Gingerbread Cookies

1 hr 40 min (includes 30 min chill time)

30 medium sized cookies

Ingredients

  • 3 cups all-purpose flour
  • 1 1⁄2 tbsp Gingerbread Spices
  • 1⁄2 tsp baking soda
  • 1⁄2 tsp salt
  • 3⁄4 cup butter or coconut oil, melted
  • 3⁄4 cup packed brown sugar
  • 1 egg
  • 1⁄2 cup fancy molasses

Preparation

  • In a bowl, whisk together flour, spices, baking soda, and salt.
  • In another larger bowl, using an electric mixer, beat butter with sugar for 2 min. Beat in egg, then molasses. Add flour mixture; beat on low just until mixed.
  • Form dough into two balls, then flatten into discs. Wrap; refrigerate until firm, at least 30 min. If making ahead, refrigerate up to 1 week or freeze up to 2 months. Let sit at room temperature for 10 min before rolling.
  • Preheat oven to 350° F. Line two Sheet Pans with Sheet Pan Liners.
  • Roll out one disc of dough on a floured surface to 1⁄4” thick. Cut into shapes using cookie cutters. Reroll scraps and re-chill dough as needed. Transfer to prepared sheets.
  • Bake, one sheet at a time, until firm, 12 –14 for medium-sized cookies; larger cut-outs may require more baking time. Let cool on pans 2 min; transfer to racks to cool completely. Repeat with remaining dough. Cookies will keep well in an air-tight container, at room temperature, up to 5 days. Or freeze up to 2 months.

Nutritional Information

Per serving(1 cookie): Calories 190, Fat 5 g (Saturated 3 g, 0.1 0 g), Cholesterol 20 mg, Sodium 70 mg, Carbohydrate 19 g (Fiber 0 g, Sugars 9 g), Protein 2 g.

Tips

Decorate your cookies with your favourite icing. Shake on Summer Berry Sweet Dip Mix.

Tips

Decorate your cookies with your favourite icing. Shake on Summer Berry Sweet Dip Mix.