Autumn Gingerbread Cookies Recipe
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.
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Servings: 12
Calories: 150kcal
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.