Gingerbread Cookies Gingerbread Cookies

Gingerbread Cookies 150 Image by: Gingerbread Cookies 150 Author: Canadian Living

  • Portion size 26 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2010



In large bowl, beat butter with brown sugar until fluffy; beat in egg and molasses.

In separate bowl, whisk together flour, ginger, cinnamon, baking soda, cloves, baking powder and salt; stir into molasses mixture in 3 additions, blending with hands and kneading to combine.

Divide into thirds; shape into flat rectangles. Wrap each and refrigerate until firm, about 2 hours.

Between parchment paper, roll out each rectangle to 1/4-inch (5 mm) thickness. With floured 5-inch (12 cm) gingerbread person, snowflake or other shape of cutter, cut out cookies. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets.

Bake in 325°F (160°C) oven until firm to the touch and light golden on edges, about 15 minutes. Transfer to racks; let cool completely.

Using piping bag fitted with 1/4-inch (5 mm) plain tip (or plastic bag with 1 corner snipped off), pipe icing along edges of cookies. Decorate with candies and sanding sugar as desired.

Nutritional facts Per cookie: about

  • Sodium 51 mg
  • Protein 3 g
  • Calories 218.0
  • Total fat 6 g
  • Cholesterol 20 mg
  • Saturated fat 3 g
  • Total carbohydrate 40 g


  • Iron 11.0
  • Folate 20.0
  • Calcium 3.0
  • Vitamin A 5.0
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Gingerbread Cookies