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The Ultimate Gingerbread Cookies

The Ultimate Gingerbread Cookies

The Carolina Inn’s recipe for fantastic holiday cookies

In the spirit of the holidays, The Carolina Inn, A Destination Hotel is celebrating National Gingerbread Cookie Day (November 21) by offering a delicious gingerbread cookie, complete with antlers for the kiddos. If making these in the comfort of your home is more your style, you can do so by using the simple recipe below!

Enjoy!

Ingredients

  • 3 1/2 Cups all purpose flour
  • 1/2 Tablespoon ginger
  • 1/2 Tablespoon cinnamon
  • 1 Teaspoon baking soda
  • 1/8 Teaspoon nutmeg
  • 1/2 Teaspoon salt
  • 1.5 sticks butter
  • 1 1/4 Cup brown sugar
  • 1 1/3 Cup of black strap molasses
  • 2 eggs

Robin Miller Cooks

I'm gonna go with the answer "Yes, you are right Robin.". Which brings me to the recipe below.

These gingerbread cookies will blow you away. First, because they're chewy, sweet and "spicy" in all the right places. Plus, you need just 3 tablespoons of butter for the WHOLE batch. WHAT? Do the math and that means there's less than 1 gram of fat per cookie. That's without the adorable Hershey's kisses, but they add a negligible amount of fat (6 kisses have 140 calories and 8 grams of fat - and there's only one kiss per cookie).

So, I can't emphasize this enough:
1. You need to try this recipe.
2. You need to share these cookies with friends and family.
3. I think we can change the world one cookie at a time.
4. Number 3 was too much. Just make the cookies.

If you want to prep ahead: You can prepare the gingerbread cookie dough, wrap it in plastic and refrigerate for up to 3 days before shaping into cookies and baking.

The Ultimate Gingerbread Cookie

1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon ground cloves
1/8 teaspoon salt
3 tablespoons unsalted butter, softened
1/3 cup light brown sugar
1/4 cup dark corn syrup or molasses
1 large egg
1 teaspoon vanilla extract
24 Hershey's kisses candy cane mint kisses, or any bite-size candy of choice

In a medium bowl, combine the flour, cinnamon, ginger, baking powder, baking soda, cloves, and salt. Mix well and set aside.
In a large mixing bowl of an electric mixer, beat together the butter, brown sugar, dark corn syrup (or molasses), egg, and vanilla until well blended. Gradually beat in the flour mixture until just blended. Transfer the dough to a piece of plastic wrap and shape into a disc.
Wrap the dough with the plastic and refrigerate for 1 hour (and up to 3 days).
Preheat the oven to 375 degrees. Line a large baking sheet (or two) with parchment paper.
Working with about 1 tablespoon of dough at a time, roll the dough into balls, making about 24 cookies. Press your thumb into each ball, making a slight impression. Transfer the cookies to the prepared pan(s) and press the candy kisses into the indent in the center of each cookie.
Bake for 7 to 8 minutes, until the cookies are no longer sticky to the touch.
Cool the cookies on the pan, on a wire rack.
Store leftovers in an airtight container at room temperature for up to 5 days.


Robin Miller Cooks

I'm gonna go with the answer "Yes, you are right Robin.". Which brings me to the recipe below.

These gingerbread cookies will blow you away. First, because they're chewy, sweet and "spicy" in all the right places. Plus, you need just 3 tablespoons of butter for the WHOLE batch. WHAT? Do the math and that means there's less than 1 gram of fat per cookie. That's without the adorable Hershey's kisses, but they add a negligible amount of fat (6 kisses have 140 calories and 8 grams of fat - and there's only one kiss per cookie).

So, I can't emphasize this enough:
1. You need to try this recipe.
2. You need to share these cookies with friends and family.
3. I think we can change the world one cookie at a time.
4. Number 3 was too much. Just make the cookies.

If you want to prep ahead: You can prepare the gingerbread cookie dough, wrap it in plastic and refrigerate for up to 3 days before shaping into cookies and baking.

