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Time: 1 hour. This recipe makes a lot of cookies. You can halve it if you like, but, to get the most variety from your batch, we suggest you use half the dough to make gingersnaps and use them for dulce de leche or ice cream sandwiches, then use the rest of the dough for the sugar-and-spice cookies or the lemon meringue stars.

This Story Originally Appeared On sunset.com


Credit: Leigh Beisch; Styling: Dan Becker

Recipe Summary

Makes 100 cookies


Ingredient Checklist


Instructions Checklist
  • Beat butter and brown sugar together in a bowl with a mixer on medium speed. Mix in molasses, then egg, until blended, scraping bowl as needed.

  • In a small bowl, combine flour, baking soda, salt, and spices; add to butter mixture on low speed, mixing until combined.

  • Divide dough in half, shape each into a disk, wrap in plastic wrap, and chill until firm, about 3 hours.

  • Preheat oven to 350°. Unwrap dough. On a generously floured surface, roll out each disk until 1/8 in. thick. Using round 2 1/2- to 3-in. cookie cutters, cut out dough and arrange circles about 1 in. apart on parchment-lined baking sheets (use a small spatula to transfer). Reroll scraps as needed.

  • Bake cookies until dry-looking and just starting to brown on edges, about 8 minutes. Set pans on racks and let cookies cool on pans.

  • Make ahead: Chill dough (step 3) up to 1 week. Store baked cookies airtight up to 3 days.

  • Note: Nutritional analysis is per cookie.

Nutrition Facts

46 calories; calories from fat 37%; protein 0.5g; fat 2g; saturated fat 1.2g; carbohydrates 6.8g; fiber 0.2g; sodium 39mg; cholesterol 7mg.