Pepperidge Farm Gingerman Copycats Revised
Experience the nostalgic charm of holiday baking with these **Pepperidge Farm Gingerman Copycats (Revised)**—a delightful recreation of the classic gingerbread cookies you love. Infused with the warm, aromatic flavors of ginger, cinnamon, nutmeg, and cloves, these cookies strike the perfect balance of spiced sweetness thanks to rich molasses and brown sugar. The dough is chilled for easy handling, allowing you to roll, cut, and shape the perfect gingerman cookies with crisp edges and a tender bite. Ready in just 30 minutes of active time, this recipe yields 24 festive cookies, ideal for decorating with icing or sprinkles. Whether you're preparing for the holidays or simply indulging in a nostalgic treat, these homemade gingerman cookies are guaranteed to fill your kitchen with cozy, seasonal cheer. Perfect for cookie swaps, gifting, or enjoying with a warm cup of tea, this recipe is a must-try for lovers of classic gingerbread!
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 200 grams Brown sugar
- 120 milliliters Molasses
- 1 large Egg
- 2 teaspoons Vanilla extract
- 375 grams All-purpose flour
- 2 teaspoons Ground ginger
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground cloves
- 1 teaspoon Baking soda
- 0.5 teaspoons Kosher salt
Instructions
In a large mixing bowl, cream together the butter and brown sugar until light and fluffy, about 2-3 minutes.
Add the molasses, egg, and vanilla extract to the butter mixture. Beat until well combined.
In a separate bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, ground cloves, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a cohesive dough forms.
Divide the dough into two portions and flatten each into a disk. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or until firm.
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
On a lightly floured surface, roll out one disk of dough to a thickness of about 6 millimeters (1/4 inch).
Use a gingerman-shaped cookie cutter to cut out cookies and transfer them to the prepared baking sheets, leaving about 2.5 centimeters (1 inch) of space between each cookie.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly browned and the centers are set.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Repeat with the remaining dough, re-rolling scraps as needed.
Decorate the cooled cookies as desired with icing, sprinkles, or other decorations.
Nutrition Facts
Calories |
3985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.1 g | 203% | |
| Saturated Fat | 87.7 g | 438% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 1814 mg | 79% | |
| Total Carbohydrate | 611.4 g | 222% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 317.5 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 661 mg | 51% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 3203 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