The Ultimate Gingerbread Cookie

1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon ground cloves
1/8 teaspoon salt
3 tablespoons unsalted butter, softened
1/3 cup light brown sugar
1/4 cup dark corn syrup or molasses
1 large egg
1 teaspoon vanilla extract
24 Hershey's kisses candy cane mint kisses, or any bite-size candy of choice

In a medium bowl, combine the flour, cinnamon, ginger, baking powder, baking soda, cloves, and salt. Mix well and set aside.
In a large mixing bowl of an electric mixer, beat together the butter, brown sugar, dark corn syrup (or molasses), egg, and vanilla until well blended. Gradually beat in the flour mixture until just blended. Transfer the dough to a piece of plastic wrap and shape into a disc.
Wrap the dough with the plastic and refrigerate for 1 hour (and up to 3 days).
Preheat the oven to 375 degrees. Line a large baking sheet (or two) with parchment paper.
Working with about 1 tablespoon of dough at a time, roll the dough into balls, making about 24 cookies. Press your thumb into each ball, making a slight impression. Transfer the cookies to the prepared pan(s) and press the candy kisses into the indent in the center of each cookie.
Bake for 7 to 8 minutes, until the cookies are no longer sticky to the touch.
Cool the cookies on the pan, on a wire rack.
Store leftovers in an airtight container at room temperature for up to 5 days.


Robin Miller Cooks

I'm gonna go with the answer "Yes, you are right Robin.". Which brings me to the recipe below.

These gingerbread cookies will blow you away. First, because they're chewy, sweet and "spicy" in all the right places. Plus, you need just 3 tablespoons of butter for the WHOLE batch. WHAT? Do the math and that means there's less than 1 gram of fat per cookie. That's without the adorable Hershey's kisses, but they add a negligible amount of fat (6 kisses have 140 calories and 8 grams of fat - and there's only one kiss per cookie).

So, I can't emphasize this enough:
1. You need to try this recipe.
2. You need to share these cookies with friends and family.
3. I think we can change the world one cookie at a time.
4. Number 3 was too much. Just make the cookies.

If you want to prep ahead: You can prepare the gingerbread cookie dough, wrap it in plastic and refrigerate for up to 3 days before shaping into cookies and baking.

The Ultimate Gingerbread Cookie

1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon ground cloves
1/8 teaspoon salt
3 tablespoons unsalted butter, softened
1/3 cup light brown sugar
1/4 cup dark corn syrup or molasses
1 large egg
1 teaspoon vanilla extract
24 Hershey's kisses candy cane mint kisses, or any bite-size candy of choice

In a medium bowl, combine the flour, cinnamon, ginger, baking powder, baking soda, cloves, and salt. Mix well and set aside.
In a large mixing bowl of an electric mixer, beat together the butter, brown sugar, dark corn syrup (or molasses), egg, and vanilla until well blended. Gradually beat in the flour mixture until just blended. Transfer the dough to a piece of plastic wrap and shape into a disc.
Wrap the dough with the plastic and refrigerate for 1 hour (and up to 3 days).
Preheat the oven to 375 degrees. Line a large baking sheet (or two) with parchment paper.
Working with about 1 tablespoon of dough at a time, roll the dough into balls, making about 24 cookies. Press your thumb into each ball, making a slight impression. Transfer the cookies to the prepared pan(s) and press the candy kisses into the indent in the center of each cookie.
Bake for 7 to 8 minutes, until the cookies are no longer sticky to the touch.
Cool the cookies on the pan, on a wire rack.
Store leftovers in an airtight container at room temperature for up to 5 days.


Robin Miller Cooks

I'm gonna go with the answer "Yes, you are right Robin.". Which brings me to the recipe below.

These gingerbread cookies will blow you away. First, because they're chewy, sweet and "spicy" in all the right places. Plus, you need just 3 tablespoons of butter for the WHOLE batch. WHAT? Do the math and that means there's less than 1 gram of fat per cookie. That's without the adorable Hershey's kisses, but they add a negligible amount of fat (6 kisses have 140 calories and 8 grams of fat - and there's only one kiss per cookie).

So, I can't emphasize this enough:
1. You need to try this recipe.
2. You need to share these cookies with friends and family.
3. I think we can change the world one cookie at a time.
4. Number 3 was too much. Just make the cookies.

If you want to prep ahead: You can prepare the gingerbread cookie dough, wrap it in plastic and refrigerate for up to 3 days before shaping into cookies and baking.

The Ultimate Gingerbread Cookie

1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon ground cloves
1/8 teaspoon salt
3 tablespoons unsalted butter, softened
1/3 cup light brown sugar
1/4 cup dark corn syrup or molasses
1 large egg
1 teaspoon vanilla extract
24 Hershey's kisses candy cane mint kisses, or any bite-size candy of choice

In a medium bowl, combine the flour, cinnamon, ginger, baking powder, baking soda, cloves, and salt. Mix well and set aside.
In a large mixing bowl of an electric mixer, beat together the butter, brown sugar, dark corn syrup (or molasses), egg, and vanilla until well blended. Gradually beat in the flour mixture until just blended. Transfer the dough to a piece of plastic wrap and shape into a disc.
Wrap the dough with the plastic and refrigerate for 1 hour (and up to 3 days).
Preheat the oven to 375 degrees. Line a large baking sheet (or two) with parchment paper.
Working with about 1 tablespoon of dough at a time, roll the dough into balls, making about 24 cookies. Press your thumb into each ball, making a slight impression. Transfer the cookies to the prepared pan(s) and press the candy kisses into the indent in the center of each cookie.
Bake for 7 to 8 minutes, until the cookies are no longer sticky to the touch.
Cool the cookies on the pan, on a wire rack.
Store leftovers in an airtight container at room temperature for up to 5 days.


