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high altitude gingerbread cookies
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High Altitude Gingerbread Cookies

Wild Flour Recipes | Baking at 8,000 ft

www.wildflourrecipes.com

These High Altitude Gingerbread Cookies are soft, chewy, and full of cozy holiday flavor without being overly spicy. This recipe bakes up tender and moist with no spreading.
Prep Time30 minutes
Cook Time10 minutes
Resting Time2 hours
Total Time2 hours 40 minutes
Course: Dessert
Keyword: cookies, gingerbread, high altitude
Yield: 36 cookies
Calories: 105.68kcal
Author: Rebekah S.

Equipment

  • large mixing bowl
  • Measuring Cups
  • Plastic wrap
  • Rolling Pin
  • Cookie Cutters
  • Large Baking Sheet
  • Parchment paper optional

Ingredients

Cookie Dough

  • ¾ cup Butter room temperature
  • ¾ cup Brown Sugar packed
  • ½ cup Molasses NOT blackstrap
  • 1 Large Egg
  • 2 teaspoon Vanilla Extract
  • 3 cup + 3 tablespoons All Purpose Flour
  • ½ teaspoon Baking Soda
  • 1 teaspoon Salt
  • ½ teaspoon Ginger
  • ¼ teaspoon Cloves
  • ¼ teaspoon Nutmeg
  • 2 teaspoon Cinnamon

Glaze

  • 1 cup Powdered Sugar
  • 2 tablespoons Whole Milk

Frosting

  • 3 ¾ cups Powdered Sugar
  • ½ cup Butter softened
  • 1 ½ teaspoons Vanilla Extract
  • 5 tablespoons Whole Milk
  • Food Coloring optional

Instructions

Gingerbread Cookies

  • COMBINE BROWN SUGAR & BUTTER – cream the butter together for 3-5 minutes
  • ADD MOLASSES, EGG, & VANILLA – add in all the wet ingredients and combine
  • ADD FLOUR, SPICES, & BAKING SODA – add in all the dry ingredient and mix until the dough becomes crumbly
  • FOLD DOUGH BY HAND – dump the dough onto a clean lightly floured surface. Gently fold the dough in half and press down. Repeat this until all the crumbly dough is combine into a smooth ball
  • PRESS INTO DISC & REFRIGERATE – divide the dough into 2 balls. Press each ball into a disc approximately 1/2″ thick. Wrap each disc tightly in plastic wrap. Refrigerate minimum for 2 hours or overnight
  • PREHEAT OVEN – preheat oven to 350° and prepare a baking sheet with parchment paper
  • ROLL OUT DOUGH – roll out the dough approximately 1/8″ thick on a clean lightly floured surface. Cut cookies out as desired. Place cookies on the baking sheet. Combine the remaining dough and re-roll out.
    TIP: use the smallest amount of flour as possible, this will help when the dough is re-rolled out.
    TIP: keep the dough as cold as possible until baking, this will help prevent the cookies from spreading
  • BAKE – bake for 8-12 minutes. 8 minutes create a soft, tender cookie and 12 minutes creates a harder, crispier cookie. Allow the cookies to cool for 5 minutes on the baking sheet.
  • DECORATE & ENJOY– add a simple glaze or decorate with frosting to your heart’s content and enjoy!
  • STORAGE - store cookies in an airtight container at room temperature for up to 5 days. Or in the fridge for up to 2 weeks. Or freeze for up to 3 months.

Glaze

  • COMBINE POWDERED SUGAR & MILK - mix the powdered sugar and milk until there are no clumps.
  • BRUSH ONTO COOKIES - use a pastry brush and cover the top of the cookies.

Frosting

  • MIX BUTTER - mix butter on high for 1 minute
  • ADD POWDERED SUGAR - add 1/3 to 1/2 the powdered sugar to the butter. Mix until all combined.
  • ADD VANILLA & 3 TBSP MILK - add the vanilla extract and 3 tablespoons of milk to the frosting mixture. Mix until all combined.
  • ADD REMAINING POWDERED SUGAR - add remaining powdered sugar. Mix until all combined.
  • ADD COLOR & FROST - separate the frosting into bowls, add food coloring, and mix.

Notes

FOR SPICIER COOKIES - double the amount of ginger, cloves, and nutmeg or to your desired amount. 

Nutrition

Serving: 1cookie without frosting | Calories: 105.68kcal | Carbohydrates: 16.11g | Protein: 1.28g | Fat: 4.05g | Saturated Fat: 2.49g | Polyunsaturated Fat: 0.18g | Monounsaturated Fat: 1.05g | Trans Fat: 0.14g | Cholesterol: 15.33mg | Sodium: 69.93mg | Potassium: 84.16mg | Fiber: 0.36g | Sugar: 7.25g | Vitamin A: 39.57IU | Calcium: 14.91mg | Iron: 0.68mg