Gingerbread Cookies

Photo: Lucas Allen

Don't limit your baking to gingerbread people alone. Use a variety of cookie cutters to make pigs, cats, dogs, and bears. Making cut-out cookies is a great way to entertain the kids over the holidays as well as teach them a little about baking.

Yield: Makes 3 dozen medium-size cookies
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calories: 164
  • Calories from fat: 27%
  • Fat: 5g
  • Saturated fat: 3.3g
  • Cholesterol: 25mg
  • Sodium: 57mg
  • Carbohydrate: 28g
  • Fiber: 1g
  • Sugars: 12g
  • Protein: 2g

Ingredients

  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 2/3 cup sugar
  • 1/2 cup molasses
  • 1 large egg
  • 2 3/4 cups all-purpose flour, plus more for the work surface
  • 1/2 teaspoon baking soda
  • 1 1/4 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon kosher salt

Preparation

  1. Heat oven to 350° F.

    Beat the butter and sugar in the bowl of an electric mixer on medium-high until smooth. Add the molasses and egg and beat until fluffy, about 2 minutes. Reduce speed to low.

    Combine the flour, baking soda, ginger, cinnamon, cloves, and salt, then add slowly to the butter mixture, mixing until just incorporated. Shape into a flat disk. Refrigerate, wrapped, for 30 minutes.

    Roll out the dough on a floured surface to 1/4 inch thick. Cut into shapes and place on lined baking sheets. Bake 10 to 12 minutes, until firm. Cool slightly on the sheets before transferring to cooling racks.
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