Chewy Gingerbread Cookies

This delicious recipe for gingerbread cookies uses Teeccino Gingerbread to add that special something to a holiday staple. Enjoy with friends and family next to a cozy fire this holiday season!
Prep Time: 1 hour
Cook Time: 9 minutes
Total Time: 1 hour 9 minutes
Course: Cookies
Cuisine: American
Keyword: gingerbead
Servings: 6 cookies
Calories: 600kcal


  • 3 cups whole wheat pastry flour or Pamela's All Purpose Gluten-Free Flour
  • 3/4 cups palm sugar
  • 1 tbsp cinnamon
  • 1 tbsp ginger
  • 1/2 tsp cloves
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 12 tbsp butter softened to room temperature
  • 3/4 cup 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!)
  • Decorations chopped apricots, almonds, walnuts, raisins, golden berries, goji berries, coconut, and any other dried fruits and nuts you enjoy.


  • Using 2 knives or a fork, blend the flour, sugar, baking soda, spices and salt with the butter. Cut the butter into small pieces until the butter is thoroughly mixed into the dry ingredients. You can use your clean fingers to further crumble the butter while mixing it into the dry mix.
  • Using an electric mixer, blend the dry/butter mixture with the brewed Teeccino and molasses. The moisture should be thoroughly spread throughout the dough which will take a minute or so.
  • Make a ball out of the dough and cut it in half. Roll one half ¼ inch thick between 2 pieces of parchment paper. Leave the paper in place while you place the rolled dough onto a baking sheet.
  • Freeze the dough on the baking sheet for 15-20 minutes until firm. Or refrigerate for 2 hours.
  • Preheat the oven to 350º.
  • Place one dough sheet on the counter. Peel off the top parchment paper. Using a cookie cutter, cut out the gingerbread people or other shapes for your cookies.
  • Line a cookie sheet with parchment paper.
  • Using a metal spatula, place the cut out cookies onto the paper on the cookie sheet.
  • Repeat with the remaining dough, refreezing it as needed. Keep rolling out the dough scraps until they are all gone and the cookie sheet is full. Use a second sheet for the remaining dough.
  • Decorate the cookies with chopped fruits, nuts, candied ginger, coconut, etc. Have fun making your gingerbread people look different from one another!
  • Bake the cookies until an imprint with a finger is barely seen, approximately 8-9 minutes. Cool the cookies on the sheet for a couple of minutes and then use the metal spatula to place them on a wire rack or cool plate.
  • Store the gingerbread cookies in a tin or airtight container.
  • Eat the cookies while sipping a cup of Teeccino!


Calories: 600kcal | Carbohydrates: 93g | Protein: 8g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 60mg | Sodium: 587mg | Potassium: 852mg | Fiber: 7g | Sugar: 45g | Vitamin A: 700IU | Calcium: 127mg | Iron: 4mg
Tried this recipe?Mention @teeccino or tag #makeboldchoices!

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