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Spicy Gingerbread Cookies

December 21st, 2010

After many of you asked for the recipe yesterday I figured I’d do a new post with my gingerbread recipe (I have it on my blog from a few years ago). These cookies aren’t you typical gingerbread men/women. If you don’t like spicy things, you will not like this version. This recipe has as least double the spices of most recipes and I always use blackstrap molasses to make the flavor even stronger. If you’re a fan of spicy gingerbread you will really appreciate the flavor in this version.

One of my favorite things about these gingerbread cookies is that they’re not too sweet. If you like your cookies sweeter you can ice them, but I think they’re perfect as is. As with most spicy baked items, they’re twice as good the next day and seem to get better with age. They also keep well compared to a lot of cookies so they make a great option for mailing (I just sent some to a family member in Afghanistan). Bake up some of these and some snickerdoodles and send them to a service member you know, they’ll appreciate the holiday cheer!


1 1/2 (or 12 ounces) cups dark molasses *I use blackstrap
1 cup packed dark brown sugar (I use regular sugar)
1/2 cup cold water
1/3 cup butter
1 egg
6 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons allspice (freshly ground is best)
4 teaspoons ginger
1 teaspoon cloves
2 teaspoons cinnamon

Mix molasses, brown sugar, egg, water and butter. Mix in remaining ingredients. Cover and refrigerate at least 2 hours.

Heat oven to 350. Roll dough 1/4 inch thick on floured* board. Cut with floured cookie cutter. Place about 2 inches apart on lightly greased cookie sheet. Bake until no indentation remains when touched, 10 to 12 minutes; cool. *TIP* If you like chewy cookies use confectioners sugar instead of flour when rolling out your dough

Note: Can roll dough 1/2 inch thick and cut with 2 1/2 inch round cookie cutter. Place about 1 1/2 inches apart on lightly greased cookie sheet. Bake about 15 minutes.

I use all organic ingredients when I make this, since we’re organic eaters. All of my organic spices come from Mountain Rose Herbs, and I get my flour/sugar from a local co-op in big 25 lb bags. This recipe is pretty good for you as far as cookies go, the blackstrap molasses will give you a healthy dose of iron, manganese, copper, potassium, calcium, magnesium, B6 and many more nutrients.

All of the various spices added to the cookies are also super healthy and contain all kinds of vitamins, minerals and trace elements. Here are links for the health benefits of the various spices: cinnamon, cloves, ginger, and allspice. A lot of these spices actually help your body fight off the colds and flu, what a wonderfully tasty way to do so. If you want to make the recipe even healthier try swapping out some of the flour for white whole wheat flour. I’ve successfully swapped out half of of the flour for freshly ground soft wheat flour.

I was going to do gingerbread cookies as my Friday Favorite this week since they’re my favorite cookie, but I decided to write about them today. I will willingly pass over any other kind of cookie out there for a spicy gingerbread man. Second in line for my favorite cookie is the Date Pinwheel cookie, after that spritz or cookie press cookies, and most things after that I don’t eat because I’m not a big fan. My least favorite cookie has to be butter cookies, perhaps it’s the icing, I’ve never been a fan of them even when I was a kid.

What’s your favorite holiday cookie? second favorite? third?

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This is a daily journal of my efforts to cultivate a more simple life, through local eating, gardening and so many other things. We used to live in a small suburban neighborhood Ohio but moved to 153 acres in Liberty, Maine in 2012.