Grammy's Kitchen · Gingerbread Cookies · Gingerbread Cookies
One of 41 gingerbread cookies recipes we measured
from natashaskitchen.com
It ranks #5 of 41 for browning depth among the gingerbread cookies recipes we compared. 40 cooks on natashaskitchen.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 41.
| this recipe | typical | |
|---|---|---|
| fat | 61% | 47% |
| total sugar | 98% | 136% |
| brown sugar share of total sugar | 100% | 39% |
| egg | 18% | 17% |
| leavener | 1% | 1% |
| salt | 1% | 1% |
| liquid | 0% | 2% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 280 g | 2 1/3 cups unbleached all-purpose flour |
| 4 g | 2 tsp ground ginger |
| 4 g | 1 1 /2 tsp ground cinnamon |
| 2 g | 1/2 tsp baking soda |
| 1/4 tsp ground cloves | |
| 2 g | 1/4 tsp fine sea salt |
| 170 g | 3/4 cup unsalted butter (room temperature) |
| 106 g | 1/2 cup packed light brown sugar |
| 168 g | 1/2 cup unsulphured molasses (or dark molasses) |
| 50 g | 1 large egg (room temperature) |
Method: 7 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi! I've made this recipe before and it's spectacular but was wondering if it's possible to freeze the dough and use/bake on a later day or do they have to be made day of?” — a cook, 5.0★
“Hello 👋 Is there a way to make these all soft (no crispy edges)? I don’t like crispy at all. So, a complete soft gingerbread would be great for me, I mean us. lol” — a cook, 5.0★