Gingerdeer Cookies

gingerdeer cookies
  • Cook Time
  • Prep Time


  • 3 1/2 cups flour
  • 1 cup molasses
  • 1/2 cup (packed) light brown sugar
  • 3 tablespoons unsalted butter, at room temperature
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • Colored frosting and assorted sprinkles, for decorating


In a large bowl, using an electric mixer on low, beat the flour, molasses, brown sugar, butter, ginger, baking soda, cinnamon, salt, allspice, cloves and 1/4 cup cold water until blended. Gather into a ball, divide in half, flatten each half into a disk and wrap in plastic. Refrigerate until firm, about 1 hour.

Position racks in the top and bottom thirds of the oven; preheat to 350 degrees . On a lightly floured surface, roll out one dough disk into a 1/4-inch-thick round. Using lightly floured cookie cutters, cut out shapes. Repeat with the second disk. Gather scraps, roll out, and cut out more cookies. Divide between two nonstick or parchment-lined baking sheets, spacing about 1 inch apart. Bake until cookies do not spring back when touched, rotating the sheets and reversing from the top to bottom racks halfway through baking, 6 to 8 minutes. Transfer the cookies to a wire rack; let cool. Decorate as desired.