These gingerbread cookies give you (and your kids) the option between a darker hue and a pronounced molasses flavor and a lighter-colored honey gingerbread cookies (see variation below the recipe) with a pale appearance and a sweeter taste. Either way, the stirring and rolling and cutting are a terrific afternoon distraction for you and the kids.–Renee Schettler Rossi
LC Gingerbread Garnish Note
In addition to having a commanding presence as Christmas cookies, these gentlemanly little gingerbread cookies also dress up all manner of desserts, including cheesecake, pudding, mousse, and more. They even work in place of graham crackers in the crust for our Gingerbread Cheesecake.
- Quick Glance
- Quick Glance
- 35 M
- 2 H, 15 M
- Serves 10
Special Equipment: 2-inch cookie cutter (a gingerbread man is traditional)
IngredientsEmail Grocery List
Honey Gingerbread Variation
These gingerbread cookies include a generous amount of honey in place of some of the molasses, which gives them a pale golden color and a mildly sweet flavor. To make this variation, substitute an equal amount of granulated sugar for the brown sugar and use 1/2 cup honey and 1/4 cup molasses in place of the 3/4 cup molasses.
Recipe Testers Reviews
I made the honey version of these gingerbread cookies. They were beautifully light. I used half the dough to make the Gingerbread Cheesecake recipe on the site, which requires the dough to be rolled quite thinly. The dough actually puffed up and expanded quite a bit, so when I used the rest of the dough to make individual cookies, I rolled it a bit thinner. The cookie dough was very moist, almost too moist—it was so sticky that it was hard to cut more than 2 cookies without returning the dough to the freezer to firm up again. I used a small 2-inch cookie cutter but the cookies baked up larger. I also had enough dough to make small hearts and I used those on the cheesecake. The cookies were quite tasty on their own and were also great in the crust.