Gingerbread Slice & Bake Cookies

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gingerbread slice and bake

Gingerbread Slice And Bake Cookies

Course: Holiday Recipes, Sweets
Sweets Sub-Category: Cookies
Servings: 24 cookies
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  • 4 oz unsalted butter 112g
  • 1/2 cup brown sugar 110g
  • 2 egg yolks
  • 1/2 cup molasses or sorghum syrup 140g
  • 2 cups all-purpose flour 240g
  • 1/2 cup whole wheat flour 70g
  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 1 Tbsp finely chopped candied ginger
  • 1 orange, zested


  • 1 egg white, whisked a bit with a fork
  • 1/2 cup sprinkles or sanding sugar of your choice



  • Using a stand mixer fitted with the paddle attachment or hand-held mixer, cream the butter and brown sugar until fluffy and lighter in color. Add the molasses and yolks and beat until smooth.
  • While things are creaming away, mix all your dry ingredients together. Add dry ingredients, candied ginger and zest of your orange the creamed mixture and mix until just combined.
  • Roll your dough into a log about 3” thick. Wrap in parchment or plastic wrap and chill for at least one hour.
  • Heat oven to 350F and line two baking sheets with parchment paper. Brush the log of cookie dough with egg whites. Place the sprinkles on a tray or flat plate. Roll the log into the sprinkles. Slice 1” thick pieces and place on cookie sheets. Bake for 7-8 minutes, or until just setting on the outside edges. Cool completely before removing them from the pans.