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.
Baked this gingerbread cookie recipe last Christmas and they were wonderful! Crisp and spicy!
Does anyone know if this recipe would work with the Nordicware cookie stamps? Going to give it a try as people seem not to like the gingerbread cookie recipe Nordicware lists with their stamps.
Great recipe for gingerbread! Very snappy and gingery. We were really satisfied using it for our Christmas Gingerbread Women.
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