Gingerbread Cookies

Gingerbread Cookies

(12 – 14 Cookies)



  • 1 pkg. “JIFFY” Pie Crust Mix
  • 1/2 cup powdered sugar
  • 1 tsp. ginger
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1 egg
  • 3 Tbsp. dark molasses

Royal Icing

  • 2 pasteurized egg whites
  • 1/2 tsp. cream of tartar
  • 2 tsp. water
  • 3-3/4 cups powdered sugar
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Pie Crust Mix


Preheat oven to 350°F.

Combine pie crust mix, powdered sugar, ginger, cinnamon and nutmeg. Add egg and molasses. Mix until blended. Wrap in plastic wrap and refrigerate for at least 1 hour. On floured surface, roll out to 1/4” thickness. Cut into desired shapes and place on ungreased baking pan. Bake 7 – 10 minutes. Cool cookies on wire rack. Decorate with royal icing. 

Variation: Gingerbread Men can be turned upside down and made into reindeer.

Combine all ingredients. Beat on low until stiff peaks form. Add a few drops of water if too stiff or a small amount of powdered sugar if too runny. Color with food coloring (optional). Use immediately or cover with a damp cloth to keep from drying out.


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