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Gingerbread Cookies

Indulge in the warm spices of this super soft gingerbread! These cookies are delicious plain or with icing!
Prep Time30 minutes
Cook Time10 minutes
Course: Dessert
Servings: 6 dozen
Author: Jamie at "The Family Food & Fun Space"

Ingredients

  • 1 cup sugar
  • ¾ cup vegetable oil
  • 1 cup molasses
  • ½ cup hot water
  • 2 eggs
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 2 tsp ground ginger
  • ½ tsp salt
  • 7 to 7½ cups all purpose flour

Instructions

  • In a large mixing bowl, combine the sugar, oil, molasses, and water. Mix well.
  • Add the eggs and mix well again.
  • Add all the baking soda, cinnamon, ginger, salt, and 5 cups of flour. Mix until well combined.
  • Continue adding about ½ cup of flour at a time until the dough comes together into a smooth dough. The total flour used will be about 7 to 7½ cups of flour.
  • Wrap the dough in plastic wrap, or place the dough in an airtight container. Refrigerate for several hours, or overnight.
  • The next day, or several hours later, preheat the oven to 350°.
  • Line a baking sheet with parchment paper, a silicone baking mat, or spray with nonstick spray. Set the prepared pan aside.
  • Place the dough onto a floured surface (I like to do about ⅓ of the dough at a time to make it more manageable).
  • Roll the dough out until it is about ¼ inch thick. Dust additional flour onto the dough and/or rolling pin to help with any dough sticking as you roll it out.
  • Use cookie cutters to cut the dough into shapes and carefully transfer the cookie dough to the prepared pan. Place the cookies about an inch apart.
  • Bake the cookies for 10 minutes.
  • Allow the cookies to cool for several minutes before transferring them to a cooling rack.
  • Repeat rolling out the dough, cutting and transferring the cookies, and baking them until all the dough has been used.
  • After the cookies are all cool, enjoy them plain or decorate with cookie icing!

Notes

  • This dough freezes so well!  Bake the cookies first and then freeze them, or you can also freeze the dough and thaw it in the fridge overnight before baking.
  • The total amount of cookies will vary based on the size of your cookie cutters.
  • Adapted from Scovil Bakery's gingerbread cookie recipe.