It’s that time of year again – the holiday season is upon us! And what better way to get into the festive spirit than by baking up a batch of Little Debbie Gingerbread Cookies? These delicious treats are perfect for sharing with friends and family, or for enjoying all by yourself. So put on your apron, preheat your oven, and let’s get started!
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup molasses
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (180°C).
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, and salt.
- In a separate large bowl, beat the butter and brown sugar together until light and fluffy.
- Beat in the molasses, egg yolk, and vanilla extract.
- Gradually stir in the dry ingredients until the dough comes together.
- Roll the dough into 1-inch balls and place them about 2 inches apart on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the cookies are set and slightly golden around the edges.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Nutritional Information
Serving size: 1 cookie
Calories: 110
Fat: 5g
Saturated fat: 3g
Cholesterol: 25mg
Sodium: 70mg
Carbohydrates: 16g
Fiber: 0g
Sugar: 10g
Protein: 1g
Cooking Time
Prep time: 15 minutes
Cook time: 10-12 minutes
Total time: 25-27 minutes
Equipment
- Mixing bowls
- Whisk
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper
- Wire rack
Serving Suggestions
These Little Debbie Gingerbread Cookies are perfect for sharing with friends and family during the holiday season. Serve them with a cup of hot cocoa or a glass of cold milk for a delicious and festive treat.
Variations
Feeling adventurous? Try adding some chopped nuts, dried fruit, or chocolate chips to the cookie dough before baking. You could also experiment with different spices, like nutmeg or allspice, for a unique twist on this classic recipe.
Substitutions
If you don’t have molasses on hand, you could substitute honey or maple syrup instead. You could also use a different type of sugar in place of brown sugar – just keep in mind that it may change the flavor and texture of the cookies slightly.
Storage
Store these cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for longer storage – just be sure to thaw them completely before serving.
Tips
- Be sure to soften your butter before starting this recipe – it will make it much easier to mix everything together.
- Don’t overbake your cookies – they should be set and slightly golden around the edges, but still soft in the middle.
- Dust your cookies with powdered sugar right before serving, as it tends to dissolve into the cookies over time.
Notes
This recipe makes about 24 cookies, depending on the size of your dough balls. Feel free to double or triple the recipe if you need to make more!
Frequently Asked Questions
Yes! These cookies can be made up to 5 days in advance and stored in an airtight container at room temperature.
Yes! These cookies can be frozen for up to 3 months. Just be sure to thaw them completely before serving.
Can I use margarine instead of butter?
We recommend using unsalted butter in this recipe for the best flavor and texture. Margarine may work in a pinch, but it may change the taste and texture of the cookies.
Overall, these Little Debbie Gingerbread Cookies are a delicious and fun way to celebrate the holiday season. They’re easy to make, and the warm spices and sweet molasses make them the perfect treat to enjoy with a cup of hot cocoa or a glass of cold milk. So gather your ingredients, preheat your oven, and get baking – we promise you won’t be disappointed!