Robin Miller Cooks

I'm gonna go with the answer "Yes, you are right Robin.". Which brings me to the recipe below.

These gingerbread cookies will blow you away. First, because they're chewy, sweet and "spicy" in all the right places. Plus, you need just 3 tablespoons of butter for the WHOLE batch. WHAT? Do the math and that means there's less than 1 gram of fat per cookie. That's without the adorable Hershey's kisses, but they add a negligible amount of fat (6 kisses have 140 calories and 8 grams of fat - and there's only one kiss per cookie).

So, I can't emphasize this enough:
1. You need to try this recipe.
2. You need to share these cookies with friends and family.
3. I think we can change the world one cookie at a time.
4. Number 3 was too much. Just make the cookies.

If you want to prep ahead: You can prepare the gingerbread cookie dough, wrap it in plastic and refrigerate for up to 3 days before shaping into cookies and baking.

The Ultimate Gingerbread Cookie

1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon ground cloves
1/8 teaspoon salt
3 tablespoons unsalted butter, softened
1/3 cup light brown sugar
1/4 cup dark corn syrup or molasses
1 large egg
1 teaspoon vanilla extract
24 Hershey's kisses candy cane mint kisses, or any bite-size candy of choice

In a medium bowl, combine the flour, cinnamon, ginger, baking powder, baking soda, cloves, and salt. Mix well and set aside.
In a large mixing bowl of an electric mixer, beat together the butter, brown sugar, dark corn syrup (or molasses), egg, and vanilla until well blended. Gradually beat in the flour mixture until just blended. Transfer the dough to a piece of plastic wrap and shape into a disc.
Wrap the dough with the plastic and refrigerate for 1 hour (and up to 3 days).
Preheat the oven to 375 degrees. Line a large baking sheet (or two) with parchment paper.
Working with about 1 tablespoon of dough at a time, roll the dough into balls, making about 24 cookies. Press your thumb into each ball, making a slight impression. Transfer the cookies to the prepared pan(s) and press the candy kisses into the indent in the center of each cookie.
Bake for 7 to 8 minutes, until the cookies are no longer sticky to the touch.
Cool the cookies on the pan, on a wire rack.
Store leftovers in an airtight container at room temperature for up to 5 days.


Robin Miller Cooks

I'm gonna go with the answer "Yes, you are right Robin.". Which brings me to the recipe below.

These gingerbread cookies will blow you away. First, because they're chewy, sweet and "spicy" in all the right places. Plus, you need just 3 tablespoons of butter for the WHOLE batch. WHAT? Do the math and that means there's less than 1 gram of fat per cookie. That's without the adorable Hershey's kisses, but they add a negligible amount of fat (6 kisses have 140 calories and 8 grams of fat - and there's only one kiss per cookie).

So, I can't emphasize this enough:
1. You need to try this recipe.
2. You need to share these cookies with friends and family.
3. I think we can change the world one cookie at a time.
4. Number 3 was too much. Just make the cookies.

If you want to prep ahead: You can prepare the gingerbread cookie dough, wrap it in plastic and refrigerate for up to 3 days before shaping into cookies and baking.

The Ultimate Gingerbread Cookie

1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon ground cloves
1/8 teaspoon salt
3 tablespoons unsalted butter, softened
1/3 cup light brown sugar
1/4 cup dark corn syrup or molasses
1 large egg
1 teaspoon vanilla extract
24 Hershey's kisses candy cane mint kisses, or any bite-size candy of choice

In a medium bowl, combine the flour, cinnamon, ginger, baking powder, baking soda, cloves, and salt. Mix well and set aside.
In a large mixing bowl of an electric mixer, beat together the butter, brown sugar, dark corn syrup (or molasses), egg, and vanilla until well blended. Gradually beat in the flour mixture until just blended. Transfer the dough to a piece of plastic wrap and shape into a disc.
Wrap the dough with the plastic and refrigerate for 1 hour (and up to 3 days).
Preheat the oven to 375 degrees. Line a large baking sheet (or two) with parchment paper.
Working with about 1 tablespoon of dough at a time, roll the dough into balls, making about 24 cookies. Press your thumb into each ball, making a slight impression. Transfer the cookies to the prepared pan(s) and press the candy kisses into the indent in the center of each cookie.
Bake for 7 to 8 minutes, until the cookies are no longer sticky to the touch.
Cool the cookies on the pan, on a wire rack.
Store leftovers in an airtight container at room temperature for up to 5 days.


