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Gingerbread Cookies

Photo: Lucas Allen
Yield Makes 3 dozen medium-size 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.

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

Nutrition 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

How to Make It

  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.