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Gingerbread Cookies

Gingerbread Cookies


  • 6 tablespoons (3/4 stick) butter or margarine, softened
  • 1/2 cup packed C&H® Dark Brown Sugar
  • 1 egg1/2 cup wheat germ, toasted
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 1/3 cups all-purpose flour


  1. Preheat oven to 350°F. In large bowl, beat butter and sugar until fluffy. Beat in egg.
  2. Combine remaining ingredients; stir into sugar mixture. Chill.
  3. Grease cookie sheet.
  4. On lightly floured surface, roll out half the dough at a time to 1/8-inch thickness. Cut into fanciful shapes with cookie cutters.
  5. Place on cookie sheet. Bake 7-9 minutes or until lightly browned around edges.
  6. Cool 5 minutes.
  7. Place on rack to cool completely.
  8. Decorate if desired.

Quick Tips: To make hanging ornaments, poke a small hole at top of each cookie before baking. After baking, thread ribbon, cord or thread through cookies.

YIELDS 3 1/2 dozen.

Used with permission from C&H Sugar.

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