• Prep Time:
  • Cooking Time:
  • Serves: 42 Servings

1992 1st Place Gingerbread Bears

  • Recipe Submitted by on

Category: Holiday, Cookies

 Ingredients List

  • 3 1/2 c Unsifted all-purpose flour
  • 1 1/2 ts Ground ginger
  • 1 1/2 ts Cinnamon
  • 1 ts Baking soda
  • 1 ts Ground cloves
  • 1/4 ts Salt
  • 1/2 c Butter, softened
  • 3/4 c Sugar
  • 1 Egg
  • 3/4 c Light molasses
  • 1 ts Grated lemon rind
  • Decorations as desired


Preparation time: 35 minutes Chilling time: 2 hours or overnight Cooking
time: 7 to 10 minutes

1. Measure 3 1/2 cups flour; sift together with spices, baking soda and
salt; set aside. Beat butter with an electric mixer in a large bowl until
smooth. Add sugar and mix on high speed until light and fluffy, 2 minutes.
Add egg and mix well. Stop the mixer and add molasses and lemon rind. Mix
on low speed to combine. Stir in dry ingredients with a wooden spoon.

2. Divide dough into four parts. Wrap each one separately in plastic wrap
and refrigerate 2 hours or overnight.

3. Heat oven to 375 degrees. Lightly grease baking sheets.

4. Remove one piece of dough from the refrigerator at a time. Roll the
well-chilled dough on a floured board or between sheets of waxed paper to a
1/8-inch thickness. Cut out with cookie cutters and carefully transfer to
prepared baking sheets, leaving 1-inch between each cookie.

5. Bake just until the cookies are lightly browned and set, 7 to 10
minutes. Do not overbake. Transfer from baking sheets to a wire rack and
cool completely before decorating. Decorate as desired. Store in airtight

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