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“In my family, these don't last long - they are egg-free for those who may be allergic. My favorite gingerbread cookies.”
READY IN:
6mins
SERVES:
30-60
YIELD:
30-60 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl cream together the butter and sugar until fluffy; stir in the molasses and water.
  2. In a medium bowl, whisk together the remaining ingredients.
  3. Slowly add the dry ingredients to the butter mixture, stirring constantly.
  4. Divide the dough in half and flatten to a round disk. Wrap each disk in plastic wrap and chill overnight. (You can freeze half or all of it if desired for later use.)
  5. Preheat the oven to 325 degrees and lightly grease your cookie sheets.
  6. On a lightly floured surface roll out one of the disks, leaving the other chilled. Roll to a 1/4 inch thickness, adding more flour if needed. Cut the cookies into desired shapes and place about an inch apart on the prepared cookie sheets.
  7. Bake for 6-10 minutes depending on the size of the cookies. Cookies should be firm but not browned.
  8. Reroll the scraps and continue to cut and bake until the dough is gone.
  9. Cool the cookies on the cookie sheets for three minutes, then remove to wire racks to finish cooling. Frost if desired with royal icing and let dry for 24 hours.
  10. Store in airtight containers.
  11. Number of cookies is entirely dependent on size of the cookie cutters.

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