Disneyland’s Gingerbread Recipe — Make It At Home

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Disneyland's gingerbread recipe

Disneyland has some very addictive gingerbread. It’s sold year-round at the bakeries, but our appetites naturally turn to gingerbread this particular time of year. I couldn’t wait to try out Disneyland’s gingerbread recipe at home and see if it tasted as magical as the real thing. (My notes can be found in italics throughout)

These are best made while wearing a Mickey Mouse apron and listening to some great Christmas music!

Ingredients:

  • 1/4 cup unsalted butter
  • 1/2 cup brown sugar
  • 1/2 cup dark molasses
  • 3 1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. ground cloves
  • 1 tsp. ground cinnamon
  • 3 tsp. ground ginger
  • 1/2 tsp. salt
  • 1/4 tsp. ground cardamom
  • 1/2 cup water

Instructions:

1. In a large mixing bowl, cream the butter and brown sugar. Add in dark molasses and mix until completely blended.

2. Sift the dry ingredients together and add to butter mixture, 1/3 at a time, alternating with the water. Blend well. The dough will be very stiff — make sure you use a heavy-duty mixer.

Ginger1

The dough, during mixing and right before being bundled into the fridge

3. Wrap the dough tightly in plastic wrap and chill in the refrigerator at least 1 hour, or as long as a few days.

4. Preheat oven to 350 degrees F. Grease cookie sheets or line with parchment paper (I love using the parchment paper for easy cleanup).

Ginger2

The stiff dough rolls hard but cuts easily

5. Use a floured rolling pin to roll out dough on a lightly floured surface, a third of the dough at a time (don’t use too much flour or the cookies will look flour-dusted), until it is about 1/8-1/4 inch thick. Cut into desired shapes.

Disneyland's gingerbread recipe

6. Bake at 350 degrees F for 8-10 minutes. Cool on wire racks.

7. Makes around 24-30 3-inch thick-cut gingerbread men.

The hardest part of making these cookies is rolling out the very stiff dough. It did get a bit easier to work with after being out of the fridge for a few minutes. I cut mine out thicker because I like a soft, chewy cookie, and there is less rolling that way too!

Ginger5

My taste-testers and I agreed that Disneyland’s gingerbread recipe made at home is delicious! The gingerbread flavor isn’t too strong, and it is complemented by a little frosting if you prefer them sweeter. You can decorate them with candy buttons as shown in the picture, or pipe on a classic gingerbread icing, or frost them like sugar cookies. While no treat is sweeter than one eaten in a Disney park, these make a great substitute at home!

What Disney holiday recipe would you like to try out at home? Share with us your thoughts in the comments or on Facebook or Twitter!

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Disneyland's Gingerbread Recipe

Disneyland has some very addictive gingerbread. It's sold year-round at the bakeries, but our appetites naturally turn to gingerbread this time of year. I couldn't wait to try out Disneyland's gingerbread recipe at home and see if it tasted as magical as the real thing. (My notes are in italics throughout)

Ingredients

  • 1/4 cup unsalted butter
  • 1/2 cup brown sugar
  • 1/2 cup dark molasses
  • 3 1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. ground cloves
  • 1 tsp. ground cinnamon
  • 3 tsp. ground ginger
  • 1/2 tsp. salt
  • 1/4 tsp. ground cardamom
  • 1/2 cup water

Instructions

  • In a large mixing bowl, cream the butter and brown sugar. Add in dark molasses and mix until completely blended.
  • Sift the dry ingredients together and add to butter mixture, 1/3 at a time, alternating with the water. Blend well. The dough will be very stiff -- use a heavy-duty mixer.
  • The dough, during mixing and right before being bundled into the fridge
  • Wrap the dough tightly in plastic wrap and chill in the refrigerator at least 1 hour, or as long as a few days.
  • Preheat oven to 350 degrees F. Grease cookie sheets or line with parchment paper (I love using the parchment paper for easy cleanup).
  • The stiff dough rolls hard but cuts easily
  • Use a floured rolling pin to roll out dough on a lightly floured surface, a third of the dough at a time (don't use too much flour or the cookies will look flour-dusted), until it is about 1/8-1/4 inch thick. Cut into desired shapes.
  • Bake at 350 degrees F for 8-10 minutes. Cool on wire racks.
  • Makes around 24-30 3-inch thick-cut gingerbread men.

Notes

The hardest part of making these cookies is rolling out the very stiff dough. It did get a bit easier to work with after being out of the fridge for a few minutes. I cut mine out thicker because I like a soft, chewy cookie, and there is less rolling that way too!

 

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