Spicy Gingerbread Cookies for Fall Baking

There is nothing quite like spicy gingerbread cookies. The fresh spices, the heat from the ginger, the woodsy aroma of the cinnamon and the nuttiness from all spice is simply perfect. If you like sweet and savory, you’ll always enjoy a nice crisp gingerbread biscuit.

If you liked my gingerbread recipe, you’ll love these cookies. These aren’t the ones that break a tooth like the ones you get in the store. These are chewy with a tender crumb thanks to the brown sugar and using a shortbread basis for the cookie dough. I don’t recommend adding more cinnamon as too often, it over powers the ginger and you taste nothing but cinnamon with a vague spicy kick. We are supposed to let the ginger shine here, folks. Put down that cinnamon. I’m talking to you, Mom.

So, what shape will you cut your Spicy and Snappy Gingerbread Cookies into? Perhaps your favorite sports team logo?

If you want some more help learning how to make these wonderful cookies, watch the brief video below. As a bonus, I will show you a cheap way to ice these cookies with ingredients commonly found around the house!

Print Recipe

Spicy and Chewy Gingerbread Cookies

Rate this recipe

Spicy ginger shortbread cookies that are delicious, easy to make, and fun to decorate. This is the American version that is a softer and chewy cookie that holds up well to making shapes and houses.

Prepare: 15 minutes mins

Bake: 18 minutes mins

Additional TimeChill Time: 20 minutes mins

Servings: 4 dozen

Ingredients

• 3 ⅓ cups (500g) flour
• 1 cup (226g) softened butter
• ¾ cup (169g) brown sugar
• ½ cup (120mL) molasses
• 1 large (50g) egg
• 1 tbs (6g) ginger
• 1 ½ tsp (3g) cinnamon
• ½ tsp (1g) allspice
• ½ tsp (2g) salt

Instructions

Cook ModeKeep screen awake

• Combine flour, ginger, cinnamon, allspice, and salt in small bowl.
• In large bowl, beat softened butter, molasses and sugar until creamy.  Beat in the egg until smooth. Stir in flour mixture just until blended. Press dough into a flat circle. Cover with plastic wrap and chill several hours or until firm.
• Preheat oven to 350 (180C.)
• Flour work surface and rolling pin. Roll out dough until it is 1/4" (6mm) thick. Cut into desired shapes. Transfer to a parchment lined or non-stick baking sheet. Chill 20 minutes to prevent spreading.
• Bake 10 – 15 minutes or until edges are lightly golden. Cool on baking sheet for 2 minutes; remove to wire rack to finish cooling.

Notes

Resist the urge to add more cinnamon.  You want the ginger to shine, not be overpowered by other spices here.

Notice there is an absence baking soda or powder in this recipe.  This was to help the cookie keep its shape like a traditional shortbread.  If desired, you can add 1 tsp (4g) of baking powder and 1/2 tsp (3g) of baking soda to give them loft and browning.