Gingerbread Cookies

Courtesy of Flying Otter Winery
Photo courtesy of Flying Otter Winery


  • 3 cups flour
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • 1 tablespoon ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 ½ sticks (12 tablespoons) butter
  • ¾ cup brown sugar
  • 1 egg
  • ½ cup molasses
  • 1 tablespoon vanilla


  1. Preheat the oven to 375 F.
  2. In a large bowl, mix together the flour, salt, baking soda, ginger, cinnamon, cloves, and nutmeg.
  3. In another bowl, cream the butter, brown sugar, and egg.
  4. Stir the dry ingredients into the creamed mixture. Then, add the molasses and vanilla.
  5. Let the dough rest for 2 hours in a covered container in the refrigerator.
  6. Roll the dough to ¼-inch thick and cut with a cutter. For crunchy cookies, roll slightly thinner. Tip: When rolling out dough, lightly grease the surface you’re rolling on to keep the dough from sticking to the surface.
  7. Bake for 7 to 10 minutes on a greased cookie sheet. Makes 2 dozen cookies.

Pairs well with Riesling, such as Flying Otter’s Riesling.

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