The Most Wonderful Gingerbread Cookies By June | Delish

all-purpose flour

🥗Healthier: whole wheat flour

More nutritious option.

brown sugar

🥗Healthier: coconut sugar

Lower glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Healthier fat option or budget-friendly alternative.

Start by making gingerbread cookies with a focus on adding more spice.

Use a stand mixer to cream together 1.5 sticks of softened butter and 3/4 cup packed brown sugar until fluffy.

Stream in 2/3 cup molasses and mix until smooth and fluffy, scraping down the sides to incorporate all ingredients.

Add 1 egg (room temperature) and 1 teaspoon of vanilla extract, mixing until combined.

Incorporate 1 tablespoon of fresh ginger, zest from 1 orange, and freshly cracked black pepper to taste.

Add 1 tablespoon ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon kosher salt, 1/4 teaspoon ground nutmeg, and 1 teaspoon baking soda to the mixture.

Gradually add 3.25 cups of all-purpose flour and pulse until the dough comes together, scraping down the sides as needed.

Portion the dough onto two sheets of parchment paper, cover with another sheet, and roll out to about 1/4 inch thick.

Chill the dough for at least 30 minutes in the fridge or 25-30 minutes in the freezer until solid.

Peel back both sides of the parchment before cutting out cookie shapes to prevent sticking.

Use flour on cookie cutters to prevent sticking, and separate smaller and larger cookies on different trays for even baking.

Preheat the oven to 350°F (175°C) and bake cookies for 10-12 minutes, checking smaller cookies at 8 minutes.

Let cookies cool on the tray for 5-10 minutes before transferring to a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens