Becky Luigart-Stayner
About 5 dozen cookies (serving size: 1 cookie)

For a whimsical presentation, arrange these cookies in a lunch box lined with colorful packing paper. Use a variety of cookie cutter sizes to create "families." If you don't want to cut the dough into shapes, roll it into two logs, cover, chill, and slice into 1/8-inch rounds. Refrigerate the dough up to three days, or freeze up to one month.

How to Make It

Step 1

To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through cloves) in a large bowl, stirring with a whisk.

Step 2

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until smooth and well blended. Add molasses and egg; beat until well blended. Stir flour mixture into sugar mixture until well blended. Divide dough in half; shape each dough portion into a flat disk. Wrap dough portions separately in plastic wrap; chill 1 hour or until firm.

Step 3

Preheat oven to 350°.

Step 4

Remove 1 dough portion from refrigerator; remove plastic wrap. Roll dough to a 1/8-inch thickness on a floured surface. Cut with a 3-inch boy or girl cookie cutter. Place cookies 1/2 inch apart on parchment paper-lined baking sheets. Repeat procedure with remaining dough portion. Bake at 350° for 11 minutes or until edges of cookies are lightly browned. Remove from pans; cool completely on wire racks.

Step 5

To prepare decorations, combine powdered sugar and milk, stirring until smooth. Spoon mixture into a heavy-duty zip-top plastic bag. Snip a tiny hole in 1 corner of bag. Pipe onto cookies. Decorate as desired with sugar sprinkles.

Ratings & Reviews

TheAspiringChef's Review

December 08, 2013
My first time making gingerbread cookies and these were AMAZING. I had trouble getting my sugar to stick to the icing, but didn't matter; they were still delicious. The icing is really sweet so go light on the decorations if you don't want too much sugar. Will definitely be making these again and putting them in permanent holiday rotation! Note: I chilled these overnight, used a 3 inch cookie cutter and only got 2 dozen cookies out of the dough, nowhere near the five dozen the recipe states. Guessing I didn't roll them as thin as 1/8" but the thickness was perfect for me (see my pic for reference).

noelle71's Review

April 20, 2013

Avivale's Review

November 20, 2011
I am super impressed with this recipe. This is one lowfat cookie recipe that actually crunches! Great gingerbread flavor too. I upped the butter to 1/3 cup, and only needed maybe 9 oz of flour in the dough. My dough was not sticky or difficult to work with. A little fragile but I rolled the cookies very thin. They only needed to bake 8 minutes-- the centers were still soft when I took the cookies out, but they crisped up nicely while cooling. 5+ stars!

gunnercade's Review

December 23, 2010
I took the easy way, rolled the dough into a log and cut small cookies. The spicing was just right, and they were not too sweet (I used slightly less sugar). Easy and yummy. A keeper.

Mom4Ransome's Review

December 04, 2009
The cookie dough was great BUT too sticky to cut with cutters. I tried refrigerating, freezing, adding flour, etc. Each time I rolled it out & cut, I could not pick up the

jblank's Review

December 30, 2008
I've made these cookies a few times and my family loves them! Some times the dough turns out a bit gooey, but they still taste great. They're perfect to take to holiday gatherings!

heathertup's Review

December 29, 2008
I followed the refrigeration directions exactly and it made a gooey mess! I almost tossed it out, but decided to try and make "something" out of my efforts. Am glad I did because after battling sticky hands and coating myself with flour, the cookies actually turned out really flavorful. Softer cookies roll out dough thicker and cook less time. Did NOT make the amount it said it would make.

lollypaul's Review

December 24, 2008
My first time making gingerbread; I just made two rolls and cut them as little round cookies. They were very tiny, but I got 59 1/8 inch wide cookies. I rolled the logs in colored sugar before baking, and drizzled thin icing over them--very festive! The dough consistency was perfect; however, I used whole wheat flour.

TraceyinNY's Review

December 15, 2008
I loved this recipe! Like a gingersnap cookie, very crisp. Once frosted, they soften a bit but the spicy flavor is wonderful. Kids made the dough then we refridgerated it overnight. Rolled & baked the next day, the spices were able to blend nicely. I used blackstrap molasses for a very rich taste & color.

ines04's Review

December 14, 2008
these were okay, it didn't make 5 dozen cookies by FAR! I was able to make just barely 2.5 dozen cookies and these were thinly rolled! They did crack a bit when I baked them but the dough wasn't too dry when rolling and cutting these cookies out.