Gingerbread Cookies in a Jar

3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 cup packed brown sugar
1 gingerbread boy-shaped cookie cutter

Use a clean 1 quart jar and press each layer down firmly. Put in half of the flour along with the baking powder and baking soda. Add the spices and the remaining flour. Add the brown sugar last. Tie a ribbon around the top of the jar and attach the cookie cutter and the directions below.

Attach these directions to the jar:
Gingerbread Cookies
Empty jar of cookie mix into large mixing bowl. Mix thoroughly. Mix in 1/2 cup softened butter, 3/4 cup molasses and 1 or 2 eggs. Mix until completely blended. Cover and refrigerate 45 minutes. Preheat oven to 350°F. Roll dough to 1/4 inch thick on a lightly floured surface. Cut into shapes. Place cookies on lightly greased cookie sheet about 2" apart. Bake 10 to 15 minutes. Decorate with icing.

Note: Reviewers, please help us out and note the yield. Thanks!

Reviews of Gingerbread Cookies in a Jar:

1-5 of 48 reviews   Next >>

  Marianna in Pennsilvania  Dec 24, 2007
Would make this again.
I loved the gingerbread cookies. My family loved them also. We ate cookies so fast that when my cousin came over ther wern't any left! five stars

  A cookie baker in Canada  Dec 19, 2007
Would make this again.
My first batch were gobbled up fast. Very tasty, best gingerbread I have found. five stars

  A cookie baker in California  Dec 7, 2007
Would make this again.
OMG these r soooooo delicious these r the best cookies I have ever tasted I would so make these over and over and over!!!!! five stars

  Cassandra in New York  Nov 28, 2007
Would make this again.
These cookies are the only ones i make my friends for Christmas they LOVVVEEEE them and we even went out and bought a book of cookies recipes but these are the best five stars

  Jenny  Nov 25, 2007
Would make this again.
There are several different grades of molasses, Cookie Baker. In the states we normally bake sweets with UNSULFURED molasses. It sounds like you used the more strongly flavored 'blackstrap.'

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