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Gingerbread Cookies

Gingerbread Cookies

  • Serves 24 cookies
  • Prep time 30 minutes
  • Refrigeration 30 minutes
  • Cook time 10 minutes per baking sheet

Nutrition facts

Per cookie: Calories 140; Protein 2 g; Fat 5 g; Carbohydrates 22 g; Fibre 1 g; Iron 1 mg; Calcium 26 mg; Sodium 94 mg

Ingredients

  • 750 ml (3 cups) flour
  • 15 ml (1 tbsp) ground ginger
  • 10 ml (2 tsp) ground cinnamon
  • 25 ml (1/4 tsp) ground cloves
  • 25 ml (1/4 tsp) nutmeg
  • 5 ml (1 tsp) baking powder
  • 5 ml (1 tsp) baking soda
  • 25 ml (1/4 tsp) salt
  • 180 ml (3/4 cups) brown sugar
  • 125 ml (1/2 cup) molasses
  • 125 ml (1/2 cup) butter, softened
  • 1 egg
  • 5 ml (1 tsp) vanilla extract

To decorate:

  • Store-bought icing tube

 

Preparation

  1. Sift the flour, spices, baking powder, baking soda and salt over a bowl. Add the brown sugar. Stir.
  2. In another bowl, whip the molasses with the butter, egg and vanilla extract for 1 to 2 minutes.
  3. Mix the dry ingredients into the wet ingredients. Wrap the dough in plastic wrap. Refrigerate for 30 minutes.
  4. When ready to bake, preheat the oven to 180 °C (350 °F).
  5. On a floured surface, roll out the dough to a thickness of about 1 cm (1/2 po).
  6. Cut out different shapes from the dough using a variety of cookie cutters. Place the cookies on one or two baking sheets lined with parchment paper.
  7. Bake each sheet of cookies for 10 to 12 minutes. Remove the sheets from the oven and let cool on a rack.
  8. Using the icing, decorate the cookies.


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