Go Back
Print

Old-Fashioned Soft Gingerbread Cookies

Course Dessert

Ingredients

  • 1 1/2 cup dark molasses 1-12 ounce jar
  • 1 cup brown sugar, packed
  • 2/3 cup water, room temperature
  • 1/3 cup butter, soft
  • 6-1/2 cup flour
  • 1 tsp salt
  • 2 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp ground allspice
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves

Instructions

  1. Mix molasses, brown sugar, water, and butter until smooth.

  2. Sift remaining ingredients, and add to molasses mixture, using a fork to stir. (You might need to use your hands towards the end, as the dough becomes heavy)

  3. Cover dough tightly with plastic wrap, and refrigerate for 2 hours or more.

  4. Remove dough from refrigerator, and roll 1/4 inch thick onto wax paper or floured surface. Cut shapes with cookie cutters. (If your rolling pin and/or cookie cutters are sticking to the dough, lightly flour them.)

  5. Place cookies 2 inches apart on a lightly greased cookie sheet.

  6. Bake at 350F for 8 minutes. Cookies should be soft to the touch when you remove them from the oven.

  7. Place cookies on cooling rack. Allow to cool completely before decorating.

Recipe Notes

The amount of cookies that this recipe makes varies greatly, depending on the size of the cookie cutters used. If small/medium cookie cutters are used (as shown in photo, which shows cookies sitting on a standard sized cookie sheet) recipe will make 4-6 dozen cookies. If large/x-large cookie cutters are used, recipe will make 2-3 dozen cookies.