“I have never made this myself, but found this in a magazine a long time ago (sorry, I have no idea which one). The pictures were so cute; I have no doubt the outcome is worth all the trouble. Prep time is estimated and includes chill time. Does not include time it takes to make additional cookies.”
3hrs 30mins
36 cookies

Ingredients Nutrition


  1. Cream butter and sugars.
  2. Beat in molasses, corn syrup, and eggs until smooth.
  3. Combine remaining (dry) ingredients in a separate bowl.
  4. Stir well.
  5. Stir the flour mixture into the creamed mixture.
  6. The dough will be stiff.
  7. Divide the dough into fourths and wrap each piece in plastic wrap.
  8. Chill dough at least 2 hours.
  9. Preheat the oven to 350*.
  10. Cover the outside of a 1 quart (oven proof) glass bowl with aluminum foil.
  11. Be careful; keep the foil smooth.
  12. Place one round of dough on lightly floured surface; roll to a 1/4" thick circle with a floured rolling pin.
  13. Transfer dough to outside of foil-lined bowl, pressing dough firmly onto the bowl.
  14. Cut out heart shapes (or other desired shape) around the bowl using a 1" heart (or other) shaped cookie cutter.
  15. Place inverted bowl on ungreased baking sheet and bake 25-30 min, or until dough is lightly browned and firm to the touch.
  16. Allow to cool on the bowl.
  17. Once cool, carefully loosen foil and cookie bowl from glass bowl.
  18. Remove the foil from the gingerbread bowl.
  19. Roll out remaining dough 1/8" thick.
  20. Cut cookies out using desired cookie cutters.
  21. Bake on lightly greased cookie sheet 8-10 min, or until lightly browned.
  22. Cool on wire racks.

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