Master baker Punky Egan shares a recipe for a holiday cookie favorite: the gingerbread cookie.

Punky’s Iced Gingerbread Cookies

  • 12 ounces unsulphured molasses
  • 8 ounces unsalted butter, cut in pieces
  • 6 ounces brown sugar (dark gives a stronger flavor)
  • 1 teaspoon baking soda
  • 1 large egg
  • 1-pound 6-ounces unbleached all-purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon allspice OR cinnamon
  1. Place molasses, butter, and brown sugar in a saucepan. Heat to melt the butter.
  2. Remove from heat and stir in the baking soda.
  3. Return to the heat and cook a minute, or until the mixture becomes foamy.
  4. Remove from the heat. Cool to room temperature.
  5. Place in a mixer bowl. Add flour and spices. Stir to incorporate ingredients.
  6. Pat into a disk. Wrap in plastic wrap and refrigerate until dough is cool.
  7. Roll out dough. Cut with favorite holiday cutters.
  8. Bake at 375 degrees Fahrenheit for 8-11 minutes or until browned around edges.
  9. Cool before decorating with royal icing.

This batch makes about 6-7 dozen 3-inch cookies.

Royal Icing

Follow instructions on package. Keep icing tightly wrapped.

Color with gel or paste colors.