All The Gingerladies | The Jewish Week | Food & Wine

All The Gingerladies

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All The Gingerladies

Whip up a batch of 'gingerbrides' for your favorite bride.

It's summer, and you know what that means: a wedding practically every weekend. And while the wedding is the big event, I find myself at bridal showers, bachelorette parties and of course, sheva brachot. If you're attending any of these events, make sure to bring along some 'gingerbride' cookies. I promise they'll be the hit of the party!

Most craft or baking stores will sell a 'female' gingerbread man cookie cutter, and from then on it's simple to turn them into gingerbrides with the help of a little frosting. You can use the recipe I provide or pick up "cookie icing" at most supermarkets. Make sure to buy the icing designed for cookies; it will usually say that it dries hard or "sets up." 

I also put some sparkly sprinkles at a local craft store to add a little "bling" to my wedding dresses, but of courser you can decorate them any way you see fit. 

Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at She also holds a BA in Journalism and Politics from NYU.


Servings & Times
  • Makes about 4 dozen cookies
Active Time:
  • 15 min
Total Time:
  • 1 hr
Special Equipment Needed:

Gingerlady cookie cutter

6 tablespoons (3/4 cup) butter or margarine, softened

1 cup dark brown sugar

1 egg

1/2 cup molasses

2 teaspoons vanilla

3 cups flour

1 1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon ground ginger

2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

  1. Beat the butter and sugar together until light and fluffy. Beat in the egg and molasses. Mix in the vanilla. Stir in the flour, baking powder, baking soda, salt, ginger, cinnamon and cloves.
  2. Divide the dough in two and wrap discs in plastic wrap. Let sit at room temperature for at least 2 hours, or up to 8.
  3. Roll out dough on a well floured surface to 1/4 inch thick. Cut out shapes, and place on a greased or parchment paper lined cookie sheet. Bake on 375 F for 9 to 10 minutes. With a metal spatula, remove from pans immediately and cool on a wire rack. Decorate with royal icing.
Sub Recipe(s)

To make the royal icing, beat 3 egg whites and 3 tablespoons lemon juice together. Gradually add 4 1/2 cups confectioner's sugar, sifted, to the egg white and lemon mixture on low speed until smooth. Use immediately, or cover and refrigerate, or it will harden.