Throwdown Gingerbread Cookies Recipe

Name: Throwdown Gingerbread Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour plus more for dusting; 1 tablespoon ground cinnamon; 1 tablespoon ground ginger; 1 teaspoon ground white pepper; 1 teaspoon dry mustard powder; 3/4 teaspoon baking soda; 1/2 teaspoon ground cloves; 1/2 teaspoon salt; ½ tablespoons unsalted butter, softened slightly; 3/4 cup dark muscavado sugar; 2 tablespoons milk

Servings: persons

3 cups all-purpose flour plus more for dusting
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 teaspoon ground white pepper
1 teaspoon dry mustard powder
3/4 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon salt
½ tablespoons unsalted butter, softened slightly
3/4 cup dark muscavado sugar
2 tablespoons milk

1
Whisk the dry ingredients except the sugar.
2
In the bowl of an electric mixer fitted with a paddle, cream the butter with the sugar until slightly fluffy.
3
Slowly beat in the milk.
4
On low speed, beat in the dry mixture until combined; dough will be sticky.
5
Divide the dough into 4 equal portions, roll each to 1/4 to 1/8-inch thick between sheets of parchment paper, and freeze until firm, about 20 minutes.
6
Preheat the oven to 325 degrees F. Line sheet pans with parchment paper.
7
Put the cookie dough on a floured work surface; cut and transfer cookies to the prepared sheets.
8
Reroll and cut the scraps into cookies.
9
Bake the thinner cookies for about 11 minutes, until crisp, and the thicker about 20 minutes.
10
Cool for about 2 minutes, then transfer to a rack to finish cooling.

503

kcal

Calories

Fat

110

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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.

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 11 ingredients. The key ingredients include: 3 cups all-purpose flour plus more for dusting, 1 tablespoon ground cinnamon, 1 tablespoon ground ginger, 1 teaspoon ground white pepper, and more.

Yes, Throwdown 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!

Throwdown Gingerbread Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions