Brer Rabbit Gingerbread Cookies

Brer Rabbit Gingerbread Cookies

  • Servings: 24
  • Cooktime: 1 hour
  • Main Ingredient:


  • 3/4 cup BRER RABBIT Molasses, light or dark
  • 3/4 cup margarine
  • 3/4 cup light brown sugar, firmly packed
  • 3 2/3 cups all purpose flour
  • assorted candies
  • 1 tbls ground ginger
  • 2 tsps ground cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground nutmeg
  • 1 egg
  • decorating icing
  • raisins (optional)


In 3-quart saucepan over medium heat, heat molasses, margarine and brown sugar until mixture boils, stirring occasionally to blend well. Remove from heat; cool. In large bowl, combine flour, ginger, cinnamon, baking powder, baking soda and nutmeg. Blend egg into molasses mixture. With spoon, stir molasses mixture into flour mixture until smooth. Wrap dough in plastic wrap; chill 1 hour.

Divide dough in half. On floured surface, roll half of dough to 1/8 to 1/4 inch thickness. Cut with floured 5x3 inch gingerbread man cutter. Carefully lift with metal spatula onto non-stick cookie sheet. Bake at 350 degrees for 10 to 14 minutes or until lightly browned around edges. Remove from sheet; cool on wire rack. Decorate as desired with icing, raisins and candies. Repeat with remaining dough and trimmings. Store in tightly covered container for up to 2 weeks. Makes about 2 dozen.


  • Carol Tools

    The Brer Rabbit Gingerbread cookie recipe deserves 5 stars!!! If you make it using full flavored molasses and slice it into biscotti slices you will have the most unique cookie ever! It has the “old world” taste of our Eastern European great grandparents gingerbread.
    Follow directions as stated for the gingerbread cookie but when it’s mixed and you are getting ready to chill it, pull the dough out into a long rope on a long piece of plastic wrap. If you make the log about 2′ long, after chilling you can slice it in 1″ slices and will have mini biscotti that bake up easily. I prefer the mini size and you will get about 24 cookies. No need to double bake them as they are done when slightly cracked on top and your finger no longer makes a dent. They are dense cookies that are perfect for dunking and will be still be slightly soft and cake like in the center. Drizzling frosting on top or just powdered sugar makes them more festive looking! Please try this as they are wonderful!

    • RH From BG Foods

      Yes! This is a great alternative to gingerbread men. We love how you described the flavor to perfection! Great tips on how the dough should be handled. You must be a cookie master in the kitchen!