Gingerbread for All Occasions

Gingerbread for All Occasions

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Keena 0

"This Gingerbread is a perfect recipe for all occasions . It is not mine personaly. I found it somewhere in my travels through the internet.But I had to share it with others ! It is soo good ! It especially takes a mold impression beautifully . Even when Baked the impression is still left. They are " THE BEST " gingerbread cookies I have tasted so far. You can paint these cookies after they have been baked with a mixture of icing sugar (little water and food coloring."
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30 min 35 servings
Serving size has been adjusted!

Original recipe yields 35 servings



  • Prep

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  1. Make the gingerbread:
  2. Mix together the flour, cocoa powder, ginger, cloves, cinnamon, pepper, salt, and baking soda.
  3. Cream the butter on medium speed . Slowly add the granulated sugar and mix on medium speed until the mixture is completely smooth and soft. Stop the mixer and scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and mix well. Add the molasses and corn syrup and beat until incorporated. Stop the mixer again and scrape down the sides of the bowl. Add the flour mixture and beat on low speed until a dough forms that pulls away from the sides of the bowl and all the ingredients are well incorporated.
  4. Center an oven rack and preheat the oven to 350F. Line a baking sheet with parchment paper or a silicone mat.
  5. .Roll out the dough 1/3 inch thick, lightly dust the top with flour, press your cookie mold over the dough , and then cut out the shapes with a small knife and place on the prepared baking sheet, spacing them about 1 inch apart.
  6. Bake the cookies until lightly golden along the sides but still soft to the touch in the centers, 11 minutes (depends on the size of the cookies).
  7. When the cookies are done, remove them from the oven and let cool on the pan on a wire rack for about 10 minutes. Meanwhile, make the glaze.
  8. Prepare the glaze, finish the gingerbread:
  9. In a small bowl, whisk together the confectioners’ sugar and water until smooth.
  10. While the cookies are still warm, using even strokes, brush a light coat of glaze on the top of each cookie, evenly covering it. Let the cookies cool completely. When the glaze dries, it should leave a shiny, opaque finish.
  11. The cookies will keep in an airtight container at cool room temperature for abour 2 weeks.