Gingerbread cookies have long been one of my favorite holiday treats. I think it has something to do with the fact that they are just so overtly festive (they really only make an appearance between November and December!).
But it's not the little cut-out men that I adore — it's these soft, thick, chewy rounds sweetened with molasses and coated with crunchy sugar to tame the spicy bite. With carols on the radio, snow falling outside, and the aroma of these cookies baking in the oven, you can't help but get in the holiday spirit.
A Gingerbread Cookie for True Gingerbread-Lovers
Yes, those gingerbread cookies decorated with icing and gumdrops are cute, but I am someone who takes my gingerbread seriously. I want lots of spice and lots of molasses. You'll find both are in full force here. Beyond the usual ground ginger, cinnamon, cloves, and nutmeg, it's the pinch of black pepper that sets these cookies apart. It doesn't make the cookies savory by any means, but instead creates harmony among the other spices and gives these cookies even more depth.
I particularly love dark molasses here, but if you prefer something less heady, light molasses won't do you wrong. Just skip blackstrap, as it can lend bitter, slightly sour notes that may overpower the cookies.
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