Extra Special Gingerbread
A warm, spicy gingerbread with rich molasses and aromatic spices, perfect for festive occasions or cozy gatherings, appealing to both traditional and modern tastes.
Ingredients
Instructions
- Combine the dry ingredients: flour, baking soda, cinnamon, ginger, and cloves.
- Cream together the margarine, sugar, brown sugar, egg, and molasses until smooth.
- Add the dry ingredients to the creamed mixture and mix well.
- Chill the dough for 1 hour or overnight.
- Roll out the dough to 1/4-inch thickness on a lightly floured surface.
- Bake at 350°F (175°C) for 8 minutes.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light brown sugar. If you're out of molasses, you can substitute it with honey or maple syrup, though it will alter the taste slightly. Be sure to chill the dough adequately, as it helps the cookies maintain their shape during baking. For a fun twist, try adding a pinch of nutmeg to the dry ingredients.
Serving Suggestions
These gingerbread cookies make a delightful treat for holiday gatherings. Serve them with a cup of spiced tea or hot cider for a cozy experience. They also pair beautifully with Aunt Lizzie's Oatmeal Cookies for a varied dessert platter. Consider decorating with icing or sprinkles for added festive flair.
Storage & Reheating
Store leftover gingerbread cookies in an airtight container at room temperature for up to one week. To keep them fresher for longer, you can freeze the cookies for up to three months. If you want to reheat them, simply pop them in a preheated oven at 300°F for about 5 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Extra Special Gingerbread contains roughly 1765 calories, with 22g protein, 317g carbohydrates, and 48g fat. It is an excellent source of calcium (57% of the Daily Value), iron (46% of the Daily Value), and protein (43% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1339mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe vegan?
Yes, you can easily make this gingerbread recipe vegan by replacing the margarine with a plant-based butter and using a flax egg in place of the large egg. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for a few minutes until it thickens.
What can I do if my dough is too sticky?
If your gingerbread dough turns out too sticky, try adding a little more flour, a tablespoon at a time, until it reaches a workable consistency. It's important to handle the dough with floured hands and work on a floured surface to prevent sticking while rolling it out.
How can I make my gingerbread cookies softer?
To achieve softer gingerbread cookies, you can reduce the baking time by a minute or two, as overbaking can lead to a hard texture. Additionally, adding an extra tablespoon of brown sugar can help retain moisture and softness in the cookies.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).