WITCH IN THE KITCH: Gingerbread Cookies

Witch in the Kitch with Miriam Hayle
What’s better on a crisp December day than some spicy gingerbread? My mouth is already watering. Let’s begin:
Spicy Gingerbread Cookies
1c unsalted butter
1c dark brown sugar, packed
2 large eggs
1c unsulfured molasses
6c sifted all-purpose flour
4 tsp ground ginger
4 tsp ground cinnamon
1 ½ tsp ground cloves
½ tsp finely ground black pepper
1 ½ tsp salt
Raisins and/or red hot candies for decoration (optional)
Royal Icing for decoration (optional)
1. In a large bowl, cream together the sugar and butter until light and fluffy.
2. Beat in molasses and eggs
3. In a separate, medium sized bowl, sift together baking soda, flour, baking powder, salt and spices.
4. Combine flour mixture and butter mixture.
5. Divide dough into thirds, wrap each third in plastic wrap, and refrigerate for about an hour.
6. Preheat oven to 350 F
7.  Roll out dough to 1/8 inch thickness between two pieces of waxed paper.
8. Cut out shapes with cookie cutters.
9. Place shapes on ungreased cookie sheet.
10. Refrigerate for about 15 minutes before baking for 8-10 minutes.
11. Allow to cool on cookie sheet for 1 minute.
12. Transfer to wire rack to cool completely.
Oh dear. I’m afraid I failed to unsulfur the molasses. Too much sulfur means unhappy cookies. Sigh. While I heap the possessed souls of my gingerbread into the fireplace for immediate burning, you enjoy your treats and have a very Happy Tuesday!

Written by

Charlottetown, Prince Edward Island, Canada
I am a YA and Middle Grade novelist on the East Coast of Canada. Look for The Ghost Boy of MacKenzie House, (Acorn Press); The Hunted series, plus many, many more as I fulfill my dream of world literary domination.


  1. I have to laugh at myself…I thought unsulfured molasses was specific to your kind of recipes…til I googled it. I love learning!

    • Indeed, Jessica–I myself was quite confused. I believe my type of sulpher wasn’t the correct kind… I hope your cookies turn out better than mine!

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