Gingerbread Cookies

Preparation info
  • Makes about


    • Difficulty


Appears in
The Art of the Cookie

By Shelly Kaldunski

Published 2011

  • About

Using both fresh and ground ginger adds plenty of bold flavor to these cookies. For triple-ginger intensity, sprinkle ¼ cup (1 ½ oz/45 g) chopped crystallized ginger on top of iced cookies.


  • 3 cups (15 oz/470 g) all-purpose flour, plus more for dusting
  • 1


  1. In a bowl, whisk together the 3 cups flour, baking soda, baking powder, salt, ground ginger, cinnamon, and allspice. In a large bowl, using an electric mixer on medium-high speed, beat the butter and brown sugar until light and fluffy, 2–3 minutes. Add the egg, molasses, and fresh ginger and beat on low speed until the egg is completely incorporated. Beating on low speed