Beginner gingerbread cookies
A roll-and-cut spiced cookie that is forgiving enough for a first decorated batch.
Based on King Arthur Baking’s King Arthur Baking recipe ↗
- Time
- 1 hour 30 minutes
- Makes
- About 24 cookies
- Oven, conventional
- 175°C / 350°F
Before you begin
Read the whole recipe, then get these ready.
- Rolling pin
- Cookie cutters
- Baking trays
- Baking paper
Work with half the dough at a time and keep the other half cold; warm gingerbread sticks to the rolling surface.
Ingredients
Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.
Let’s bake
- 1
Melt butter gently and stir in sugar, molasses, salt and spices. Cool until barely warm, then beat in the egg.
- 2
Mix in flour and baking soda to make a soft dough. Chill until firm enough to roll.
- 3
Roll about 5 mm thick, cut shapes and transfer to lined trays.
- 4
Bake 8–12 minutes, depending on size. Cool completely before decorating.
Your baking notes
Notes stay on this device.