What's Baking: Gingerbread Cookies


The theme for What's Baking this month is Gingerbread. I immediately decided to go with the easiest choice and make gingerbread cookies. Not because I wanted to take the easy way out, but because I racked my brain trying to remember if I had ever actually had a gingerbread cookie and I could not think of one instance where I had.

While choosing what cookies to bake every year, gingerbread never made the list and I have absolutely no idea why. So that needed to be righted rather quickly.

Since I've never made gingerbread cookies before, I opted to go with a recipe that I knew wouldn't fail. Usually I am always up for trying an unknown recipe from another blogger and seeing how it turns out, but this time it just made sense to follow what the spice experts at McCormick use.

Slightly related, did you know McCormick has been in business for over 100 years? I've always known they were a Maryland company and I work minutes from their headquarters, but I didn't know how long they'd been around. Side note: it's always fun to drive by their manufacturing plants and try to figure out what they're mixing up for the day by the smells in the air. There is almost always the scent of garlic powder wafting about.

Gingerbread Cookies
Source: McCormick
Yield: 2-4 dozen
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    • 1 1/2 sticks unsalted butter, softened
    • 3/4 cup brown sugar
    • 1/2 cup molasses
    • 1 egg
    • 1 tsp. vanilla
    • 3 cups all-purpose flour
    • 2 tsp. ground ginger
    • 1 tsp. ground cinnamon
    • 1 tsp. baking soda
    • 1/4 tsp. ground nutmeg
    • 1/4 tsp. salt 
1. Beat butter and sugar together in the bowl of your mixer on medium speed until it is light and fluffy. Add in the molasses, egg and vanilla and mix until fully combined.
2. Meanwhile in a large bowl, stir together flour, ginger, cinnamon, baking soda, nutmeg and salt.
3. Reduce the mixer speed to low and slowly add in the flour mixture until a dough forms.
4. Turn out dough onto wax paper and form into a disc. Wrap up and refrigerate for at least 4 hours but up to overnight.
5. Preheat oven to 350 degrees. Line large baking sheets with parchment paper.
6. Lightly flour a surface. Roll out the dough to 1/4-inch thickness and cut out with cookie cutters.
7. Place on the prepared baking sheets and bake for 8-10 minutes or until the edges begin to brown. Cool on the baking sheets for a few minutes before transferring to wire racks to continue cooling.
8. Once cool, decorate as desired.

* I used white royal icing and sanding sugar to decorate my cookies. The royal icing recipe I used can be found here.
** McCormick suggests 2 dozen cookies if you use 5-inch cookie cutters. My snowflake cutters were around 2 1/2 inches and I ended up with around 3 dozen cookies. Smaller cutters will yield more cookies, hence the 2-4 dozen listed under "Yield".

The hostess for this months What's Baking is Catherine of Pursuing Domestic Goddess-ness. Check out her blog at the end of the month to see what other gingerbread creations were shared. 


  1. This is what I was trying to make my cookies look like (I even bought the sugar to sprinkle on top). I failed miserably and just dipped the whole cookie in icing. What a gorgeous plate of cookies you made!

  2. Thank you! It took me a long time to learn what consistency you really need for royal icing to decorate cookies and even longer to actually get the decorating part down!


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