Gingerbread Cookies
Servings: 24
Calories:
Ingredients
- 2 ⅔ cups all purpose flour
- 1 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ginger
- ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp allspice
- ½ cup butter, room temperature
- ¾ cup light brown sugar, packed
- ⅓ cup molasses
- 2 Tbsp water
- 1 egg
Instructions
- In a medium bowl, whisk flour, cream of tartar, baking soda, salt, ginger, cinnamon, nutmeg and allspice together. Set aside.
- In a large bowl, beat butter and sugar until creamy.
- Pour molasses, water and egg into bowl and beat until combined.
- Gradually add flour mixture into sugar mixture and mix until combined.
- Divide dough in half and form two balls. Set each ball of dough on plastic wrap and press down into a disk, wrap in plastic wrap and place in fridge for about an hour.
- Preheat oven to 350° and lightly spray two baking sheets with non stick spray.
- Remove dough from fridge, and on a lightly floured surfaced roll dough to approximately ⅛ inch thick.
- Cut dough with a gingerbread cookie cutter.
- Place on prepared baking sheets 2" apart, bake for 9-10 minutes or until edges start to firm up.
- Remove from oven and transfer to wire rack to cool completely.
- Decorate as desired.
Notes
Recipe mostly adapted from Taste of Home