Photo: Ellen Silverman; Styling: Toni Brogan
Yield
4 dozen (serving size: 2 cookies)

Get a head start by baking cookies up to four days ahead and storing in an airtight container. Frost one day before serving; after frosting is set, pack cookies in airtight containers between layers of wax paper. This dough also makes fine slice-and-bake cookies: Form the dough into two (8-inch) round logs, and chill; slice the chilled logs into 1/8-inch rounds, and bake at 350° for 8 minutes or just until set and golden.

How to Make It

Step 1

To prepare cookies, weigh or lightly spoon flour into measuring cups; level with a knife. Combine flour, ginger, and next 5 ingredients (through nutmeg) in a bowl; stir with a whisk. Combine brown sugar, butter, and molasses in a large bowl; beat with a mixer at medium speed 2 minutes. Add egg; beat well. Add flour mixture to sugar mixture; beat at low speed until well blended. Divide dough in half (dough will be sticky). Gently press dough into a 4-inch circle on heavy-duty plastic wrap. Cover with additional plastic wrap; chill 1 1/2 hours.

Step 2

Preheat oven to 350°.

Step 3

Roll each portion of dough to a 1/8-inch thickness on a floured work surface; cut with a 3-inch gingerbread man or woman cookie cutter to form 48 cookies. Place cookies 1 inch apart on a baking sheet coated with cooking spray. Bake at 350° for 8 minutes or until lightly browned. Remove cookies from baking sheet; cool completely on a wire rack.

Step 4

To prepare the icing, combine sifted powdered sugar and 1 tablespoon water. Spoon the mixture into a zip-top plastic bag. Snip a small hole off the corner of the bag. Pipe icing onto the cookies as desired.

Ratings & Reviews

MLLoudRed's Review

NYCMama
November 12, 2009
I made these exactly as the recipe stated, figuring I could modify it if I needed to. But they turned out so well that I will keep it as written. My family ate them up before I got the chance to frost them!

NYCMama's Review

MLLoudRed
January 31, 2010
This is a really good recipe and a great option for a lighter treat. I used whole wheat pastry flour instead and the dough turned out too dry so I added an extra 1/4 c. of butter which did the trick. My husband loved them and couldn't tell they were whole wheat gingerbread cookies. I made them 1/4 inch thick and added 2-3 minutes to baking time.

akdb69's Review

michellefries
October 31, 2009
Good flavor, but they were a little more dry than my other recipe. I will probably use my old one most of the time, but I will make this one again if I need one that is lower in fat. The family had no complaints and have been happily eating them up.

JessicaLuu's Review

JessicaLuu
September 20, 2011
These are better if you roll them a little thicker.

michellefries's Review

akdb69
December 20, 2010
My 5 year old daughter and I made these and we both really like them. They have a very mild taste, good for kids.