Gingerbread Cookies

15 m
Prep Time
10 m
Cook Time


  • 3 cups flour
  • 1 teaspoon McCormick® Ground Cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon McCormick® Ground Nutmeg
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup molasses
  • 3 tablespoons Gourmet Garden™ Ginger Stir-In Paste
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract


(per Serving)

Nutrition information coming soon


  • 1 Mix flour, cinnamon, baking soda and nutmeg in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, Ginger Paste, egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed.
  • 2 Preheat oven to 350°F. Drop by rounded tablespoonfuls about 2 inches apart onto ungreased baking sheets.
  • 3 Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.