Gingerbread Cookies: Give in to that Gingerbread Man

Go ahead, indulge. Not because you want it, but because you deserve it. 

&& if you are one of those few who so diligently say no to sweets- you look great (&&we all applaud you, really)- but you can still make this recipe for some friends, family, or relatives. After all, they deal with your hunger- anger (see also: hunger attack, and not-so-sweet tooth). 

I found this recipe about a month ago and tried it out. Let's just say molasses is hard to find. No such luck in helping you find it either, it was tucked under the seasonal baking items for me. The search was worth the effort though. I was able to give a friend some cookies as a thank you, satisfy my craving, and even freeze some cookies for later. 

Just don't eat all the cookie dough. 

&&& when you lick your fingers of dough, don't forget to lather, rinse, and in some people's cases, repeat.


  • 3 cups all-purpose flour
  • 3/4 cup firmly packed dark brown sugar
  • 3/4 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt (any salt works, but sea salt is my favorite. The large kind so when you bite into it it contradicts the sweetness just right)
  • 12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened slightly
  • 3/4 cup molasses
  • 2 tablespoons milk
  • And if you are feeling really fancy, why not add a dash of powdered sugar on top. The aesthetics are worth the extra calories-- trust me!

  • Directions:

  • Set oven to 350 degrees.
  • In the mixer (large bowl), mix flour, sugar, cinnamon, ginger, cloves, salt, and baking soda until combined, about 10 seconds. Scatter slightly melted butter pieces over flour mixture and stir until mixture is sandy and resembles very fine meal, about 15 seconds. With mixer running, add molasses and milk; mix until dough is evenly moistened and forms soft mass, about 10 seconds.
  • Divide dough in half and roll into ¼ inch thickness between two sheets of parchment paper. Place in refrigerator at least two hours (or overnight) or place in the freezer for 15 to 20 minutes, until firm.
  • (I skipped this last step due to time and the cookies turned out fine!)
  • Once firm, remove parchment from dough and cut out cookies using a 5-inch gingerbread man or 3-inch gingerbread cookies. Place on prepared baking sheets spacing cookies 1 inch apart. Bake 8 to 11 minutes. 
  • Gather scraps; repeat rolling, cutting, and baking in steps 2 and 4. Repeat with remaining dough until all dough is used.

  • So this blog post is for you. The eaters and the bakers.  The movers and the shakers. Even you oh-so-skinny non-eating friends. As for me, I'll have my cookie, and eat it too.

    xoxo (a delightfully sugared) Laur

    1 comment:

    1. yum - maybe someday i will be able to eat one :) <3


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