Gingerbread Cookies Recipe
User Reviews
5
28 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
20 mins
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Total Time
35 mins
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Servings
500 grams
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Calories
107 kcal
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Course
Dessert
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Cuisine
American, International
Gingerbread Cookies Recipe
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These Gingerbread Cookies are made with whole wheat flour and a blend of warm spices mixed into a dough sweetened with molasses or jaggery syrup. The dough gently comes together with softened butter and is folded with baking soda and spices, resulting in cookies with classic gingerbread flavor and a tender crumb. Optional spices like cinnamon and cloves can be adjusted for personal taste.
Description
The Gingerbread Cookies Recipe mixes softened butter with molasses or an alternative jaggery syrup to provide the deep sweetness traditional to gingerbread. Whole wheat flour is sifted with baking soda and a combination of ground ginger, cinnamon, clove, and nutmeg, then gently folded into the wet mixture to form a dough. Hot water is added as needed to bring the dough together without over-kneading, preserving tenderness in the finished cookies.
These cookies carry the warmth of ginger complemented by the layered spices and the slightly robust texture from whole wheat flour. Variations in the recipe allow for substituting brown sugar or fresh ginger paste if desired, affecting the flavor subtly. The recipe is adjustable in yield and spice levels to suit preferences.
The resulting cookies offer a familiar gingerbread taste with a balanced texture and sweetness, suitable for holiday baking and enjoying with a warm beverage.
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Ingredients
- ½ cup molasses or kakvi or ½ cup jaggery dissolved in 3 to 4 tablespoon hot water *check notes for brown sugar
- ½ cup butter 100 grams, salted or unsalted, softened
- 2 cups whole wheat flour - 240 grams whole wheat flour + 2 to 3 tablespoon if required
- ½ teaspoon baking soda
- 2 teaspoon ground ginger ground ginger
- ¼ teaspoon cinnamon ground cinnamon, powder
- ¼ teaspoon clove powder (ground cloves)
- ¼ teaspoon nutmeg ground nutmeg) or grated nutmeg, powder
- 1 pinch salt - skip if using salted butter
- ¼ cup water or add as needed, hot
Instructions
Prep and making cookie dough
- First grease the baking tray with some butter and set aside.
- Now take the softened butter in a mixing bowl.
- Add the molasses or kakvi. If using jaggery, then add the jaggery powder in 3 to 4 tablespoons hot water. Mix well till the jaggery melts. If impurities are there, then filter the jaggery syrup. Then add it to the butter.
- Begin to mix and beat this mixture.
- I have used wired whisk to mix the butter with the kakvi. You can also use an electric beater.
- Mix and lightly beat this mixture. Keep aside.
- In a separate bowl or plate, sift whole wheat flour, baking soda, ginger powder, cinnamon powder, clove powder and nutmeg powder.
- Now add the entire sifted dry ingredients to the lightly beaten butter+molasses mixture.
- Gently and lightly fold or mix.
- Then add hot water. Mix everything together and gather to form a dough. Do not knead. Just gently mix or fold.
- If the mixture is loose or sticky, then add 2 to 3 tablespoons more of the flour. If the mixture looks dry and crumbly, then add 1 to 3 tbsp of hot water and mix again.
- Cover and place the dough in the refrigerator for 30 to 45 minutes.
Baking gingerbread cookies
- Later, remove and pinch small balls from the cookie dough. Gently roll to a neat ball. Then press and flatten them.
- Place the cookies with an inch space between them on the baking tray. Preheat oven at 180 degrees C/356 degrees F for 15 minutes before you begin to bake the cookies.
- Sprinkle some sugar granules on the cookies. Lightly press the sugar granules on the cookies. You can also use brown sugar to sprinkle on the cookies.
- Bake the cookies at 180 degrees C/356 degrees F for 20 to 25 minutes or till the cookies appear light golden. Do not over bake the cookies. I baked in two batches.
- Wait for one minute after removing the cookies from the oven. With a spatula remove each cookie and place on a wired tray to let them cool.
- Once cooled at room temperature, store them in an airtight jar. The recipe yields about 500 grams of cookies.
- Serve Gingerbread Cookies as a sweet snack or a tea time snack.
Notes
- Brown sugar may be used instead of molasses; add 3 to 4 tablespoons water when mixing it with butter.
- Cinnamon, clove, and nutmeg spices are optional and can be adjusted according to taste.
- Fresh ginger paste or grated ginger can replace ground ginger for a different flavor profile.
- The recipe can be halved or doubled depending on the quantity desired.
- All-purpose flour may substitute whole wheat flour but usually requires less water.
- Nutrition information provided is approximate for one cookie.
Nutrition Information
Show Details
Calories
107kcal
(5%)
Carbohydrates
15g
(5%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.2g
(10%)
Cholesterol
12mg
(4%)
Sodium
34mg
(1%)
Potassium
171mg
(4%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
143IU
(3%)
Vitamin B1 (Thiamine)
0.1mg
Vitamin B2 (Riboflavin)
0.02mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
0.1mg
Vitamin B12
0.01µg
(0%)
Vitamin C
0.003mg
(0%)
Vitamin D
0.1µg
(1%)
Vitamin E
0.2mg
Vitamin K
1µg
Calcium
23mg
(2%)
Vitamin B9 (Folate)
6µg
Iron
1mg
(6%)
Magnesium
38mg
(10%)
Phosphorus
47mg
Zinc
0.4mg
Nutrition Facts
Serving: 500grams
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Calories | 107kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 12mg | 4% |
| Sodium | 34mg | 1% |
| Potassium | 171mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 143IU | 3% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.02mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 0.1mg | |
| Vitamin B12 | 0.01µg | 0% |
| Vitamin C | 0.003mg | 0% |
| Vitamin D | 0.1µg | 1% |
| Vitamin E | 0.2mg | |
| Vitamin K | 1µg | |
| Calcium | 23mg | 2% |
| Vitamin B9 (Folate) | 6µg | |
| Iron | 1mg | 6% |
| Magnesium | 38mg | 10% |
| Phosphorus | 47mg | |
| Zinc | 0.4mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
28 reviews
Excellent
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