The dough is pleasantly easy to work with for children and parents alike: it won't stick or tear when you roll it out. Dress the finished cookies up with a quick cookie glaze, colored sugars or a sprinkle of powdered sugar.

EatingWell Test Kitchen


Recipe Summary

3 hrs 35 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Whisk whole-wheat flour, all-purpose flour, baking soda, cinnamon, ginger, cloves and salt in a large bowl. Beat butter, oil and sugar in another large bowl with an electric mixer until creamy. Add egg, molasses and vinegar; beat until combined. Add the dry ingredients and stir to combine. The dough will be very soft. Divide the dough into 4 equal portions, wrap in plastic wrap and refrigerate until chilled, at least 2 hours or overnight.

  • Preheat oven to 350F. Coat several baking sheets with cooking spray or line with parchment paper.

  • Working with one portion of dough at a time, on a floured surface, roll the dough 1/4 inch thick. Cut cookies using cookie cutters. Gather scraps and reroll. Using a spatula, place the cookies 1/2 inch apart on the prepared baking sheets. Repeat with the remaining dough.

  • Bake the cookies, one batch at a time, until puffed but still soft, 10 to 12 minutes. Transfer to a wire rack to cool.


Make Ahead Tip: Store in an airtight container at room temperature for up to 5 days or freeze for up to 1 month.

Equipment: Cookie cutters

Nutrition Facts

67 calories; protein 0.9g 2% DV; carbohydrates 11.5g 4% DV; dietary fiber 0.6g 2% DV; sugars 5.5g; fat 2g 3% DV; saturated fat 0.8g 4% DV; cholesterol 5.4mg 2% DV; vitamin a iu 39IU 1% DV; vitamin c 0mg; folate 0.3mcg; calcium 9.4mg 1% DV; iron 0.3mg 2% DV; magnesium 9.9mg 4% DV; potassium 64mg 2% DV; sodium 40.8mg 2% DV; thiamin 0mg 1% DV.

Reviews (4)

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4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
Terrible time rolling out the dough I chilled the dough for 24 hours and still it crumbles like sand when rolled out. Extremely disappointing. Pros: Will probably taste good Cons: Dough is very difficult to roll out Read More
Rating: 4 stars
Let dough rest overnight to reduce stickiness So much better than my Grandma's hard gingerbread cookies soft and delicious but -- eggs dairy all those allergens my nieces are allergic to. Pros: easy to roll out if you need let it age overnight Cons: sticky and frustrating if you use it right away large recipe Read More
Rating: 4 stars
YUM-YUM Made these with 8 knidergarteners. We had a great time measuring mixing and after setting in the fridge overnight I dived the dough up. Great time rolling and cutting. Oh the decorating was a blast. The best was tasting MMMMM. there was enough for them to share with their families. Some parnets asked for the recipe. One commented on how proud their daughter was of the cookies she made:) We were having so much fun I forgot to take a picture. Pros: very easy Cons: No cons just pure enjoyment!! Read More
Rating: 4 stars
An excellent cookie This is an excellent gingerbread cookie recipe. The dough is very easy to work (when properly chilled) and the mix of spices is just right. I've made these every year since they appeared in a 2007 Eating Well cookie pamphlet and my family really enjoys them. The original recipe suggested glazing them with a glaze of 2 c. confectioner's sugar flavored with 2 - 2.5 T of water and 1 tsp. of vanilla or orange juice. I've routinely made the glaze with o.j. instead of water and added orange zest and even a little more orange flavoring to get a nice citrus flavor. The orange is a bit unexpected and a wonderful compliment to the spice. Pros: Keep very well and even improve with age Read More