Annie’s Spiced Gingerbread Cookies from Holiday Homicide
The holiday season is almost upon us, and so is the release of the fourth book in the Secret Bookcase Mysteries—A Holiday Homicide! Mark your calendars for November 20th, and get ready for Annie’s latest mystery that’s filled with festive suspense, twists, and cozy intrigue. Now, I know I’ve always been a “no Christmas until after Thanksgiving” person, but the Tech Guy is making it hard for me to stick to my rule this year. He’s a die-hard Christmas fan, and now that I have a holiday-themed book launching, he’s been eager to get the decorations up early. I guess I’m bending the rule just a little to celebrate Annie’s new adventure!
To kick off this festive season, I’m excited to share Annie’s special gingerbread cookie recipe! These aren’t your average Christmas cookies—they’re perfect for any autumn or winter gathering. Soft, spicy, and with just a hint of heat from Annie’s “secret” ingredient (a dash of black pepper), these gingerbread cookies bring all the cozy flavors we crave as the days get colder. And, if you’re like me and looking for Thanksgiving treats, these cookies are delightful when cut into fall shapes like leaves and turkeys. They’ll make a perfect, unexpected topping for pumpkin pie or a charming addition to your Thanksgiving dessert spread.
These gingerbread cookies are incredibly versatile and can easily transition from Thanksgiving to Christmas. Try decorating them with a simple vanilla icing or let your creativity shine with detailed designs that fit any holiday theme. Whether you’re making a batch for Thanksgiving or as Christmas cookies to share, these spiced cookies will warm up any occasion and add a cozy, homemade touch.
So, grab your mixing bowls, set aside some time to bake, and let’s fill our kitchens with the scent of cinnamon, ginger, and holiday cheer. And don’t forget to pick up your copy of A Holiday Homicide on November 20th—it’s the perfect cozy mystery to read with a plate of these gingerbread cookies by your side. Happy baking and happy sleuthing, friends!
Jump to Recipe
Annie’s Spiced Gingerbread Cookies
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These spicy ginger cookies have a hint of warmth thanks to a dash of black pepper, Annie’s “secret” ingredient! They’re soft, chewy, and bursting with seasonal spices like cinnamon, ginger, and cloves, making them the perfect cozy treat for fall gatherings. Topped with a simple vanilla icing glaze, these cookies are as delightful to make as they are to eat. Whether you’re serving them for a festive get-together or enjoying them with a warm cup of tea, they’ll bring the spirit of the season to every bite.
Ingredients
- For the Cookies
3 cups 3 all-purpose flour
¾ cup ¾ brown sugar
¾ cup ¾ unsalted butter
½ cup ½ molasses
1 large 1 egg
1 tsp 1 baking soda
½ tsp ½ salt
2 tsps 2 ground ginger
2 tsps 2 ground cinnamon
½ tsp ½ ground cloves
½ tsp ½ ground nutmeg
¼ tsp ¼ ground black pepper (Annie’s “secret” ingredient for a little heat)
- For the Icing
1 cup 1 powdered sugar
2-3 tbsp 2-3 milk
½ tsp ½ vanilla extract
Directions
- For the Cookies
- In a large mixing bowl, cream the butter and brown sugar until light and fluffy. Beat in the egg and molasses until well combined.
- In another bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, nutmeg, and black pepper.
- Gradually add the dry ingredients and mix until incorporated. Form the dough into a large ball, cover it in plastic wrap, and refrigerate for at least 1 hour.
- Preheat oven to 350°F. Roll out dough on a lightly floured surface to about 1/4-inch thick. Cut into shapes with cookie cutters.
- Place cookies on a parchment-lined baking sheet and bake for 8-10 minutes or until the edges start to brown. Cool completely before icing.
- For the Icing
- In a bowl, whisk together powdered sugar and vanilla until smooth. Add more milk if the icing is too thick or more powdered sugar if it’s too thin.
- Use a spoon or piping bag to drizzle the icing over cooled cookies. Let the icing set for a few minutes before serving.
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