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.
Great recipe for gingerbread! Very snappy and gingery. We were really satisfied using it for our Christmas Gingerbread Women.
You know how on the "biscuits" episode of Great British Bake Off they're always telling the contestants that their biscuits must be "beautifully crisp" and "with a good snap"? That's what these cookies are like.
I've been looking for a good recipe to make rolled gingerbread cut-out cookies for a while now. Most recipes I've found make cookies that are much too soft to retain the shape of the cookie cutter. They taste delicious and chewy, but your gingerbread men will look like they've been stung by a whole hive of bees! Not these ones though- they hold a shape beautifully.
Since another reviewer said they were inedibly hard, I added a little extra butter to the recipe- about 1/8 cup or so. They were very easy to roll out. I did not follow the instructions to keep the dough frozen during the rolling out process- I didn't find that necessary at all. Even as the dough got warm it stayed fairly easy to roll out and not too sticky.
They tasted great. Very gingery. The orange comes through nicely and gives it an interesting subtle flavor (I only added the zest of one orange since that's all I had). The texture was similar to a ginger snap, perhaps a bit softer. Not difficult to bite into, but still crunchy. I recommend erring on the side of under-baking than over baking. They are perfect for dipping in coffee! I'll definitely be using this recipe again.
These cookies looked great. The royal icing for decoration works well. The directions were excellent. Now for the “but...”
But, they were super hard. They were so hard that I feared my grandchildren would break a tooth. So after decorating and packaging, I had to tell the parents to just throw them away and I will redo using a recipe for soft and chewy gingerbread boys and girls.
What a waste of money and time. Not to mention the disappointment.
This is my all time favorite ginger cookie recipe. They have a nice crip.
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