Gingerbread Cookie
Easy to Make, Quick to Bake

Molds 1016 and 1000

Gingerbread Cookie Recipe
Courtesy of
The Bearfoot Baker

  • 1 cup of light brown sugar (packed)
  • 2 sticks of unsalted butter, softened
  • 2 eggs
  • 2 tsp. pure vanilla extract
  • ¾ cup of molasses
  • 5 1/2 or 6 cups of all-purpose flour
  • ¼ tsp. salt
  • ½ tsp. baking soda
  • 1 tablespoon of ginger
  • 1 ½ tsp. cloves
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg

Preheat oven to 350°. In a medium bowl, whisk the flour, salt, baking soda, ginger, cloves, cinnamon, and nutmeg and set aside.

With a KitchenAid or hand mixer, cream the butter and sugar together until light in color and creamy. Add eggs on at a time beating well between each one.

Add the molasses and the vanilla extract and mix well.

Gradually add the dry ingredients one cup at a time until all is combined and mixed well.

Divide the dough into three equal parts and wrap in plastic wrap.

Roll the dough out to 3/8 inch thick.

Dust the surface of your dough with flour. (There is no need to dust the mold).

Press the mold into the dough just far enough to fill the mold cavity. Remove your mold and cut out the impression.

Place your cookie on a cookie sheet lined with parchment paper.

Place sheet of molded cookies in refrigerator. Chill for at least ½ hour.

Take your cookies out of the refrigerator and immediately place them in your preheated 350°oven.
Bake for 6-8 minutes. (Oven times may vary so keep an eye on them.)