This is my go-to gingerbread cookie recipe. These cookies are intensely spiced which add a nice variety to my holiday cookie boxes, breaking up the sweetness of the other treats. They are super chewy and hold their shape really well!
I love gingerbread cookies.
I especially love MY gingerbread cookies. They’re probably slightly different than most recipes. I find that others are drier, crisp and have a hard bite to them. What I like about this recipe is that these cookies have a wonderful balance of spice and sweetness and they are super chewy, like a sugar cookie, but gingerbread.
This dough is really easy to bring together, using lots of molasses, and spices; ginger, clove, allspice, nutmeg & cinnamon. The aroma instantly puts you in the holiday spirit! Once the dough is made, it needs to chill for a little bit; it will still be on the soft side and it rolls out really nice and does not crack or break.
I normally make these cookies with miniature cookie cutters, which make for adorable, tiny gingerbread men & women, but this year I decided to take out the larger cookie cutter. They’re going to look great in my holiday treat boxes.
What I also like about these cookies, is that they do not spread much at all. I’ve always experienced consistency with every type of cookie cutter I’ve used, even ones with a lot of detail.
Don’t be alarmed if you see them puff up in the oven! They will deflate back down once they cool.
These cookies are intensely spiced which add a nice variety to my holiday cookie boxes, breaking up the sweetness of the other treats. They are super chewy and hold their shape really well!
- 1 ½ sticks unsalted butter
- 1 2/3 c granulated sugar
- 2 eggs
- ½ c molasses
- Juice of 1 lemon
- 4 c all purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tbsp ginger
- ½ tsp nutmeg
- ½ tsp allspice
- 2 tsp cinnamon
- ¼ tsp cloves
- ½ tsp salt
Preheat the oven to 350°F. Prepare cookies sheets with parchment paper.
In a large bowl, sift together the flour, baking powder, baking soda, spices and salt.
In a small bowl or measuring cup with a spout, combine the eggs, molasses & lemon juice.
In a stand mixer, combine sugar and butter until fluffy.
Gradually add some of the dry mixture to the butter, alternating with the egg mixture, ending with the flour.
Mix until the dough just comes together.
Roll into a large ball and cover in plastic wrap.
Chill dough in the refrigerator for 15-30min.
Use about 1/6th of the dough at a time and keep the remainder in the fridge until ready to use.
Roll out dough on a floured surface until desired thickness (¼’’ will give you a cookie that has crisp edges and chewy in the middle; anything less will result in a more crisp cookie). Cut with desired cookie cutters.
Place on the tray and bake for 10-15 minutes, depending on thickness. Once cookies puff up in the oven, they only need a couple more minutes to bake. Cookies are done when they are slightly golden brown on the edges.