Gingerbread Cookies
Servings: 24
Calories: 159kcal
A best-ever recipe for Gingerbread Cookies with just the right amount of spice, perfect for holiday baking whether you leave them plain or decorate with icing.
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Ingredients
- 3 1/2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 4 ounces unsalted butter (1/2 cup) soft
- 3/4 cup sugar
- 1 large egg
- 3/4 cup molasses fancy molasses
- 2 teaspoons grated orange zest
Instructions
- In a medium bowl, whisk the flour, ginger, baking soda, cinnamon, cloves, and salt.
- Using a standing mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy.
- Add the egg, mixing until combined, then blend in the molasses and orange zest. Beat on medium speed until well combined. Stop to scrape the bowl as necessary.
- Turn mixer to low speed and slowly add in the dry ingredients. Mix just until the flour is incorporated.
- Place the dough onto a lightly floured surface and flatten into a disk. Cover tightly with plastic wrap and refrigerate for at least 1 hour. ( you may wish to separate into 2 disks)
- Preheat oven to 350° F. Line baking sheets with parchment paper.
- Roll out the dough on a floured surface to about ¼” (6mm) thickness.
- Cut the dough into desired shapes with cookie cutter. Place on prepared cookie sheets.
- Place the cookies in the freezer for 5-10 minutes.
- Bake at 350º F 10-12 minutes. Remove from the oven and place on a wire rack to cool.
- Decorate as desired. Store in airtight container. Freeze for up to 3 months.
Nutrition
Calories: 159kcal | Carbohydrates: 28g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 78mg | Potassium: 181mg | Fiber: 1g | Sugar: 14g | Vitamin A: 131IU | Vitamin C: 0.2mg | Calcium: 29mg | Iron: 1mg