gingerbread cookies

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Gingerbread Cookies

Makes nearly four dozen cookies.


3/4 tsp baking soda
3/4 tsp ground cloves
1/2 tsp salt
3 1/4 cups flour
1 tbsp cinnamon
1/2 tsp ground nutmeg
3/4 cup unsalted butter
1 large egg
1/2 cup brown sugar
1/2 cup molasses
1 1/2 tsp vanilla extract 


Whisk baking soda, cloves, salt, flour, cinnamon, ginger and nutmeg together in large mixing bowl and set aside. Beat the butter, egg,  brown sugar, molasses and vanilla extract together. Add the two mixtures together and beat until fully combined.

Divide the dough into two equal portions and flatten into two 1-inch thick disks, wrap in plastic and refrigerate for at least two hours. Once dough has chilled, preheat oven to 350° F and line a baking sheet.

Place dough on a lightly floured surface. Roll out dough until it is 1/8 inch thick. Use your favorite Sassafras® cookie cutters to create your shapes and then move to prepped baking sheet.

Bake for 8 to 10 mins, or until edges are crisp and let cool for 5 mins. Decorate!