Gingerbread Cookies
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4.9
27 reviews
Excellent
Gingerbread Cookies
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I find myself wanting to make gingerbread all year long—not just in winter! For a warm-weather treat, try sandwiching a mixture of lemon curd and marshmallow cream between two gingerbread cookies. You’ll never wait until December again! As far as gingerbread cookies go, I like them thick and chewy. If you like yours a bit crispier, just roll them thinner.
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Ingredients
- 5 1/2 cups unbleached all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon coarse salt
- 1 1/2 Tablespoons ground ginger
- 2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1 cup salted butter (2 sticks) cold and cut into chunks
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 1 cup molasses
- 1 egg
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Instructions
- Line three cookie sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set this mixture aside.
- In the large bowl of a stand mixer fitted with a paddle attachment, cream together the butter and both sugars until light and fluffy. Beat in the molasses and egg. Mix until well combined.
- Add the flour mixture in three parts, mixing on low speed until just combined. Scrape down the sides and bottom of the bowl as needed.
- Divide the dough in half and form into disks. Wrap each disk in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare a rolling surface and roll out one of the disks (see Rolling and Cutting Cookie Dough on page 23 of the book).
- Cut as many shapes from the dough as possible and place them onto a prepared cookie sheet, approximately 2 inches apart.
- Preheat the oven to 350F. Meanwhile, place the cookie sheet in the freezer for 5 to 10 minutes. Freezing the cookies helps them keep their shape while baking. Meanwhile, knead the scraps and remaining dough together and continue the rolling, cutting, and freezing process on a second prepared cookie sheet.
- After freezing, immediately bake the cookies on the center rack of your oven for 9 to 12 minutes, or until the cookies appear done in the center.
- Remove the cookies from the oven and let them cool for 2 minutes on the cookie sheet. With a thin cookie spatula, transfer the cookies to a wire rack to cool completely.
- Rotate the cookie sheets from the freezer to the oven to the cooling rack until all of the cookies are baked.
Notes
- Makes 18-30 cookies, depending on thickness and size.
Nutrition Information
Show Details
Calories
200kcal
(10%)
Carbohydrates
33g
(11%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Cholesterol
21mg
(7%)
Sodium
155mg
(6%)
Potassium
200mg
(6%)
Sugar
15g
(30%)
Vitamin A
195IU
(4%)
Calcium
33mg
(3%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 33g | 11% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 21mg | 7% |
| Sodium | 155mg | 6% |
| Potassium | 200mg | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 195IU | 4% |
| Calcium | 33mg | 3% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
27 reviews
Excellent
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