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My review
Perfect Gingerbread Cookies
BallerinaBaker
"Not-too-soft, not-too-hard, not-too-spicy, not-too-bland... These are the absolute PERFECT gingerbread cookies for everyone and anyone at the holidays-You will get rave reviews from kids, dieters, parents, and traditionalists alike. This is a very malleable recipe; you don't need to follow it precisely. Feel free to add or reduce things as you wish, depending on your taste, as long as the dough looks and feels about right. I use from 6 to 8 cups of flour in this recipe."
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Ingredients
2 h servings 83 calsOriginal recipe yields 72 servings (6 dozen cookies)
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Directions
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Prep
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Ready In
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease several baking sheets. Whisk the flour, baking soda, baking powder, salt, 2 teaspoons cinnamon, allspice, cloves, nutmeg, and ginger in a bowl; set aside.
- Beat together 1 cup white sugar, brown sugar, molasses, butter, canola oil, applesauce, water, egg substitute, and vanilla extract in a large bowl until evenly combined. Stir in the flour mixture to make a soft, thick, not-very-sticky dough. Cover and refrigerate at least 30 minutes. Stir 1 1/2 teaspoons cinnamon together with 1 1/2 teaspoons white sugar in a small bowl; set aside.
- Roll the dough on a heavily floured surface to a thickness of 1/4-inch. Cut into shapes using a cookie cutter. Place the cookies onto the prepared baking sheets, and sprinkle with the cinnamon sugar mixture.
- Bake in the preheated oven until the edges are golden, and the bottoms are slightly darker than the tops, 9 to 11 minutes. Remove the cookies from the baking sheets immediately, and place on a wire rack to cool. After 10 minutes of cooling, they should be hard, like typical gingerbread cookies, but still slightly bendable, and soft on the inside.
Nutrition Facts
Per Serving: 83 calories; 0.9 g fat; 17.7 g carbohydrates; 1.2 g protein; < 1 mg cholesterol; 69 mg sodium. Full nutrition
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Reviews
Read all reviews 99 Ratings
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Most helpful positive review
10/30/2010
A really good cookie! It is my experience with gingerbread cookies, that the dough will be sticky, there is nothing wrong with this recipe. I had to add a minimal amount of flour as I was rollin...
Most helpful critical review
12/22/2009
As written, this recipe was way too sticky and the dough had already been chilling for an hour before I tried to work with it. I think I've ended up putting about two cups of flour or more into...
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10/30/2010
A really good cookie! It is my experience with gingerbread cookies, that the dough will be sticky, there is nothing wrong with this recipe. I had to add a minimal amount of flour as I was rollin...
12/22/2009
As written, this recipe was way too sticky and the dough had already been chilling for an hour before I tried to work with it. I think I've ended up putting about two cups of flour or more into...
1/10/2015
I LOVE this recipe!! Yes the dough is sticky, but isn't that the way all gingerbread cookie dough is? When I rolled them out I made sure to use plenty of flour--- no longer sticky! I give it 5 s...
4/25/2014
I really enjoyed this recipe. I used Granny Smith applesauce, which gave a much more potent apple flavor. I didn't make the icing, though. I like them just fine without it!
12/23/2016
I really like the flavor. I did not add the water, because every one said it was to sticky. My daughter said that she had use the recipe also and said she liked the tasted.
10/2/2015
Delicious cookies. The dough was too sticky to roll out so I used a scoop and made drop cookies. They flattened well but had to bake 13-15 minutes.