Gingerbread Cookies

Gingerbread Cookies

Often gingerbread cookies are either hard, dry cookies that are liable to break a tooth, or they are overly spicy and send small children running away from the table in disgust. This recipe, however, yields four dozen soft, chewy gingerbread cookies that have just the right amount of a kick that both grown ups and children will try to sneak another cookie when no one is looking.
  • Prep: 45 min
  • Chill: 4 hours
  • Cook: 45 min
  • Total: 5 hours 30 min
  • Yields 4 dozen cookies; 30 g cookie has 18 g carbs
Gingerbread Cookies

Carbohydrate Counts

Carbs-per-gram ratio: 0.5577

Serving Size 30g (about 18g carbs)

Carb calculations Weight Carbs
Brown sugar 250g (250g)
Molasses 340g (178g)
All purpose flour 680g (505g)
Confectioners sugar 165g (165g)
Net Weight 1673g (933g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • Cookies
  • Preheat oven to 350°F. Line two baking sheets with parchment paper.
  • 1 cup 6 tablespoons butter, softened
  • 250g / 8 ounces brown sugar
  • In a large bowl, cream butter and sugar with an electric hand mixer until light and fluffy.
  • 2 large eggs
  • 340g / 1 cup molasses
  • Add eggs and molasses. Cream with hand mixer until well combined.
  • 680g / 1 pound 8 ounces all-purpose flour
  • 2 ¼ teaspoon ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ teaspoon cloves
  • Add flour, ginger, cinnamon, baking soda, salt, and cloves. Mix with a spatula until just combined.
  • Cover and let chill in the refrigerator until dough is less sticky and easier to handle, about 4 to 8 hours.
  • Roll out into ¼ inch thick sheet on a lightly floured surface.
  • small bowl with about ⅓ cup all-purpose flour
  • Dip cookie cutter in flour and cut out desired shape. Place cut shapes onto parchment paper on baking sheets leave 1 inch space between cookies.
  • Bake at 350°F until cookies just start to brown on the tops and edges, about 10 to 11 minutes.
  • Remove from oven and let cool completely before decorating with icing.
  • Royal Icing
  • 1 large egg white
  • 1 teaspoon fresh lemon juice
  • In a medium bowl, beat egg white and lemon juice with an electric hand mixer until foamy.
  • 165g / 1 ½ cups confectioners sugar
  • Add sugar and beat on low until thickened. Use immediately or cover tightly with plastic wrap as icing will harden when exposed to air.
  • To decorate cookies, transfer icing to a piping bag or place in a small zip lock. Cut off a very small portion of the corner of the bag and squeeze onto cookies as desired.
  • Carb Count Information
  • Total of 933 g carbs from 1,673 g dough. Yields 4 dozen cookies, each cookie is about 30 g and has 18 g carbs each. Frosting is 200 g and has 165 g carbs. Depending on how much frosting you add, it will generally add 2 to 5 g carbs for moderate frosting. It is 0.825 g carbs per 1 g of frosting.
From MakeBetterFood.com. . (http://makebetterfood.com/recipes/gingerbread-cookies/). Adapted from Gisslen, Wayne. Professional Baking. (Wiley, 2001.) p. 411
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