Robin Miller Cooks

I'm gonna go with the answer "Yes, you are right Robin.". Which brings me to the recipe below.

These gingerbread cookies will blow you away. First, because they're chewy, sweet and "spicy" in all the right places. Plus, you need just 3 tablespoons of butter for the WHOLE batch. WHAT? Do the math and that means there's less than 1 gram of fat per cookie. That's without the adorable Hershey's kisses, but they add a negligible amount of fat (6 kisses have 140 calories and 8 grams of fat - and there's only one kiss per cookie).

So, I can't emphasize this enough:
1. You need to try this recipe.
2. You need to share these cookies with friends and family.
3. I think we can change the world one cookie at a time.
4. Number 3 was too much. Just make the cookies.

If you want to prep ahead: You can prepare the gingerbread cookie dough, wrap it in plastic and refrigerate for up to 3 days before shaping into cookies and baking.

The Ultimate Gingerbread Cookie

1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon ground cloves
1/8 teaspoon salt
3 tablespoons unsalted butter, softened
1/3 cup light brown sugar
1/4 cup dark corn syrup or molasses
1 large egg
1 teaspoon vanilla extract
24 Hershey's kisses candy cane mint kisses, or any bite-size candy of choice

In a medium bowl, combine the flour, cinnamon, ginger, baking powder, baking soda, cloves, and salt. Mix well and set aside.
In a large mixing bowl of an electric mixer, beat together the butter, brown sugar, dark corn syrup (or molasses), egg, and vanilla until well blended. Gradually beat in the flour mixture until just blended. Transfer the dough to a piece of plastic wrap and shape into a disc.
Wrap the dough with the plastic and refrigerate for 1 hour (and up to 3 days).
Preheat the oven to 375 degrees. Line a large baking sheet (or two) with parchment paper.
Working with about 1 tablespoon of dough at a time, roll the dough into balls, making about 24 cookies. Press your thumb into each ball, making a slight impression. Transfer the cookies to the prepared pan(s) and press the candy kisses into the indent in the center of each cookie.
Bake for 7 to 8 minutes, until the cookies are no longer sticky to the touch.
Cool the cookies on the pan, on a wire rack.
Store leftovers in an airtight container at room temperature for up to 5 days.


Robin Miller Cooks

I'm gonna go with the answer "Yes, you are right Robin.". Which brings me to the recipe below.

These gingerbread cookies will blow you away. First, because they're chewy, sweet and "spicy" in all the right places. Plus, you need just 3 tablespoons of butter for the WHOLE batch. WHAT? Do the math and that means there's less than 1 gram of fat per cookie. That's without the adorable Hershey's kisses, but they add a negligible amount of fat (6 kisses have 140 calories and 8 grams of fat - and there's only one kiss per cookie).

So, I can't emphasize this enough:
1. You need to try this recipe.
2. You need to share these cookies with friends and family.
3. I think we can change the world one cookie at a time.
4. Number 3 was too much. Just make the cookies.

If you want to prep ahead: You can prepare the gingerbread cookie dough, wrap it in plastic and refrigerate for up to 3 days before shaping into cookies and baking.

The Ultimate Gingerbread Cookie

1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon ground cloves
1/8 teaspoon salt
3 tablespoons unsalted butter, softened
1/3 cup light brown sugar
1/4 cup dark corn syrup or molasses
1 large egg
1 teaspoon vanilla extract
24 Hershey's kisses candy cane mint kisses, or any bite-size candy of choice

In a medium bowl, combine the flour, cinnamon, ginger, baking powder, baking soda, cloves, and salt. Mix well and set aside.
In a large mixing bowl of an electric mixer, beat together the butter, brown sugar, dark corn syrup (or molasses), egg, and vanilla until well blended. Gradually beat in the flour mixture until just blended. Transfer the dough to a piece of plastic wrap and shape into a disc.
Wrap the dough with the plastic and refrigerate for 1 hour (and up to 3 days).
Preheat the oven to 375 degrees. Line a large baking sheet (or two) with parchment paper.
Working with about 1 tablespoon of dough at a time, roll the dough into balls, making about 24 cookies. Press your thumb into each ball, making a slight impression. Transfer the cookies to the prepared pan(s) and press the candy kisses into the indent in the center of each cookie.
Bake for 7 to 8 minutes, until the cookies are no longer sticky to the touch.
Cool the cookies on the pan, on a wire rack.
Store leftovers in an airtight container at room temperature for up to 5 days.


