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Gingerbread Cookies

21 December 2015
Warm flavors like molasses, cinnamon, ginger, nutmeg and cloves come together in this classic recipe that will wake up your Holiday cheer. These cookies are chewy with lots of spices and lots of ginger. They are perfect to pair with our Autumn Blend


2 cups all-purpose flour plus more for rolling
2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon vanilla
1/2 teaspoon salt

1/4 cup candied ginger, finely chopped (also known as crystallized ginger)

1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup packed light brown sugar
1/3 cup unsulfured molasses
1 large egg



1. Mix the flour, baking soda, spices and salt, until well combined.
2. With a mixer, beat butter and brown sugar until smooth. Add vanilla, molasses and egg. 
3. Add dry ingredients and candied ginger. Cover and chill until firm at least 30 minutes.
4. Preheat the oven to 350°F. 
5. Scoop balls of dough and make spheres or cut into different shapes. Place the cookies on a baking pan and cook for 10 to 12 min until the edges are cooked but the tops are puffy.
6. Let it cool before decorating.

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