Gingerbread Cookies

Gingerbread Cookies Recipe
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

Nutritional Information

Calories 164
Caloriesfromfat 27 %
Fat 5 g
Satfat 3.3 g
Cholesterol 25 mg
Sodium 57 mg
Carbohydrate 28 g
Fiber 1 g
Sugars 12 g
Protein 2 g

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.

Note:

Sara Quessenberry,

December 2007
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