Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. The data is calculated through an online nutritional calculator,. Nutritional information is offered as a courtesy and should not be construed as a guarantee. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. This website is written and produced for informational purposes only. Before serving, remove the cookies from the container and let them come to room temperature. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Bake as needed directly from the freezer. Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Scoop the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible.The cookies will keep for several days in an airtight container. Do not remove them from the oven until they are flat.) Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

(As they bake, they will puff up and then flatten. Bake for 10-14 minutes, until set and golden on the outside and slightly soft on the inside. Place the balls on the prepared baking sheet about 2 inches apart (they will spread), then flatten slightly with your fingers. Form the dough into 1-inch balls and roll in the sugar to coat.

Place the remaining ВЅ cupgranulated sugar in a shallow bowl.

Line a baking sheet with parchment paper.

Set rack in the middle of the oven and preheat the oven to 350вЏ.

The dough will be very soft refrigerate it for about one hour, or until firm enough to roll.

Add the dry ingredients, then mix on low speed until just incorporated.

Add the egg and beat for about 20 seconds, then scrape down the sides of the bowl add the molasses, mix well and scrape down the sides of the bowl again.

Using an electric mixer, beat ВЅ cup of the granulated sugar, brown sugar and butter until light and fluffy, 3-5 minutes, scraping down the sides of the bowl as necessary.

In a medium bowl, whisk together the flour, ginger, allspice, cinnamon, cloves, baking soda, salt, and pepper.

To say theyвЂ™re addictive is an understatement itвЂ™s literally impossible to eat just one. With their sparkly golden color and crackled tops, they areВ perfect for the holidays. These cookies are also super easy to make, perfect any time of day (IвЂ™ve been eating mine for breakfast with a cup of coffee), and make your house smell heavenly.

This one is perfect: itвЂ™s got just the right balance of spices - ginger, cinnamon, cloves, allspice, and black pepper - and a wonderfully buttery crisp texture. Over the past month, IвЂ™ve tried at least eight different recipes, all of which yielded cookies that were either too hard, too soft or overpoweringly spicy. These are my all-timeВ favorite ginger cookies, and believe me, IвЂ™ve tasted my fair share. These ginger cookies have just the right blend of spices and a wonderful buttery texture.

Gingerbread cookie recipe