Wednesday, December 8, 2010

Spicy Gingerbread Cookies

There are 2 different gingerbread cookie recipes that I bake during the Christmas season. One is mild and sweet and the other is crispy and very spicy. Tonight T & I made the spicy variety. He chose the cutters: classic gingerbread men, holly leaves, trees, vintage ponies, and houses. (My cabinet holds around 100 custom copper & several vintage cookie cutters).

Here is the recipe, basically a double version of Eileen's Spicy Gingerbread from allrecipes with a bit more spices:

1 cup butter, softened
1 cup sugar
1 cup molasses
2 egg yolks
4 cups flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1-2 tsp. cinnamon
2-3 tsp. cloves
2-3 tsp. ginger

Cream butter & sugar. Add yolks & mix. Add molasses & mix. Sift together all dry ingredients and add slowly to creamed mixture. Mix until dough is formed and holds together well. Separate into two disks and wrap in plastic wrap. Place in fridge and chill for about an hour, until firm but not rock hard.

Roll out on floured surface to desired thickness (we like them THIN!). Bake on parchment lined sheets at 350 for about 8 minutes. They will seem soft but crisp up after 5-8 minutes out of the oven.

Enjoy! We plan to decorate with royal icing tomorrow.


  1. I had to look at this photo for a long time to determine whether I was looking at a round cookie draped in icing around a horse cutter or a horse cookie on a white plate. I think I've determined your horse is on your milk glass plate, right? I'm making 50 large gingerbread persons to decorate for both James and Ben's winter party next week. Which of your recipes is more kid pleasing and sturdy for kid decorating? Would you send it to me? Thanks!!

  2. Here is the link for the mild one:
    It is made with butterscotch pudding. Sounds crazy but the results speak for themselves.