Gingerbread Cookies

197 Ratings
  • 5 58
  • 4 34
  • 3 48
  • 2 25
  • 1 32
By Sara Quessenberry

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Credit: Lucas Allen

Recipe Summary test

hands-on:
25 mins
total:
1 hr 15 mins
Yield:
Makes 36 medium cookies
Nutrition Info
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Ingredients

Directions

  • Heat oven to 350° F. In a large bowl, whisk together the flour, ginger, cinnamon, baking soda, cloves, and salt.

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  • 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.

Serving Notes

Total time includes cooling time

Nutrition Facts

Per Serving:
164 calories; calories from fat 27%; fat 5g; saturated fat 3.3g; cholesterol 25mg; sodium 57mg; carbohydrates 28g; fiber 1g; sugars 12g; protein 2g.
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