Martha Stewart Gingerbread Cookies Recipe

This Martha Stewart Gingerbread Cookies Recipe is a classic holiday favorite, which uses dark molasses and warm spices. It’s a foolproof recipe for cut-out cookies, perfect for decorating with kids or gifting, ready in about 1 hour and 30 minutes.

Martha Stewart Gingerbread Cookies Ingredients

• 6 cups unbleached all-purpose flour, plus more for dusting
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup dark-brown sugar, packed
• 4 teaspoons ground ginger
• 4 teaspoons ground cinnamon
• 1 1/2 teaspoons ground cloves
• 1 teaspoon finely ground pepper
• 1 1/2 teaspoons kosher salt
• 2 large eggs
• 1 cup unsulfured molasses, preferably medium or dark
• Currants, for decorating
• Royal Icing, for decorating

How To Make Martha Stewart Gingerbread Cookies

1. Mix dry ingredients: Sift together flour, baking soda, and baking powder in a large bowl. Set aside.
2. Cream butter and sugar: In a stand mixer with paddle attachment, beat butter and dark brown sugar until light and fluffy.
3. Add spices, eggs, and molasses: Mix in ginger, cinnamon, cloves, pepper, and salt. Add eggs and molasses, mix well.
4. Combine wet and dry: On low speed, gradually mix in flour mixture until dough forms.
5. Divide and chill dough: Divide dough into three portions, wrap in plastic wrap, and refrigerate for at least 1 hour.
6. Preheat oven and prep sheets: Preheat oven to 350°F. Line baking sheets with parchment or Silpat mats.
7. Roll and cut cookies: Roll dough on floured surface to 1/8 inch thick. Cut into gingerbread shapes and place on sheets.
8. Decorate with currants and bake: Press currants into cookies for buttons. Bake 20 minutes until crisp but not too dark.
9. Cool and decorate: Cool on wire racks, then decorate with royal icing.

Recipe Tips

• Why chill the dough?
  It makes the dough easier to roll and helps cookies hold their shape.
• Can I freeze the dough?
  Yes, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.
• How thick should I roll the dough?
  About 1/8 inch for crisp cookies or 1/4 inch for softer ones.
• What molasses is best?
  Use medium or dark unsulfured molasses—avoid blackstrap.
• Can I use raisins instead of currants?
  Yes, cut them smaller to mimic currants.

What To Serve With Gingerbread Cookies

These spiced cookies go great with cozy winter pairings:

• Hot cocoa or spiced cider
• Cream cheese frosting for dipping
• Coffee or chai tea
• Vanilla or cinnamon ice cream
• A festive charcuterie board with dried fruit and nuts

How To Store Gingerbread Cookies

Room Temperature: Store in an airtight container for up to 1 week.

Freeze: Freeze undecorated cookies or dough for up to 2 months. Decorate after thawing.

Gingerbread Cookies Nutrition Facts

• Calories: ~170 kcal per cookie
• Carbohydrates: 28g
• Protein: 2g
• Fat: 6g
• Sugar: 14g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I skip the pepper in the recipe?
Yes, but it adds a subtle warmth that balances the sweetness.

Do I have to use royal icing?
No, you can use store-bought icing or decorate with sprinkles and melted chocolate.

How do I make cookies softer?
Roll dough thicker and slightly underbake for a softer texture.

Can I double the recipe?
Yes, just divide dough into smaller portions to chill evenly.

Can kids help decorate these?
Absolutely—use squeeze bottles or piping bags for easier icing control.

Try More Recipes:

• Martha Stewart Fired Me Cookie Recipe
• Martha Stewart Chocolate Chip Cookies
• Martha Stewart Lemon Layer Cake