Description
These classic gingerbread cookies are soft in the center, warmly spiced, and perfect for decorating or enjoying as-is. With a rich molasses base and just the right snap of spice, this double batch is ideal for holiday baking trays, cookie swaps, or cozy nights in. Add a few modern twists for a fresh take on tradition.
Ingredients
1 cup margarine (or unsalted butter), softened
1 cup white sugar
2 large egg yolks
1 cup molasses (not blackstrap)
4 cups sifted all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground nutmeg
Twist Options (Pick 1–2):
1 tsp orange zest (bright, citrusy note)
½ tsp allspice or cardamom (extra depth)
½ cup finely chopped crystallized ginger (zingy chew)
Dip cooled cookies in white chocolate or drizzle with lemon glaze
Add a pinch of black pepper for a bold finish
Instructions
Cream margarine and sugar until light and fluffy.
Mix in egg yolks and molasses until smooth.
In a separate bowl, whisk together dry ingredients and spices. Gradually blend into wet mixture.
Chill dough for 1 hour until firm.
Preheat oven to 350°F (175°C). Roll dough ¼-inch thick on a floured surface. Cut with cookie cutters.
Place on baking sheets and bake for 8–10 minutes. Let cool on racks.
- Prep Time: 20 mins
- Cook Time: 10 mins per batch
- Category: Dessert
Nutrition
- Calories: 100–120
- Fat: 4g
- Carbohydrates: 16g
- Protein: 1g