Recipe by Pam Uribarri
"Great solid cookie for making cookie people and ornaments. Holiday favorite! I usually double or quadruple this recipe!"
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packed brown sugar
2 3/4 cups
sifted confectioners' sugar
I've been baking cookies for more than 45 years, and this is the absolute best gingerbread cookie I have ever tried. The dough handled beautifully, required no chilling and didn't spread in the oven. They taste wonderful, too. The icing recipe included is also good, though I had to add more milk to make it go through the decorator without effort. If higher humidity makes the dough sticky (which I doubt will happen with this recipe) you can always roll it between sheets of parchment paper and freeze it. It will be easy to cut almost straight out of the freezer. Works with any roll-out cookie dough. If all else failed, you could make drop cookies. Throw out cookie dough? Not in this lifetime!
I do not know if I did something wrong!
But the dough was so sticky I had to through it away!
I have made Gingerbread cookies before because I love the taste of molasses. Those were very sharp and I was the only one who really liked them. This recipe is easy! The gingerbread dough is very stiff, and I used my mixer with the dough hooks to mix. It has a lovely mild taste that is spicy enough for me, yet my husband loves these cookies too. It will be a Christmas regular for the rest of my days!!!!!
These cookies were incredibly good! We didn't use them as ornaments, just made them to decorate and eat. The first batch didn't even make it to decorating, we just gobbled them up! This dough was the best for cutouts. I chilled it for only a half hour and it was wonderful. I think if you changed the name of the recipe to Christmas Cookie Cutouts you would have a ton of rave reviews- I don't think enough people are finding this gem of a cookie recipe :) Thanks for the new favorite!
This was a really easy recipe to make, and the cookies are spicy without being overly so. I loved it!
These are delicious! Not overly spicy. Everyone loves them, from my toddler to my mother. I generally make these with decorator's frosting, which makes them easy to stack. They are absolutely adorable on the Christmas tree this year, too. If you roll them a bit thicker and cook for the low range of time, they are soft and delicious. Roll them a bit thinner, and cook for the entire recommended time (or maybe even a bit longer) and they're hard enough to make ornaments - just make the holes before you bake!
Very good! I made gingerbread people out of this recipe and they turned out great. The only thing is that although the recipe says it'll make about 12, it made 3 dozens. I'm glad I didn't double up the recipe as I had planned initially!
Great and easy recipe, even my 3-year old enjoyed rolling out the dough. we made dinosaur footprints on regular cookie circles and stamped faces of his favorite cartoons, and they baked great!
I made changes to the spices though, because i only used what i had at the moment...i used grated fresh ginger instead of the powdered and changed the nutmeg to freshly ground cloves. The molasses i used was the Billington's Molassess unrefined cane sugar, and it worked very well.
Great recipe to begin with, i can't wait to experiment and just use freshly grated lemon and orange rind in leiu of the spices for a more refreshing taste. Thank you for this recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Christmas Ornament Cookies
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 122
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