These Gingerbread Cookies Are The Spice Parade Your Taste Buds Have Been Missing
When it comes to gingerbread cookies, the focus is always on the looks — and we can’t judge. A perfectly-formed gingerbread cookie with proper icing seems to be the only way to really do it. But we’re going to let you in on a little secret. We have a gingerbread cookie recipe so flavorful and chewy, you’ll ditch the cookie cutter and eat it as is. Plus, if you’re not a big decorator, this is your way of showing your serious baking chops without getting harassed by your family for dousing the poor cookie in a swamp of sticky icing.
- 3/4 cup of butter softened
- 1 1/2 cup of white sugar, divided
- 1 egg, beaten
- 1 tablespoon of orange juice
- 1/4 cup of molasses (or dark brown sugar)
- 2 1/4 cups of flour
- 2 teaspoons of ground ginger
- 1/2 teaspoon of ground cloves
- 1 teaspoon of baking soda
- 1/4 teaspoon of salt
- 3 teaspoons of cinnamon, divided
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. In a large bowl, beat the butter and 1 cup of sugar until fluffy, about five minutes. Then, add the egg, orange juice and molasses (or brown sugar) and beat until completely incorporated. In another bowl, add flour, ginger, cloves, baking soda and salt and mix until completely combined. Add dry mixture into the wet mixture in batches and beat until just incorporated. Then, roll the batter into one-inch balls and roll into a mixture of 1/2 cup white sugar and 2 tsp. cinnamon. Bake for 9 to 11 minutes, then let cool.
Pro tip: If you have the time, chill your dough for two to three hours before baking. The dough will set up much more nicely and the flavors will have time to marinate!
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