24 Servings
3 Hours
Allergens
Even though gingerbread cookies are my family’s favorite, not all recipes are the same. When my kids were younger, they liked a version that had the consistency of a crinkle cookie: thick and pillowy. But they weren’t perfect for me. The perfect gingerbread, I felt, should be thin and flat once they’re baked. I wanted crispiness and chewiness throughout. Since I began baking this version, I’ve converted anyone who thinks they don’t like molasses or spices in their cookies into gingerbread fans just like us.
In the bowl of an electric mixer, cream margarine and sugar. Add egg and mix until light and fluffy. Add vanilla, molasses, and all dry ingredients. Mix well. Cover bowl with plastic wrap and chill for two hours or overnight.
Preheat oven to 350 degrees Fahrenheit. Using a cookie scoop, scoop cookies onto a Gefen Parchment-lined baking sheet. (At this point, roll in Sugar in the Raw if you’re doing that version; see note below.) Space cookies two to three inches apart on baking sheet as they’ll spread. Bake for eight to 10 minutes. Let cool.
Once the cookies are completely cool, melt white chocolate and add to a piping bag. Make a very small hole in the tip of the piping bag and drizzle cookies, then immediately sprinkle with Sugar in the Raw. Let set.
Variations:
Alternatively, simply roll cookies in Sugar in the Raw prior to baking.
Photo by Chana Rivky Klein
