Recipe: Gingerbread Cookies

I know you don’t want a cookie recipe right now. You want green smoothies, salads, and lean chicken recipes. I know, I do too. But…just bear with me.

I was off the entire week between Christmas and New Years so I made a huge list of things I wanted to do: chores, recipes, craft projects, errands, etc. Making gingerbread cookies was just one thing on that list. I wrote the list before Christmas and had good intentions of baking them then but it didn’t happen. Despite eating a week’s worth of heavy holiday food, every time I went to scribble the cookies off the list I just couldn’t. On New Years Eve the list was dwindling and I had a whole afternoon free. It was finally cookie time.

Domestocrat’s Gingerbread Cookies (makes 24 cookies)
8 tbsp. (1 stick) butter
1/4 cup coconut oil
1 cup brown sugar (I used dark but light works fine too)
2.5 cups AP flour
1 tsp. baking soda
2 tsp. cinnamon (I use King Arthur’s Vietnamese cinnamon)
1 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup unsulfured molasses
1 egg
4 tbsp. cookie butter (totally optional, I just wanted the added flavor)

Cream the butter, coconut oil, and sugar together until light and fluffy. Next, add the molasses, egg, and cookie butter. When those ingredients are mixed together, add in the spices and baking soda, and then slowly mix in the flour.


The dough will be substantial and clay-like.


Divide the dough into two equal balls, wrap in plastic wrap, and refrigerate for at least an hour before making the cookies. This recipe would be a good make ahead because you can leave the dough in the fridge overnight if you needed to.


Scoop the dough into 1” balls with a spoon or small disher (I use my handy dandy #20 ice cream scooper). Roll in your hands to make the shape as uniform as you can.


Measure out 3 tbsp. of granulated sugar and place in a small bowl. Roll each cookie dough ball around in the sugar until the entire surface is coated.


Place the dough balls on a parchment paper lined cookie sheet and bake on 325 degrees for 15-17 minutes, rotating once at the halfway point.

Before and after:


I’m super glad I ended up making these cookies. They were crisp, cakey, spicy, and full of that perfect caramelly molasses flavor.


These cookies are best enjoyed curled up on the couch with a mug of tea and a good book. Trust me.


Author: Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.

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