Gingerbread recipe that you can simply cut into a variety of creative shapes.
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1 1/4 cups sugar
1 cup Land O Lakes® Butter, softened
1 large Land O Lakes® Egg
3 tablespoons molasses
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
3 tablespoons decorator sugar or granulated sugar
Heat oven to 350°F.
Combine sugar, butter, egg and molasses in bowl. Beat at medium speed until creamy. Add flour, baking soda, cinnamon and ginger; beat at low speed until well mixed.
Press dough into ungreased 15x10x1-inch baking pan. Sprinkle with decorator sugar. Bake 16-20 minutes or until lightly browned around edges. Cool completely. Cut into desired shapes with cookie cutter or cut into bars.
- Crumble any leftover gingerbread bars; sprinkle over ice cream, pudding or yogurt. Serve at room temperature or warm crumbs in microwave oven 15- 20 seconds.
- Place any leftover gingerbread bars into food processor bowl fitted with metal blade. Cover; process 15-30 seconds or until mixture resembles fine crumbs. Substitute gingerbread crumbs for graham cracker crumbs in any crumb crust recipe.
- Bars can be frozen up to 1 month.
Explore reviews fromour online community
I have made this recipe a few times and plan to make for xmas & valentines holidays. My Mom made version in Betty Crocker original cookbook 50yrs favorite of my siblings and children still as adults but these are just as better and easier as says. I add cloves 1/4 tsp and also 1/4 cup more molasses & try using dark brown sugar too with the 1 1/4 cups sugar ( cup granulated 1/4 cup dk brown sugar) 1
Easy, texture and appearance are great. The flavors are pretty mild. I think I will increase the molasses and spices next time, maybe add a little cloves and sprinkle with candied ginger too. I wish it had a little bite. I am serving it with homemade peach ice cream and caramel sauce as a fancy fall treat.
These bars are wonderful! I added 1 extra TBSP of molasses after reading other reviews. We plan to make these bars often!
My mother baked similar recipe in fifties from Better Homes Gardens cookbook called Ginger Creams
We loved them she would make in February .This recipe came out perfectly soft but not as strong molasses flavor and hers used crisco. We like this recipe better.
My children are now adults and still ask me to bake them & grandkids love too will be using this recipe.
Always use Land O Lakes butter for all kinds best cookies.
Although this recipe is very good, I prefer more of a molasses taste--it is very faint, so if you like "real" molasses cookies, you'll probably have to "up" that some. Overall, though this is a nice versatile recipe for those times when you don't have the time or desire to "roll" cookies.