Perfect Gingerbread Cookies Recipe
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Perfect Gingerbread Cookies

By: BallerinaBaker 
"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."

This Kitchen Approved Recipe has an average star rating of 3.5 Rate/Review | Read Reviews (4)

Prep Time:
30 Min
Cook Time:
30 Min
Ready In:
2 Hrs

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Original Recipe Yield 6 dozen cookies
 

Ingredients

  • 6 cups all-purpose flour, or as needed
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 2 pinches ground nutmeg
  • 1 1/2 teaspoons ground ginger
  •  
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 cup molasses
  • 2 tablespoons softened butter
  • 2 tablespoons canola oil
  • 3/4 cup applesauce
  • 1/2 cup water
  • 1/4 cup liquid egg substitute (such as Egg Beaters®)
  • 1 teaspoon vanilla extract
  •  
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons white sugar

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 83 | Total Fat: 0.9g | Cholesterol: < 1mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 3.5 star rating.
Reviewed on Nov. 5, 2010 by N Morski Supporting Member (Click to learn more about Supporting Membership)  view full review
A really good cookie! It is my experience with gingerbread cookies, that the dough will be...
The reviewer gave this recipe 3 stars. This recipe averages a 3.5 star rating.
Reviewed on Dec. 22, 2009 by Shanna   view full review
As written, this recipe was way too sticky and the dough had already been chilling for an hour...
The reviewer gave this recipe 1 stars. This recipe averages a 3.5 star rating.
Reviewed on Nov. 26, 2010 by Cassidylea16   view full review
way too spicy, way too dense, way too soft. will not make again.
The reviewer gave this recipe 5 stars. This recipe averages a 3.5 star rating.
Reviewed on Dec. 6, 2011 by Mommy4Baker   view full review
Excellent recipe. Simple to make, but delicious to taste!!!

 

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