Description
These spiced cookies offer a warm, molasses-rich flavor with a tender yet crisp texture perfect for cutting into shapes.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp salt
- ½ cup unsalted butter (softened to room temperature)
- ¾ cup dark brown sugar
- ⅓ cup molasses
- 1 large egg
- Optional: Sanding sugar or royal icing
- 1 packet active dry yeast (2 ¼ tsp)
- 1 cup warm water (110°F/43°C)
- 1 tbsp granulated sugar
- 3 cups bread flour
- 1 tsp salt
- 2 cups water
- ½ cup baking soda
- Coarse sea salt
- Butter or oil
- 2 ¼ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- ½ cup candy canes (crushed)
- Optional: White chocolate chips
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 cup canned pumpkin puree
- ½ cup natural peanut butter
- 1 large egg
- 1 tsp vanilla extract
- Optional: Sesame seeds
Instructions
- Whisk together flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt; cream softened butter and brown sugar until pale and fluffy; beat in molasses and egg; gradually mix in dry ingredients until just combined; divide dough, flatten into disks, wrap, and refrigerate for at least 1 hour; preheat oven to 350°F (175°C); roll dough to ¼-inch thickness on a floured surface, cut into shapes, and place on parchment-lined sheets spaced 1 inch apart; bake for 8 to 10 minutes until edges are set and lightly golden but centers look soft; cool on sheet for 5 minutes before transferring to a wire rack; decorate with sanding sugar or royal icing once completely cool.
- Combine warm water, sugar, and yeast and let sit for 5 to 10 minutes until foamy; combine bread flour and salt, add yeast mixture, and knead for 5 to 7 minutes until smooth and elastic; place in an oiled bowl, cover, and rise for 45 to 60 minutes until doubled; punch down, divide into 12 pieces, shape into knots or balls, and let rise for 20 minutes; preheat oven to 450°F (230°C) and bring 2 cups water with baking soda to a boil; boil pretzels for 30 seconds per side, remove, sprinkle immediately with coarse sea salt while wet, and bake for 12 to 15 minutes until deeply golden brown; rotate pan halfway through; cool on the pan for 5 minutes before serving.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper; whisk flour, baking powder, and salt; cream softened butter and granulated sugar until light and fluffy; beat in egg, vanilla extract, and peppermint extract; gradually add dry ingredients and mix until streaks disappear; fold in crushed candy canes by hand; drop rounded balls of dough onto sheets spaced 2 inches apart without flattening; bake for 9 to 11 minutes until edges are lightly golden and centers look set; cool on sheet for 5 minutes then transfer to a wire rack; optionally melt white chocolate and drizzle over cooled cookies.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper; whisk pumpkin puree, peanut butter, egg, and vanilla extract until smooth; stir in whole wheat flour and all-purpose flour until a thick dough forms; roll dough to ¼-inch thickness on a floured surface; cut into shapes using cookie cutters and press sesame seeds on top if desired; bake for 20 to 25 minutes until firm to the touch and lightly browned on the bottom; cool completely on the pan as they will harden significantly.
- Prep Time: 60 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1
Keywords: Gingerbread Cookies Tips: If rolling out multiple batches, keep unused dough wrapped and chilled in the refrigerator to prevent it from becoming sticky and difficult to handle. Pretzel Bites Tips: If the baking soda fumes irritate your eyes, turn on your kitchen fan or open a window before adding the soda to the boiling water. Peppermint Cookies Tips: To crush candy canes easily, place them in a zip-top bag and crush with a rolling pin; avoid using a food processor as it turns them into dust rather than chunks. Dog Treats Tips: Always check.