This recipe for lemony salad dressing is from Australia. If you’d rather not use fresh lemon peel, you can substitute 2 tablespoons of lemon juice or fresh lemon thyme.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 40 mins |
| Servings: | 36 |
| Yield: | 3 dozen |
Ingredients
- 3 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- ¾ cup molasses
- ⅓ cup packed brown sugar
- ⅓ cup water
- ⅛ cup butter, softened
Instructions
- Sift flour, baking soda, ginger, allspice, cloves, and cinnamon into a bowl.
- Beat molasses, brown sugar, water, and butter in a separate bowl with an electric mixer on medium speed until smooth; stir in flour mixture; mix until a sticky dough forms, about 2 minutes. Wrap dough in plastic wrap and chill for 3 hours.
- When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
- Roll out dough on a floured surface to a thickness of 1/4 inch. Cut dough into desired shapes with holiday cookie cutters, dipping the cutters into flour as needed so they don’t stick to the dough. Transfer gingerbread cookies to ungreased cookie sheets, spacing them 1 inch apart.
- Bake in the preheated oven until firm, about 8 to 10 minutes. Cool on the baking sheets briefly before transferring them to a wire rack to cool completely.
Nutrition Facts
| Calories | 75 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 0 g |
| Sodium | 43 mg |
| Sugars | 6 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
We have never made gingerbread cookies. Cookies have been a big part of our Christmas every year since the kids were little. We LOVED this recipe. The dough was sticky and we literally just mixed it up with our hands at the end. We chilled it and had no issues rolling it out. The cookies were just perfect! We made a cream cheese icing and everyone loved them. I put them in Tupperware and threw in a piece of bread (my mom always did this) and they remained soft and delicious! I know other reviews suggest changing the recipe, but we did not need to. Enjoy!
This is the ONLY recipe I’ll use!
I added 3 tablespoons of ginger powder plus fresh ginger and they still aren’t tasty and spicy enough for me. If you follow the actual recipe you will have the most bland cookies imaginable. They also were not sweet enough at all, so i had to add icing to mine to make them edible. I also added an egg because the amount of butter to flour ratio also seemed ridiculous. Definitely won’t be making these again. Awful even with added extras
I think the commenter who said reduce the flour by 1/4 cup was correct. I reduced the flour, chilled it over night in plastic wrap. If it gets crumbly, just wet your hands and knead it. It moistens right up. For those that didn’t like it, try checking for someone whose tastes you know. If you know you like recipe A from X. Check them first. Check for their recommendations as they have the same tastes as you.
Cookies were definitely soft and a hit with my kids. I substituted milk in place of the water. I think it needs just a little more flavor so next time I will try some vanilla. Other than that very easy to make.
The family loved this recipe Definitely adding it to our cookie tradition!
Cookies turned out perfect. I followed the recipe exactly and they tasted amazing. They were perfect to decorate and not too hard and not too soft. They held up very nicely.
The rolled out great, I have a feeling those that claimed the mixture was dry, measured flour incorrectly. It rolled out easily and baked perfectly. I do think they need maybe a tad more sugar but otherwise they are pretty good
I found this printed out in my rarely used stash. It’s dated 2015 which would have been when one granddaughter was 4 and I made then and she decorated them, the last time I had time to bake cookies; but this year I have time (2020). I wanted cookies my vegan daughter could eat. I used vegan “butter” and it calls for no eggs so perfect. I was using my stand mixer and got carried away and dumped 3 cups of flour in before I realized I was creating concrete. I added a little water a tablespoon at a time while running the mixer and worked it back to cookie dough consistency. I didn’t need to refrigerate it. A cook knows you only add flour to cookie dough until it is cookie dough consistence. This is a perfect gingerbread flavor, the texture is soft and bread like but holds to gather well. I search for it to add to favorites and rate and it came up first!
I made these and my dough was super sticky so it was pretty hard to get the shapes up off the table I had to use extra flour on the surface so the dough wouldn’t stick to the table besides adding more flour to the dough itself. Does not have much flavor, you taste more of the molasses than you do the spices. If I decide to use this recipe again I will definitely be making some alterations to it. If anyone plans on making these definitely double or even triple the spices it calls for.
This was a very good recipe. My kids won’t eat gingerbread because most recipes are too harsh and crispy for their tastes. I love a soft gingerbread cookie! One thing I learned was to roll out the dough before refrigerating the full 3/hours. I refrigerated the dough for an hour, rolled out on parchment paper, then refrigerated the rolled out dough for another 2 hours. I divided the dough into two parts also. To avoid the issue of them falling apart I used the small cookie cutters, that way everyone can eat all the different cookies i make during the holidays!
Love this cookie recipe even tho I did change the ingredients a bit though. I added a cup of flour, ½ tspn salt and one egg. Also only put the allspice, cinnamon and ground cloves and ½ tspn vanilla. Great texture and flavor!
Crispy on the edges but soft in the middle! Just the way I like it
If you are expecting an easy bake as an intermediate home Baker, immediately go search for a new recipe. If you follow this recipe and reduce the flour it still turns out a dense pasty bake. I make macrons from scratch, ginger bread is not rocket science and mine turned out horrible. If I were to make this again, no more than 1 cup of flour and I definitely won’t chill the dough. Then maybe the extra flour used for rolling would make sense. Honestly go find a better recipe
I will definitely make these cookies again! My 4 year granddaughter and I had no trouble and they were soft easy to chew and not too spicy.
I want to begin by saying that I am an avid baker. These cookies were very disappointing to me however. I decided to give it a try despite the numerous bad reviews, but I regret this. The cookies are very soft which is about the only positive thing I can say about them. They are so bland and have almost no flavor. I would recommend looking for another recipe.
I just made them and they turned out perfectly. Even the smaller/thinner cookie cutter designs came out perfectly and moist!
I love a soft, chewy gingerbread cookie and this one is a big hit for me and my toddler!
GREAT RECIPE! I make gingerbread cookies every year for the family to decorate and i found this one 4 years ago and have used it ever since. I love the soft texture and warmth of the spices. You could sub out gingerbread spice since it is all of the spices mixed together. It only slightly changes the flavor because you lose the control of the amounts you add….
I found the dough was too dry and hard to roll. Wonder what I should have added?????
i have been making them for 4 years now and it is the only gingerbread i will use.