Gingerbread Cookies

The recipe Gingerbread Cookies can be made in roughly 45 minutes. For 31 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 45. One serving contains 181 calories, 1g of protein, and 3g of fat. 6 people were glad they tried this recipe. It will be a hit at your Christmas event. It is brought to you by Gimme Some Oven. If you have baking soda, salt, egg, and a few other ingredients on hand, you can make it. With a spoonacular score of 5%, this dish is improvable. If you like this recipe, take a look at these similar recipes: Gingerbread Cookies And Citrus Sugar Cookies, Serious Cookies: Gingerbread Roll-Out Cookies, and Gingerbread Cookies.

Servings: 45

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large bowl, sift together flour, baking soda, and spices. Set aside.In an electric mixer fitted with the paddle attachment, cream the butter. Add sugar and beat until fluffy. Mix in eggs and molasses. Gradually add the flour mixture; combine on low speed. (You may need to work it with your hands to incorporate the last bit of flour.) Divide dough in thirds; wrap each third in plastic. Chill for at least 1 hour or overnight. Before rolling out, let sit at room temperature for 5-10 minutes. If after refrigerating the dough feels too soft to roll-out, work in a little more flour.Heat oven to 350°. Place a dough third on a large piece of lightly floured parchment paper or wax paper. Using a rolling pin, roll dough 1/8 inch thick. Refrigerate again for 5-10 minutes to make it easier to cut out the cookies. Use either a cookie cutter to cut into desired shapes. Press candy pieces in the center of each cookie if desired for "buttons".Transfer to ungreased baking sheets. Bake until crisp but not darkened, 8 to 10 minutes. Remove from oven. Let sit a few minutes and then use a metal spatula to transfer cookies to a wire rack to cool completely. Decorate as desired.

 

Step by step:

1. In a large bowl, sift together flour, baking soda, and spices. Set aside.In an electric mixer fitted with the paddle attachment, cream the butter.

2. Add sugar and beat until fluffy.

3. Mix in eggs and molasses. Gradually add the flour mixture; combine on low speed. (You may need to work it with your hands to incorporate the last bit of flour.) Divide dough in thirds; wrap each third in plastic. Chill for at least 1 hour or overnight. Before rolling out, let sit at room temperature for 5-10 minutes. If after refrigerating the dough feels too soft to roll-out, work in a little more flour.

4. Heat oven to 350°.

5. Place a dough third on a large piece of lightly floured parchment paper or wax paper. Using a rolling pin, roll dough 1/8 inch thick. Refrigerate again for 5-10 minutes to make it easier to cut out the cookies. Use either a cookie cutter to cut into desired shapes. Press candy pieces in the center of each cookie if desired for "buttons".

6. Transfer to ungreased baking sheets.

7. Bake until crisp but not darkened, 8 to 10 minutes.

8. Remove from oven.

9. Let sit a few minutes and then use a metal spatula to transfer cookies to a wire rack to cool completely. Decorate as desired.

Nutrition Information:

covered percent of daily need

 

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