Gingerbread Cookies

Photo: Ellen Silverman; Styling: Toni Brogan

Get a head start by baking cookies up to four days ahead and storing in an airtight container. Frost one day before serving; after frosting is set, pack cookies in airtight containers between layers of wax paper. This dough also makes fine slice-and-bake cookies: Form the dough into two (8-inch) round logs, and chill; slice the chilled logs into 1/8-inch rounds, and bake at 350° for 8 minutes or just until set and golden.

Yield: 4 dozen (serving size: 2 cookies)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 102
  • Fat: 2.1g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.4g
  • Carbohydrate: 19.4g
  • Fiber: 0.4g
  • Cholesterol: 14mg
  • Iron: 0.8mg
  • Sodium: 67mg
  • Calcium: 18mg

Ingredients

  • Cookies:
  • 10.1 ounces all-purpose flour (about 2 1/4 cups)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup packed brown sugar
  • 1/2 cup butter, softened
  • 3 tablespoons molasses
  • 1 large egg
  • Cooking spray
  • Icing:
  • 1 cup sifted powdered sugar
  • 1 tablespoon water

Preparation

  1. 1. To prepare cookies, weigh or lightly spoon flour into measuring cups; level with a knife. Combine flour, ginger, and next 5 ingredients (through nutmeg) in a bowl; stir with a whisk. Combine brown sugar, butter, and molasses in a large bowl; beat with a mixer at medium speed 2 minutes. Add egg; beat well. Add flour mixture to sugar mixture; beat at low speed until well blended. Divide dough in half (dough will be sticky). Gently press dough into a 4-inch circle on heavy-duty plastic wrap. Cover with additional plastic wrap; chill 1 1/2 hours.
  2. 2. Preheat oven to 350°.
  3. 3. Roll each portion of dough to a 1/8-inch thickness on a floured work surface; cut with a 3-inch gingerbread man or woman cookie cutter to form 48 cookies. Place cookies 1 inch apart on a baking sheet coated with cooking spray. Bake at 350° for 8 minutes or until lightly browned. Remove cookies from baking sheet; cool completely on a wire rack.
  4. 4. To prepare the icing, combine sifted powdered sugar and 1 tablespoon water. Spoon the mixture into a zip-top plastic bag. Snip a small hole off the corner of the bag. Pipe icing onto the cookies as desired.
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