Spicy Gingerbread Cookies Make a Comeback!


This weekend was the staff “Festive Gathering” for my unit, potluck style! I love seasonal goodies, so I decided I would make gingerbread cookies and meringues (for gluten-free peeps).


I feel like at this point the spicy gingerbread cookie recipe is tried and true, but I feel obligated to mention that it was warmly received by everybody who had one. Enjoy 🙂

Eileen’s Spicy Gingerbread Men


  • ½ cup (115 g) unsalted butter
  • ½ cup (100 g) sugar
  • ½ cup molasses
  • 1 egg yolk
  • 2 cups (250 g) sifted all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ginger
  • ½ teaspoon ground nutmeg


  1. Cream the butter and sugar in the bowl of a stand mixer on medium speed until light and fluffy. Add the egg yolk and molasses, and mix until combined (scrape down the bowl with a spatula).
  2. In a separate bowl combine all the dry ingredients, and whisk until distributed evenly.
  3. Add the dry ingredients to the wet, blending on low speed until smooth. Chill for at least 1 hour.
  4. Preheat the oven to 350 degrees F. Sprinkle flour onto a clean surface and roll out the dough until it is a quarter inch thick (according to the original recipe). Cut out your shapes using cookie cutters (or stencils).
  5. Bake on a cookie sheet (I lined mine with parchment paper) for 8-10 minutes.

(This recipe is the same one I always use, but I’ve updated it a bit to include ingredient weights that were not there before)

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