Ginger Creams (Ginger Bread Boys)
Submitted by okayd9
Soft gingerbread cookies with molasses, hot coffee, cinnamon, cloves, and ground ginger. A rollout cookie dough for gingerbread men with a tender, cake-like texture instead of a crisp snap.
YIELD
1 servingsPREP
8 minCOOK
12 minREADY
20 minThese gingerbread cookies bake up soft and cake-like rather than crisp, which is what the “creams” in the name is all about. Molasses and hot coffee give the dough a dark, deeply spiced flavor, while cinnamon, ground ginger, and cloves bring the classic holiday warmth.
The hot coffee mixed with baking soda creates a foamy reaction that aerates the dough. This is what gives the cookies their soft, almost puffy texture after baking, rather than the hard snap of a traditional gingerbread.
Chill the dough thoroughly before rolling. This dough is sticky when warm and impossible to cut cleanly. A few hours in the fridge firms it up so you get sharp gingerbread man shapes that hold their detail.
Chef Tips
- Roll on a well-floured surface and flour your cookie cutters too. This dough grabs onto everything.
- Don’t overbake. Pull them at 12 minutes even if they look soft. They firm up as they cool and overbaking turns them dry.
- Use strong brewed coffee, not weak drip. The coffee flavor bakes out, but its bitterness adds depth to the spice blend.
- Decorate with royal icing once fully cooled for classic gingerbread men.
Variations
- Add a teaspoon of nutmeg or allspice for a more complex spice profile.
- Use butter instead of margarine for richer flavor and a slightly crisper edge.
- Cut into round shapes and sandwich two together with cream cheese frosting for gingerbread whoopie pies.
Ingredients
Directions
Cream margarine and sugar together until smooth, then add ingredients in order.
Chill thoroughly before rolling out; cut with cookie cutters (gingerbread men preferred!).
Bake at 375℉ (190℃) for 12 minutes.
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