rich gingerbread cookies

My Thanksgiving holiday tradition is baking this rich gingerbread cookie recipe. I package the brightly decorated cookies to keep in my freezer and will use them as hostess gifts throughout the holiday season. I favor this recipe because it doesn’t hold back on flavor and creates a cookie strong enough to avoid breaking in transport. The line-up of frosted cookies is such a gratifying accomplishment.

Print Recipe

rich gingerbread cookies

Serves: Makes about 36 gingerbread men (and women) 4” tall

Cooking Time: 12 minutes

Ingredients

1 cup softened butter
1 cup sugar
1 egg
½ cup molasses
3¾ flour
1 teaspoon baking soda
2 tablespoons cocoa powder
1½ teaspoons nutmeg
3 teaspoons ginger
2 teaspoons cinnamon
2 teaspoons cloves
Glaze:
1 (16 ounce) box confectioner's sugar
1/3 cup water
1 teaspoon vanilla

Instructions

In large bowl or food processor fitted with paddle attachment, cream together butter and sugar until light and fluffy. Stir in egg and molasses.

In medium bowl stir together flour, baking soda, cocoa powder, nutmeg, ginger, cinnamon and cloves. Add to wet ingredients and mix until dough forms a ball.

Chill several hours or overnight.

Preheat oven to 350°. Line 2 baking sheets with parchment.

Bring dough to room temperature, roll out and cut into shapes a little less than ¼” thick.

Arrange shapes on cookie sheet and bake 10-12 minutes until lightly browned. Watch carefully to avoid burning.

Cool on wire rack and pipe on icing or dip in glaze and allow to dry on rack.

November 23, 2018