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Gingerbread Cookies


The invention of the gingerbread cookie is right up there with the invention chocolate chips, in my book. This is one of those recipes that has been part of the Holidays for as long as I can remember. My mom says the recipe came from a newspaper many, many years ago.

Beat 1 cup of room temperature margarine until light and fluffy.


Add 1 cup of sugar.



Add 1/2 cup molasses and 1 egg.




In a separate bowl, sift the following ingredients.
3 3/4 cups flour
1 tsp baking soda
1/2 tsp salt
2 TBSP cocoa powder
1 TBSP cinnamon
2 tsp ground ginger
2 tsp cloves



Gradually add the sifted ingredients.






Chill dough for at least 3 hours.


On a floured surface, roll out dough to 1/4 inch.


Cut with cookie cutters. Here’s an important hint: Do not bake gingerbread cookies on a Silpat baking sheet. The Silpat absorbs the the cinnamon, clove, and ginger flavor.

Bake at 350 degrees for 7 minutes. Let cool and frost.



The kids love to frost their own cookies.



Enjoy! Happy baking!

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The Comments

  • Living A Bona Fide Life
    November 16, 2010

    cocoa powder? how cool! I love how you decorated these! I have a leaf cookie cutter, so I just might have to be a copy cat 🙂

    Living A Bona Fide Life

  • Beth Adams
    November 17, 2010

    I'm going to try this recipe. Thanks so much for it. I saw your interview over at Suzy's Artsy Crafty Sitcom. I am a follower of your blog now.

  • Teresa
    November 19, 2010

    Gingerbread cookies are my hubby's very favorite…I guess it's about time to break out the gingerbread man cookie cutter! Yours are beautiful.