Soft, chewy gingerbread cookies with the warm flavours of ginger, cinnamon, and clove. Roll, cut, bake, and decorate for a holiday classic that’s as fun to make as it is to eat.
Ingredients
Gingerbread Cookie Mix
¼ cup butter
1 egg
3 tbsp fancy molasses
Preparation
BEAT mix with 1 egg, ¼ cup softened butter, and 3 tbsp fancy molasses using a stand mixer (with paddle attachment), on low speed, until a uniform dough forms.
FORM dough into a 1"-thick disk, wrap in plastic, and refrigerate for 2 hr, or until firm.
DUST both sides liberally with gluten-free flour or cornstarch.
ROLL dough into ¼"-thick and cut into shapes, re-rolling and re-dusting the dough as needed.
ARRANGE cookies on lined sheet pan, spacing 1" apart.
BAKE in preheated 350°F oven for 10–12 min, or until edges are lightly golden and the center is set.
LET COOL on pan. Once cooled, decorate with royal icing, if desired.
