Gingerbread Cookies

Average Rating 4 from 3 ratings

It’s easy to make gingerbread people — just make sure they don’t run away!

Gingerbread Cookies

Gingerbread Cookies

INGREDIENTS:

  • 3-1/2 cups Pamela’s Bread Mix
  • 3/4 cup brown sugar, packed
  • 3/4 tsp baking soda
  • 3/4 cup molasses
  • 12 TBSP butter or margarine, chilled
  • 1 TBSP ground ginger
  • 1 TBSP ground cinnamon
  • 1/2 tsp ground cloves
  • 2 TBSP milk

DIRECTIONS:

Preheat oven to 350°. Use HEAVY DUTY STAND MIXER and paddle. In mixing bowl, combine all dry ingredients (you will not use the yeast packet included in the small bag of Bread Mix). Add butter and mix well. Add molasses and milk, mix to combine thoroughly.

Divide dough and roll to 1/4 inch between two layers of parchment paper. Freeze for 15 minutes. Remove top sheet of each and cut out cookies and remove excess dough. Bake on parchment on cookie sheet for 10-12 minutes until edges begin to brown for soft cookies.

For crispy cookies, roll thinner to 1/8th inch and bake for 14 to18 minutes. Scraps can be rolled and cookies cut out again.

© Pamela's Products, Inc.

http://www.pamelasproducts.com/gingerbread-cookies/

 

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14 Reviews or Comments for Gingerbread Cookies

  1. Sarah Mills November 26, 2014 at 7:33 am #

    These are THE BEST! They taste fantastic and the texture is identical to regular gingerbread cookies. We were even able to use this recipe to make a gingerbread house last year. The freezing step before cutting is very important, as is the heavy duty stand mixer.

    • Michele December 18, 2014 at 5:18 am #

      Hi,

      How many gingerbread men does this make?

      • Pamelas Customer Service December 19, 2014 at 10:55 am #

        Hi Michele –
        It will completely depend on the size of the cookie cutters as well as the thickness of the dough.
        Denise, Customer Service

  2. Amanda December 20, 2014 at 5:51 am #

    Our family tried this recipe the other day and the results were fantastic! We have never made gingerbread men before and my daughter who is 5 really wanted to try, she also has celiac disease so gluten free was a must. Using the bread mix was the easiest way to accomplish this without having to buy all different kinds of flour. The cookies were a total success! Definatly a new tradition we will be carrying on for years!

  3. heather December 21, 2014 at 8:34 pm #

    Mine turned out more like gingersnaps however that was not a bad thing. Enjoyed them very much and they had nice taste and texture. Will make again.

    Recipe Rating: 4
  4. phoebe wexlae December 23, 2014 at 3:22 pm #

    I wonder if anyone at Pamela’s actually tested this recipe?
    This recipe does not make gingerbread cookies as per the accompanying picture.
    I had to throw away an entire batch.
    TWEAK IT: 8 TBSP instead of 12.
    Impossible to use cookie cutters with the original or tweaked recipe but tweaked will yield a great, thick gingerbread sheet that can be sliced into bars.

    • Pamelas Customer Service December 29, 2014 at 10:36 am #

      HI Phoebe –
      All of our recipes are tested by Pamela and her test bakers to ensure they work. That being said, everyone bakes differently and a lot of factors come into play for the end result. Sometimes you may choose to tweak a recipe to suit your personal tastes.
      Denise, Customer Service

  5. Melissa December 27, 2014 at 5:16 pm #

    Regarding the butter, is it supposed to be cubed?

  6. Cambria December 5, 2015 at 2:19 pm #

    I have used this recipe for several years. We love to make gingerbread houses with it. I just roll it flat onto parchment paper in a large cookie sheet and bake. We then trace our pattern on the top and slice around it immediately after removing it from the oven. Be sure to cool for several hours before removing it from the tray, though. Happy holidays!

    Recipe Rating: 5
  7. Nryan December 12, 2015 at 5:50 am #

    Worst recipe! They smelled and tasted good but spread in the oven. The dough was sticky and difficult to use. I would not recommend-expensive and a waste of time.

  8. Erika December 13, 2015 at 9:31 am #

    Freeze, freeze, freeze the dough. Not good for detailed cuts unless you remove cut dough from parchment and place onto another parchment before baking by carefully using offset spatula to lift cut dough. Would work great for houses but takes more effort if you want cut outs. And don’t cut too close together if you leave the cut outs on the original parchment. It will be very hard to lift excess dough without damaging the cut outs. Taste and texture is great. Just a little complicated if you want detailed cookie shapes.

    Recipe Rating: 3
  9. Randy December 13, 2015 at 3:27 pm #

    Fantastic. These are exactly like a cookie should be. Crispy on the outside and chewy on the inside. I followed the recipe to the letter with exactly 12 TBSP of butter. They do spread quite a bit so definitely leave a good amount of space between each cookie.

  10. Liz December 17, 2015 at 12:03 am #

    I want to make this recipe but don’t know if I should include the yeast packet that is in the Bread Mix or not. I noticed the recipe does not include eggs. Please advise me.

    • Pamelas Customer Service December 17, 2015 at 9:00 am #

      Hi Liz,
      You do not need to use the yeast packet (we updated the recipe to state this – thank you) and there are no eggs called for in the recipe.

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