating until smooth.
Spread glaze over cooled cake; cut into 36 bars.

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GINGER SHORTBREAD

Learn how to make a gingerbread cookie recipe like shortbread.

• 1 ½ Cups sifted flour
• 1 Teaspoon ginger
• ¼ Teaspoon salt
• ½ Cup softened butter
• 1/3 Cup brown sugar
• 1 Tablespoon heavy cream
  

Preheat oven to 350F degrees.
Sift together the flour, ginger and salt; set aside.
Cream the butter and brown sugar; beat until fluffy.
Gradually add flour mixture beating until well blended.
Stir cream into dough; divide dough in half.
Place dough on UNgreased cookie sheet.
Shape and flatten dough into rounds ½ inch thick.
Mark rounds into wedges; flute edges and prick centers with fork.
Bake about 20 minutes; while still warm cut into the marked wedges.

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CHOCOLATE GINGER BREAD CUTOUTS

Make this gingerbread cookie recipe with chocolate flavor coated with frosting.

• 3 Cups flour
• 1/3 Cup cocoa powder
• 1 Teaspoon baking soda
• ¾ Teaspoon ginger
• ½ Teaspoon baking powder
• ½ Teaspoon cinnamon
• ¼ Teaspoon salt
• ¼ Teaspoon cloves
• 2/3 Cup solid shortening
• ½ Cup sugar
• 1 Egg
• ½ cup dark corn syrup
• ¼ Cup milk

Icing

• 1 Cup sifted powdered sugar
• 1-2 Tablespoons milk
  

In large bowl combine flour and next 7 ingredients; set aside.
In large mixing bowl beat shortening until creamy.
Add sugar to shortening beating until fluffy.
Add egg, corn syrup and milk; beat well.
Beat in part of the flour; stir in remaining flour until blended.
Divide dough in half; wrap and refrigerate overnight.
PREHEAT OVEN TO 375F degrees; grease cookie sheets.
Roll dough to 1/8 inch thickness on floured surface.
Cut with 4 to 4 inch cookie cutters; place on baking sheets.
Bake for 5 to 7 minutes until slightly puffed and set.
Cool 1 minute on trays; move to racks to cool completely.
FOR ICING combine powdered sugar and enough milk for piping.
Makes 45 to 48 cookies.

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ORANGE MOLASSES COOKIES

Make this gingerbread cookie recipe with the flavor of orange.

• 1 Cup softened butter
• 1 Cup sugar
• 2 Eggs
• 1 Cup dark molasses
• 4 Cups flour
• 1 Teaspoon ginger
• 1 Teaspoon baking soda
• ½ Teaspoon salt
• 1 Tablespoon grated orange peel
• Sugar
  

In large mixing bowl cream together butter and sugar until fluffy.
Beat in eggs one at a time; stir in remaining ingredients until well mixed.
Cover and chill dough several hours.
PREHEAT OVEN TO 375F degrees; grease cookie baking sheets.
Roll dough on lightly floured surface to ¼ inch thickness.
Sprinkle lightly with sugar; roll until sugar sticks.
With lightly greased knife cut into 3 inch cookies; place on baking sheets.
Bake for 15 minutes until lightly browned; cool 5 minutes on trays.
Carefully move to racks for complete cooling.
NOTE: Lightly grease spatula for removing cookies.

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