Gingerbread Cookies

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 cookie) contains 180 calories, 25 g carbohydrate, (0 g fiber), 2 g protein, 9 g fat, (5 g saturated fat), 30 mg cholesterol, and 115 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 180
  • Makes: about 22 cookies
  • Active Time: 1 hour, 5 minutes
  • Total Time to Make: 4 hours, 5 minutes

Ingredients

You'll Need

5 qt stand mixer fitted with paddle or electric mixer, rolling pin, 4 1/4-inch gingerbread cookie cutters, large baking sheets, parchment paper, cooling racks

Directions

  1. Prepare dough: Add butter, brown sugar, and salt to mixer bowl. Cream on MEDIUM speed until combined and lightened, scraping bowl and paddle as needed.
     
  2. Add egg; mix to combine. Add molasses; mix to combine. Turn off mixer.
     
  3. Sift together baking soda, cinnamon, ginger, ground cloves, and flour into separate bowl. Add dry ingredients to molasses mixture. Mix on LOW just until combined. 
     
  4. Separate dough in half and form each half into a disk. Wrap each in plastic wrap. Refrigerate at least 3 hours or overnight.
     
  5. Preheat oven to 350 degrees. Using rolling pin, roll out one disk of dough on lightly floured surface to a circle about 1/4-inch thick.
       
  6. Cut out cookies. Transfer to parchment paper-lined baking sheet, spacing about 1/2-inch apart. 
      
  7. Bake one sheet at a time on center rack of oven 12-14 min, or until cookies are firm but not dry.  Cool for 2 min and remove from baking sheet.
Chef Tips
  • To control the thickness of any rolled-out cookie dough, use rubber rolling pin rings or roll it between two thin strips of wood or Plexiglas (1/4-inch thick). They will help ensure even thickness of the final product.
     
  • Incorporate some of the "scrap" dough into the next piece of dough to be rolled out. This way, you won't be left with only scrap dough when finished.
     
  • Turn the sheet pan around halfway through the baking process to ensure even baking of the final product.
     
  • Set the timer for about half the time recommended, especially with new recipes. This lets you fine-tune the baking time without fear of over-baking the cookies.
     
  • For a crispier cookie, bake additional 2-4 minutes. 
 

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