How To Make A Gingerbread House | Tips & Recipes

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How to make a Gingerbread House: recipes and hints and tips for putting it all together.

For four years running my neighbour, Susannah Munroe, has made the gingerbread creation for our annual event, Crosby’s Gingerbread Trail. It’s a magical journey of gingerbread creations in uptown Saint John, NB.

Susannah’s creations are always impressive with a magical old fashioned charm. She lets the gingerbread shine and goes easy on the candy extras so the houses she creates for Crosby Molasses have a warm traditional feel.

Here Susannah shares her hints and tips for making a fun and memorable gingerbread house.

How to Make a Gingerbread House

Planning the house:

Making the dough:

  • Make sure you use a gingerbread house dough recipe, NOT a cookie recipe, as they are often tastier, but softer. You need a strong dough to stand up (see suggested recipe below).
  • Mix dough, wrap and refrigerate.
  • Roll out, trace patterns, cut out, freeze or chill before baking.

How to make a Gingerbread House: recipes and hints and tips for putting it all together.

Putting it all together:

  • Once baked, trim edges to match templates (straight edges are much easier to “glue”)
  • Determine what material will be the base for your structure (ex. cardboard, cake board, plywood.)
  • For a basic house shape, “glue”, with royal icing (recipe below), a front and side piece, then the other side and back of the structure.  Allow the base to set (let icing harden for one hour, or up to overnight) before moving on to the roof or upper structures. (Remember to build your house on the base.)

Extras:

  • Easy “stained glass” windows: jolly rancher candies melt easily on the stove top and come in a variety of colors.  Choose one color (i.e. yellow) or mix a few to achieve a stained glass appearance.  Melt candies and pour into a window opening on a baked piece of your gingerbread house. (Ensure that the piece is on parchment or waxed paper.)
  • Lighting: battery operated tea lights or pillar candles work well inside a gingerbread structure.  Colored or flickering options are available.  A small flashlight propped up would also work.
  • Accessories: scrap dough can be moulded into shutters, doors, window boxes, trees, animals, people…
  • Pretzels, pretzel sticks or candy sticks can make nice fencing materials.  The bulk food stores carry many useful items, even chocolate candy rocks-which look great on a chimney or path!
  • The internet is a wonderful resource for recipes, ideas and how to videos.

How to make a Gingerbread House: recipes and hints and tips for putting it all together.

Susannah’s Gingerbread Dough Recipe (for building, not eating)

You may need several batches depending on the size of your structure.

  • 1 cup shortening
  • 1 ½ cups Crosby’s fancy Molasses
  • 1 cup sugar
  • 6 cups flour
  • 4 tsp. ginger
  • 1/2 tsp allspice
  • 2 tsp cinnamon
  • ¼ – ½ cup water*
  1. Melt shortening in saucepan on stove or in a large bowl in the microwave.
  2. Cool slightly and add molasses and sugar. Mix well.
  3. Whisk spices with two cups of the flour and add to molasses mixture. Add remaining flour 2 cups at a time, along with ¼ cup of water.
  4. Mix well and add enough remaining water so dough is not crumbly.
  5. Knead dough until smooth, shape into two discs, bag and refrigerate overnight (or for a few days.)

*Add more water, a tablespoon at a time, if your dough is crumbly.

When ready to bake:

  1. Line large baking sheets with parchment paper.
  2. Roll dough 1/4″ thick and cut according to your template.
  3. Bake at 325 F until firm but not too dark around the edges, about 12-15 minutes.
  4. Cool completely before assembling your house.

It makes a nice dough. I vary the spice/water amounts to what works.   I usually let it sit in the fridge for a few days too.  So I started with 3 batches.  Then I  make it as needed.

 

Royal Icing (The glue that holds it together!)

  • 1 pound (3-3/4 cups) icing sugar, sifted if lumpy
  • 1 to 2 large egg whites, or substitute 4 teaspoons meringue powder (find at Michael’s or Bulk Barn) and 1/4 cup water
  • 1 teaspoon lemon juice
  1. Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thin enough to be pressed through a pastry bag with a writing tip. Add more lemon juice or water, if necessary.

You may need several batches depending on the size of your structure.

Visit King Arthur Flour for another gingerbread recipe.

