Gingerbread Cookies
Ingredients
3 cups all-purpose flour
1 1⁄2 tbsp Gingerbread Spices
1⁄2 tsp baking soda
1⁄2 tsp salt
3⁄4 cup butter or coconut oil, melted
3⁄4 cup packed brown sugar
1 egg
1⁄2 cup fancy molasses
Preparation
- In a bowl, whisk together flour, spices, baking soda, and salt.
- In another larger bowl, using an electric mixer, beat butter with sugar for 2 min. Beat in egg, then molasses. Add flour mixture; beat on low just until mixed.
- Form dough into two balls, then flatten into discs. Wrap; refrigerate until firm, at least 30 min. If making ahead, refrigerate up to 1 week or freeze up to 2 months. Let sit at room temperature for 10 min before rolling.
- Preheat oven to 350° F. Line two Sheet Pans with Sheet Pan Liners.
- Roll out one disc of dough on a floured surface to 1⁄4” thick. Cut into shapes using cookie cutters. Reroll scraps and re-chill dough as needed. Transfer to prepared sheets.
- Bake, one sheet at a time, until firm, 12 –14 for medium-sized cookies; larger cut-outs may require more baking time. Let cool on pans 2 min; transfer to racks to cool completely. Repeat with remaining dough. Cookies will keep well in an air-tight container, at room temperature, up to 5 days. Or freeze up to 2 months.
Nutritional Information
Per serving (1 cookie): Calories 190, Fat 5 g (Saturated 3 g, Trans 0.1 g), Cholesterol 20 mg, Sodium 70 mg, Carbohydrate 19 g (Fibre 0 g, Sugars 9 g), Protein 2 g.
Tips
Decorate your cookies with your favourite icing. Shake on Summer Berry Sweet Dip Mix.
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