This is a delectable creamy jalapeno spread that you can put over tacos, quesadillas, or whatever else you like. It has the exact same flavor as the one on Taco Bell’s quesadillas.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 30 mins |
| Servings: | 24 |
| Yield: | 24 (1 cookie) servings |
Ingredients
- 3 cups flour
- 2 teaspoons McCormick® Ground Ginger
- 1 teaspoon McCormick® Ground Cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon McCormick® Ground Nutmeg
- ¼ teaspoon salt
- ¾ cup butter, softened
- ¾ cup firmly packed brown sugar
- ½ cup molasses
- 1 egg
- 1 teaspoon McCormick® Pure Vanilla Extract
Instructions
- Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in another large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
- Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
- Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.
- White Chocolate Kissed Gingerbread Cookies: Prepare and refrigerate dough as directed. Shape into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets. Bake in preheated 350 degrees F oven 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a white and milk chocolate swirled kiss-shaped candy into center of each cookie. Remove to wire racks; cool completely. Makes 5 dozen.
- Gingerbread Whoopie Pies with Lemon Creme: Prepare and refrigerate dough as directed. Shape into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets. Bake in preheated 350 degrees F oven 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely. For the Lemon Creme, mix 1 jar (7 ounces) marshmallow cream, 1/4 cup (1/2 stick) butter, softened, 4 ounces cream cheese, softened, and 1 teaspoon McCormick(R) Pure Lemon Extract in medium bowl until well blended. To assemble whoopie pies, place about 1 tablespoon filling on the flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. Roll edge of whoopie pie in 1 cup crushed peppermint candy. Repeat with remaining cookies, filling and candy. Store whoopie pies between layers of wax paper in airtight container in refrigerator up to 5 days. Makes 2 1/2 dozen.
- Caramel Pecan Gingerbread Thumbprints: Prepare and refrigerate dough as directed. Shape into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Bake in preheated 350 degrees F oven 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a pecan half into center of each cookie. Top each with 1/4 teaspoon of caramel topping. Remove to wire racks; cool completely. Drizzle cookies with 2 ounces semi-sweet baking chocolate, melted. Let stand until chocolate is set. Makes 5 dozen.
- Almond Gingerbread Cookies: Prepare and refrigerate dough as directed. Shape into 1-inch balls. Roll in 1 1/3 cups sliced almonds, pressing almonds into dough. Place 2 inches apart on ungreased baking sheets. Bake in preheated 350 degrees F oven 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely. Makes 5 dozen.
Nutrition Facts
| Calories | 158 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 125 mg |
| Sugars | 11 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
This was a winner! The directions were easy to follow, and the cookies turned out great! Crisp but not hard. I left the dough in the refrigerator for 3 days, until i had time to bake, and it didn’t affect the outcome at all.
I exchanged the flour for King Arthur’s GF one to one flour. They still kept their shape and texture perfect for decorating. And they taste great! Using this one again next year!
I made the cookies as the recipe suggested and they are amazing.
This gingerbread cookie was a unanimous hit. I’ve added the recipe to my holiday cookie list.
Easy to make and follow directions. I’m not a huge gingerbread cookie person, but my girls really wanted to make them after my oldest read the gingerbread man story. I had everything in the cupboard so figured why not. They loved it.
This was my first time making gingerbread so I’m not sure how this recipe compares to others, but overall I thought the cookies turned out pretty good! I followed the recipe as is except for not using McCormick brand for all the spices and adding a little extra ginger. I chilled the dough in the fridge overnight and it was very difficult to work with. It was super sticky and I had to constantly add flour to my board and the dough, I was worried with all the extra flour I was adding they wouldn’t turn out right! I baked them for 10 minutes and they came out really well, nice and soft but not too soft. They taste great, could be just a little sweeter though so I may add a bit more cinnamon and brown sugar next time.
Wonderful recipe! Everyone loves them. The only tip I can give is use a generous amount of flour when rolling out. The recipe said roll out on a “lightly floured” surface, but my dough stuck badly and I had to scrape it up and try again, twice. Maybe my dough was extra sticky, but I had to use a lot of flour before I could get them up without ruining them.
Easy peasy! Whipped up this recipe and made some delish ninja-bread cookies to decorate with the kiddos. Great spice flavor, I went under by 1min and this left them soft inside but firm outside. Was a little sticky when rolling it out but a little flour did the trick. Will definitely try again
They came out awesome! Thanks
I was sad that I lost the gingerbread recipe that I had been making for years. I found this one online and it’s even better than the other one. Soft and delicious.
Not only are these delicious (buttery and not super spicy), they are absolutely adorable! We didn’t have a gingerbread man cookie cutter, so we made gingerbread bears. 😉 We only refrigerated the dough for two hours and it was still easy to work with. This was our first time making gingerbread and I am so pleased at how easy it was!
super good just i suggest adding a bit more sugar but other wise amazing recipe
Delicious with a zingy taste of excellence
Recipe was easy, taste was good. Cookies did not hold the cookie cutter shape when baking. They expanded and lost thickness.
I made these with my granddaughters so much fun and so easy
AMAZING!!!
This is an amazing recipe and I highly recommend supper easy not a lot of mess and very fun to decorate!!!
This recipe is perfect! Soft and slightly chewy cookies with perfect spice. This will be my go to recipe from now on!
Easy to make – was expecting it to be really sweet but turned out ok.
Good recipe but made some modifications. I like a spicy gingerbread cookie, so I tripled the spices, added some fresh grated ginger root, and upped the molasses to 3/4 cup. They turned out great!!!! And my house smells incredible too.
They weren’t bad, but they were pretty bland in my opinion. If I were to make these again, I’d probably up the spices by about 50%. Other than that, the dough was nice and easy to work with, and they baked well.