Recipe for a Sweet Creation from Scratch Bakeshop

Submitted by George Eastman Museum,

Beginning in early November each year, the George Eastman Museum fills with the smell of gingerbread, royal icing and candy. This year marks the 21st anniversary of Sweet Creations, our annual display of gingerbread creations made by groups and individuals from the Rochester community. Not only are these delicious domiciles made by locals, they often portray local institutions. We’ve had gingerbread facsimiles of George Eastman’s mansion, Geva Theatre, the Gannett Building, the Octagon House from Genesee Country Village and Museum, and more.

This year, we wanted to give those who can’t be here to smell the gingerbread and experience this local tradition a special treat from Scratch Bakeshop. Scratch Bakeshop was founded by Kate Cassels and Molly Hartley in 2014, and has become an essential ingredient within the Rochester community. The bakery specializes in traditional, vegan and gluten-free desserts, including stunning cakes, colorful macarons, delicately decorated cookies, and more. Luckily for us, Scratch Bakeshop is strongly community oriented, and have graciously shared with us their delectable gingerbread cookie recipe so that you can make your own edible holiday creations at home.

Gingerbread Cookies:
Yield: 36 cookies


  • 2 cups all-purpose flour
  • 3 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, room temperature
  • 1/3 cup dark brown sugar
  • 1 egg
  • 1/3 cup dark molasses


  1. Sift all dry ingredients together into a bowl and set aside.
  2. Using an electric mixer, cream the butter and brown sugar together until smooth.
  3. Beat in the egg and molasses into the butter and sugar mixture.
  4. Slowly add the dry ingredients and mix until dough forms.
  5. Wrap dough in plastic wrap and pat it down to form a circle, about 8 inches.
  6. Refrigerate dough for at least 2 hours prior to rolling.
  7. Place dough on a floured surface and roll out to about an 1/8 inch thick.
  8. Use your favorite cookie cutter to cut out your preferred shape.
  9. Place cut-out shapes onto a baking pan lined with parchment.
  10. Chill or freeze the baking pan and cookies for about 20 minutes, until firm.
  11. Bake the cookies at 350 degrees, for about 10-15 minutes or until edges just begin to darken.
  12. Cool completely before decorating.

You can visit Scratch Bakeshop at, and see the beautiful range of edibles they create on their Instagram feed.

Wednesday, November 30, 2016