–Pin it For Later
One of my favorite things to make (and eat!) during the holidays is gingerbread cookies. I personally prefer a crispy style cookie over a soft version, and the recipe in this post is perfect! It is deliciously spicy (a hint of black ground pepper adds an additional layer of flavor) and I love that it holds its shape well. This makes it a great recipe for gingerbread houses as well as any cutout shape you’d like to use.
- ½ cup Granulated Sugar
- ½ cup Light Molasses
- 2 teaspoons Ground Ginger
- 1 ½ teaspoons Ground Cinnamon
- ½ teaspoon Ground Cloves
- ½ teaspoon Ground Nutmeg
- ¼ teaspoon Black Pepper, ground
- 2 teaspoons Baking Soda
- ½ cup Butter, salted
- 1 Egg, beaten
- 3 ½ cup Flour, all purpose
- Preheat oven to 325° Fahrenheit.
- In a saucepan, heat sugar, molasses, and spices to boiling over medium heat. Stir occasionally.
- Remove from heat and stir in baking soda (mixture will foam).
- Stir in butter until it melts.
- Stir in egg & then flour.
- Turn out mixture onto countertop to finish kneading the dough.
- Roll dough with rolling pin to about ¼ inch thickness.
- Cut out cookies or shapes using a metal cookie cutter or sharp knife.
- Bake on cookie sheet lined with parchment paper or a silicone baking mat for 12 minutes total.
- Cool cookies before decorating. Can use royal icing or fondant embellishments for decorations.
Have you tried this recipe? Share your tips!
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