Gingerbread Cookies

Gingerbread Cookies

Community Classics .
Edited on Jan 23, 2005

These are the best gingerbread cookies to have anytime of the year. They stay soft yet are easy to ice.


1/2 cup butter, softened (do not substitute!)
1/2 cup brown sugar
1/2 cup molasses
1 egg
3 cups all purpose flour
1 tsp baking soda
1 tsp ground ginger
1/2 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground cloves
1-2 Tbsp cold water


In a mixing bowl, cream butter and brown sugar. Beat in molasses and egg. Combine flour, baking soda, ginger, salt, cinnamon, and cloves; add to the butter mixture alternately with water. Mix well. Cover and refrigerate for at least 1 hour.

On a well floured surface, roll out dough to 1/4 inch thick. Cut with cookie cutter of your choice. Place 2 inches apart on greased cookie sheets. Bake at 350 for 9 to 11 minutes or until edges are firm. Cool on wire rack.
Ice and decorate with your favorite frosting. Makes about 2 dozen.

Not a NESTLÉ®-tested recipe.

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