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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)


  • 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


  • 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.


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!