gingerbread cookies in the shapes of christmas trees and reindeer
November 13, 2018

Gingerbread Cookies

The most wonderful time of the year deserves wonderful cookies. With the holidays fast approaching, you’ll need these gingerbread cookies from Alyssa’s recipe book.

Makes 7 dozen, 3-inch cookies

A nostalgic holiday cookie, perfect for rolling and decorating to keep a classic holiday tradition alive.



  • 2 sticks butter, softened
  • 1 cup sugar
  • 2 egg yolks – reserve whites for frosting
  • 1 cup molasses
  • 1 cup buttermilk
  • 1 tsp. salt
  • 4 tsp. baking soda
  • 1 Tbsp. cinnamon
  • 1 Tbsp. ginger
  • 2 tsp. cream of tartar
  • 5-6 cups flour


  • 11/2 cups sugar
  • 1/2 cup water
  • 1/2 tsp. vinegar
  • 18 large marshmallows
  • 2 egg whites
  • 11/2 cups powdered sugar
  • 1 tsp. vanilla



Cream the butter and sugar until light and fluffy. Add the yolks one at a time and beat until incorporated. Beat in the molasses, buttermilk, salt, baking soda, cinnamon, ginger and cream of tartar. Add the flour a cup at a time, waiting to add the next cup until the previous is mostly incorporated. Dough can be a little sticky since it will be rolled out with flour. Chill the dough until firm.

Preheat oven to 350°F. Roll out chilled dough with flour about 1/4 inch thick. Cut out shapes as desired. Bake for about 6-7 minutes until cookies look set and are starting to brown on the edges. Makes 7 dozen 3-inch cookies.


Put all the ingredients in a double boiler or a heatproof bowl set over a saucepan with an inch or 2 of simmering water. Cook and stir until marshmallows are melted. Add egg whites and beat 7 minutes over the double boiler. Add powdered sugar and vanilla and beat until incorporated.

To Assemble:

Spread frosting on cooled cookies or transfer to a piping bag to decorate cooled cookies. Let frosting harden before serving.

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