Gingerbread Cookies

15591671_760529120772112_7797646011041368991_oMakes about 4 dozen cookies.
from: Martha Stewart Magazine
December 1992 – originally posted 2010


  • 3 cups all-purpose flour, plus more for work surface
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 cup butter
  • 1/2 cup packed dark-brown sugar
  • 2 t ground ginger
  • 4 t ground cinnamon
  • 3/4 t ground cloves
  • 1/2 t ground pepper
  • 3/4 t salt
  • 1 large egg
  • 1/2 cup unsulfured molasses


  1. Sift together flour, baking soda, and baking powder into a large bowl. Set aside.
  2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour.
  3. Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut into shapes with cookie cutters. Space 2 inches apart on baking sheets lined with parchment paper, and refrigerate until firm, about 15 minutes.
  4. Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks.

Royal Icing


  • 2 large egg white
  • 3 1/2 cups sifted confectioner’s sugar
  • juice from one lemon


  1. Beat the egg whites until stiff but not dry.  Add the sugar and lemon juice.  Add water if it is too think, more sugar if too thin.

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