Gingerbread Cookie Dough (for Gingerbread Cookie Ornaments)

Author: Canadian Living

  • Portion size 1 serving
  • Credits : Holiday Best: 2005


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


In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in fancy molasses and cooking molasses.

In separate bowl, whisk together flour, ginger, baking soda, salt, cloves and cinnamon; add half at a time to molasses mixture, mixing well and blending with hands, if necessary.

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

Share X
Baking & Desserts

Gingerbread Cookie Dough (for Gingerbread Cookie Ornaments)