How to Make Chewy Gingerbread Cookies | Bite Size

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar texture.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

decorating icing

🥗Healthier: yogurt

💰Cheaper: store-bought frosting

Yogurt can provide a healthier topping option.

candied ginger

🥗Healthier: fresh ginger

💰Cheaper: dried ginger

Fresh ginger is less sweet but offers a similar flavor.

Start by mixing all the dry ingredients in a mixer bowl: flour, brown sugar, cinnamon, ginger, cloves, allspice, nutmeg, black pepper, fine sea salt, and baking soda.

Mix the dry ingredients for a few seconds until combined.

Cut unsalted butter into cubes and add to the dry ingredients in the mixer.

Mix on low speed until the mixture resembles cornmeal and the butter is fully incorporated.

Add one large egg and a good amount of molasses to the mixture.

Mix on low speed until the dough comes together smoothly, about one minute.

Scrape down the bowl to ensure everything is combined.

Lightly moisten hands to help shape the dough into a round shape, or divide the dough into pieces for faster chilling.

Refrigerate the dough for about 30 minutes until firm, or overnight if making ahead.

Roll the chilled dough between two pieces of parchment paper to prevent sticking.

Use minimal flour to roll out the dough, checking thickness as you go.

Flip the dough package occasionally to prevent sticking to the parchment paper.

Use vintage cookie cutters to cut out shapes from the rolled dough.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens