Gingerbread Cookie

This chewy and spicy cookie recipe is modified from the German (Nuremberg Lebkuchen type) and the Polish (traditional Pierniczki) gingerbread recipes.


3 cups flour
1/4 cup (115 g) candied citrus peel, finely chopped
1/2 cup unsalted butter
1/2 cup molasses
1 cup brown sugar
1 medium or large egg
2 tbsp baking soda powder
1-2 tps vanilla extract
1/2 tps salt

2 tbsp ginger powder
1.5 tbsp cinnamon powder
1 tps ground nutmeg powder
1 tps ground clove powder
0.5 tps ground allspice powder(optional)
0.5 tps ground anise seed powder (optional)
a pinch of hot chilli or pepper powder


1. Place flour, baking powder, all spices and salt in a large bowl; mix these dry ingredients well.
2. Mix in the brown sugar. Use the granular moist sugar fresh from a bag just opened. 1
3. Continue to mix with all the dry ingredients.
4. Put the egg, half of the molasses and the candied fruit peels in the bowl.
5. Mix in the butter, softened or melt slightly. 2
6. Then mix everything (including all molasses and the vanilla) in the bowl to a smooth consistency.3
7. Set the dough aside to cure for at least 3 hours (overnight recommended).
8. Scoop up small balls from the dough; drop dough about 2 inches (5 cm) apart onto a nonstick cookie sheet.
9. Place the sheet in the middle rack of a heated oven of 350 F(400 C).
10. Bake for 8 to 10 minutes.

Make about 20 cookies
dry mixing moist mix with brown sugar

dough cookie balls

[1] The brown sugar sometimes becomes already hard in long storage.
      In this case, slightly moist the sugar with fresh water in a cup first. Pay attention to the use of water.
[2] The butter from the freezer can be softened by a microwave oven or a steamer, etc.
[3] The mix might become too hard and sticky. If the dough too hard to work,
      add a very small amount of fresh water or cooking oil to the mix.

More Readings
Historic Recipes - Gingerbread Cake