Gingerbread Cookies

Run, run as fast as you can... Because I'm going to eat you, and I'm going to have so much fun doing so!
This was my last chance to bake with Christmas flavors and sprinkles at school for the year. Now that it’s January, I have to switch back to more season-neutral treats. But as I’m posting old recipes, you get these wonderful treats! I made some classic gingerbread cookies to celebrate surviving my first semester of grad school, the approaching holidays, and the amazing people I’ve met here. That final reason is one of my favorite parts of baking: in return for passing out cookies, I received two hours of great conversations. Worth every second of baking for sure! And one shamelessly proud moment: my professor emailed me over break to request this recipe for his family baking. Are you tempted to make them yet?!

Okay, enough babbling: what you really want is this recipe. These cookies are great. Flavorful, crunchy on the edges, and soft in the middle – classic goodness. I combined two different recipes with my own ideas and this was the result. If you want to make gingerbread cookies (and don’t have a family recipe that you could never bear to abandon), then definitely try these!

I drew from two of my favorite blogs:
Annie’s Eats – Gingerbread Cookies
Smitten Kitchen – Spicy Gingerbread Cookies

Follow the instructions on Annie’s Eats, but use these ingredients (I changed/added a few things):



5 cups flour
1 ¼ tsp. salt
1 ½ tsp. baking powder
½ tsp. baking soda
3 tsp. ground cinnamon
1 ½ tsp. ground cloves
2 tsp. ground ginger
1 ½ tsp. ground nutmeg
½ tsp. black pepper (seriously – weird, I know, but it’s good!)
1 cup unsalted butter, at room temperature (I used ½ cup unsalted butter + ½ cup butter flavored shortening because I ran out of butter)
1 cup dark brown sugar (you could also use white, but brown sugar will make it more flavorful and chewy)
1 cup molasses
1 large egg
1 tsp. orange juice (water if you don’t have OJ)*


*Orange juice is the secret to making really awesome gingerbread. If you have a different recipe that you insist on using instead of mine, I won’t mind – but please trust me and substitute orange juice if your recipe calls for water! Or, do what I do: add the orange juice to the recipe and bump up the flour & spices to make up for the additional liquid. Orange juice brings out the flavors and will make your gingerbread extra awesome. I promise.

The instructions are very clear on Annie’s website, so I won’t replicate them here. I’ll just give you my tips:

1. Divide the dough into thirds, wrap with cling wrap, and then refrigerate for an hour before rolling the dough out.

2. Refrigerate the cookies again for 5 minutes (or more) before baking them. Then you won’t need to leave 2 inches between each cookie when you bake them, because they will retain their shape better.

3. If you don’t have parchment paper (darn you, Shaws, for running out!), coat your pans with baking spray and your cookies will be fine (just a bit darker on the bottom).

4. 10 minutes is key! Don’t bake them any longer! 9 minutes might even be enough. Or 8. Find out how your oven cooks and be careful not to overcook these or they’ll be crunchy all the way through.

5. If you’re impatient like me, you don’t have to let them cool on the baking sheets for 10 minutes. They’ll be fine being transferred immediately to the cooling racks (they’re just soft, so be careful – they’ll harden up later).

6. Decorate with frosting! A very simple recipe that I used = 1 cup powdered sugar for every 1 tablespoon water (I ended up using about 5 cups of powdered sugar to decorate them all). Add water as needed, in very small amounts, to keep it smooth enough to spread. Too runny, though, and it will not stay on your cookies! Find that sweet spot that allows you to spread it with a knife (like on the gingerbread men) or pipe it out with a frosting bag (like on the snowflakes).

7. Use the crystalized sugar sprinkles instead of crunchy/harder sprinkles. The crunchy ones will distract from the gingerbread’s texture. Put the sprinkles on immediately after you frost each cookie, or else it’ll harden and the sprinkles won’t stick.

8. Let the frosting harden overnight. Store the cookies with wax paper between each layer. The less stacking you have to do, the better, because they’ll get a bit smashed if you stack them too high.