Gingerbread Cookies

Monogrammed favors are wedding classics -- here we use crunchy spice cookies as the base for royal-icing initials.

  • Yield: Makes about 6 1/2 dozen

Photography: Krause, Johansen

Source: Martha Stewart Weddings, Spring 2005


  • 6 cups sifted all-purpose flour, plus more for dusting
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 sticks (8 ounces) unsalted butter, softened
  • 1 cup packed dark-brown sugar
  • 4 teaspoons ground ginger
  • 4 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground cloves
  • 1 teaspoon freshly ground pepper
  • 2 large eggs, lightly beaten
  • 1 cup unsulfured molasses


  1. Sift together flour, salt, baking soda, and baking powder into a large bowl.

  2. Put butter and sugar in the bowl of an electric mixer. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in spices, eggs, and molasses. Reduce speed to low; gradually mix in flour mixture. Divide dough into thirds; wrap each in plastic. Refrigerate 1 hour.

  3. Preheat oven to 350 degrees. Transfer dough to a lightly floured surface. Roll out to 1/4 inch thick. Cut out shapes with 3-inch cookie cutters. Space 1 inch apart on parchment-lined baking sheets. Repeat with remaining scraps of dough. Refrigerate 15 minutes.

  4. Bake until set, 12 to 14 minutes. Let cool on sheets on wire racks.


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