Gingerbread Cookies

36
Servings
1h
Prep Time
8m
Cook Time
1h 8m
Ready In

Recipe: #27295

August 07, 2017



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Original recipe yields 36 servings
OK

Nutritional

  • Serving Size: 1 (24.1 g)
  • Calories 88.4
  • Total Fat - 3 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 12.6 mg
  • Sodium - 69.7 mg
  • Total Carbohydrate - 14.8 g
  • Dietary Fiber - 1.1 g
  • Sugars - 7.5 g
  • Protein - 1.6 g
  • Calcium - 18.9 mg
  • Iron - 0.7 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

In a large bowl, sift or whisk together the flour, salt, baking soda, and spices. Set aside.

Step 2

With a hand mixer cream the butter and sugar until light and fluffy.

Step 3

Add the egg and molasses and beat until well combined.

Step 4

Gradually add the flour mixture beating until incorporated.

Step 5

Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.

Step 6

Preheat oven to 350 degrees F and place rack in center of oven.

Step 7

Line two baking sheets with parchment paper and set aside.

Step 8

On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch.

Step 9

Use a floured cookie cutter to cut out the cookies.

Step 10

With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch apart.

Step 11

Bake for about 8 - 12 minutes or till they are firm and the edges are just beginning to brown.

Step 12

Remove the cookies from the oven and cool on the baking sheet for about 1 minutes. When they are firm enough to move, transfer to a wire rack to cool completely.

Tips & Variations


No special items needed.

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