Gingerbread Cookies

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  • Prep Time


  • Cook Time


  • Total Time

    1hr 10min

  • Servings


Here's my perfect gingerbread man ... just plain. No frosting. No icing. No decorations. Just 'nekked,' some might say. I like to taste the wonderful spicy gingerbread flavor without any competition from sweet icings or embellishments. For more recipes like these visit


  • 1/4 Cup brown sugar
  • Generous 1/3 Cup molasses
  • 2 Teaspoon ground ginger
  • 1 Teaspoon ground cinnamon
  • 1/4 Teaspoon ground cloves
  • 2 Teaspoon baking soda
  • 1/2 Cup butter, cut into chunks
  • 1 egg
  • 2 1/2 to 3 Cup all-purpose flour


Step 1

  • Put sugar, molasses, ginger, cinnamon, and cloves in a pan* and heat to boiling point. Stir in baking soda. Take off heat and pour mixture over the butter in a bowl.

Step 2

  • Stir until the butter has melted. Break egg into the mixture and then work in the flour. Mix gently together until it becomes a smooth dough.

Step 3

  • Cover the bowl with plastic wrap and refrigerate for about an hour.

Step 4

  • When chilled and stiffened slightly, roll out and cut out cookies with cookie cutters (I roll mine a bit thick ... probably about 1/4" thick. I like thick, soft cookies).

Step 5

  • Place cookies on a lightly greased cookie sheet. Bake at 325 degrees for 8-10 minutes.

Step 6

  • Decorate with icing, if desired.


  • Place your brown sugar, molasses, and spices in a saucepan larger than you think you'll need. When you stir in the baking soda, the mixture foams up on you! The batch will make approximately 2 dozen cookies when the dough is rolled about 1/4" thick and cut with "standard size" cookie cutters (3 to 4").