Gingerbread Cookies

James Carrier

These gingerbread cookies are as much a part of Christmas as decorating the tree. Our panel loved their slightly soft texture. The dough works well for many shapes, from gingerbread snowflakes to classic gingerbread people.

Yield: Makes about 3 dozen 3- to 4-inch cookies
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 93
  • Calories from fat: 32%
  • Protein: 1.2g
  • Fat: 3.3g
  • Saturated fat: 0.5g
  • Carbohydrate: 15g
  • Fiber: 0.3g
  • Sodium: 79mg
  • Cholesterol: 6.2mg

Ingredients

  • 3/4 cup molasses
  • 1/2 cup salad oil
  • 1/3 cup firmly packed brown sugar
  • 1 large egg
  • About 2 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 1/2 teaspoon ground cloves
  • Powdered Sugar Icing (recipe follows; optional)

Preparation

  1. 1. In a large bowl, with a mixer on medium speed, beat molasses, oil, brown sugar, and egg until well blended.
  2. 2. In a medium bowl, mix 2 3/4 cups flour, salt, baking powder, cinnamon, ginger, and cloves. Stir into molasses mixture, then beat until well blended. Divide dough in half, gather each half into a ball, then flatten into a disk. Wrap each disk in plastic wrap and freeze until firm, about 1 hour.
  3. 3. Unwrap dough. On a lightly floured surface, with a floured rolling pin, roll one disk at a time to about 1/4 inch thick. With floured 3- to 4-inch cutters, cut out cookies. Place about 1 inch apart on buttered 12- by 15-inch baking sheets. Gather excess dough into a ball, reroll, and cut out remaining cookies.
  4. 4. Bake cookies in a 350° regular or convection oven until edges begin to brown slightly, 8 to 10 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to racks to cool completely. Pipe Powdered Sugar Icing over cookies as desired.
  5. Powdered Sugar Icing: In a bowl, stir 2 cups powdered sugar, 1 1/2 tablespoons water, and 1/2 teaspoon vanilla until smooth. Tint to desired color by stirring in food coloring, a drop or two at a time. If icing is too thick to work with, stir in more water, a few drops at a time; if too thin, stir in more powdered sugar. Makes 2/3 cup.
  6. Nutritional analysis per cookie.
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