Gingerbread cookies are a Christmas classic and a favorite in our house. Okay, so all cookies are loved in our house, but cookies with spice are our absolute favs. I like my cookies to be soft, it doesn’t matter what kind. If crumbs are ricocheting off of the cookie and I had really engage my jaw to get a bite, I want no part of it. This probably makes me a horrible person, I know. I went about this recipe combining my awesome soft molasses recipe with a classic gingerbread recipe, and mmm, they’re soft and spicy and yummy. In this recipe whole wheat flour shines, it adds a lovely nutty flavor that accentuates the spices. In order to get what I think of as “authentic” gingerbread flavor, the secret is to add just a pinch of white pepper. Yep, white pepper provides the bite that you taste in old-school gingerbread. This recipe is also egg free and a one bowl-er. No messing with creaming butter and mixing dry ingredients in a separate bowl and adding in batches. Nope. It’s not high-maintenance like that.
- 1 1/2 cups dark molasses
- 1 cup brown sugar (organic, should be 1 ingredient – cane sugar)
- 1/3 cup butter, softened
- 2/3 cup cold water
- 6 cups whole wheat flour
- 2 tsp baking soda
- 1 tsp allspice
- 2 tsp ginger
- 1 tsp ground cloves
- 1 tsp cinnamon
- 1 tsp salt
- pinch of white pepper
I’ll say it again, this recipe is a one bowl-er. So awesome. We’ll start by mixing the wet ingredients and sugar, and then add in the dry ingredients one by one.
- Add molasses, brown sugar, softened (not melted) butter and cold water to your mixing bowl. With the paddle attachment, mix on low-medium speed until just combined. Your butter will be in small floating pieces at this point. DO NOT WORRY!
- Add flour to the mixing bowl 1 cup at a time allowing time for the flour to be incorporated into the dough.
- Add baking soda and remaining spices by sprinkling evenly over the surface of the dough in the bowl. Mix 2-3 minutes on low-medium. Taste. Yes, no eggs in this batter mean that you can safely taste-test this to see if the spice level is right for your lovely taste buds.
- At this point the dough will be a crumbly moon sand type texture. Use your hands to form it into a ball in the bowl and then wrap the ball in plastic wrap and refrigerate overnight.
- Next day, remove dough from the refrigerator and allow to warm up on the counter top for 30 minutes or so.
- Preheat oven to 350f.
- Breaking dough into two pieces, kneed 1 piece of dough with your hands until pliable. Roll to 1/4″ thickness on a lightly floured surface and cut with cookie cutters. Err on the side of too thick. If too thin these cookies will come out crispy instead of soft.
- Bake cookies (3″ apart) for 10 minutes. Transfer to a cooling rack to cool.