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Fanny Farmer Sour Cream Gingerbread Cake with Cream Cheese Icing

Servings: 8-10 serving(s)

Prep time: 15 minutes

Total time: 1 hours 5 minutes

Cooking time: 50 minutes

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Sour cream gingerbread loaf is so easy to make. It’s a light textured cake that stays moist for days stored in a tin. Extra delicious frosted with cream cheese icing.

Sour cream gingerbread loaf is so easy to make. It's a light textured cake that stays moist for days stored in a tin. Great as a snack cake or for entertaining.

You never have to worry about gingerbread going stale.

Leftover cake on the counter isn’t always a blessing. Sometimes you just don’t feel like eating it three days in a row. Unfrosted cakes can always be frozen but gingerbread offers a better solution — You can store it on the counter in a tin and a few days later it tastes even better. Gingerbread gets more and more sticky (which is part of its charm) and the flavour intensifies.

Sour cream gingerbread is so easy to make. It's a light textured cake that stays moist for days stored in a tin. Great as a snack cake or for entertaining.

Gingerbread stores better than any other cake I have ever baked. It actually gets more moist as each day passes and the flavours develop beautifully.

This recipe makes a 9″x5″ loaf and can also be baked in an 8″ square or round cake pan (adjust baking time to about 30 minutes).

This recipe is slightly adapted from the Fanny Farmer Cookbook (originally published in 1896 as The Boston Cooking School Cookbook). It’s a classic East Coast cookbook full of gingerbread recipes and other treats that never go out of fashion.

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Fanny Farmer Sour Cream Gingerbread Cake with Cream Cheese Icing

fanny farmer sour cream gingerbread cake

Sour cream gingerbread loaf is so easy to make. It’s a light textured cake that stays moist for days stored in a tin. Extra delicious frosted with cream cheese icing.

  • Author: Bridget Oland
Scale

Ingredients

  • 2 large eggs, room temperature
  • ½ cup sour cream or Greek yogurt
  • ½ cup Crosby’s Fancy Molasses
  • ½ cup brown sugar
  • 1 ½ cups all-purpose flour, spooned in and leveled
  • 1 tsp. baking soda
  • 1 tsp. ginger (or a blend of your favourite gingerbread spices)
  • ½ cup melted butter

Instructions

  1. Preheat oven to 350 F.
  2. Grease and flour a 9″x5″ loaf pan or line it with parchment paper.
  3. Beat eggs well. Add sour cream, molasses and sugar.
  4. Whisk flour with baking soda and ginger and stir into the egg mixture. Add butter and beat well.
  5. Pour into prepared pan and bake for 50-60 minutes or until the top springs back when lightly pressed and the edges start to pull away from the sides of the pan.
  6. Cool completely before frosting.

Notes

Cream Cheese Icing

  • 4 oz. cream cheese, softened
  • ¼ cup butter, softened
  • 2- 2 ½ cups icing sugar
  • 1 tsp vanilla
  1. Beat together cream cheese and butter.
  2. Beat in the sugar until you reach desired stiffness. Mix in vanilla.
  3. Spread on cooled cake.

 

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Sugar-Dipped Mini Pumpkin Muffins

Servings: 14-16 serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

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Cinnamon sugar dipped mini pumpkin muffins, mini muffins that taste like doughnuts

I like to call these doughnut-muffins because, although this is very much a muffin recipe, the cinnamon sugar topping makes the muffins taste like old fashioned sugar doughnuts. It dresses them up in such a simple way and makes these muffins a lot more appealing, especially to my kids.

I have a soft spot for old fashioned doughnuts. Even as a child they were my favourite — I was crazy about the texture and the slight crunch of the sugar coating. Fancy yeasted doughnuts never felt authentic to me.

Cinnamon sugar dipped mini pumpkin muffins, mini muffins that taste like doughnuts

I was lucky that my mom would make homemade doughnuts from time to time. My husband’s aunt had a great talent for making old fashioned doughnuts too and every time she heard we were coming for a visit she’s start cooking. We got to watch her make them one time, before she had a deep fryer. It’s like she was one with her vat of Crisco, knowing when it was just the right temperature for frying. No thermometer necessary.

I have never attempted old fashioned doughnuts so these sugar-dipped pumpkin muffins are my stand-in.

They’re yummy and not too sweet. Best eaten within a couple of days, especially after dipping.

