Christmas Gingerbread Cookies
Recipe: #22435
January 09, 2016
"Adapted from An Edible Christmas. These are soft, tender cookies. They can be frosted, but do not have to be. I like them with royal icing. The yield will depend on how large you make them. Time does not include time for dough to chill."
Original is 36 servings
Ingredients
Nutritional
- Serving Size: 1 (25.3 g)
- Calories 94.6
- Total Fat - 2.8 g
- Saturated Fat - 1.7 g
- Cholesterol - 12.6 mg
- Sodium - 61.3 mg
- Total Carbohydrate - 16.1 g
- Dietary Fiber - 0.3 g
- Sugars - 8.1 g
- Protein - 1.3 g
- Calcium - 18.7 mg
- Iron - 0.5 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Sift flour, ginger, cinnamon, cloves, nutmeg, baking soda and salt together. Set aside.
Step 2
Beat butter and sugar together until light and fluffy.
Step 3
Beat in molasses and egg.
Step 4
Gradually add flour mixture to make a soft dough.
Step 5
Wrap dough in plastic wrap and refrigerate at least 4 hours, or overnight.
Step 6
Preheat oven to 350°F.
Step 7
On a lightly floured board, roll dough out to about 1/4" thickness. Do not roll too thin.
Step 8
Cut out shapes with cookie cutters.
Step 9
Place on lightly greased baking sheets.
Step 10
Bake for about 8 minutes, or until just firm when pressed. Do not overbake.
Step 11
Cool 2 minutes on baking sheet.
Step 12
Remove and place on racks to finish cooling.
Step 13
Frost if desired. (Optional).
Tips
No special items needed.
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