If you want to dress up the cookies, use red hot candies for buttons and currants for eyes; press those into the dough cut-outs before they're baked.

Deb Wise
Recipe by Cooking Light December 2012

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Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
29 mins
total:
1 hr 12 mins
Yield:
Serves 26 (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • To prepare cookies, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, ginger, baking soda, cinnamon, and salt, stirring mixture well with a whisk.

  • Place brown sugar and butter in a bowl. Beat with a mixer at medium speed 2 minutes or until light and fluffy. Add cane syrup, molasses, and egg; beat 1 minute or until well combined. Add flour mixture, and beat on low speed 1 minute or until just combined. Gently press mixture into a disc, and wrap in plastic wrap. Chill for 30 minutes.

  • Divide dough in half. Roll each dough portion to a 1/8-inch thickness on a lightly floured surface; cut with 5-inch cutters to form 26 cookies. (Reroll scraps, as necessary.) Place cookies 1 inch apart on a baking sheet covered with parchment paper. Bake at 350° for 8 minutes or until lightly browned. Let cool on baking sheet 5 minutes. Remove cookies from baking sheet; cool completely on a wire rack.

  • To prepare icing, combine powdered sugar and milk, stirring with a whisk until smooth. Spoon icing into a small zip-top plastic bag. Snip a tiny hole off one corner of the bag. Pipe icing onto cookies as desired.

Nutrition Facts

124 calories; fat 3.8g; saturated fat 2.3g; mono fat 1g; poly fat 0.2g; protein 1.6g; carbohydrates 22.1g; fiber 0.4g; cholesterol 16mg; iron 0.8mg; sodium 112mg; calcium 13mg.