Skip to content

Spicy Gingerbread Cookies


My daughter developed this amazing holiday recipe. I think you will love the texture and flavor!

Makes 8 large cookies.


  • 1 stick (8 Tbsp) unsalted butter
  • 100 grams (1/2 cup) raw sugar
  • 50 grams (about 2 1/2 tbsp) molasses
  • 1/2 Tbsp ginger
  • 1/2 Tbsp cinnamon
  • 3/4 tsp ground cloves
  • 225 grams (about 1.5 cups) all purpose flour
  • 1/2 Tbsp baking soda
  • 3/16 tsp salt
  • 37 ml (about 2 1/2 Tbsp) water
  • 1/4 Tbsp spiced rum (optional)
  • zest of 1 orange
  • 1-2 Tbsp yogurt baking chips (optional)


  1. In a small, light-colored skillet or saucepan (so you can see the color of the butter), brown the butter by melting it over medium heat; continuously stir for 5 minutes, or lightly browned and no longer foaming.
  2. Heat water in the bottom of a bain-marie until boiling. Add browned butter, raw sugar, molasses, ginger, cinnamon, and cloves. Stir gently and continuously for 10 minutes to develop flavors.
  3. Remove from heat; sift in flour, baking soda. and salt. Stir until combined.
  4. Add water, rum, and orange zest. Bring together into a dough ball.
  5. Cover and refrigerate dough 1 hour, or until ready to roll out.
  6. Preheat oven to 300 degrees F and line a large cookie sheet with parchment paper.
  7. Roll dough out 1/4 inch thick; cut with cookie cutter(s). Place cut cookies on prepared sheet. Add yogurt chip decorations.
  8. Bake 8 minutes. Flip cookies over and bake another 2 minutes. Remove from oven.
  9. Cool in pan 10 minutes (important). Transfer to rack; fully cool.
  10. Serve once cooled. Store unused cookies in a paper bag. (These cookies are best the 2nd or 3rd day.)

Leave a Comment

Your email address will not be published. Required fields are marked *