Gingerbread Cookies

gingerbreadcookies
Photo by Lucas Allen
Gingerbread Cookies 3.2 168 5 1
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  • Makes 36 medium cookies
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 164 calories
    • Calories 27 calories from fat
    • Fat 5 g
    • Sat Fat 3.3 g
    • Cholesterol 25 mg
    • Sodium 57 mg
    • Protein 2 g
    • Carbohydrate 28 g
    • Sugar 12 g
    • Fiber 1 g

Heat oven to 350° F. In a large bowl, whisk together the flour, ginger, cinnamon, baking soda, cloves, and salt.Using an electric mixer, beat the butter and granulated sugar until smooth. Add the molasses and egg and beat until fluffy, about 2 minutes.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.On a floured surface, roll the dough to ¼ inch thick. Using cookie cutters, cut into shapes; place on parchment-lined baking sheets.Bake until firm, 10 to 12 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.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.Store in an airtight container at room temperature for up to 1 week.

Ingredients

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

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