• 3 ½ cups Unsifted all-purpose flour
  • 1 ½ teaspoons Ground ginger
  • 1 ½ teaspoons Cinnamon
  • 1 tablespoon Baking soda
  • 1 tablespoon Ground cloves
  • ¼ tablespoon Salt
  • ½ cup Butter, softened
  • ¾ cups Sugar
  • 1 Egg
  • ¾ cups Light molasses
  • 1 tablespoon Grated lemon rind
  • Decorations as desired


1. Measure 3 ½ cups flour; sift together with spices, baking soda and salt; set aside. Beat butter with an electric mixer in a large bowl until smooth. Add sugar and mix on high speed until light and fluffy, 2 minutes. Add egg and mix well. Stop the mixer and add molasses and lemon rind. Mix on low speed to combine. Stir in dry ingredients with a wooden spoon.

2. Divide dough into four parts. Wrap each one separately in plastic wrap and refrigerate 2 hours or overnight.

3. Heat oven to 375℉. Lightly grease baking sheets.

4. Remove one piece of dough from the refrigerator at a time. Roll the well-chilled dough on a floured board or between sheets of waxed paper to a ⅛-inch thickness. Cut out with cookie cutters and carefully transfer to prepared baking sheets, leaving 1-inch between each cookie.

5. Bake just until the cookies are lightly browned and set, 7 to 10 minutes. Do not over-bake. Transfer from baking sheets to a wire rack and cool completely before decorating. Decorate as desired. Store in airtight containers.


From the Chicago Tribune Fifth Annual Food Guide Holiday Cookie Contest December 3, 1992

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Preparation Times