Yield: Yields about 4 dozen 4-1/4-inch cookies
Classic gingerbread cookies are dense, heavy on the ginger, and usually flavored with molasses. This recipe is traditional, though it’s been refined over the years. The spice mix has been adjusted to boost the pepperiness of the ginger and intensify the cinnamon aroma, and it has just enough nutmeg and cloves to round things out. A mild molasses flavors the cookies and finely grated orange zest adds a layer of complexity.
This recipe calls for a 4-1/4-inch cookie cutter (we used the gingerbread men cookie cutters from annclark.com), but you can use any size; just keep in mind that the baking time and yield will vary.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This is my all time favorite ginger cookie recipe. They have a nice crip.
Great taste - I love the hint of orange zest. The dough is easy enough to work with. This is definitely my new go-to gingerbread recipe.
Excellent - lovely strong flavor.
Pretty addictive. The kids had no trouble working with them, and the dough was pretty easy to work with once it was cold enough.
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?