Gingerbread Cookies



“Run, run, fast as you can.
you can’t catch me, I’m the gingerbread man!”

– The Gingerbread Man




Listen to The Gingerbread Man
by Sara Cone Bryant, read by Carolyn Frances (public domain)





German Molasses Cookies Recipe

Source: The Cookie Jar: Cookies from around the world by the Culinary Arts Institute




1 cup butter

1 ¼ cups light molasses

¾ cup firmly packed light brown sugar

4 cups sifted all-purpose flour

1 tsp baking soda

1 tsp salt

2 tsp ground ginger

1 tsp ground cinnamon

½ to ¾ tsp ground cloves



  1. Melt butter in a saucepan; add molasses and brown sugar and heat until sugar is dissolved, stirring occasionally. Pour into a bowl; cool.
  2. Sift remaining ingredients together; add to cooled mixture in fourths, mixing until blended after each addition.
  3. Turn dough onto a floured surface and knead until easy to handle, using additional flour if necessary.
  4. Wrap in moisture-vaporproof material; refrigerate and allow dough to ripen one or two days.
  5. Roll one fourth of dough at a time about 1/8 inch thick on a floured surface; cut with a 3-inch round cutter or fancy cutters. Transfer to ungreased cookie sheets.


Note: For gingerbread men, roll dough ¼ inch thick and cut with a gingerbread-man cutter. Bake about 13 minutes.