Recipe: Gingerbread Scout Cookies

Click here to download the recipe for Gingerbread Scout Cookies

Third Ottawa Gingerbread Scout Cookies

The ‘No-Chill’ Variety



2 dozen scouts

 (1X recipe)

4 dozen scouts

(2X recipe)

6 dozen scouts

(3X recipe)

‘Dry’ Ingredients








3 ½ cups

1½ teaspoons

1 teaspoon

1 teaspoon

1 teaspoon

½ teaspoon


7 c

3 tsp

2 tsp

2 tsp

2 tsp

1 tsp


10 ½ c

4 ½ tsp

3 tsp

3 tsp

3 tsp

1 ½ tsp

‘Wet’ Ingredients

White Granulated Sugar

Molasses (Grandma Fancy)

Shortening or butter

Baking soda




½ cup

½ cup

½ cup

2 teaspoons

1 large

3 tablespoons


1 c

1 c

1 c

4 tsp

2 large

6 tbs


1 ½ cup

1 ½ cup

1 ½ cup

6 tsp

3 large

9 tbs

‘Decorating’ Ingredients

Raisins, candies, silver dragees, icing



  • This is a good recipe if you are in a hurry to get your cookies done
  • Lots of cookbooks and cooks still use imperial measurements
  • Look!! Multiplying fractions IS useful
  • If you are making a multiple of a recipe, WRITE it out before you start


Some Imperial/ Metric Conversions


Imperial Measurement Metric
1 teaspoon (tsp) 5 mL
1 tablespoon (tbs) 15 mL
1 cup 225 mL
1 large egg 1 large egg!


Some Imperial Equivalents

3 teaspoons = 1 tablespoon

1 cup = 16 tablespoons or 48 teaspoons

1 scant cup = 7/8 of a cup = 14 tablespoons


Pop Quiz:  how could you simplify your measuring for the 3X recipe?

Order of Operations:

WASH YOUR HANDS!!!                            SET OVEN TO 350 ºF;   bake 5 to 8 minutes

 Get 2 pieces, 60 to 70 cm long, of parchment paper; fold in half

  • Set aside a big mixing bowl

 In another bowl,

    • Measure ‘Dry’ ingredients
    • Stir them together until homogenous (i.e. all the spices are spread throughout the flour)

 On a plate,

    • Measure shortening/butter

In a cup,

    • Add water and egg(s) and beat together

 In a medium pan,

    • Measure sugar, molasses into pan
    • Turn burner heat to medium, stir until boiling—DO NOT LEAVE UNATTENDED
    • Add shortening/butter
    • Stir until the butter is melted
    • Remove from heat –leave on stove or hot pad, DO NOT PLACE ON COUNTER!
    • Stir in the baking soda (it will foam alot)
    • Transfer to the big mixing bowl

In big mixing bowl,

    • Add beaten egg mixture to hot ingredients and mix
    • Mix in the ‘dry ingredients’
    • Knead the dough; if it is too soft, knead in a bit more flour (1 tbs at a time)
    • Divide dough in half (if you aren’t using it all at once, cover the other half in wrap)

On one half of the parchment paper,

    • Sprinkle a bit of flour (1/2 teaspoon) to keep dough from sticking
    • Place dough on the parchment paper
    • Sprinkle a bit more flour
    • Cover with second half of parchment paper
    • Roll out dough with rolling pin till approximately 0.5 cm thick (yes, a metric value)
    • Remove second half of parchment paper
    • Cut out your cookies using gingerbread scout cookie cutter

On the cookie sheet,

    • Carefully transfer the cookies to cookie sheets with spatulas
    • Decorate with raisins or sprinkles etc. now, if you wish
    • Bake for 5 to 8 minutes (depends on thickness of dough—keep an eye on them)

Remove cookies from sheet and cool for a few minutes on cooling racks

  • Once cool, the cookies can be decorated with icing (for decoration or to stick on candies)
  • Have a cookie and milk break!