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Spicy Gingerbread Cookies
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5 from 5 votes

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!
Prep Time10 minutes
Cook Time8 minutes
Passive time16 hours
Total Time12 hours 18 minutes
Servings: 28 cookies
Author: Francine Lizotte
Course: Desserts, Snacks
Cuisine: International
Keyword Baking, Christmas, Cookies, Easy Recipe, Holidays & Events, Kids Recipes, Low Sodium, New Year's

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 sea salt
  • 1/2 cup unsalted butter tips & tricks
  • 2/3 cup brown sugar, such as demerara
  • 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.