These old-fashioned, classic buttery-crisp and scrumptious gingerbread cookies are at their best and so ideal for decorating with icing and other embellishments for the Christmas holiday. The fragrance of these gingerbread cookies as they are baking will make you swoon! The recipe is my very own creation which I developed back in 2000. The recipe was featured on recipe cards as part of my oversized copper cookie cutter set for Old World Ornaments: Brilliant Bauble & Radiant Reflector.
Some like their gingerbread cookies soft and cake-like while others prefer their gingerbread buttery, crispy and crunchy like gingersnaps. And, some like gingerbread cookies mildly spiced while others prefer them extra-spicy. Well, with our recipe you are getting the best of both worlds! If you prefer extra-spicy gingerbread cookie cutouts, just refer to our variation for Extra-Spicy Holiday Gingerbread Cookies. Otherwise, you will simply adore them as is.
What makes our Spicy Holiday Gingerbread Cookies wicked good?
The buttery and spicy molasses flavor of these gingerbread cookies will have won you over in just one bite. With our recipe, you truly are getting the best of both worlds because our gingerbread cookies are buttery-crisp without being too cakelike as with other recipes. Plus, our recipe is made with all dark brown sugar and molasses for a deep, dark, rich gingerbread cookie. Once again, if you prefer your gingerbread cookies extra-spicy, just follow our recipe variation for Extra-Spicy Holiday Gingerbread Cookies.
In addition, our preparation instructions provide for proper chilling of this buttery dough. We have found that by rolling the dough out between sheets of plastic wrap makes it easy to pop the dough back into the fridge on a cookie sheet for a quick chill. This way, when you are ready to cut into the dough with your favorite cookie cutters, the dough will not stick to your work surface and the cutouts will maintain their shape after baking. Our method prevents a messy work surface for stress-free holiday cookie baking!
- 4¾ cups bleached all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 teaspoons ground ginger
- 3 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1½ cups (3 sticks) unsalted butter, softened
- 1½ cups firmly packed dark brown sugar
- 1 large egg plus 1 large egg yolk
- ½ cup unsulfured (light) molasses, such as Grandma’s® brand
Variations: For Extra-Spicy Holiday Gingerbread Cookies, increase ground ginger and ground cinnamon to 4 teaspoons each and increase ground cloves to 1 teaspoon.Professional Food Photography on isolated white backgrounds by Teri Studios, Cincinnati, OH.