Sugar-Dipped Mini Pumpkin Muffin Recipe

Adapted from Sally’s Baking Addiction

Makes 16 mini muffins

Ingredients:

  • 1 3/4 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp nutmeg
  • 1/4 cup butter, melted
  • 1/2 cup sugar
  • 2 Tbsp Crosby’s Fancy Molasses
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup milk

Cinnamon Sugar Coating

  • 2 Tbsp butter, melted
  • ¼ cup sugar
  • 1 Tbsp cinnamon

Instructions:

  1. Preheat oven to 350°F. Line mini muffin pans with liners or grease them well.
  2. In a large bowl, whisk the flour, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg.
  3. In another bowl whisk the melted butter, sugar and molasses. Whisk in the egg then add the vanilla, pumpkin and milk.
  4. Add wet ingredients into the dry and stir gently until just combined.
  5. Spoon batter into the muffin tins.
  6. Bake for 10-12 minutes, or until the tops spring back when lightly pressed.

For the cinnamon sugar coating:

  1. Stir together the cinnamon and sugar.
  2. When the muffins have cooled dip the tops first in the melted butter then in the cinnamon sugar mixture.
  3. Set on a rack to dry.
  4. Best eaten within a couple of days, especially after dipping.

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Pumpkin Molasses Caramel Sauce

Servings: 10 serving(s)

Prep time: 5 minutes

Total time: 20 minutes

Cooking time: 15 minutes

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Take your gingerbread from snack cake to delectable dessert with a drizzle of Pumpkin Molasses Caramel Sauce. This rich and creamy, flavourful sauce tastes lightly of pumpkin, making it an ideal topping for gingerbread and other spiced desserts.

Take your gingerbread from snack cake to delectable dessert with a drizzle of Pumpkin Molasses Caramel Sauce.
This rich and creamy, flavourful sauce tastes lightly of pumpkin, making it an ideal topping for gingerbread and other spiced desserts.

Take your gingerbread from snack cake to delectable dessert with a drizzle of Pumpkin Molasses Caramel Sauce. This rich and creamy, flavourful sauce tastes lightly of pumpkin, making it an ideal topping for gingerbread and other spiced desserts.

I grew up eating a classic brown sugar sauce with my gingerbread, or sometimes a warm lemon sauce. The idea of a pumpkin sauce had never occurred to me until I was looking for ways to use up leftover pumpkin puree that I had stored in the freezer. Then I came across this recipe from Bakeaholic Mama blog.

I love how the pumpkin gives the sauce more substance and adds a rich colour. Poured over warm gingerbread it lends a pudding-like texture to dessert which is oh so comforting on a cool November day.

Take your gingerbread from snack cake to delectable dessert with a drizzle of Pumpkin Molasses Caramel Sauce. This rich and creamy, flavourful sauce tastes lightly of pumpkin, making it an ideal topping for gingerbread and other spiced desserts.
Use this sauce to dress up any dessert, pour it over ice cream, stir it into Greek yogurt or use it as a fruit dip. Drizzled over a spicy gingerbread will always be my favourite way to eat it but there are many ways to use it up. The sauce will last in the fridge for about two weeks.

Pumpkin Molasses Caramel Sauce Recipe

From Bakeaholic Mama

Ingredients:

  • 1/2 cup sugar
  • 1/2 cup Crosby’s Fancy Molasses
  • 1/4 cup butter
  • 1/2 cup heavy cream
  • 1/2 cup pumpkin puree
  • 1/4 teaspoon salt

Instructions:

  1. In a heavy bottomed saucepan over medium heat, warm the sugar then whisk in the molasses and butter.
  2. Bring to a gentle boil and cook, whisking constantly, until the sugar has dissolved.
  3. In another saucepan bring the cream to a simmer, remove from heat and whisk in the pumpkin puree.
  4. Whisk pumpkin mixture into the molasses mixture and bring to a simmer over medium heat. Continue cooking until mixture thickens and coats the back of a spoon (about 10 minutes).
  5. Store in a jar in the fridge. Reheat over medium before serving.

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Yankee Buns | Biscuit Style Cinnamon Buns

Servings: 10 serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

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This is a lovely biscuit-style cinnamon bun that bakes in a sweet molasses sauce. The recipe makes just enough for your family to eat in one sitting.

Yankee Buns Biscuit Style Cinnamon BunsWho doesn’t have a weakness for cinnamon buns?

