Rye Gingerbread Cookies

Rye Gingerbread Cookies

Recipe by Ellie Markovitch
Course: Dessert, Snack


Prep time


Cooking time



Rye flour loves spices, and dresses up nicely for the season.


  • 3 1/2 cups Maine Grains Organic Rye Flour

  • 4 tbsp cocoa powder and extra for rolling

  • 1/4 tsp salt

  • 3/4 tsp baking soda

  • 1 tbsp ground ginger

  • 1/2 tsp ground cinnamon

  • 1/2 tsp ground cloves

  • 1/4 tsp ground nutmeg

  • 1/2 cup unsalted butter, room temperature

  • 1/2 cup brown sugar

  • 2 eggs

  • 1/3 cup unsulphured molasses

  • Royal Icing using egg whites
  • 1 egg white

  • 1/2 tsp cream of tarter

  • 1 1/2 cups confectioner’s sugar


  • Preheat the oven to 350℉. Lightly grease cookie sheets, or prep with a silicone baking mat or parchment paper.
  • In a large bowl, sift or whisk together the flour, salt, baking soda, and spices.
  • In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy. 
  • Add the eggs and molasses and beat until well combined.
  • Gradually add the flour mixture beating until incorporated.
  • Roll out the dough and cut shapes with your favorite cookie cutters.
  • Bake at 350°F for 10 minutes.
  • Let cool completely before decorating.
  • For the royal icing using egg whites:
    Whisk 1 egg white, ½ tsp cream tartar and 1½ cups confectioners sugar, add more or less depending on the size of the egg white to get the desired consistency.


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By Ellie Markovitch
IG @EllieMarkovitch
Facebook @storycookingmedia