Rolled Gingerbread Cookies


For  Single Recipe    (Makes Approximately 2 Dozen Cookies)

Moist Ingredients:

Dry Ingredients:




  1. Cream butter and sugar until light and fluffy.
  2. Mix in molasses and water.
  3. Add dry ingredients and mix until incorporated.
  4. Cover dough and refrigerate for at least 2 hours; preferably overnight.
  5. Preheat oven to 350°. If using a convection oven choose the pure convection setting at 325°.
  6. Lightly grease cookie sheets. Click here to learn more about how to grease cookie sheets.
  7. Lightly dust countertop with flour.
  8. Roll dough ¼-inch thick.
  9. Cut with cookie cutter that has been dipped in flour (this will help to keep dough from sticking to the cookie cutter).
  10. Place cookie shapes on cookie sheet.
  11. Bake for 6 to 8 minutes until no indentation remains when top of cookie is lightly pressed with tip of finger.
  12. Remove from sheets immediately and let cool.
  13. Frost with Powdered Sugar Icing For Baked Goods.
  14. Decorate and serve.


Note: I make the frosting and then split it into 3 or 4 small bowls. I then add food coloring so I can use various colors to decorate my cookies. If you are piping on details like buttons or eyes, you may need to add a bit of powdered sugar to the frosting so it will set up on the cookies once it has been piped on.

I often use raisins for the eyes and buttons. You can also buy colorful candy sprinkles that come in a variety of shapes and can be used for eyes, buttons, etc. They can be found in the baking section of the supermarket.

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Recipe adapted from Betty Crocker's Cookbook. New York: Golden Press (1980).