Holiday Embossed Gingerbread Cookies
User Reviews
5
3 reviews
Excellent
Holiday Embossed Gingerbread Cookies
Report
Cute and tasty, holiday embossed gingerbread cookies use a special roller or cookie stamp that makes creating beautiful cookies easy!
Share:
Ingredients
- 3 Tablespoons butter
- 1/4 cup dark brown sugar
- 1 egg
- 3 Tablespoons molasses
- 1 teaspoons vanilla
- 1 ½ cups all-purpose flour or slightly more if dough is very sticky, unbleached
- 2 teaspoons ginger powdered
- 1 teaspoons cinnamon
- 1/4 teaspoon cloves ground
- ¼ teaspoon salt
Instructions
- Beat butter, brown sugar, molasses, vanilla and egg together in a large bowl until well blended (by hand or with mixer). Whisk the flour, salt, ginger, cinnamon, and cloves together in a small bowl. Combine wet and dry ingredients and mix until smooth. If the dough is very sticky add more flour a little at a time until it is just slightly sticky.
- On wax paper or a pastry sheet, roll dough to a quarter-inch thickness. If the dough sticks, sprinkle with a little extra flour and continue rolling (mine didn’t stick). Spray your embossed roller generously with non-stick spray, then do a final roll of the dough with this, pressing firmly to get a good imprint.
- Position cookie cutter to a good design point on the pattern, then cut a cookie. Continue until done. Using a spatula or pancake turner, transfer cookies to a sprayed baking sheet. Re-roll extra dough and continue cutting.
- Bake at 350F degrees for 7-10 minutes; a longer baking time will yield a crisper cookie, but don’t overbake.
- Remove from oven; let cookies rest briefly until firm, then transfer to a wire rack.
Notes
- Makes about 24 smaller cookies. Serving size is 2 cookies.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
Other Recipes
You'll Also Love
