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Holiday Gingerbread Cookie

gingerbread cookie

Prep Time: 25 minutes (+chilling)

Cook Time: 6 minutes

Total Time: 31 minutes

Yield: 2 dozen

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gingerbread cookie

Ingredients

  • 3 C. all-purpose flour
  • 3/4 tsp. Clabber Girl® Baking Soda
  • 1/2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/8 tsp. Spice Islands® Ground Cloves
  • 1/2 C. butter, softened
  • 1/2 C. granulated sugar
  • 1 egg
  • 1/2 C. Grandma’s® Original Molasses
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1/8 tsp. Spice Islands® Ground Ginger
  • Icing

Directions

  1. Stir together flour, baking soda, cinnamon and ground cloves; set aside.
  2. In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add sugar; beat until combined.
  3. Add egg, molasses and vanilla; beat until combined.
  4. Beat in ginger and as much of the flour mixture as you can. Stir in remaining flour.
  5. Cover; chill dough about 3 hours, or overnight, or until easy to handle.
  6. Preheat oven to 375° F. On a lightly floured surface roll dough to about 1/8″ thickness. Cut dough using 5″ gingerbread-person cookie cutter.
  7. Arrange the cutouts 1 inch apart on a lightly greased cookie sheet. Bake for 5 to 6 minutes or until edges are firm and bottoms are light brown.
  8. Transfer cookies to wire racks; cool.
  9. Pipe designs on cookies with icing.

Holiday Gingerbread Cookie

gingerbread cookie

Prep Time: 25 minutes (+chilling)

Cook Time: 6 minutes

Total Time: 31 minutes

Yield: 2 dozen

Ingredients

  • 3 C. all-purpose flour
  • 3/4 tsp. Clabber Girl® Baking Soda
  • 1/2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/8 tsp. Spice Islands® Ground Cloves
  • 1/2 C. butter, softened
  • 1/2 C. granulated sugar
  • 1 egg
  • 1/2 C. Grandma’s® Original Molasses
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1/8 tsp. Spice Islands® Ground Ginger
  • Icing

Directions

  1. Stir together flour, baking soda, cinnamon and ground cloves; set aside.
  2. In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add sugar; beat until combined.
  3. Add egg, molasses and vanilla; beat until combined.
  4. Beat in ginger and as much of the flour mixture as you can. Stir in remaining flour.
  5. Cover; chill dough about 3 hours, or overnight, or until easy to handle.
  6. Preheat oven to 375° F. On a lightly floured surface roll dough to about 1/8″ thickness. Cut dough using 5″ gingerbread-person cookie cutter.
  7. Arrange the cutouts 1 inch apart on a lightly greased cookie sheet. Bake for 5 to 6 minutes or until edges are firm and bottoms are light brown.
  8. Transfer cookies to wire racks; cool.
  9. Pipe designs on cookies with icing.

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