Gingerbread Cookies


1/2 cup of butter or margarine, softened
1 eggs
1/2 cup of firmly packed brown sugar
1/2 cup molasses
1/2 teaspoon of salt
1/2 teaspoon of ginger
1/4 teaspoon of nutmeg
1/2 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of cinnamon
1/4 teaspoon of cloves
3 1/2 cups all-purpose flour
1/2 cup buttermilk

Cooking Directions

1. Cream butter; gradually add sugar while butter is beating until light and fluffy. Add the molasses and egg, and mixing well.

2. Combine the flour, baking powder, baking soda, salt, and spices, and mix well. Add this to the creamed mixture alternately with buttermilk, beginning and ending with flour mixture.

3. Preheat oven to 375° on a lightly floured surface roll dough to 1/4-inch thickness. Cut into desired shapes. Place 1 inches apart on lightly greased cookie sheets.


Tips & Technique

Tips & Techniques

  1. Freezing the Top Tier
  2. Measurements
  3. Substitutions
  4. Mixing
  5. Baking Terms


  1. Perfect Topper
  2. Anniversary Customs

News and Events

Dairy-Deli-Bake Seminar & Expo
June 7-9, 2015 Atlanta, GA

Orlando Taste of the Nation
August 8, 2015 Orlando, FL

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