Chewy Gingerbread Cookies

  • Category: Cookies

  • Difficulty: Moderate

  • Servings: 20 5 inch Gingerbread men or 30 round cookies

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Who can resist the charm of a sweet and spicy, smiling gingerbread man! With the smokey, distinct flavor of blackstrap molasses and unmistakable gingery zeal, these gingerbread cookies are crisp on the outside and soft and chewy on the inside, guaranteed to melt your heart. Enjoy these irresistible cookies with friends and family next to a cozy fire with a mug of Teeccino this holiday season!


  • 3 cups whole wheat pastry flour [or Pamela's All Purpose Gluten-Free Flour]
  • ¾ cup palm sugar or hard-packed dark brown sugar
  • 1 tbsp cinnamon
  • 1 tbsp ginger (Note: If you want really hot and spicy gingerbread men, you can add up to ¼ cup of ground ginger!)
  • ½ tsp cloves
  • ¾ tsp baking soda
  • ½ tsp salt
  • 12 tbsp butter, room temperature [or vegan shortening]
  • ¾ cup blackstrap molasses
  • 2 tbsp Teeccino Gingerbread brewed strong by using 2 tbsp Teeccino to 2 cups or 10 oz water in a drip coffee maker or french press (enjoy the remainder of Teeccino while you make your cookies!)
  • Decorate with chopped apricots, almonds, walnuts, raisins, golden berries, goji berries, coconut, and any other dried fruits and nuts you enjoy.

Teeccino Gingerbread

Ginger adds its exciting zing to create the taste of a holiday cookie favorite with a toasty body from roasted chicory roots and almonds. Enjoy the rich taste of coffee with the health benefits of herbs. Indulge in any of Teeccino’s delicious Boutique flavors such as Pumpkin Spice, Maple Pecan, French Vanilla, and Snickerdoodle for a low calorie dessert or a delicious addition to many of your favorite recipes!

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Prep Time: 1 hour , Cook Time: 9 minutes , Chilling Time: 2 minutes ,Calories per serving: 190

  1. In the bowl of a food processor fitted with a steel blade, process flour, sugar, cinnamon, ginger, cloves, salt, and baking soda until combined, about 10 seconds.
  2. Scatter butter pieces over flour mixture and process until the mixture is sandy and resembles a very fine meal, about 15 seconds.
  3. With the food processor running, add molasses and milk; process until dough is evenly moistened and forms a soft mass, about 10 seconds.
  4. Divide dough in half and flatten into discs; wrap the discs in plastic wrap and refrigerate for at least 2 hours (or overnight) or place in freezer for 15-20 minutes, until firm.
  5. Remove the gingerbread discs from the refrigerator [or freezer] at least 30 minutes before rolling.
  6. Once the dough has softened a bit, roll out on a floured surface to about ¼ inch thickness (or roll between 2 sheets of parchment paper). If you prefer a crunchier cookie, simply roll the dough out a bit thinner.
  7. Preheat oven to 350 degrees F. Line at least 2 cookie sheets with parchment paper.
  8. Cut out cookies using a 5” gingerbread man cutter or similar sized cutter of your choice. Place cookies on prepared baking sheets, spacing cookies 1” apart.
  9. Bake the cookies until centers are just set and dough barely retains an imprint when touched gently with a fingertip, about 8-9 minutes, rotating the baking sheets halfway through.
  10. Cool the cookies on the baking sheets for about 2 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.
  11. Decorate as desired with royal icing or some healthier options such as chopped fruits, nuts, candied ginger, coconut, etc.
  12. Store the gingerbread cookies in a tin or airtight container.
  13. Eat the cookies while sipping a cup of Teeccino!