THE SPICE MAGIC KITCHEN
Gingerbread cookies
Ground ginger gives small molasses cookies a warm finish.
Images are AI-generated serving illustrations; actual portions and results may vary.
GET EVERYTHING READY
Everything you’ll need.
For 12 servings. Tap each ingredient as you get it ready.
Use the written amounts, not the portions shown in the illustrations. US volume and weight equivalents are approximate.
What equipment do I need?
Mixing bowl; rolling pin; 2-inch (5 cm) cutter; two baking sheets.
The recipe at a glance.
See the sequence, then follow the full instructions below.
FOLLOW ALONG
4 simple steps.
One delicious result.
Illustrative preparation stage 1 Cream
No heat
Have readyButter, sugar, molasses, egg
- Beat butter and sugar until creamy before mixing in molasses and egg.
Illustrative preparation stage 2 Make dough
No heat
Have readyFlour, ginger, cinnamon, soda, salt
- Fold flour, ginger, cinnamon, soda and salt into butter mixture.
Illustrative preparation stage 3 Chill and cut
Refrigerator; preheat oven to 350°F (175°C)
Have readyDough
- Chill wrapped dough for 1 hour, then roll between parchment to 1/8 inch (3 mm) and cut 24 rounds.
Illustrative preparation stage 4 Bake
350°F (175°C)
Have readyNone
- Bake rounds on lined sheets, one sheet at a time.
AT THE TABLE
A few good things alongside.
Milk
Coffee
Vanilla ice cream
AI-generated serving suggestions. Side dishes are separate from the recipe quantities.
A few things worth knowing.
Recipe development status
Untested original draft; kitchen review is required before publication.
Resting and serving
Makes about 24 small cookies, two per serving.
Resting and serving
Cool 5 minutes on trays, then 10 minutes on a rack.
Ingredients and allergens
Allergen check: includes milk, egg, wheat or other gluten-containing grains. Check all packaged ingredients, including spice blends, and separate serving suggestions.
Kitchen tip 5
Do not taste raw batter or dough; flour and eggs need proper cooking.
FROM YOUR SPICE SHELF