Equipment
- Holiday cookie cutters (optional)
Ingredients
- 1 cup All-purpose flour plus 2 tbsp more
- 1/4 tsp Baking soda
- 1/4 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 1/4 tsp Ground ginger
- 1/4 tsp Ground cloves
- pinch Salt
- 1/4 cup Butter softened
- 2 tbsp Brown sugar
- 1 Egg yolk
- 2 tbsp Molasses
- 1/2 tsp Vanilla extract
- Colored icing your choice for decorating
Instructions
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- In another large bowl, beat together the butter and sugar until light and creamy, about 1-2 minutes.
- Beat in the egg yolk, molasses, and vanilla (it may look curdled - keep going).
- Gradually beat in the flour mixture until a dough forms.
- Gather the dough and transfer to a sheet of plastic wrap. Top with a second sheet of plastic wrap. Roll out the dough until 1/4 inch thick. Refrigerate at least 1 hour or until cold.
- Once cold, cut out shapes with a cookie cutter and place on a cookie tray. Gather up the scraps and repeat until dough is gone. (If the dough sticks too much, refrigerate until cold.)
- Freeze the cookie tray for at least 15 minutes while you preheat the oven to 350°F.
- Bake 8-10 minutes or until the edges are firm. Cool for 5 minutes then transfer to a wire rack or baking sheet to finish cooling completely.
- Decorate the cookies with the colored icing of your choice. Let the icing harden before serving.
Notes
Pro Tip: If you don't have cookie cutters you can cut the dough with an inverted drinking glass
Nutrition
Calories: 127kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 79mg | Potassium: 80mg | Fiber: 1g | Sugar: 6g | Vitamin A: 186IU | Calcium: 18mg | Iron: 1mg
Ginger Bread Cookies
Equipment
- Holiday cookie cutters (optional)
Ingredients
- 1 cup All-purpose flour plus 2 tbsp more
- 1/4 tsp Baking soda
- 1/4 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 1/4 tsp Ground ginger
- 1/4 tsp Ground cloves
- pinch Salt
- 1/4 cup Butter softened
- 2 tbsp Brown sugar
- 1 Egg yolk
- 2 tbsp Molasses
- 1/2 tsp Vanilla extract
- Colored icing your choice for decorating
Instructions
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- In another large bowl, beat together the butter and sugar until light and creamy, about 1-2 minutes.
- Beat in the egg yolk, molasses, and vanilla (it may look curdled - keep going).
- Gradually beat in the flour mixture until a dough forms.
- Gather the dough and transfer to a sheet of plastic wrap. Top with a second sheet of plastic wrap. Roll out the dough until 1/4 inch thick. Refrigerate at least 1 hour or until cold.
- Once cold, cut out shapes with a cookie cutter and place on a cookie tray. Gather up the scraps and repeat until dough is gone. (If the dough sticks too much, refrigerate until cold.)
- Freeze the cookie tray for at least 15 minutes while you preheat the oven to 350°F.
- Bake 8-10 minutes or until the edges are firm. Cool for 5 minutes then transfer to a wire rack or baking sheet to finish cooling completely.
- Decorate the cookies with the colored icing of your choice. Let the icing harden before serving.
Notes
Pro Tip: If you don't have cookie cutters you can cut the dough with an inverted drinking glass
Nutrition
Calories: 127kcalCarbohydrates: 17gProtein: 2gFat: 6gSaturated Fat: 3gCholesterol: 35mgSodium: 79mgPotassium: 80mgFiber: 1gSugar: 6gVitamin A: 186IUCalcium: 18mgIron: 1mg
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