Gingerbread Campaign Cookies

I decided that it would be nice to have cookies with my husband’s logo on them, so I found someone on Etsy to print his campaign logo onto sheets of frosting (frosting stickers, essentially). Several sites do this and I tested a few. I recommend “Incredible Edibles” by Never Forgotten Designs. Peggy was great to work with.

Early rounds of my cookie making, I didn’t have much time so I used a good “break and bake” dough–immaculate conception cookies. I started with the sugar cookies, but those didn’t have the flavor I was looking for. Then, I stumbled upon their gingerbread–heavenly!

A few weeks before election day, I got the bug to bake them from scratch. (I would spend the next week baking…so one may question the wisdom of my decision.

Lessons learned, FYI:

  • Form the dough into logs. Wrap the dough in wax paper and refrigerate over night (or chill in the freezer for about an hour).
  • It looks better when you slice and then roll that out…and cut it with a cookie cutter.
  • parchment paper is a life saver….do not bake cookies with out it.


  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly milled black pepper
  • 2 sticks of butter
  • 1/2 cup packed light brown sugar
  • 2/3 cup unsulfured molasses
  • 1 large egg
  • powdered sugar (for icing)


Preheat to 350 degrees F.

Put the flour, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper into a bowl and set aside.

Make sure your butter is soft (but not melted). If it doesn’t dent upon touch, put in a bowl and microwave for 10 seconds (no more). Repeat at 10 sec intervals. Mix the butter and  brown sugar and  until the mixture is light in texture and color (you can beat in a mixer or with a fork). Beat in the molasses and egg. Using a wooden spoon, gradually mix in the flour mixture to make a stiff dough. Divide the dough into two logs. refrigerate overnight-or freeze for an hour.

To roll out the cookies, work with one log at a time–keep the other in the fridge. Slice 3-4  inch pieces off. stick between pieces of parchament.roll out thin. Cut as many as you can with a cookie cutter (i used a 2″ round). A thin pastry spatula helps get hte dough off.
Line 2 cookie sheets with parchament and place cookies on it about 2 inches apart.

Reroll scraps and cut more. If your sheets are full, put the dough back in the fridge.

Bake 10 to 12 minutes. Cool on the sheets for 2 minutes, then transfer to wire cake racks to cool completely.

About ds331

A lifelong vegetarian. A foodie. Can there be such a thing? Some restauranteurs don't seem to think so...but many of my veggie friends and family have a little something or two to teach them.
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