Add your favorite recipes and share them with friends and chefs around the world!
Kid Friendly Recipe
Gingerbread Cookies Recipe
I signed up to make cookies for my daughter's holiday party. I always end up making sugar cookies at the holidays so this year I wanted to try something different. These gingerbread cookies are yummy. If you bake for the shortest amount of time you will have soft chewy cookies, cook a little longer and you will have crispy ones.
| Prep time: 20 Minutes |
American
|
| Cook time: 7 Minutes | Servings: 2 dozen |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 433g | |
| Recipe makes 2 servings | |
| Calories 1608 | |
| Calories from Fat 343 | 21% |
| Total Fat 39.12g | 49% |
| Saturated Fat 23.03g | 92% |
| Trans Fat 0.0g | |
| Cholesterol 196mg | 65% |
| Sodium 861mg | 36% |
| Potassium 1639mg | 47% |
| Total Carbs 291.46g | 78% |
| Dietary Fiber 6.6g | 22% |
| Sugars 128.19g | 85% |
| Protein 23.27g | 37% |
Ingredients Convert Measures
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground ginger
- 1 3/4 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 6 tablespoons unsalted butter
- 3/4 cup dark brown sugar
- 1 large egg
- 1/2 cup molasses
- 2 teaspoons vanilla
Directions
- In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
- In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.
- Add molasses, vanilla, and lemon zest and continue to mix until well blended.
- Gradually stir in dry ingredients until blended and smooth.
- Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
- (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
- Grease or line cookie sheets with parchment paper. I use silpat liners.
- Place 1 portion of the dough on a lightly floured surface.
- Sprinkle flour over dough and rolling pin.
- Roll dough to a scant 1/4-inch thick.
- Use additional flour to avoid sticking.
- Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.
- Space cookies 1 1/2-inches apart.
- I decided to put the cookie sheets with the cut out cookies in the refrigerator for 5 minutes to harden the cookies before baking to ensure they didn't spread too much.
- Bake for 7-10 minutes (the lower time will give you softer cookies-- very good!).
- Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
- After cookies are cool you may decorate them any way you like.
- I used royal icing to decorate.
