The Best Gingerbread Cookie Recipe



“Christmas, my child, is love in action.” – Dale Evans


The Best Gingerbread Cookie Recipe

These are hands down the BEST gingerbread cookies I have ever had.  This recipe made thick, soft, delicious cookies.  Emilie made them and we decorated them with homemade icing, red hots and jelly beans.  She found the recipe here:

1 1/2 cups unsalted butter (3 sticks), softened
1 cup brown sugar
2 large eggs
1 cup molasses
1 tsp. baking soda
3/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground cloves
2 tsp. ground ginger
5 cups all-purpose flour


In a large bowl, combine butter and sugar until smooth then add the eggs one at a time until it’s all mixed well together.

Add the molasses and mix it in.

In a separate bowl, combine the soda, salt, spices, and flour.  Add to the wet mixture and stir it all together until smooth.

Let the dough chill for a couple hours before you roll it out.  Flatten your dough on a piece of plastic wrap, then wrap it up, and put it the fridge to get cold.  When it’s time to roll out the dough it will be easier because it’s ready to go.

Roll out the dough on a floured counter-top until it’s about 1/4 inch thick.  Cut into desired shapes.

Preheat oven to 350 degrees F.

On a lined or greased baking sheet, bake the cookies for 10-12 minutes or until just golden brown.  Let the cookies cool on wire racks before you decorate them.

We used homemade icing that we put in a large plastic bag with a hole cut at the edge to squeeze the icing from before adding the candy.


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