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Gingerbread Cookie Dough

  • Yield: About eleven 5-inch or six 8-inch cookies


  • One-half cup sugar
  • One-half cup shortening
  • One-half cup dark molasses
  • One-fourth cup water
  • Three-fourths teaspoon salt
  • Three-fourths teaspoon ground ginger
  • One-half teaspoon baking soda
  • One-fourth teaspoon allspice
  • Two and one-half cups all-purpose flour
  • Raisins or currants


  • Beat the sugar, shortening, molasses and water in a large bowl on low speed until blended. Beat on medium speed 1 minute. Stir in the remaining ingredients except the raisins. Cover and refrigerate until chilled, 1to 2 hours. Heat the oven to 375 degrees. Sprinkle a cloth-covered surface lightly with the flour; turn the dough onto the surface. Roll the dough with a rolling pin until one-fourth-inch thick. Cut with a 5 to 8-inch gingerbread kid cutter. Lift the cookies carefully with a large spatula onto an ungreased cookie sheet. Decorate the cookies with the raisins. Bake until set, 8 to 10 minutes. Cool the cookies for 3 minutes, then carefully remove from the cookie sheet with a spatula. Cool; decorate with the frosting.

Recipe Details