Super Easy Gingerbread Cookies

Lorea Thomson
Posted by Lorea Thomson
Updated on
Published in Arts & Culture


The gingerbread man has become synonymous with Christmas. But how did cookies come to be such an important symbol of Christmas?  Gingerbread was a restricted food, laws restricted its baking to guildsman, however at the holidays these regulations were relaxed, and people could bake gingerbread in their own at home, making it a very special once a year treat!


Palm Beach County give this very simple gingerbread recipe a try.



1  roll (16.5 oz) Pillsbury™ refrigerated sugar cookie dough  

3  tablespoons mild molasses

¼  cup all-purpose flour  

¾  teaspoon ground cinnamon 

¾  teaspoon ground ginger 

½  teaspoon ground allspice 

¼  teaspoon ground cloves 


In large bowl, crumble cookie dough; stir in molasses. Add remaining ingredients; mix thoroughly with hands. 

Divide dough in half; form into 2 disks and wrap in plastic wrap. Refrigerate 1 to 2 hours or until thoroughly chilled.

Heat oven to 375°F. On floured surface, roll 1 dough disk 1/4 inch thick. Cut with floured 2 1/2- to 3-inch gingerbread boy or girl cookie cutters. On ungreased cookie sheet, place cutouts 2 inches apart. Repeat for remaining dough, rerolling leftover pieces, as necessary.

Bake 7 to 9 minutes or until cookies are set and light golden brown around edges. Cool on cookie sheet 3 minutes; remove to cooling rack to cool completely, about 20 minutes. 

Customizing your gingerbread cookies with cookie icing, candy sprinkles or candy.





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