Gingerbread Cookies
A classic cut-out gingerbread cookie recipe that's perfectly spiced and easy to make.
Servings: 24 cookies
Calories: 103kcal
Equipment
- measuring cups and spoons
- whisk and spatula
- citrus zester and juicer
- cling wrap
- cookie cutters
Ingredients
- ¾ stick unsalted butter room temperature
- ¾ cup granulated sugar
- ½ medium orange zested
- 1 large egg room temperature
- ¼ cup molasses
- ½ medium lemon juiced
- 2 cups all-purpose flour
- ¾ teaspoons baking powder
- ¼ teaspoons baking soda
- 1 tablespoon ground ginger
- 1 teaspoons cinnamon
- ¼ teaspoon all spice
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Instructions
- Sift dry ingredients together and set aside.
- Cream sugar, butter and orange zest for 5-8 minutes, until light and fluffy.
- Whisk eggs, molasses and lemon juice together in another bowl.
- Add egg mixture to butter mixture.
- Combine dry ingredients with wet until just combined. Avoid overworking dough, or cookies will be tough.
- Wrap in cling wrap and chill overnight.
- Preheat oven to 350°F.
- Lightly knead dough, roll out, and cut cookies. Place on silicone mat or parchment paper lined baking sheet, leaving 2 inches between each cookie. Return cut out cookies to refrigerator or freezer for a few minutes until firm before baking.
- For soft gingerbread cookies, bake 10-12 minutes. For crispy gingerbread cookies, bake for up to 20 minutes.
- Remove from oven and allow to cool on cookie sheet.
Nutrition
Calories: 103kcal | Carbohydrates: 17g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 54mg | Potassium: 74mg | Fiber: 0.5g | Sugar: 9g | Vitamin A: 102IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg