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Johnson Estate Winery

Gingerbread “Lords”

Gingerbread “Lords”
Recipe Date:
July 13, 2017
Cook Time:
Imperial (US)
This is a Martha Steward recipe we’ve used for years. Pair with Johnson Estate Red Ipocras.
  • 6 cups flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup butter
  • 1 cup brown sugar
  • 4 tbsps ginger
  • 4 tbsps cinnamon
  • 1 1/2 tsps cloves
  • 1 1/2 tsps salt
  • 1 tsp black pepper
  • 2 eggs
  • 1 cup molasses

Preheat the oven to 350ºF.

Cream butter, sugar, molasses, together and then add the eggs in a Cuisinart or in a bowl with a mixer. Separately, mix all dry ingredients, including spices, together. Then add to the egg and butter mixture to mix well.

Chill dough one hour if it is very soft. Roll out the dough in two batches on a clean counter, using flour to prevent sticking. Remember that the thickness of the cookies can be adjusted to your preference. For cake-like cookies, dough should be about 1/4'” thick. Dough should be rolled thinner for more crunchy cookies. Use a spatula to transfer cookies from the counter to the baking sheets, which can be lined with parchment paper for ease of removal.

Bake until slightly brown. Frost and decorate as you wish.

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