I love the smell as the cookies are baking in the oven; they fill the kitchen with a warm and inviting aroma which just screams the holidays. These cookies bring me so much joy and kids and adults alike always love them! I especially love them with my morning cup of coffee. The blend of ground ginger, cinnamon, cloves, nutmeg and cardamom makes these cookies stand out from other holiday cookies and they’re such a delicious nostalgic treat. Some of my other favorite cookies to enjoy with a cup of coffee are my almond butter blossoms, apple butter snickerdoodles, chocolate chipless cookies, and these chocolate peppermint cookies.
Why this recipe works
You can make the dough in advance, and bake when you’re ready/the next day. The cookies are ultra soft and not tough or crunchy. They have the perfect blend of spices They’re fun for cookie decorating parties And they’re totally delicious!
Flour: I’m using all purpose flour for these bars. Flour is the main structure of the cookies and provides the framework and bulk. Be sure to spoon and level the flour into your measuring cup. I have not tested this recipe with a gluten free flour. Baking Soda & Baking Powder: These are used as leavening agents to help the cookies rise. Molasses: This is a key ingredient in gingerbread, giving the cookies their characteristic dark color and rich, slightly smoky flavor. I used an unsulphured molasses. Spices: Ground ginger is the key spice, along with cinnamon, cloves, cardamom, and nutmeg. The combination of these spices gives gingerbread its signature warm and spicy flavor. Salt: Enhances the overall flavor of the cookies. Butter: I used softened butter. You can use salted or unsalted, I actually tested the recipe with both ways and found both equally as delicious. Egg yolk: instead of using the whole egg, I am just using the yolk. This is because the fat in the yolk can make the gingerbread cookies more tender. Whole eggs can sometimes make baked goods a bit tougher or chewier because of the protein in the egg whites. Brown sugar: adds sweetness and contributes to the texture of the cookie.