It’s a special day for me when molasses lovers share their family favourite recipes. It’s like being invited into their kitchen for a cup of tea. It also highlights what I think is the most wonderful thing about food – the sharing.

This recipe was given to me by Rona, who grew up in Saint John NB (the home of Crosby Molasses) but who has lived overseas for decades. She has never lost her love of molasses though and managed to keep a little stash of Crosby’s on hand to bake special treats for her family. So even though her sons grew up thousands of kilometers from the nearest grocery store that sells our molasses they were practically raised on it.

Yankee Buns Biscuit Style Cinnamon Buns

This is what Rona wrote to me the day she shared the recipe:

When I think back to when I was younger molasses was a must to have.  My mom and dad were from the north shore and molasses was used a lot.  I remember dad putting some on his plate when he had a roast dinner and he would mix it with what gravy was left, and then take a piece of bread and soak it up. He always had molasses cake or cookies in his lunch box to have with his tea.  After I moved to Norway almost 31 years ago my boys grew up with molasses as I would always take it back with me when I visited Saint John. They love it too. 

I am going to share a recipe with you Bridget that my mom had, and I make it a lot and everyone loves it.  Mom called them Yankee Buns.  This recipe is almost like tea biscuits and would love to share this with you.”

Yankee Buns Biscuit Style Cinnamon Buns

Update: I received a note from another ready who calls these buns Rolly Pollies. A sweet name for a very delicious treat.

Rona’s Mom’s Yankee Buns – Biscuit Style Cinnamon Bun Recipe

Makes 10-12 buns

Dough

  • 2 cups of flour, spooned in
  • 1/2 tsp. salt
  • 1/2 tsp. sugar
  • 4 tsp. baking powder
  • 5 Tbsp. butter (cold)
  • 2/3 cup milk (can add up to 2 Tbsp. more if dough seems too dry)

Filling

  • 1 Tbsp. soft butter
  • ¼ cup brown sugar
  • 1 tsp. cinnamon (optional)

Sauce

  • ¼ cup water
  • ¼ cup Crosby’s Fancy Molasses
  • 1 tsp. flour
  1. Combine dry ingredients and cut in butter. Pour over milk and stir to combine.
  2. Scrape onto a lightly floured surface and knead gently until dough comes together. (Try not to work the dough too much).
  3. Roll out to a rectangle about ½” thick.
  4. Spread with soft butter and sprinkle over the brown sugar and cinnamon (if using).
  5. Roll up and gently pinch seam.
  6. Cut into ½”-3/4” slices and place in a parchment-lined 9”x13” pan.
  7. Combine sauce ingredients and pour over the buns.
  8. Bake at 350 F for 20-25 minutes.

Best eaten warm.

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No-Bake Salted Coconut Molasses Bars & More Recipe Contest Winners

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no bake salted coconut molasses barsThis is a day for winners.

With yesterday’s election, and today’s media and water cooler buzz, I thought it was a fitting time to announce three additional Canadian champs – the bar recipes that came out on top in our recipe contest with members of Food Bloggers of Canada. You can click through to each blogger’s website for the recipe.

The grand winner:

Coco-lassies: No-Bake Salted Coconut Molasses Bars

no-bake salted coconut bars with chocolate

Created by Margaret at Kitchen Frau blog

A favourite of those who can’t resist the chocolate-coconut combo. This is a treat that feels healthy and decadent at the same time and somehow manages to not taste too coconut-y (thanks to the tang of the molasses that balances the coconut.)
 

Second place, by barely a flake of coconut (one point behind the winner):

Molasses Carmelitas

Molasses Carmelitas 3

Created by Jenny of The Brunette Baker blog

For those who love to indulge in chocolate and creamy caramel. These bars are rich, over the top and irresistible. The texture is delightful – a little crumbly on top, soft caramel in the middle and lots of chocolate in every bite.

Third place:

Molasses & Ginger Chew Granola Bars

molasses-and-ginger-chew-granola-bars-01

Created by Sam of the blog It Doesn’t Taste Like Chicken

A deceptively simple bar that’s full of surprises. If you like a classic granola bar with a little oomph then this is the bar for you. Generous on the candied ginger this bar has a clean wholesome feel and the sort of texture that keeps you nibbling away until half the pan is gone.

