Rating: 4 stars
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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.

Marcia Whyte Smart
Recipe by Cooking Light November 2009

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Credit: Ellen Silverman; Styling: Toni Brogan

Recipe Summary

Yield:
4 dozen (serving size: 2 cookies)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 350°.

  • 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.

  • 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.

Nutrition Facts

102 calories; fat 2.1g; saturated fat 1.3g; mono fat 0.6g; poly fat 0.1g; protein 1.4g; carbohydrates 19.4g; fiber 0.4g; cholesterol 14mg; iron 0.8mg; sodium 67mg; calcium 18mg.
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