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Christmas Gingerbread Cookies

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“Adapted from An Edible Christmas. These are soft, tender cookies. They can be frosted, but do not have to be. I like them with royal icing. The yield will depend on how large you make them. Time does not include time for dough to chill.”
3 dozen

Ingredients Nutrition


  1. Sift flour, ginger, cinnamon, cloves, nutmeg, baking soda and salt together. Set aside.
  2. Beat butter and sugar together until light and fluffy.
  3. Beat in molasses and egg.
  4. Gradually add flour mixture to make a soft dough.
  5. Wrap dough in plastic wrap and refrigerate at least 4 hours, or overnight.
  6. Preheat oven to 350°F.
  7. On a lightly floured board, roll dough out to about 1/4" thickness. Do not roll too thin.
  8. Cut out shapes with cookie cutters.
  9. Place on lightly greased baking sheets.
  10. Bake for about 8 minutes, or until just firm when pressed. Do not overbake.
  11. Cool 2 minutes on baking sheet.
  12. Remove and place on racks to finish cooling.
  13. Frost if desired. (Optional.).

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