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Cake recipes for all Occasions in a Free eBook

Cake recipes for all Occasions in a Free eBook

A little go-to book of cake recipes for all occasions

A collection of cake recipes will always come in handy.

There are the obvious times when you want to bake a celebration cake, for a birthday or some other special occasion. These are the cakes that bake beautifully in a bundt pan and look lovely loaded up with frosting and candles.

Then there are the everyday cakes, the sort you might make for dessert, or take to a gathering, like you would a pan of squares or plate of cookies. These are the cakes that can feed a crowd and that everyone will enjoy.

Let’s not forget the snacking cakes, just the thing to nibble with a cup of tea, instead of a cookie. These are the cakes that aren’t too rich and have more of a wholesome feel

In this mini eBook we have gathered a collection of 12 cakes to suit any and all occasions.

Celebration cakes:

Rich Guinness Chocolate Cake, Espresso Gingerbread and more…

chocolate stout gingerbread cakeEspresso molasses cake

Everyday Cakes:

Molasses Crumb Cake, Whole Wheat Applesauce Cake and more…

Molasses crumb cakewhole wheat applesauce cake

Snacking Cakes:

Easy Apple Spice Snacking Cake, Carrot Cake Muffins that step into cupcake territory, and more

apple-spice-muffin-cake-2 Carrot trio

Download your Free Cake Recipes for all Occasions eBook here

 

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Melt in your mouth Molasses Walnut Cookies

Servings: 2 1/2 dozen cookies serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

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Molasses Walnut Cookies  are a buttery shortbread-style cookie loaded with ground nuts and coated in powdery white icing sugar.

molasses walnut cookies

Snowball Cookies, Mexican Wedding Cookies, Russian Tea Cookies…

These cookies go by all sorts of names but they’re all the same buttery shortbread-style cookie loaded with ground nuts and coated in powdery white icing sugar. They’re a festive cookie if there ever was one, with their snowy coat.

This version swaps out the pecans for walnuts and replaces the corn syrup with molasses, and the flavours meld so beautifully that you’d think this was a holiday classic. And maybe it is.

The version of this cookie I grew up with were my mom’s hazelnut crescents. Even as a youngster they were the first I chose off the cookie plate and any leftovers in the freezer after the holidays were reserved for me and me alone.

molasses walnut cookies

Variety on your holiday cookie plate is a wonderful thing and these cookies are guaranteed to offer that. Dense with nuts they have a satisfying substance tucked into that buttery crumb.

The recipe offers endless variations. Try it with ground pecans or hazelnuts instead of walnuts. Add the zest of half an orange or double up on the spices.

molasses walnut cookies

Molasses Walnut Cookies Recipe

Makes 2 ½ dozen cookies

Ingredients:

  • 1 cup flour
  • Pinch of ginger and cinnamon
  • ½ cup butter, softened
  • ¼ cup Crosby’s Fancy Molasses
  • 2 tsp. vanilla extract
  • 1 scant cup ground toasted walnuts (a cup of walnut pieces whirred in the food processor until crumbly)
  • About ½ cup icing sugar, sifted (for rolling baked cookies)

Instructions:

  1. Beat butter until creamy then beat in molasses and vanilla. Stir spices into flour and add in three additions. Stir in ground walnuts. Scrape dough into a ball, press into a disk and refrigerate for an hour.
  2. Preheat oven to 300 F
  3. Roll dough into 1” balls and place on a parchment lined baking sheet about 1 ½” apart.
  4. Bake for 30 minutes.
  5. When cool roll in icing sugar. Or roll when warm and dust again with sugar when cooled.

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Cardamom scented gingersnaps

Servings: 6 dozen serving(s)

Prep time: 20 minutes

Total time: 26 minutes

Cooking time: 6 minutes

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Cardamom scented gingersnaps

Do you have any cookie recipes from your childhood that can transport you back in time?

This recipe does that for me. The smell of these cardamom scented gingersnaps baking makes me feel like I’m about five years old again, and nibbling one takes me back to the kitchen table, a few days after Christmas, drinking hot chocolate out of big red Christmas mugs.

Cardamom scented gingersnaps

The reason why I recall eating them after Christmas is because this is a giant recipe. I always cut it in half but my mom would make the full batch. That’s nine whopping cups of flour. She’d stay up half the night rolling, cutting and baking, and if it wasn’t for the fact that these are so delicious, she would never have bothered.