Robin Miller Cooks

I'm gonna go with the answer "Yes, you are right Robin.". Which brings me to the recipe below.

These gingerbread cookies will blow you away. First, because they're chewy, sweet and "spicy" in all the right places. Plus, you need just 3 tablespoons of butter for the WHOLE batch. WHAT? Do the math and that means there's less than 1 gram of fat per cookie. That's without the adorable Hershey's kisses, but they add a negligible amount of fat (6 kisses have 140 calories and 8 grams of fat - and there's only one kiss per cookie).

So, I can't emphasize this enough:
1. You need to try this recipe.
2. You need to share these cookies with friends and family.
3. I think we can change the world one cookie at a time.
4. Number 3 was too much. Just make the cookies.

If you want to prep ahead: You can prepare the gingerbread cookie dough, wrap it in plastic and refrigerate for up to 3 days before shaping into cookies and baking.

The Ultimate Gingerbread Cookie

1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon ground cloves
1/8 teaspoon salt
3 tablespoons unsalted butter, softened
1/3 cup light brown sugar
1/4 cup dark corn syrup or molasses
1 large egg
1 teaspoon vanilla extract
24 Hershey's kisses candy cane mint kisses, or any bite-size candy of choice

In a medium bowl, combine the flour, cinnamon, ginger, baking powder, baking soda, cloves, and salt. Mix well and set aside.
In a large mixing bowl of an electric mixer, beat together the butter, brown sugar, dark corn syrup (or molasses), egg, and vanilla until well blended. Gradually beat in the flour mixture until just blended. Transfer the dough to a piece of plastic wrap and shape into a disc.
Wrap the dough with the plastic and refrigerate for 1 hour (and up to 3 days).
Preheat the oven to 375 degrees. Line a large baking sheet (or two) with parchment paper.
Working with about 1 tablespoon of dough at a time, roll the dough into balls, making about 24 cookies. Press your thumb into each ball, making a slight impression. Transfer the cookies to the prepared pan(s) and press the candy kisses into the indent in the center of each cookie.
Bake for 7 to 8 minutes, until the cookies are no longer sticky to the touch.
Cool the cookies on the pan, on a wire rack.
Store leftovers in an airtight container at room temperature for up to 5 days.


Robin Miller Cooks

I'm gonna go with the answer "Yes, you are right Robin.". Which brings me to the recipe below.

These gingerbread cookies will blow you away. First, because they're chewy, sweet and "spicy" in all the right places. Plus, you need just 3 tablespoons of butter for the WHOLE batch. WHAT? Do the math and that means there's less than 1 gram of fat per cookie. That's without the adorable Hershey's kisses, but they add a negligible amount of fat (6 kisses have 140 calories and 8 grams of fat - and there's only one kiss per cookie).

So, I can't emphasize this enough:
1. You need to try this recipe.
2. You need to share these cookies with friends and family.
3. I think we can change the world one cookie at a time.
4. Number 3 was too much. Just make the cookies.

If you want to prep ahead: You can prepare the gingerbread cookie dough, wrap it in plastic and refrigerate for up to 3 days before shaping into cookies and baking.

The Ultimate Gingerbread Cookie

1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon ground cloves
1/8 teaspoon salt
3 tablespoons unsalted butter, softened
1/3 cup light brown sugar
1/4 cup dark corn syrup or molasses
1 large egg
1 teaspoon vanilla extract
24 Hershey's kisses candy cane mint kisses, or any bite-size candy of choice

In a medium bowl, combine the flour, cinnamon, ginger, baking powder, baking soda, cloves, and salt. Mix well and set aside.
In a large mixing bowl of an electric mixer, beat together the butter, brown sugar, dark corn syrup (or molasses), egg, and vanilla until well blended. Gradually beat in the flour mixture until just blended. Transfer the dough to a piece of plastic wrap and shape into a disc.
Wrap the dough with the plastic and refrigerate for 1 hour (and up to 3 days).
Preheat the oven to 375 degrees. Line a large baking sheet (or two) with parchment paper.
Working with about 1 tablespoon of dough at a time, roll the dough into balls, making about 24 cookies. Press your thumb into each ball, making a slight impression. Transfer the cookies to the prepared pan(s) and press the candy kisses into the indent in the center of each cookie.
Bake for 7 to 8 minutes, until the cookies are no longer sticky to the touch.
Cool the cookies on the pan, on a wire rack.
Store leftovers in an airtight container at room temperature for up to 5 days.