Gingerbread Cookies

Gingerbread Cookies

These are amazing just as cookies, but are also perfect for the topping on the Gingerbread Dreams Cheesecake. I use small Christmas Cookie Cutters for the shapes: Gingerbread people, reindeer, candy canes, Christmas trees. Whatever shapes you like.
Course Dessert


Dry Ingredients:

  • 3 Cups All-Purpose Flour
  • 1 1/2 tsp Baking Powder
  • 3/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 tsp Ground Cinnamon
  • 1 tsp Ground Ginger

Wet Ingredients:

  • 1/2 Cup Melted Unsalted Butter
  • 1 Cup Light Brown Sugar
  • 2 Eggs
  • 1/4 Cup C;lassic (dark) Molasses
  • 2 tsp Vanilla Extract


  • In a small mixing bowl, put together flour, baking powder, baking soda, salt, ginger and cinnamon and mix until well blended. Set aside.
     In a large mixing bowl, beat together the melted butter, brown sugar and eggs (with whisk, hand or stand mixer on medium). Add the molasses and vanilla and mix until well blended.
    Slowly add the dry ingredients and mix until combined. Don’t over mix.
    Wrap the dough in plastic wrap and place into an airtight container or freezer plastic sealable bag and put in  the refrigerator for at least 2 hours and up until 24 hours. (The cookie dough also freezes well, if you are not using for a few days, weeks or even months).
    When ready to bake: Let the dough sit at room temperature for 5-15 minutes (until pliable) and preheat the oven to 375 degrees. Line a baking sheet with parchment or a silicone baking mat. Split the dough in half and place one-half on a floured surface, sprinkle dough with a bit of flour and roll out with a rolling pin until ¼-inch thick. (Leaving the dough thicker, will make for softer cookies, thinner dough will create crispier cookies).
    If the dough is sticky, feel free to sprinkle more flour on the dough.
    Cut the cookies with the cookie cutters of your choice (I use snowman, Christmas tree and reindeer figures). The leftover dough can be put together and then rolled again, not wasting any dough.
    Place the cutout cookies on the prepared baking sheet pan at least 1-inch apart and bake for about 8-10 minutes.
    Make sure the cookies pull away from the pan to ensure they pull from the pan. If so, they are done.
    Remove from oven and let cook.

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