It’s the cardamom that does it. There is something about the scent of cardamom that makes me think it should have a place in history right alongside gold, frankincense and myrrh.

Cardamom gingerbread cut out cookies

There are no eggs in this recipe and it includes whipped cream. Don’t let that throw you off. The texture of the dough is lovely to work with and the crispiness of the cookie can’t be matched.

These cookies are lovely in their simplicity. Use your favourite cookie cutters and cut holes in the cookies before baking if you’d like to hang them on the tree.

 Cardamom gingerbread cut out cookies

Cardamom Scented Gingersnaps

Recipe can be halved

  • 1 ½ cup butter, room temperature
  • 1 cup Crosby’s Fancy Molasses
  • 2 cups sugar
  • 1 Tbsp. + 1 tsp. ground ginger
  • 1 Tbsp. + 1 tsp. cinnamon
  • 2 tsp. ground cloves
  • 1 ½ tsp. ground cardamom
  • 1 cup heavy cream, whipped to stiff peaks
  • 9 cups flour (lightly spooned in)
  • 1 Tbsp. baking soda
  1. Preheat oven to 400 F.
  2. Beat together butter and molasses.
  3. Beat in sugar and spices.
  4. With a wooden spoon fold in the whipped cream.
  5. Whisk together flour and baking soda then add to creamed mixture in three additions.
  6. Mix until just combined.
  7. Refrigerate for at least an hour, or overnight.
  8. Scrape dough onto a lightly floured surface, divide in half.
  9. On a very lightly floured surface roll to ¼” thickness. Cut into Holiday shapes.
  10. Bake on a parchment lined baking sheet for 5-6 minutes. Watch closely.

Do you have favourite Holiday recipes that you make year after year? I’d love to hear all about them.

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Chocolate Gingerbread Cut Out Cookies

Servings: 3 dozen serving(s)

Prep time: 15 minutes

Total time: 22 minutes

Cooking time: 7 minutes

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These chocolate gingerbread cut-out cookies have an intense chocolaty flavour but aren’t too sweet, making them perfect for decorating and sandwiching with icing.

These chocolate gingerbread cut out cookies have an intense chocolaty flavour but aren't too sweet. Perfect for decorating and sandwiching with icing.

I grew up baking cut out cookies with my mom and then we’d paint them with a simple milk and icing sugar frosting. My brothers, sisters and I would spend half a day at the kitchen table with bowls of tinted frosting, red and green sprinkles and little silver balls, decorating dozens of cookies and listening to Roger Whittaker’s Christmas album. To this day the song Darcy the Dragon takes me back to the kitchen table in the house where I grew up.

chocolate gingerbread cut-out cookies

I still love painting Christmas cookies and my kids consider it a sacred Holiday tradition so there is at least one day before Christmas when we all sit down to an afternoon of painting, usually with a few friends.

My kids are masters of the one-tonne cookie, a cookie that is so loaded with icing and sprinkles that you need a spatula to lift it off the table and onto a plate to dry.

cookie painting

Whatever you bake for the Holidays, you’ll notice that it’s not so much the finished product that creates the memories, but the whole process…

For me it’s digging out the cookie cutters, and having my kids by my side at the counter as we roll, press and lift the cut-outs onto the cookie sheet.  It’s the sweet and spicy smell of the house when the cookies are in the oven and the giggles in the kitchen as we paint and sprinkle away.

chocolate gingerbread cut-out cookies

This chocolate gingerbread cut out cookies recipe is a new take on gingerbread cut-out cookies. They have an intense chocolaty flavour but aren’t overly sweet, making them perfect for decorating and sandwiching. The dough is soft and barely needs flour for rolling. If you want the cookies to be harder just bake them a little longer.

chocolate gingerbread cut-out cookies

 

Chocolate gingerbread cut out cookies

From Food & Wine magazine

Ingredients:

  • 3 ¼ cups flour, spooned in
  • 1/3 cup cocoa powder
  • 1 Tbsp. ground ginger
  • 2 tsp. cinnamon
  • 1 tsp. cloves
  • 1 Tbsp. baking soda
  • ½ tsp. baking powder
  • 1 tsp. salt
  • ½ cup + 2 Tbsp. butter, softened
  • ½ cup (packed) dark brown sugar
  • 1 large egg, room temperature
  • ½ cup Crosby’s Fancy Molasses
  • 2 oz. bittersweet chocolate, melted

