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Photo: Lucas Allen Photo by: Photo: Lucas Allen

Gingerbread Cookies

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.

Real Simple DECEMBER 2007

  • Yield: Makes 3 dozen medium-size cookies

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

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.

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
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Gingerbread Cookies recipe

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