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Gingerbread Cookies

Make gingerbread people, animals, even a house

The Humane Society of the United States

gingerbread doghouse and gingerbread dog

Michelle Riley/HSUS


1/3 cup non-hydrogenated margarine, at room temperature
1 cup packed brown sugar
1 cup sweet unsulphured molasses
3/4 cup water, divided
6 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon kosher salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon cloves
1/2 teaspoon allspice



1 pound confectioner's sugar
1/4 cup powdered soy milk
6 tablespoons light corn syrup
6 tablespoons soy milk

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a hand mixer, cream together the margarine, brown sugar, molasses, and half a cup of water.

In another bowl, sift together the flour, baking soda, salt, cinnamon, ginger, cloves, and allspice. Add the dry ingredients to the wet ingredients, adding just enough of the last 1/4 cup of water to incorporate all the flour and form a dough that holds together well.

Turn the dough out of the bowl and form into four equal balls. Wrap each ball well with plastic wrap and refrigerate for at least one hour.

Preheat oven to 350 F (175 C). Line some baking sheets with parchment and spray with nonstick spray. Set aside.

Working with one ball at a time, roll the dough out on a lightly floured surface with a lightly floured rolling pin. Roll the dough about 1/4-inch thick and cut into desired shapes.

Bake for 10 to 12 minutes, until the surface is firm. Transfer to a wire rack to cool completely.

Mix all icing ingredients except for the last two tablespoons of soy milk. Only add them if the icing won't become too runny.

Decorate the cooled cookies with icing.

Recipe courtesy of Claire Reintgen.

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