Photo: Oxmoor House
About 5 dozen cookies (serving size: 1 cookie)

Use a variety of cookie cutter sizes to create "families." If you don't want to cut the dough into shapes, roll it into two logs, cover, chill, and slice into 1/8 -inch rounds.

How to Make It

Step 1

To prepare cookies, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients in a large bowl, stirring with a whisk.

Step 2

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until smooth and well blended. Add molasses and egg; beat until well blended. Stir flour mixture into granulated sugar mixture until well blended. Divide dough in half; shape each dough portion into a flat disk. Wrap dough portions separately in plastic wrap; chill 1 hour or until firm.

Step 3

Preheat oven to 350°.

Step 4

Remove 1 dough portion from refrigerator; remove plastic wrap. Roll dough to a 1/8-inch thickness on a floured surface. Cut with a 3-inch boy or girl cookie cutter. Place cookies 1/2 inch apart on parchment paper–lined baking sheets. Repeat procedure with remaining dough portion. Bake at 350° for 11 minutes or until edges of cookies are lightly browned. Remove from pans; cool completely on wire racks.

Step 5

To prepare decorations, combine powdered sugar and milk, stirring until smooth. Spoon mixture into a heavy-duty zip-top plastic bag. Snip a tiny hole in 1 corner of bag. Pipe onto cookies. Decorate as desired with sugar sprinkles.

Step 6

for your toddler: Serve the cookies plain or decorated. Let your toddler help mix the measured ingredients and decorate the cookies.

Step 7

kitchen tip: The holidays can be hectic, and these cookies can easily be made ahead. You can prepare the dough and refrigerate it for up to three days or freeze it for up to one month.

Cooking Light First Foods

Ratings & Reviews

BethinNC's Review

December 10, 2011

CharmingMonstrs's Review

November 30, 2011
Decent recipe for making gingerbread houses and other stiff, sturdy items. Dough is crumbly and bakes very crispy, even when taken out much earlier than recipe recommends. Edible if you like very crunchy cookies, with a decent amount of spice, but probably better for decorative purposes.