Gingerbread Dough Gingerbread Dough

Author: Canadian Living

  • Portion size 1 serving
  • Credits : Canadian Living Magazine: December 2005


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


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

In separate bowl, whisk together all- purpose flour, ginger, salt, cinnamon, cloves and baking soda; stir into butter mixture in 3 additions until crumbly and dry ingredients are incorporated.

With hands, press dough together until smooth. Divide into thirds; press into 1/2-inch (1 cm) thick rectangles. Wrap each in plastic wrap; refrigerate until firm, about 2 hours. (Make-ahead: Refrigerate for up to 3 days or overwrap with foil and freeze for up to 2 weeks. Thaw in refrigerator. Let stand at room temperature for 10 minutes before rolling.)

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Baking & Desserts

Gingerbread Dough