Perfect Gingerbread Cookies Recipe -
Perfect Gingerbread Cookies Recipe
  • READY IN 2 hr

Perfect Gingerbread Cookies

Recipe by  

"Not-too-soft, not-too-hard, not-too-spicy, not-too-bland... These are the absolute PERFECT gingerbread cookies for everyone and anyone at the holidays-You will get rave reviews from kids, dieters, parents, and traditionalists alike. This is a very malleable recipe; you don't need to follow it precisely. Feel free to add or reduce things as you wish, depending on your taste, as long as the dough looks and feels about right. I use from 6 to 8 cups of flour in this recipe."

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Ingredients Edit and Save

Original recipe makes 6 dozen cookies Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    2 hrs


  1. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease several baking sheets. Whisk the flour, baking soda, baking powder, salt, 2 teaspoons cinnamon, allspice, cloves, nutmeg, and ginger in a bowl; set aside.
  2. Beat together 1 cup white sugar, brown sugar, molasses, butter, canola oil, applesauce, water, egg substitute, and vanilla extract in a large bowl until evenly combined. Stir in the flour mixture to make a soft, thick, not-very-sticky dough. Cover and refrigerate at least 30 minutes. Stir 1 1/2 teaspoons cinnamon together with 1 1/2 teaspoons white sugar in a small bowl; set aside.
  3. Roll the dough on a heavily floured surface to a thickness of 1/4-inch. Cut into shapes using a cookie cutter. Place the cookies onto the prepared baking sheets, and sprinkle with the cinnamon sugar mixture.
  4. Bake in the preheated oven until the edges are golden, and the bottoms are slightly darker than the tops, 9 to 11 minutes. Remove the cookies from the baking sheets immediately, and place on a wire rack to cool. After 10 minutes of cooling, they should be hard, like typical gingerbread cookies, but still slightly bendable, and soft on the inside.
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Reviews More Reviews

Most Helpful Positive Review
Nov 05, 2010

A really good cookie! It is my experience with gingerbread cookies, that the dough will be sticky, there is nothing wrong with this recipe. I had to add a minimal amount of flour as I was rolling the cookies out and the they stuck to the glass I was using to cut out round cookies. With the last of the dough I tried rolling (about a spoonful) per cookie, into small balls and then flattening them a bit with a spatula. These turned out great and were so much easier than trying to roll out the dough. The cookies were a little thicker and very good that way.

Most Helpful Critical Review
Dec 22, 2009

As written, this recipe was way too sticky and the dough had already been chilling for an hour before I tried to work with it. I think I've ended up putting about two cups of flour or more into it just from lining the work surface and recovering but it doesn't seem to have helped much. The dough was delicious, however.


6 Ratings

Nov 26, 2010

way too spicy, way too dense, way too soft. will not make again.

Dec 06, 2011

Excellent recipe. Simple to make, but delicious to taste!!!

Apr 25, 2014

I really enjoyed this recipe. I used Granny Smith applesauce, which gave a much more potent apple flavor. I didn't make the icing, though. I like them just fine without it!

Jan 02, 2014

Perfect is definitely an over statement. I followed this receipe to a T and the dough was so sticky, I had to add more flour and more flour just to roll them out. Then when I tried to use the cookie cutters, the dough would completely fall apart in my hands transferring them to the cookie sheet. My kids and I were so frustrated and will never use this recipe again.


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  • Calories
  • 83 kcal
  • 4%
  • Carbohydrates
  • 17.7 g
  • 6%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 0.9 g
  • 1%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 69 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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