“From the Canadian Living Test Kitchen”
4 houses

Ingredients Nutrition


  1. In large bowl using electric mixer, beat butter with sugar until light; beat in eggs and fancy and blackstrap molasses.
  2. Stir together flour, ginger, baking soda, salt, cloves and cinnamon; using wooden spoon, gradually stir into molasses mixture. Mix well, working with hands as needed.
  3. Divide dough into four discs; wrap each in plastic wrap and refrigerate for at least 2 hours or until firm, or for up to one week.
  4. Draw patterned pieces on waxed paper; label and cut out.
  5. Between wax paper, roll out one disc at a time to 1/4" thickness. Remove top sheet of paper; arrange pattern pieces. Using tip of knife, trace and cut out shapes. Freeze on parchment paper-lined baking sheet for 20 minutes or until hard.
  6. Bake in 325 F oven for 12 to 15 minutes or until golden and firm to the touch. Transfer gingerbread to racks and let cool completly.
  7. Icing: In bowl, sift together icing sugar and cream of tartar. Using electric mixer, beat in egg whites for 7 to 10 minutes or until icing is thick enough to hold its shape.

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