Instructions:

  1. In a medium bowl whisk the flour with the cocoa, ginger, cinnamon, cloves, baking soda, baking powder and salt.
  2. In a large bowl beat the butter with the brown sugar until fluffy.
  3. Beat in the egg, then molasses, then melted chocolate.
  4. Add the flour mixture in three batches, incorporating well between additions.
  5. Scrape dough from bowl and divide into three equal pieces. Pat each piece into a disk, wrap in plastic and refrigerate until chilled.
  6. Roll out dough on a lightly floured surface to about ¼” thick.  (You really won’t need much flour.)
  7. Place cut-out cookies on a parchment-lined baking sheet.
  8. Bake at 350 F for about 7 minutes.

This lovely dough is a cinch to mix and roll:

 Chocolate gingerbread cut-out cookies

Chocolate gingerbread cut-out cookies

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Whole Wheat Gingerbread Cut Out Cookies

Servings: 3 dozen serving(s)

Prep time: 15 minutes

Total time: 25 minutes

Cooking time: 10 minutes

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A classic holiday cut-out cookie with a wholesome whole wheat twist. The perfect cookie for baking and decorating with kids.

whole wheat gingerbread cut out cookies

My mom has an amazing collection of cookie cutters, both old and new. Most are from long before I was born, some had been my grandmothers, and a few are newer designs that I bought her as gifts.

I always loved the cookie cutter drawer in our kitchen. I associated it with the best holidays of the year, since that’s the only time the cookie cutters came out.

My earliest baking memories are of making Christmas cut-out cookies that we’d then paint with tinted frosting and hang on the tree. We’d nibble away at them over Christmas and finish them off only when the tree came down. By then they were hard, a little stale, and in my memory, delicious.

Whole wheat gingerbread cut out cookies

The tradition has continued with my kids, although the cookies hardly last long enough to even be hung on the tree. Plus we have a big dog.

This gingerbread cookie recipe came with a moose-shaped cookie cutter I bought in Maine sometime in the early 1990’s. It was from the Purple Puma Cookie Company. Not sure if they’re still in the business of packaging cookie cutters with recipe cards and spice packets but I was a sucker for their designs.

The recipe didn’t include spices (because they came in a packet) so the spice blend is my own.

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Whole Wheat Gingerbread Cut Out Cookies

whole wheat gingerbread cut out cookies

A wholesome gingerbread cookies that’s delicious and sturdy enough for decorating with kids.

  • Author: Bridget Oland
Scale

Ingredients

  • 1 cup butter
  • 1 cup sugar
  • 1 egg, beaten
  • ½ cup Crosby’s Fancy Molasses
  • 2 Tbsp lemon juice
  • 3 cups all-purpose flour, spooned in
  • 1 cup whole wheat flour, spooned in
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsp ginger
  • 2 tsp cinnamon
  • ½ tsp allspice
  • 1/4 tsp each, nutmeg, cloves

Instructions

  1. In a large bowl mix butter and sugar until creamy.
  2. Beat in egg and molasses.
  3. Add lemon juice.
  4. Sift together dry ingredients and gradually add to creamed mixture.
  5. When flour mixture is fully incorporated gather dough into a ball, cut in half and pat into two disks.
  6. Chill for one hour.

To bake:

  1. Preheat oven to 350 F.
  2. Roll dough on a lightly floured surface to ¼” thick and cut into shapes.
  3. Bake on a parchment lined baking sheet for 8-10 minutes or until golden around the edges.

Notes

Simple icing:

  • 2 Tbsp. soft butter
  • 1 cup icing sugar
  • 1-2 Tbsp. milk or cream
  • 1/2 tsp. vanilla

In a medium bowl mash the butter and add about half of the icing sugar. Mash them together for a bit then add 1 Tbsp. of milk and the vanilla. Mix well then add remaining icing sugar and more milk as needed. This icing should be a little runny for easy decorating.

 

 

Mix dough until blended well: 

Pat into two disks and chill:

I like to roll mine fairly thin (1/4 inch) so they hold their shape well.

To decorate, make a simple frosting of icing sugar and milk:

Start with 1 cup icing sugar and 1 Tbsp of milk. Mix well and add more icing sugar (or milk) as required to get a spreadable consistency.

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