To me, it’s not Christmas without gingerbread. It’s probably my favorite holiday cookie. Where people might say sugar, I say gingerbread.
It’s funny because I didn’t grow up with having gingerbread like that, especially for the holidays. Like I mentioned last year, the only time I had anything that even remotely resembled gingerbread was through a famous lady named Little Debbie. Thankfully, not anymore. I feel like though, in this day and age, if I ate one of her gingerbread men I’d probably get the worst headache ever. Processed sugar does that to me sometimes.
These past couple of years, I’ve made it a point to have a gingerbread something for the holidays. My folks, as usual, are meh about them so my sister and I get to eat most, if not all of the cookies. When I first started baking on theme things, and gingerbread was on the list, I started with this recipe. Allrecipes used to be my holy grail of recipes, and I sometimes go back there for old faves. I even have this very same recipe printed out on an index card, in a feeble attempt at a recipe box! Let me just say, formatting that on Word was a nightmare.
This year, in case you haven’t noticed, the cookie recipes I’ve posted have all been no fuss drop cookies. I swear it was unintentional. I realized this when I looked at my cookie wish list on my whiteboard the other day. I was deciding what to make next when I mentally screamed “WAIT A MINUTE! How come I don’t have cut outs?” I think my subconscious did me a favor by not choosing cut outs. Thanks, brain.
Since these are not cut outs, they are super easy to make. There’s just three things I’d like to point out, though. The original recipe says to use margarine. I’m an all butter household now, and there’s no turning back. Why use margarine when there’s butter available? Unless you have like, dairy problems or something, use the butter. The second thing is, swap out half the sugar for brown sugar. I didn’t this time, because I forgot, but please do. There are molasses in these cookies already but brown sugar is awesome in these sort of things. Dark brown sugar if you can, although either works fine. The last thing I’d note is to refrigerate the dough a little bit. It’s super duper soft, which can be a real pain when trying to shape into uniform balls to dip in sugar before baking. Let them chill out for half an hour or so, then thank yourself for not making cut outs.
Speaking of sugar, I guess I have one more thing to note. These cookies are rolled in sugar before baking, because why not add a little somethin’ somethin’ extra to these? Well, I upped the ante this year by rolling them in raw sugar. This was the best idea I had since deciding to add twice the amount of chocolate chips in a PB cookie. The crunch on these cookies because of this sugar is unbelievable. I was stunned, as I thought the dough would soak them up. It didn’t and they were fab.
Now, my cookies spread out quite a bit but that’s okay. I want to say that it was partly because of my new sheet pans and silicone liners, but I just don’t know. Either way, the cookies are as fantastic as I remember. Chewy, gingery, and molasses-y; just like a ginger cookie should be. The ginger is subtle but still present, which makes you just want to eat another one. The crunch from the raw sugar adds depth to an otherwise all chew cookie. Since mine spread out something fierce, it also didn’t look too bad if you ate one or five. They weren’t thick so it didn’t count!
Despite the fact that my ginger cookie this year was not in the shape of a little edible man, I still feel like I got in the quintessential holiday cookie. Good thing I can eat them all by myself!
#CookieCraziness recipes thus far:
Big Soft Ginger Cookies – adapted from allrecipes
Makes 36 cookies
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup (stick and a half) unsalted butter, room temp
- 1/2 cup white sugar
- 1/2 cup brown sugar, lightly packed
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon water
- 1/4 cup molasses
- 1/4 cup raw sugar, for rolling
- In a medium sized bowl, whisk together the flour, ginger, baking soda, ground cinnamon and cloves, and salt. Set aside.
- In a large bowl, cream together the room temperature butter and sugars until light and fluffy. Remember, you can go as long as you’d like. anywhere from 4-10 minutes; whatever it takes. Add the egg and vanilla, and mix well. Then add the molasses and the water until fully incorporated.
- Gradually add the dry ingredients to the wet mix, making sure it’s well incorporated before adding more. Fold in the last bit of dry ingredients, making sure to not overmix. Cover the dough and refrigerate for 30 minutes to an hour. You can definitely skip this step but a chill will make the soft dough a tad more workable.
- After chilling the dough, preheat your oven to 350F. Line two baking sheets with parchment and set aside. On a plate or in a small bowl, place the 1/4 cup of raw sugar.
- Scoop out the dough using a disher, tablespoon, or two small spoons, and place on the raw sugar. Roll the dough ball until completely covered and transfer to the prepped baking sheet.
- Bake the cookies for 8-10 minutes. Let the cookies cool on the sheet for at least five minutes before transferring to rack to cool completely.
- I used maybe more than 1/4 cup to roll the dough balls in. Depends on the size of the dough ball, I guess.