Moist Gingerbread Cookies Recipe

Name: Moist Gingerbread Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cream:; 150g shortening; 200g dark brown sugar; Add to creamed:; 1 large pre-beaten egg; 170g molasses; Whisk together in separate bowl:; 320g all-purpose flour; 1/2 tsp salt; 2 tsp baking soda; 1 tsp cinnamon; 1 tsp nutmeg; 1 tsp ground ginger; 1 tsp allspice

Servings: persons

Cream:
150g shortening
200g dark brown sugar
Add to creamed:
1 large pre-beaten egg
170g molasses
Whisk together in separate bowl:
320g all-purpose flour
1/2 tsp salt
2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground ginger
1 tsp allspice

1
["Add flour mixture to creamed mixture slowly, and mix until fully integrated. Chill dough for at least 2 hours, preferably longer.", "", "Position oven racks to middle positions. Preheat oven to 350 degrees.", "", "Portion dough to two sheet pans, parchment-lined, with a #1 disher. Using the bottom of a glass dipped in cold water, squash the dough balls so 1/4"" thick patties are formed. Dip glass in water before each squashing. The wetness on the dough should form crinkles in the final stages of baking.", "", "Bake 18-20 minutes rotating pans midway (rotate top pan to bottom rack, bottom pan to top rack, and also rotate each pan 180 degrees front-to-rear) to ensure even baking.", "", "Remove from oven and immediately sprinkle with white granulated sugar. Let cool on sheet pans thoroughly before serving.", "", "--", "My notes: These are spicy cookies. One teaspoon each of cinnamon, nutmeg, ginger, and allspice might be a little intense for some people. In my next batch, I'm going to probably back down on the nutmeg and allspice (1/4 tsp each), and will also back the salt down to 1/4 tsp."]

521

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Cream:, 150g shortening, 200g dark brown sugar, Add to creamed:, and more.

Yes, Moist Gingerbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Moist Gingerbread Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions