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. See more gorgeous cutout cookie recipes.
This recipe calls for a 4-1/4-inch cookie cutter, but you can use any size; just keep in mind that the baking time and yield will vary. We like this collection of Ann Clark cutters in 3 different sizes, which lets you choose just the right one.
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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.
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