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These delicious cookies have a bit of a spiciness to them. not like hot spices, but more like a bite of black pepper. They are best a few days after baking, as they are better aged.
Servings: 24 cookies
Author: Crystal Brunsdon


  • Mixing bowl
  • measuring spoons
  • measuring cups
  • Spatula
  • baking sheets
  • parchment paper
  • cooking pot
  • scale



  • ¼ cup molasses
  • 6 tbsp granulated sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground cardamom
  • ½ tsp ground ginger
  • ½ tsp ground pepper
  • ¼ tsp ground allspice
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • 2 tbsp Whole Milk cold from the refrigerator
  • 1 tsp baking soda
  • 1 egg cold from the refrigerator
  • 2 ½ cups All-purpose flour


  • 1 cup powdered sugar
  • 1 tbsp water



  • Preheat oven to 350°F
  • Pour the molasses and sugar into a pot, stir until the sugar is melted and the molasses is not grainy.
  • Take the pot off of heat and pour the spices into the mixture and stir. Cool until just warm to the touch. It may be a little difficult to stir for the next step. I usually place the pot back onto the heat to heat up the molasses until easier to stir.
  • Insert the egg, milk and baking soda and stir until fully incorporated.The mixture will foam up as you stir. This is normal.
  • Add flour, one cup at a time, until the dough starts to form. Transfer to a mixing bowl and need until all the flour is incorporated.
  • Pinch off a small 20g, 1 inch ball and place on baking sheets. Continue until all dough is used.
  • Bake for 9-11 minutes. While the cookies are baking, make the glaze


  • In a separate bowl, mix together the powdered sugar and 1 tbsp. of water. The mixture should be a little runny but still firm.
  • After cookies are baked, let them cool so not scalding, but hot enough to let the glaze stick and to be handled.
  • You can either brush the glaze on, or you can take the cookie, turn it upside down and dip it into the glaze, making sure to get the whole sphere.
  • Let it cool completely and enjoy.


These cookies are best served a few days after baking. Gingerbread ages which gives it that unique taste. 
Storing these cookies is easy. You can place them into a sealed container and they are as fresh as when they are first baked.