By Dr. Leah Alexander | Published on January 1, 2024 | Last Updated on January 1, 2024
Autumn is the perfect time to get cozy and enjoy delicious treats with friends and family. What better way to do that than with a batch of freshly-baked autumn gingerbread cookies
These gingerbread cookies are the perfect combination of spiced and sweet flavors, with a hint of autumn warmth. Whether you’re looking for a warm and comforting dessert, or a delicious treat to share with your loved ones, this autumn gingerbread cookie recipe is sure to hit the spot.
What are Autumn Gingerbread Cookies?
All that Ginger Snaps are a version of the classic Gingerbread treat. They are renowned for having a “snap” a sharper quality. The two primary distinctions between Gingerbread and Ginger Snaps were first made during the colonial era. There are molasses instead of sugar and a longer baking period for an extra crisp texture.
A traditional holiday treat, autumn gingerbread cookies, has been around for centuries. This recipe combines the flavors of autumn – such as nutmeg, cinnamon, and ginger – with the sweetness of molasses and brown sugar. The result is a warm, comforting cookie that is perfect for the cooler months of autumn.
These cookies are a great way to add a bit of autumn warmth to your holiday celebrations. They are also a great way to get creative in the kitchen. This recipe can be adapted to fit any dietary needs, and can be made with either dairy or non-dairy ingredients.
Why You’ll Love this Autumn Gingerbread Cookie?
When it comes to holiday baking, these autumn gingerbread cookies are sure to be a crowd pleaser. These cookies are full of flavor, and the combination of nutmeg, cinnamon, and ginger is the perfect balance of sweet and spicy. The molasses and brown sugar give the cookies a rich, caramel-like sweetness that pairs perfectly with the spices.
These cookies are also incredibly easy to make. They come together quickly and require very few ingredients. The dough is easy to work with, and the cookies bake up soft and chewy. Whether you’re an experienced baker or a novice, these cookies are sure to be a hit!
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The Ingredients
- Delicately softened unsalted butter: Provides richness and moisture to the cookies, ensuring tenderness and flavor.
- Finely granulated sugar: Sweetens the cookies, aids in texture, and adds pleasing sweetness while aiding browning.
- Large egg from free-range chickens: Acts as a binding agent, providing structure and moisture to the dough.
- Rich, unsulphured molasses: Adds depth, moisture, and a distinct flavor to the cookies, characteristic of gingerbread.
- Premium all-purpose flour: Serves as the base ingredient, providing structure to the cookie dough.
- High-quality baking soda: Acts as a leavening agent, helping the cookies rise for a slightly airy texture.
- Himalayan pink salt: Balances flavors, adding depth to the overall taste profile.
- Aromatic cinnamon: Adds warmth and spicy-sweet flavor characteristic of gingerbread, perfect for an autumnal taste.
- Dried ground ginger: Provides a subtle spicy kick and distinct ginger flavor, enhancing the overall taste.
- Optional granulated sugar for rolling cookie dough balls: Enhances visual appeal and adds crunch and sweetness to the cookies’ exterior.
Directions
Step 1. Preheat the Oven
- Preheat: Set your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
Step 2. Cream Butter and Sugar
- Combine: In a mixing bowl, cream the softened unsalted butter and finely granulated sugar until the mixture becomes light and fluffy. Use a hand mixer or stand mixer for this step.
Step 3. Add Egg and Molasses
- Blend: Beat in the large egg and unsulphured molasses into the butter-sugar mixture until well combined. Ensure a homogeneous mixture.
Step 4. Combine Dry Ingredients
- Sift and Mix: In a separate bowl, sift together the premium all-purpose flour, baking soda, Himalayan pink salt, aromatic cinnamon, and dried ground ginger. Thoroughly mix to evenly distribute the spices.
Step 5. Combine Wet and Dry Ingredients
- Gradual Incorporation: Gradually add the dry ingredient mixture into the wet ingredients. Mix until a cohesive cookie dough forms. Ensure all ingredients are thoroughly combined.
Step 6. Prepare Cookie Dough Balls
- Optional Rolling: If desired, roll the cookie dough into small balls. Optionally, coat each ball in granulated sugar for an extra sweet and textured exterior.
Step 7. Bake the Cookies
- Arrangement: Place the cookie dough balls on the prepared baking sheet, ensuring adequate spacing for spreading. Gently flatten each ball slightly with your palm.
- Baking Time: Bake the cookies in the preheated oven for 8-10 minutes or until the edges turn lightly golden.
Step 8. Cool and Serve
- Cooling Process: Once baked, remove the cookies from the oven. Allow them to cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely.
Notes
– If you don’t have a stand mixer, you can easily make this recipe by hand. Just make sure to cream the butter and sugar together until light and fluffy.
– If you don’t have parchment paper, you can substitute with aluminum foil.
– If you don’t have a cookie scoop, you can use a spoon to drop the cookie dough onto the baking sheets.
– If you don’t have ground ginger, you can substitute it with ground allspice.
