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This is my adaptation of Paula Deen's basic recipe- coz if you want something buttery, sugary, yum- you go to Paula first. Then Judy Rosenberg after that. But, I digress.... I like the more historically "hearty" gingerbread, so I add whole wheat flour. The result is a more classic, old-fashioned taste and texture. These dress up wonderfully in Royal Icing, and keep forever, staying pretty soft, in an airtight container.


  • 3/4c Dk brown sugar
  • 1 stick butter
  • 2 lg eggs
  • 1/4c Blackstrap molasses
  • 2 1/2c AP flour
  • 1 1/4c Whole wheat flour
  • 2tsps ginger
  • 1 1/2tsp baking soda
  • 1/2tsp cinnamon
  • 1/2tsp nutmeg
  • 1/2tsp salt


  • Cream butter and sugar w/electric mixer on low speed until thoroughly combined. If you bake much, you know it is IMPOSSIBLE to overdo this step. I use a stand mixer, so I can leave it on while I write my memiors. Add eggs, one at a time, blending well after each, then molasses, until combined. In a separate bowl, sift remaining ingredients together well. Slowly and methodically add the dry mix to the creamed mix, using a spatula to scrape the sides as needed, and perhaps to finish the combine. The consistency should be one of a thick, pliable, soft dough.
  • Remove from bowl (it should easily come out in a giant ball; if it doesn't, there's something up) and wrap and seal in plastic wrap. Chill until quite firm, at least 1hr.
  • Preheat oven to 350d F. Remove dough and allow to sit 10min or so to soften a bit. Meanwhile, line cookie sheets w/parchment.
  • Roll out between two large pieces of wax paper, 1/2c or so at a time, to 1/8" thickness, and cut into desired shapes. Transfer to sheets w/spatula, and bake for 10min til just beginning to brown around edges. I use the baking time rolling out dough, cutting shapes, and rerolling dough scraps, as this recipe makes quite a large amount of cookies depending on the size of cutters you use. So you will go thru this process repeatedly to bake all your cookies. But, it's a labor of love.

Categories: Dessert 
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