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This makes a lot of little cookies! Mini figure to help indicate size.



  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup light brown sugar, packed (dark brown is fine)
  • 1 large egg
  • 1 cup almond flour
  • 2.5 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg


  1. Cream butter and sugar until fluffy. (I use a stand mixer, paddle attachment.)
  2. Add egg and almond flour.
  3. Is another bowl, mix flour, baking powder, baking soda, and all the spices.
  4. Blend the dry ingredients into the creamed mixture in thirds, scraping between additions.
  5. Wrap the dough in plastic wrap. At this point, you can refrigerate for up to a week, or freeze up to a month.
  6. When ready to bake: Thaw the dough if necessary and let sit at room temperature for about a half hour.
  7. Preheat the oven to 375.
  8. Cut off a portion of the dough and make slim ropes, about ½-inch thick.
  9. Place the ropes on an ungreased cookie sheet.
  10. Cut ropes into ¼-inch pieces with a sharp knife.
  11. Separate the pieces.
  12. Bake for 10 minutes until the cookies are lightly browned and dry (check at 8 minutes, our oven temperature is not reliable).

Stamped Ginger Cookies

Do I like this? I don't know. I felt that there was too much molasses. I made them to experiment with the cookie stamp.

  • 3 3/4 cups flour (450 grams all purpose flour)
  • 1 tbsp cocoa
  • 1 tbsp ginger
  • 2 tsp ground cloves
  • 3 tsp cinnamon
  • 1 1/2 tsp salt
  • 1 cup unsalted butter; room temperature
  • 1 cup sugar
  • 1 large egg
  • 1/2 cup molasses (I may cut back on this)
  1. Sift together flour, spices, and salt in a medium mixing bowl and set aside. 
  2. In mixer, cream butter and sugar on medium speed until light and creamy. 
  3. Scrape sides, add the egg. 
  4. Mix thoroughly. 
  5. Add molasses, scrape again.
  6. With mixer on low add flour mixture and blend thoroughly. 
  7. Refrigerate for at least two hours but less than a day. 
  8. Preheat oven to 350 degrees.
  9. Spoon dough into golf sized balls. 
  10. Roll into balls in your hands and then roll in sugar before placing on cookie sheet. 
  11. Press with stamps until you begin to see dough coming out of the edges. 
  12. Bake for 18 minutes.

* Modified from a Nordic Ware recipe.

This recipe makes soft (gluten-free) gingerbread cut-out cookies

  • 2 1/4 cups (347g) Gluten-Free measure-for-measure flour (ensure it has xanthan gum)
  • 1 cup (96g) almond flour 
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 6 tablespoons (85g) butter, softened
  • 1/2 cup (106g) brown sugar
  • 1 large egg
  • 1/2 cup (170g) molasses
  • 1 teaspoon vanilla


  1. Whisk together the first 8 ingredients (through the cloves) in a medium bowl. Set them aside.I Inthe the bowl of your stand mixer or with an electric mixer, beat the butter and brown sugar until light and fluffy.
  2. Add the egg, molasses, and vanilla, and stir on medium-low speed until well blended. Don't mix on high speed at this point; you want to avoid adding air to the dough.
  3. Add the dry ingredients, and blend on low speed until incorporated.
  4. Divide the dough in half, and place each half on a piece of plastic wrap. Pat the dough into flat disks, wrap completely, and chill in the refrigerator for 1 to 2 hours, or overnight. 
  5. Preheat your oven to 350°F.
  6. Remove the the dough from the refrigerator and roll disks out about 1/4" thick.
  7. Cut the dough with your choice of cutters, and place on a parchment-lined baking sheet.
  8. Chill the baking sheets of cut dough for about 15 minutes before baking for 8 to 12 minutes. The cookie will be firmer on the edges, but still soft in the center when done.
  9. Allow to cool completely before decorating with royal icing and candies or dried fruit.


Yield: 24 to 30 cookies depending on cookie cutters

*adapted from King Arthur Flour recipes


Chocolate madeleine "cookies"

Ok, maybe not a cookie, but a fun sweet treat to make for the holidays (or anytime)!


  • ½ cup all-purpose flour
  • ¼ cup cocoa powder
  • ½ tsp baking powder 2 eggs at room temperature
  • ½ cup sugar
  • ½ tsp vanilla extract
  • Himalayan pink salt for sprinkling 


  1. Pre-heat oven to 350 degrees  
  2. In medium bowl, stir flour, cocoa powder, and baking powder
  3. In large mixing bowl beat eggs on medium until blended. Slightly increase speed and add sugar; beat until thickened and pale in color. Add vanilla until combined
  4. Slowly fold the powder mixture into the wet mixture with a soft spatula. After mostly combined, fold in olive oil.    
  5. Spray/grease pan lightly with oil and spoon or pipe batter into molds filling 3/4ths full. Bake 9 minutes.    
  6. Remove madeleines while still hot and sprinkle Himalayan pink salt on top.    
  7. Eat!


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