– If you don’t have ground nutmeg, you can substitute with ground cloves.
– If you don’t have light brown sugar, you can substitute with dark brown sugar.
– You can add 1/2 cup of chocolate chips or nuts to the cookie dough for an extra special treat.
Storage Tips
These cookies can be stored in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months.
Nutrition Information
Serving size: 1 cookie (20g)
- Calories: 67
- Fat: 2.9g
- Saturated fat: 1.8g
- Carbohydrates: 9.2g
- Sugar: 4.3g
- Fiber: 0.3g
- Protein: 0.9g
- Sodium: 59mg
Serving Suggestions
– Serve with a cup of hot apple cider.
– Top with a dollop of whipped cream and a sprinkle of cinnamon.
– Serve on a plate with a scoop of vanilla ice cream.
– Top with a drizzle of salted caramel sauce.
– Serve with a scoop of pumpkin ice cream.
– Pair with a glass of warm spiced wine.
What other substitute can I use in Autumn Gingerbread Cookies?
– If you don’t have light brown sugar, you can substitute with dark brown sugar.
– If you don’t have ground ginger, you can substitute it with ground allspice.
– If you don’t have ground nutmeg, you can substitute with ground cloves.
– If you don’t have molasses, you can substitute with honey or maple syrup.
– If you don’t have cinnamon, you can substitute it with pumpkin pie spice.
– If you don’t have all-purpose flour, you can substitute with whole wheat flour.
– If you don’t have baking soda, you can substitute with baking powder.
Autumn Gingerbread Cookies Recipe
Ingredients
- 1 teaspoon of high-quality baking soda
- 0.5 cup of finely granulated sugar
- 0.13 cup of rich unsulphured molasses
- 1.25 cups of premium all-purpose flour
- Optional: granulated sugar for rolling cookie dough balls
- 0.5 large egg from free-range chickens
- 0.25 teaspoon of Himalayan pink salt
- 0.38 cup of delicately softened unsalted butter
- 0.5 teaspoon of aromatic cinnamon for a delightful flavor; adjust to 2 tsp for stronger taste
- 0.25 teaspoon of dried ground ginger for a hint of spice; adjust to 1-2 tsp for more intensity
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened unsalted butter and finely granulated sugar until light and fluffy using a hand mixer or stand mixer.
- Add Egg and Molasses: Beat in the large egg and unsulphured molasses until well combined with the butter-sugar mixture.
- Combine Dry Ingredients: In a separate bowl, sift together the premium all-purpose flour, baking soda, Himalayan pink salt, aromatic cinnamon, and dried ground ginger. Mix well to ensure even distribution of spices.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing until a cookie dough forms. Ensure all ingredients are thoroughly combined.
- Prepare Cookie Dough Balls: If desired, roll the cookie dough into small balls. Optionally, roll each ball in granulated sugar for added sweetness and texture.
- Bake Cookies: Place the cookie dough balls on the prepared baking sheet, spacing them apart to allow for spreading. Flatten slightly with the palm of your hand. Bake in the preheated oven for 8-10 minutes or until the edges are lightly golden.
- Cool and Enjoy: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Transfer to a wire rack to cool completely.
Notes
- – If you don’t have a stand mixer, you can easily make this recipe by hand. Just make sure to cream the butter and sugar together until light and fluffy.
- – If you don’t have parchment paper, you can substitute with aluminum foil.
- – If you don’t have a cookie scoop, you can use a spoon to drop the cookie dough onto the baking sheets.
- – If you don’t have ground ginger, you can substitute it with ground allspice.
- – If you don’t have ground nutmeg, you can substitute with ground cloves.
- – If you don’t have light brown sugar, you can substitute with dark brown sugar.
- – You can add 1/2 cup of chocolate chips or nuts to the cookie dough for an extra special treat.
Frequently Asked Questions
Q1. What is the best way to store these cookies?
A1. These cookies can be stored in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months.
Q2. Can I make these cookies without a stand mixer?
A2. Yes, you can easily make this recipe by hand. Just make sure to cream the butter and sugar together until light and fluffy.
Q3. Can I use a different type of sugar?
A3. Yes, you can use either light or dark brown sugar. You can also use granulated white sugar if that is what you have on hand.
Q4. Is there a gluten-free version of this recipe?
A4. Yes, you can make a gluten-free version of this recipe by substituting the all-purpose flour with a gluten-free flour blend.
Q5. Can I add other ingredients to the cookie dough?
A5. Yes, you can add 1/2 cup of chocolate chips or nuts to the cookie dough for an extra special treat.
Q6. Can I make these cookies vegan?
A6. Yes, you can make these cookies vegan by substituting the butter with a vegan butter substitute and the egg with a flax egg.
Conclusion
Autumn gingerbread cookies are a classic holiday treat that everyone can enjoy. This recipe is easy to make and full of cozy, autumn flavors.
These cookies are sure to be a hit at any holiday gathering, and will be the perfect addition to your autumn baking repertoire. So what are you waiting for?
Get baking and enjoy!
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.
