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Gingerbread Cookies

Gingerbread Cookies

These cookies are my absolute favorite gingerbread cookies! They are soft inside with a little crispiness on the outside and they have a tangy, deep flavor.

Perhaps gingerbread summons memories of Christmas and winter, but I do not wait a whole year long in between making these these tasty cookies!

So on that thought, take a listen to “It’s Been a Long, Long Time” sung by Peggy Lee.

Gingerbread Cookies


  • 1 cup brown sugar
  • 1 cup butter
  • 1 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 cup molasses
  • ½ teaspoon baking soda
  • ¼ cup water
  • 4½ cups all-purpose flour, divided


  1. In a large bowl, cream with electric mixer the brown sugar, butter, salt, and ginger.
  2. Dissolve baking soda in water and add to mixture then add molasses. Beat on low speed.
  3. Add 4 cups flour and beat on low then medium speed to incorporate it into the mixture.
  4. Spread a piece of parchment paper 24-30 inches long on the shelf.
  5. Scoop out the dough onto the parchment paper then shape it into a 10-inch by 6-inch rectangle. Fold ends over the dough then fold sides under the bottom of the dough. Refrigerate for 2 hours.
  6. Preheat oven to 350 degrees.
  7. On a clean surface, sprinkle ¼ cup flour and spread evenly.
  8. Divide dough in half. Lightly flour the rolling in.
  9. Roll out each half ¼-inch thick.
  10. Put ¼ cup flour on a plate. Dip cookie cutters in the flour before cutting out gingerbread dough. Gently lift cut out gingerbread on a baking sheet without edges touching.
  11. Bake at 350 degrees for 9 minutes.
  12. Remove cookies to cooling rack. They harden slightly while cooling.

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About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

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