Get ready to spice up your snack game with Little Debbie Gingerbread Cookies! These delicious treats are perfect for satisfying your sweet tooth while also giving you a little kick of gingerbread spice. Whether you’re enjoying them on a cozy evening in or sharing them with friends at a holiday party, these cookies are sure to be a hit.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/4 cup molasses
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and cloves.
- In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in egg, molasses, and vanilla extract.
- Gradually stir in dry ingredients until just combined.
- Using a cookie scoop or spoon, drop dough onto prepared baking sheet.
- Bake for 10-12 minutes, or until lightly browned around the edges.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutritional Information
Each serving of Little Debbie Gingerbread Cookies (1 cookie) contains:
- Calories: 110
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 20mg
- Sodium: 65mg
- Total Carbohydrates: 15g
- Dietary Fiber: 0g
- Sugars: 9g
- Protein: 1g
Cooking Time
Preparation Time: 15 minutes
Cook Time: 10-12 minutes
Equipment
- Mixing bowls
- Mixing spoon or electric mixer
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
- Wire rack
Serving Suggestions
Little Debbie Gingerbread Cookies are perfect for enjoying on their own or with a hot cup of tea or coffee. They also make a great addition to a holiday cookie platter or as a fun snack for kids.
Variations
If you want to switch up the flavor of these cookies, try adding some chopped nuts or dried fruit to the dough. You could also drizzle some melted chocolate on top of the cooled cookies for an extra indulgent treat.
Substitutions
- You can use salted butter instead of unsalted butter, just omit the 1/4 teaspoon of salt from the recipe.
- If you don’t have molasses, you can substitute with honey or maple syrup.
- If you don’t have brown sugar, you can use granulated sugar instead.
Storage
Store your Little Debbie Gingerbread Cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 2 months.
Tips
- Make sure your butter is softened at room temperature before creaming it with the sugar.
- Don’t overmix the dough once you add the dry ingredients, or your cookies may come out tough.
- If you want your cookies to be a little spicier, you can increase the amount of ginger and cloves in the recipe.
Notes
You can easily double or triple this recipe if you need to make a larger batch of cookies.
Frequently Asked Questions
- Can I use margarine instead of butter?
- Can I make these cookies gluten-free?
While you can use margarine instead of butter, we recommend using butter for the best flavor and texture in these cookies.
You can try using a gluten-free flour blend in this recipe, but we haven’t tested it ourselves so we can’t guarantee the results.
Personal Thoughts
I absolutely love these Little Debbie Gingerbread Cookies! They’re the perfect balance of sweet and spicy, and they’re great for satisfying my cravings without being too heavy or rich. I also love that they’re so easy to make, and they always turn out perfectly. Whether you’re a fan of gingerbread or just looking for a new cookie recipe to try, I highly recommend giving these a go!
Overall, Little Debbie Gingerbread Cookies are a fun and festive treat that are sure to be a hit with everyone. With their sweet and spicy flavor and easy-to-make recipe, they’re perfect for any occasion. So why not whip up a batch today and see for yourself how delicious they are?