Gingerbread Family Cookies
These cookies are crunchy with a wonderful spiced flavor. You can cut them into any shape you like, but I love making them into gingerbread families.
Ingredients
- 2 3/4 cups all-purpose flour
- 3/4 tsp. baking soda
- 1 Tbsp. ground ginger
- 1 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1/4 tsp. salt
- 1/2 cup 1 stick unsalted butter, softened
- 1/2 cup packed dark brown sugar
- 1 large egg
- 1/2 cup original molasses
Instructions
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves and salt. Set aside. In a large bowl, beat butter and sugar until smooth. Beat in egg, then molasses. Stir flour mixture into butter mixture.
- Divide dough into 2 halves. Wrap the dough in plastic wrap and chill it for 2 hours.
- Heat oven to 350°F.
- On a well-floured surface, roll half of dough to 1/8-inch thickness. Cut shapes with assorted-sized gingerbread cookie cutters; transfer to ungreased baking sheets. Reroll scraps together and then cut shapes again. Repeat with the rest of the dough.
- Bake the cookies for 13 minutes. Transfer cookies to racks to cool.
Notes
Recipe source: Family Circle Magazine
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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