Introduction
If you’re a fan of Little Debbie gingerbread cookies, you may have noticed that they’ve been harder to come by in recent years. While some speculate that the recipe has been discontinued or modified, others believe that it’s simply a matter of supply and demand. Whatever the case may be, we’re here to help you satisfy your gingerbread cravings with our own homemade recipe.
Ingredients
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup molasses
- 1 large egg
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
Instructions
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the molasses and egg, and beat until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves.
- Add the dry ingredients to the wet mixture and mix until just combined.
- Cover the dough and refrigerate for at least 1 hour.
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy!
Nutritional Information
Per Serving:
- Calories: 120
- Total Fat: 4g
- Saturated Fat: 2.5g
- Cholesterol: 20mg
- Sodium: 90mg
- Total Carbohydrates: 20g
- Dietary Fiber: 0g
- Sugars: 11g
- Protein: 1g
Cooking Time
Prep Time: 15 minutes
Cook Time: 10-12 minutes per batch
Total Time: 1 hour 30 minutes
Equipment
- Large bowl
- Separate bowl
- Mixing spoon
- Electric mixer
- Baking sheet
- Parchment paper
- Wire rack
Serving Suggestions
These gingerbread cookies are perfect for holiday gatherings, cookie exchanges, or simply as a sweet treat to enjoy with a cup of tea or coffee.
Variations
For a twist on the classic recipe, try adding a tablespoon of orange zest or a half cup of chopped crystallized ginger to the dough.
Substitutions
If you don’t have molasses on hand, you can substitute with honey or maple syrup. You can also use margarine instead of butter for a dairy-free option.
Storage
Store these cookies in an airtight container at room temperature for up to 1 week.
Tips
- Be sure to refrigerate the dough before baking to prevent spreading.
- Don’t overmix the dough or the cookies will become tough.
- For perfectly shaped cookies, use a cookie scoop to portion the dough.
Notes
This recipe makes approximately 24 cookies.
Frequently Asked Questions
Can I freeze the dough?
Yes, you can freeze the dough for up to 3 months. Thaw in the refrigerator before baking.
Can I use a different type of flour?
We recommend using all-purpose flour for the best results, but you can experiment with other types of flour if you prefer.
Can I double the recipe?
Yes, you can double or triple the recipe to make more cookies.
Personal Thoughts
If you’re missing Little Debbie gingerbread cookies, this homemade recipe is sure to satisfy your cravings. These cookies are soft, chewy, and full of warm spices like ginger, cinnamon, and cloves. They’re perfect for sharing with friends and family during the holiday season, or anytime you need a sweet treat. Give this recipe a try and let us know what you think!