Gingerbread Cookies

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 41.

	this recipe	typical
fat	34%	47%
total sugar	76%	136%
brown sugar share of total sugar	100%	39%
egg	20%	17%
leavener	0%	1%
salt	0%	1%
liquid	0%	2%
flour strength	1.0	1.0

Where it stands out

• #1 of 41 for sweetness perceived
• #2 of 41 for center texture

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

500 g	4 cups all-purpose flour (spooned and leveled (500 grams))
	1 Â1/2 teaspoons baking powder
	Â1/2 teaspoon baking soda
	1 Â1/2 tablespoons ground cinnamon
6 g	1 tablespoon ground ginger
	1 teaspoon ground cloves
2 g	1 teaspoon ground nutmeg
	Â1/2 teaspoon salt
170 g	Â3/4 cup unsalted butter, softened ((170 grams; 1 Â1/2 sticks))
150 g	Â3/4 cup packed light or dark brown sugar ((150 grams))
230 g	Â3/4 cup unsulphured molasses ((230 grams))
50 g	1 large egg (at room temperature)
50 g	1 large egg yolk (at room temperature)
9 g	2 teaspoons pure vanilla extract
	Easy Sugar Cookie Icing (for decorating)

Method: 11 steps, published by www.livewellbakeoften.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I made these last year and people couldn’t get enough. I didn’t frost them, just a little dusting of powdered sugar. I ran out of time this year to make them and people were bummed out 😂 Might have to make them for New Years. ” — a cook, 5.0★