Crisp Spiced Gingerbread Cookies
Delightfully crunchy and flavorful, these Crisp Spiced Gingerbread Cookies are perfect for any festive occasion. Inspired by the classic chewy ginger cookies, this recipe yields cookies that are sturdy enough for decorative gingerbread ornaments. The rich aroma of spices fills the kitchen as they bake, making them a wonderful addition to holiday festivities. For added charm, thread the cookies with wooden skewers or use a drinking straw to create holes for hanging. Once baked, these cookies can be stored in an airtight container for up to a month, making them an excellent treat to prepare in advance.
20
Servings
90
Calories
10
Ingredients
Ingredients
Unbleached All-Purpose Flour
3 cups (Measured)
Dark Brown Sugar
3/4 cup (Packed)
Ground Cinnamon
1 tablespoon (Measured)
Ground Ginger
1 tablespoon (Measured)
Ground Cloves
1/2 teaspoon (Measured)
Table Salt
1/2 teaspoon (Measured)
Baking Soda
3/4 teaspoon (Measured)
Unsalted Butter
12 tablespoons (Cut into 12 pieces and softened slightly (1 1/2 sticks))
Unsulphured Molasses
3/4 cup (Measured)
Milk
2 tablespoons (Measured)
Instructions
1
In a food processor fitted with the steel blade, combine the flour, brown sugar, cinnamon, ginger, cloves, salt, and baking soda. Pulse until well mixed, about 10 seconds.
2
Add the butter pieces to the flour mixture and process until the mixture resembles fine sand, about 15 seconds.
3
With the processor running, gradually add the molasses and milk. Process until the dough is evenly moistened and forms a soft mass, approximately 10 seconds.
4
Alternatively, you can use a standing mixer fitted with the paddle attachment. Mix the dry ingredients on low speed for about 30 seconds. Add the butter and mix on medium-low until sandy, about 1 1/2 minutes. Then, lower the speed and add the molasses and milk, mixing until combined, approximately 30 seconds. Increase speed and mix for another 10 seconds.
5
Turn the dough out onto a clean work surface and divide it into four equal portions. Take one portion and roll it between two sheets of parchment paper to a thickness of 1/8 inch.
6
Stack the rolled dough on a cookie sheet and freeze for 15 to 20 minutes, until firm. Alternatively, refrigerate the dough for 2 hours or overnight.
7
Preheat your oven to 325°F (163°C) and adjust the racks to the upper and lower-middle positions. Line two cookie sheets with parchment paper.
8
Remove one sheet of dough from the freezer. Carefully peel off the top layer of parchment. Flip the dough over and remove the second parchment layer. Cut out your desired shapes, spacing them about 3/4 inch apart on the prepared sheets.
9
Re-roll any scraps of dough and repeat cutting until your cookie sheets are full. Bake the cookies for 15 to 20 minutes, rotating the sheets halfway through, until they are slightly darkened and firm to the touch.
10
Let the cookies cool for 2 minutes on the sheets before carefully transferring them to a wire rack to cool completely. Gather and repeat with remaining dough until all are baked.
Nutrition Information
3.6g
Fat
13.8g
Carbs
1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the texture of these Crisp Spiced Gingerbread Cookies?
These cookies are delightfully crunchy and sturdy, making them different from typical chewy ginger cookies.
Are these cookies suitable for holiday decorations?
Yes, they are sturdy enough to be used as decorative gingerbread ornaments.
How can I make holes in the cookies for hanging?
You can thread the cookies with wooden skewers or use a drinking straw to create holes before baking.
How long can these gingerbread cookies be stored?
They can be stored in an airtight container for up to one month.
What type of flour is required for this recipe?
The recipe calls for 3 cups of measured unbleached all-purpose flour.
What kind of sugar provides the sweetness and color?
The recipe uses 3/4 cup of packed dark brown sugar.
What specific spices are used in the dough?
The dough is seasoned with ground cinnamon, ground ginger, and ground cloves.
How much ginger is included in the recipe?
The recipe requires 1 tablespoon of ground ginger.
What is the role of molasses in this recipe?
Unsulphured molasses is used to provide the classic gingerbread flavor and deep color.
Can I use a food processor to make the dough?
Yes, a food processor fitted with a steel blade is recommended for mixing the ingredients.
What should the mixture look like after adding the butter?
The mixture should resemble fine sand after processing the butter with the flour and spices.
Can I use a standing mixer instead of a food processor?
Yes, you can use a standing mixer fitted with a paddle attachment on low to medium-low speeds.
How thick should I roll the gingerbread dough?
The dough should be rolled to a thickness of 1/8 inch.
What is the best way to roll out the dough?
Roll the dough portions between two sheets of parchment paper for ease and cleanliness.
How long does the dough need to chill in the freezer?
The rolled dough should be frozen for 15 to 20 minutes until it is firm.
Is there an alternative to freezing the dough?
Yes, you can refrigerate the dough for 2 hours or overnight instead of freezing it.
What temperature should the oven be set to?
Preheat your oven to 325°F (163°C).
Where should the oven racks be positioned for baking?
Adjust the racks to the upper and lower-middle positions.
How far apart should I space the cookie cutouts?
Space the cutouts about 3/4 inch apart on the prepared baking sheets.
What should I do with the dough scraps after cutting shapes?
Gather the scraps, re-roll them, and continue cutting until all dough is used.
How long do the cookies need to bake?
Bake the cookies for 15 to 20 minutes.
How do I know when the cookies are finished baking?
They are done when they are slightly darkened and feel firm to the touch.
Should I rotate the baking sheets during the process?
Yes, rotate the sheets halfway through the baking time to ensure even cooking.
How long should the cookies cool on the baking sheet?
Let them cool for 2 minutes on the sheets before transferring them to a wire rack.
How many servings does this recipe yield?
This recipe makes approximately 20 servings.
What is the calorie count for one serving of these cookies?
Each serving contains approximately 90 calories.
How much fat is in each cookie?
There are 3.6 grams of fat per serving.
What is the carbohydrate content of a single cookie?
Each cookie contains 13.8 grams of carbohydrates.
How much protein is provided per serving?
There is 1 gram of protein per serving.
Does this recipe contain any leavening agents?
Yes, it uses 3/4 teaspoon of baking soda as a leavening agent.