Gingerbread Cookies Recipe
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Ingredients: |
Ingredients: 3 cups flour
2 teaspoons Ground Ginger
1 teaspoon Ground Cinnamon
1 teaspoon baking soda
1/4 teaspoon Ground Nutmeg
1/4 teaspoon salt
3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1 teaspoon Pure Vanilla Extract
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large - 43 -
Desserts, Pies, Cakes and Cookies
bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla;mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
Preheat oven to 350 degrees F. Roll out dough to 1/4inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.
Number of Servings: depends on size of cookies
Prep Time: prep 20 minutes cook 10 min ready 4 hrs 30 min Personal Notes: This is a personal favourite in our house.
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Directions: |
Directions:Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.
Add molasses, egg and vanilla mix well.
Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk.
Wrap in plastic wrap.
Refrigerate 4 hours or overnight.
Preheat oven to 350 degrees F.
Roll out dough to 1/4inch thickness on lightly floured work surface.
Cut into gingerbread men shapes with 5inch cookie cutter.
Place 1 inch apart on ungreased baking sheets.
Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown.
Cool on baking sheets 1 to 2 minutes.
Remove to wire racks; cool completely.
Decorate cooled cookies as desired.
Store cookies in airtight container up to 5 days. |
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