No Christmas season is complete without the mouthwatering ginger and spice cookies we all loved as kids. Break out the cookie cutters and turn them into holiday gingerbread men. For an easy, make-ahead cookie, shape the dough into 1 1/2-inch-diameter logs, wrap in plastic wrap, and freeze. When ready to bake, defrost the dough for 20 minutes, cut it into 1/2-inch-thick slices, and bake as directed.

Robert Landolphi
Recipe by Cooking Light July 2014

Gallery

Oxmoor House

Recipe Summary

hands-on:
30 mins
total:
1 hr 2 mins
Yield:
Serves 60 (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Weigh or lightly spoon flours and cornstarch into dry measuring cups; level with a knife. Combine flours, cornstarch, baking soda, and next 7 ingredients (through allspice) in a medium bowl; stir with a whisk.

  • Place butter, brown sugar, and 1/4 cup granulated sugar in a large bowl; beat with a mixer at low speed 1 to 2 minutes; increase speed to medium, and beat until well blended. Add molasses and egg; beat well. Gradually add flour mixture, beating until well blended.

  • Lightly coat hands with cooking spray; shape dough into 60 (1-inch) balls. Place 2 inches apart on baking sheets lined with parchment paper. Flatten cookies with the bottom of a glass. Sprinkle cookies with 1 teaspoon granulated sugar. Bake at 375° for 10 minutes or until golden brown. Cool 2 minutes on pans. Remove cookies from pans; cool on wire racks.

Source

Gluten-Free Baking

Nutrition Facts

58 calories; fat 1.8g; saturated fat 1g; mono fat 0.5g; poly fat 0.1g; protein 0.5g; carbohydrates 10g; fiber 0.3g; cholesterol 7mg; iron 0.3mg; sodium 58mg; calcium 9mg.
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