Perfect Gingerbread Cookies

Perfect Gingerbread Cookies

BallerinaBaker 0

"Not-too-soft, not-too-hard, not-too-spicy, not-too-bland... These are the absolute PERFECT gingerbread cookies for everyone and anyone at the holidays-You will get rave reviews from kids, dieters, parents, and traditionalists alike. This is a very malleable recipe; you don't need to follow it precisely. Feel free to add or reduce things as you wish, depending on your taste, as long as the dough looks and feels about right. I use from 6 to 8 cups of flour in this recipe."
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Ingredients

2 h servings 83 cals
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Original recipe yields 72 servings

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Nutrition

  • Calories:
  • 83 kcal
  • 4%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 17.7g
  • 6%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 69 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease several baking sheets. Whisk the flour, baking soda, baking powder, salt, 2 teaspoons cinnamon, allspice, cloves, nutmeg, and ginger in a bowl; set aside.
  2. Beat together 1 cup white sugar, brown sugar, molasses, butter, canola oil, applesauce, water, egg substitute, and vanilla extract in a large bowl until evenly combined. Stir in the flour mixture to make a soft, thick, not-very-sticky dough. Cover and refrigerate at least 30 minutes. Stir 1 1/2 teaspoons cinnamon together with 1 1/2 teaspoons white sugar in a small bowl; set aside.
  3. Roll the dough on a heavily floured surface to a thickness of 1/4-inch. Cut into shapes using a cookie cutter. Place the cookies onto the prepared baking sheets, and sprinkle with the cinnamon sugar mixture.
  4. Bake in the preheated oven until the edges are golden, and the bottoms are slightly darker than the tops, 9 to 11 minutes. Remove the cookies from the baking sheets immediately, and place on a wire rack to cool. After 10 minutes of cooling, they should be hard, like typical gingerbread cookies, but still slightly bendable, and soft on the inside.

Reviews

8
  1. 8 Ratings

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Most helpful positive review

A really good cookie! It is my experience with gingerbread cookies, that the dough will be sticky, there is nothing wrong with this recipe. I had to add a minimal amount of flour as I was rollin...

Most helpful critical review

As written, this recipe was way too sticky and the dough had already been chilling for an hour before I tried to work with it. I think I've ended up putting about two cups of flour or more into...

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A really good cookie! It is my experience with gingerbread cookies, that the dough will be sticky, there is nothing wrong with this recipe. I had to add a minimal amount of flour as I was rollin...

As written, this recipe was way too sticky and the dough had already been chilling for an hour before I tried to work with it. I think I've ended up putting about two cups of flour or more into...

way too spicy, way too dense, way too soft. will not make again.

Excellent recipe. Simple to make, but delicious to taste!!!

I LOVE this recipe!! Yes the dough is sticky, but isn't that the way all gingerbread cookie dough is? When I rolled them out I made sure to use plenty of flour--- no longer sticky! I give it 5 s...

I really enjoyed this recipe. I used Granny Smith applesauce, which gave a much more potent apple flavor. I didn't make the icing, though. I like them just fine without it!

Delicious cookies. The dough was too sticky to roll out so I used a scoop and made drop cookies. They flattened well but had to bake 13-15 minutes.

Perfect is definitely an over statement. I followed this receipe to a T and the dough was so sticky, I had to add more flour and more flour just to roll them out. Then when I tried to use the co...

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