Gingerbread Cookies

There’s nothing like the taste of fresh and spicy gingerbread men (and women) during the holiday season. As I was making these little people, I couldn’t help but think of the scene from Shrek. Not the gumdrop buttons! haha

While in pastry school my teacher introduced us to speculoos cookies for the holidays. Now, they’re a huge hit at Trader Joe’s in cookie butter form. Ever since we made them in school, I’ve loved the flavor and try to make them every year. This time, I made them in the form of gingerbread people because, come on, it’s pretty much the same thing.  The only difference is the amount of spices you add. I love the flavor of cardamom so I added the non-traditional spice into my beauties 🙂

I have this new found obsession with cute things and sprinkles so here I am again, adding my special sprinkle mix to the gingerbread ladies. However, I did find in my last 2 batches that the sprinkles melted. I assume the temperature raised slightly more than the first batch. Keep this in mind when baking with sprinkles.

The key to making these cookies is to work fast. After mixing the dough, it’s important to wrap the dough in plastic then chill immediately. This will help the dough not only rest but get less sticky. Once it is chilled, it’s important to spread a good layer of flour on your work surface because it will stick. Also, move the dough clockwise in between each roll (while adding more flour if needed). This will help it to not stick.

Print Recipe

Gingerbread Cookies

There's nothing like the taste of fresh and spicy gingerbread men (and women) during the holiday season.

Prep Time

15 minutes

Cook Time

10 minutes

Passive Time

1 hour

Servings

Ingredients

• 3 cups all purpose flour
• 1 ½ teaspoon baking powder
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• 2 teaspoon ginger
• 1 teaspoon cinnamon
• ¼ teaspoon clove
• few grates nutmeg
• ¼ teaspoon cardamom
• 6 tablespoon unsalted butter
• ¾ cup dark brown sugar
• 2 large eggs (1 for egg wash)
• ½ cup molasses
• 2 teaspoon vanilla

Prep Time 15 minutes Cook Time 10 minutes Passive Time 1 hour Servings Ingredients 3 cups all purpose flour 1 ½ teaspoon baking powder ¾ teaspoon baking soda ¼ teaspoon salt 2 teaspoon ginger 1 teaspoon cinnamon ¼ teaspoon clove few grates nutmeg ¼ teaspoon cardamom 6 tablespoon unsalted butter ¾ cup dark brown sugar 2 large eggs (1 for egg wash) ½ cup molasses 2 teaspoon vanilla

Instructions

1. In a small bowl, whisk together flour, baking powder, baking soda, salt, and spices until well blended.
2. In a large bowl beat butter, brown sugar, and egg on medium speed until well blended. Add molasses and vanilla, continue to mix until well blended. Gradually stir in dry ingredients until blended and smooth. Wrap dough in plastic and refrigerate for 1 hour.
3. Preheat oven to 375 degrees, Prepare baking sheets by lining with parchment paper or silpat.
4. Place the dough on a lightly floured surface. Sprinkle flour over dough and rolling pin. Roll dough to a scant 1/4-inch thick. Use additional flour to avoid sticking.
5. Cut out cookies with gingerbread man shape. Place cookies about 1 1/2-inches apart on baking sheet. (I put the sheet pan with the cookies on it in the freezer for 10 minutes to solidify the butter. Though you’re welcome to skip this step.) With a pastry brush, wipe off excess flour on cookies then add a thin layer of egg wash (lightly beaten egg). Decorate cookies with sprinkles while lightly pushing them into place.
6. Bake 1 sheet at a time for 7-10 minutes (7 minutes leads to softer cookies). Let cool on pan and enjoy! The can be frozen in a freezer bag for up to 3 weeks.