Emily Cookson’s Gingerbread Cookies

Christmas cookies and cakes
Photo by Jonathan Boncek

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Makes about 3 dozen cookies (depends on size of cutters)

  • ⅓ cup unsalted butter
  • 1 cup brown sugar
  • 1½ cups molasses
  • ⅔ cup water
  • 7 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ginger
  • 1 teaspoon cloves
  • ¼ teaspoon nutmeg
  • 1 teaspoon cinnamon
  1. Cream together butter, sugar and molasses.
  2. Add water to butter mixture and mix until combined.
  3. Sift together flour, baking soda and spices and then add to butter mixture in three additions, mixing between additions.
  4. Divide dough into two pieces. Flatten pieces into discs and wrap in plastic wrap. Chill for 30 minutes or until firm.
  5. On a floured surface, roll dough to ¼ inch thickness and then use cookie cutters to cut to desired shapes.
  6. Bake at 350 degrees for 10-12 minutes.
  • from Chef Emily Cookson, Charleston, SC

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