Gingerbread Cookie Dough Gingerbread Cookie Dough

Author: Canadian Living

  • Portion size 1 serving
  • Credits : Canadian Living Magazine: December 2004


  • 1 cup butter softened
  • 1 cup shortening softened
  • 1 cup granulated sugar
  • 2 eggs
  • 3/4 cups fancy molasses
  • 1/2 cup cooking molasses
  • 1/2 cup cooking blackstrap molasses
  • 5 1/2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cloves
  • 1 teaspoon cinnamon


In large bowl, beat butter with sugar until fluffy; beat in eggs, fancy molasses and cooking molasses.

In separate bowl, whisk together flour, ginger, baking soda, salt, cloves and cinnamon; stir into molasses mixture in 2 additions, mixing well and blending with hands, if necessary.

Divide dough into 2 discs; wrap each in plastic wrap. Refrigerate until firm, about 2 hours. (Make-ahead: Refrigerate for up to 1 week or overwrap with foil and freeze for up to 2 weeks.)

There are lots of great ways to use up your batch of gingerbread dough. Find your favourite in our collection of gingerbread crafts.

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Baking & Desserts

Gingerbread Cookie Dough