📝 About This Recipe
These gingerbread cookies are a celebration of the warm, aromatic power of ground spices, featuring a robust blend of ginger, cinnamon, and cloves. This recipe yields a cookie with perfectly crisp edges and a soft, chewy center, reminiscent of traditional European holiday markets. The deep complexity of dark molasses paired with a sharp spice profile makes these an unforgettable seasonal treat that fills your kitchen with the most comforting aroma imaginable.
🥗 Ingredients
Dry Spiced Flour Base
- 3 1/4 cups All-purpose flour (spooned and leveled)
- 1 tablespoon Ground ginger (freshly opened for best potency)
- 1 tablespoon Ground cinnamon (Ceylon or Cassia)
- 1/2 teaspoon Ground cloves (provides deep earthy notes)
- 1/4 teaspoon Ground nutmeg (freshly grated if possible)
- 3/4 teaspoon Baking soda
- 1/2 teaspoon Fine sea salt (to balance the sweetness)
Wet Ingredients
- 3/4 cup Unsalted butter (softened to room temperature)
- 3/4 cup Dark brown sugar (packed)
- 1/2 cup Unsulfured molasses (do not use blackstrap)
- 1 large Egg (at room temperature)
- 1 teaspoon Vanilla extract (pure Madagascar vanilla preferred)
- 1 teaspoon Fresh ginger (finely grated for an extra kick)
Royal Icing for Decoration
- 2 cups Confectioners' sugar (sifted)
- 1 1/2 tablespoons Meringue powder (for stability)
- 3-4 tablespoons Warm water (added gradually)
👨🍳 Instructions
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1
In a medium mixing bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt until perfectly combined and no spice clumps remain.
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2
In a large stand mixer fitted with the paddle attachment, cream the softened butter and dark brown sugar on medium-high speed for about 2-3 minutes until the mixture is light and fluffy.
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3
Reduce the mixer speed to medium and beat in the egg, followed by the molasses, vanilla extract, and grated fresh ginger. Scrape down the sides of the bowl to ensure even mixing.
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4
Turn the mixer to low speed and gradually add the dry flour and spice mixture. Mix only until the flour streaks disappear; do not overmix or the cookies will be tough.
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5
Divide the dough into two equal portions. Flatten each into a disc and wrap tightly in plastic wrap. Refrigerate for at least 2 hours, or overnight, to allow the spices to bloom and the dough to firm up.
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6
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
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7
On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. If the dough is too cold and cracks, let it sit for 5 minutes.
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8
Use cookie cutters to cut out shapes and transfer them to the prepared baking sheets, spacing them about 1 inch apart as they do not spread much.
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9
Bake for 8-10 minutes. The edges should be set and the centers slightly soft. For crispier cookies, aim for 11 minutes.
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10
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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11
While cookies cool, prepare the icing by whisking the confectioners' sugar, meringue powder, and water until a thick, pipeable consistency is reached.
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12
Transfer icing to a piping bag with a small round tip and decorate the cooled cookies with traditional patterns, dots, or outlines.
💡 Chef's Tips
Always use fresh spices; if your ground ginger has been in the pantry for over a year, replace it for the best flavor profile. Do not skip the chilling time, as the high molasses content makes the dough very sticky and difficult to handle at room temperature. When rolling out the dough, use a mixture of flour and a little cocoa powder to prevent white flour streaks on your dark cookies. If you prefer a softer cookie, pull them out of the oven just as the edges firm up but the tops still look slightly matte. Store decorated cookies in an airtight container with parchment paper between layers to keep the icing intact.
🍽️ Serving Suggestions
Serve alongside a steaming mug of spiced apple cider for a classic winter pairing. Pair with a glass of cold, creamy milk to balance the heat of the ginger. Arrange on a festive platter with candied orange peel and star anise for a stunning holiday display. Crumble over vanilla bean ice cream for a sophisticated, spicy dessert topping. Serve with a sharp cheddar cheese for a traditional Yorkshire-style savory-sweet snack.