Spicy Gingerbread Cookies
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I love the Holidays and I always will. It brings out the little girl in me. The Holidays are so colorful, fun and magical! The houses, stores and restaurants are decorated with beautiful colored lights and Christmas trees 🎄. It seems like there’s something in the air, some electric energy or perhaps it’s because of all those lights around us, lol!
 
What’s great about this time of the year is that I can find more excuses to bake. I love the aromas of baked food in the oven floating through the house while traditional music 🎶 is playing in the background. It makes the Holiday experience so enjoyable.
 
Every year, there are so many dishes that I just have to make for the occasion like Stuffed Buns,Tourtière 🥧, Panettone, Ragoût de Boulettes & Pattes de Cochon (Pork Stew with Meatballs), Thumbprint Cookies, Chocolate Rum Snowballs, Sucre à La Crème ~ Sugar Pie, etc.
 
I know the list is long but these dishes represent my childhood 👧 and bring back lovely memories – the same applies to David as we have similar backgrounds. Of course, since we’ve been together, I’ve added a few more items to the menu that really represent us as a couple and one of them, believe it or not, is my Spicy Gingerbread Cookies!
 
I made them before when I was much younger but this is not something I had when I was a child. There were other sweets baked 🍩 instead of these cookies which were equally good but now that David and I have started our own traditions, I like to bake these little guys every year. Last year, I started to dress up my Spicy Gingerbread Cookies a little – they were kind of naked – but by no means is my skill perfected, au contraire! Did someone once say that practice makes perfect? I need a lot of practice but I’ll get there eventually!
 
We really enjoy these Spicy Gingerbread Cookies! I don’t care if my little guys have one eye bigger than the other. It’s just fun to decorate them with Christmas carols playing in the background, me sipping on a nice hot cocoa ☕ or some Mulled Cider and having the Christmas lights 🎇 twinkling all around me…
Merry Christmas! 🎅
 
Check out these other yummy sweet recipes…😀
– Christmas Stollen
– Biscotti
– Chocolate Rum Snowballs
– Spicy Holiday Chocolate Bark
– Pumpkin & Spice Cream Cheese Muffins
– Ooey-Gooey Cinnamon Buns
– Bounty Chocolate Bites
and for even more dessert recipes 🍩🍰🍪, click on this link… Recipe Category • Dessert
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Spicy Gingerbread Cookies

Spicy Gingerbread Cookies

Spicy Gingerbread Cookies are a must have during the Holidays. Spicy, chewy and crunchy all in the same bite; perfect with a glass of milk!
5 from 5 votes
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Servings 28 cookies

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Prep Time 10 minutes
Cook Time 8 minutes
Passive Time 16 hours
Total Time 12 hours 18 minutes

Ingredients
  

GINGERBREAD COOKIES

  • 2 cups unbleached all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. kosher or ground Himalayan pink salt
  • 1/2 cup unsalted butter tips & tricks
  • 2/3 cup brown sugar
  • 1 tbsp. ground ginger Footnote #1
  • 1/2 tbsp. ground cinnamon
  • 2 tsp. ground cloves
  • 2 tsp. ground nutmeg
  • 1/2 cup backstrap molasses tips & tricks
  • 1 large free-range egg

FROSTING

  • 1 cup confectioners' sugar
  • 2 tbsp. milk
  • 1/2 tsp. pure vanilla extract

Directions
 

  • In a medium bowl, whisk together flour, baking powder, baking soda and salt; set aside.
  • In the bowl of a stand mixer, combine butter, sugar, ginger, cinnamon, cloves and nutmeg; process on speed 4 until well mixed.
  • Stir in molasses and egg.
  • Reducing the speed to low and add the dry ingredients; mix until it resembles “Play-Doh” and the dough is pliable.
  • Separate the dough into two disks and wrap them in double cling film; chill overnight.
  • Preheat oven to 350ºF.
  • Take out one disk of dough and leave the other in the fridge until needed.
  • Flour the work surface and place a sheet of parchment or wax paper over the dough. Roll it out to ¼ inch thickness.
  • Cut into desired shapes with cookie cutters - if sticky, add more flour. Use a pastry brush to get all excess flour off the cookies (this step makes them prettier and tastier).
  • Place shaped cookies on cookie sheets, leaving about 1-inch in between.
  • Transfer to the preheated oven and bake for 8-10 minutes until firm, turning the baking sheets halfway through cooking.
  • Remove from the heat and let them sit for 5 minutes on the cookie sheets before transferring to a wire rack.
  • Frost or decorate them when completely cool (*see footnote #2).

Notes

Footnote #1: You can always use my Pumpkin Pie Spice ~ Homemade Blend
Footnote #2: Cookies store very well in a cookie tin wrapped with wax paper with a little sugar at the bottom.

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