Gingerbread Cookies

Gingerbread Cookies
Lucas Allen

Makes 36 medium cookies
preparation
25
minutes
cooking
75
minutes
other
0
minutes

Ingredients

2 3/4
cups
all-purpose flour, spooned and leveled, plus more for the work surface
1 1/4
teaspoons
ground ginger
1
teaspoon
ground cinnamon
1/2
teaspoon
baking soda
1/4
teaspoon
ground cloves
1/4
teaspoon
kosher salt
1/2
cup
(1 stick) unsalted butter, at room temperature
2/3
cup
granulated sugar
1/2
cup
molasses
1
large egg
1
cup
confectioners' sugar

Directions

  1. Heat oven to 350° F. In a large bowl, whisk together the flour, ginger, cinnamon, baking soda, cloves, and salt.
  2. Using an electric mixer, beat the butter and granulated sugar until smooth. Add the molasses and egg and beat until fluffy, about 2 minutes.
  3. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated. Shape into a disk. Wrap in plastic wrap and refrigerate until firm, at least 30 minutes.
  4. On a floured surface, roll the dough to ¼ inch thick. Using cookie cutters, cut into shapes; place on parchment-lined baking sheets.
  5. Bake until firm, 10 to 12 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.
  6. Place confectioners’ sugar in a small bowl; gradually whisk in 1 tablespoon water until a thick icing forms. Transfer to a resealable plastic bag and snip a small hole in one corner. Decorate cookies as desired and let set.
  7. Store in an airtight container at room temperature for up to 1 week.
Sara Quessenberry
November 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 27 %
  • Fat 5 g
  • Sat Fat 3.3 g
  • Cholesterol 25 mg
  • Sodium 57 mg
  • Carbohydrate 28 g
  • Fiber 1 g
  • Sugar 12 g
  • Protein 2 g
What does this mean? See Nutrition 101.